Soup recipes...?!


Question: I need soup recipes but nothing with noodles in it, a noodleless chicken soup recipe would be nice or a beef and vegtable soup recipe.
Please share your soup recipes.


Answers: I need soup recipes but nothing with noodles in it, a noodleless chicken soup recipe would be nice or a beef and vegtable soup recipe.
Please share your soup recipes.

HELLO =)

I love a good bowl of comfort chicken soup!
seeing that you dont want noodles.
I have just the recipe for you!

===Homemade Chicken Soup ===

===INGREDIENTS===
1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules (optional)

==DIRECTIONS===
Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

This recipe is so simple and satisfying!
Hope you like it!

GOOD LUCK!

Vegetable Beef Soup...
INGREDIENTS
2 (14 ounce) cans vegetable broth
2 cups water
5 small potatoes, peeled and diced
1/3 head cabbage, chopped
1 1/2 pounds ground beef
1 small onion, diced
1/4 cup diced celery
1/4 cup chopped green bell pepper
1 tablespoon minced garlic
2 (11.5 ounce) cans tomato-vegetable juice cocktail
1 (14.5 ounce) can Italian-style diced tomatoes
1/2 (16 ounce) package frozen mixed vegetables
1 cup frozen cut okra
1 cup frozen lima beans
2 cubes beef bouillon, crumbled
2 tablespoons Worcestershire sauce
1 tablespoon celery seed
1 tablespoon bacon grease
salt and pepper to taste

DIRECTIONS
Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.

Beef Raviolis in a Three Onion Broth
2 cups leftover stew without the liquid
1 package of wonton skins
Eggwash (1 egg with 1/2 cup water)
White truffle oil
Chive batons for garnish

In a food processor, pulse the stew into little pieces. Do not over pulse into a mousse. Lay out wonton skins and brush all sides with eggwash. Spoon small mound of stew in the middle of the wonton and place second skin on top. Press firmly together. In 2 quarts of salted, boiling water, blanch raviolis and plate into the broth. Garnish with truffle oil and chives.

THREE ONION BROTH
1 sliced yellow onion
4 sliced shallots
1 bunch sliced scallions
1/2 cup red wine
3 cups chicken stock
1/2 tablespoon minced fresh thyme
Canoga oil to cook
Salt and black pepper to taste


In a saucepan coated with oil: caramelize the onions, shallots and scallions. Season then Douglas with red wine. Reduce red wine fully then add chicken stock and thyme. Slowly reduce broth by 20 percent. Check for seasoning.
Makes 4 servings

go to www.campbells.com for soup recipes.

CHICKEN CORN CHOWDER 3
Yield: 6 servings
Ingredients:
? 2 tablespoons butter or margarine
? 1/4 cup onion, chopped
? 1/4 cup celery, chopped
? 1 jalape?o pepper, seeded and minced
? 2 tablespoons all-purpose flour
? 3 cups 1% milk
? 2 cups skinless and boneless chicken, chopped
? 1 1/2 cups fresh or frozen corn kernels
? 1 teaspoon fresh or 1/4 teaspoon dried thyme
? 1/4 teaspoon ground red pepper
? 1/8 teaspoon salt
? 1 14-3/4 oz. can of creamed corn


Directions:
1. Melt butter in a large Dutch oven over medium heat.

2. Add onion, celery and jalape?o and cook about 3 minutes or until tender.

3. Add flour and cook for 1 minute, stirring constantly.

4. Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn.

5. Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently.





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