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Quick Chicken Soup
Recipe By
Serving Size : 6
Categories
:
Preparation Time :0:00
: Chapter 3
Poultry Main Dishes
Poultry & Seafood Main Dishes
Soups and Stews
Amount Measure
------- ------------ --------------------------------
3/4 pound cooked chicken (about 2 cups cut up)
medium stalks celery
medium carrots
medium onion
Ingredient -- Preparation Method
-
2
2
1
2
4
cloves garlic
(14 1/2 ounce) cans ready-to-serve 1/3-less-sodium chicken
broth
1
1
cup frozen green peas
tablespoon chopped fresh parsley
OR
1
1
teaspoon parsley flakes
tablespoon chopped fresh thyme
OR
1
teaspoon dried thyme leaves
teaspoon pepper
1
/4
1
1
dried bay leaf
cup uncooked gemelli or rotini pasta (4
ounces)
Cut the chicken into 1/2-inch pieces. Slice the celery. Peel and slice the
carrots. Peel and chop the onion. Hit garlic clove with flat side of heavy
knife to crack the skin, which will then slip off easily. Finely chop
garlic with knife.
Heat the chicken, celery, carrots, onion, garlic, broth, frozen peas,
parsley, thyme, pepper and bay leaf to boiling in the Dutch oven over high
heat. Stir in the pasta. Heat to boiling over high heat, stirring
occasionally to prevent sticking. Once mixture is boiling, reduce heat
just enough so mixture bubbles gently.
Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta is
tender and vegetables are tender when pierced with a fork. Remove and
discard bay leaf.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
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