I love soup with chicken in it but want to add a vegetable that you usually don't add to chicken soup.?!
Answers: Can you send me a recipe with an odd vegetable like that. Not one you make up but a real recipe. Thanks in advance.
Chicken and Cabbage Soup
1 1/2 pounds chicken meat, cut into 1-inch cubes
3 tablespoons butter
5 cups chopped cabbage
3 cups tomato juice
2 cups water
3 teaspoons Chicken broth
4 medium carrots, sliced
2 medium stalks celery, chopped
1 medium onion, chopped
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
Salt to taste
Chopped fresh parsley for garnish (optional)
In a soup pot or Dutch oven, lightly brown chicken meat in butter. Add cabbage, tomato juice, water and Redi-Base to soup pot. Bring to boil. Add carrots, celery, onion, pepper and paprika. Simmer until chicken and vegetables are done, about 30 minutes. Season to taste with salt and garnish with fresh parsley, if desired, to serve.
nfd?
alll recipes are made up.
Going to your local market and looking for freh vegetables is always the start of any good cooking.
Cut a butternut squash in half lengthwise and bake at 350 for an hour. Then scoop out the insides and puree in a blender or food processor. When the squash is almost done, prepare a can of Campbell's chicken noodle soup, according to the directions on the can. Add the pureed squash to the chicken noodle soup and serve with bread and salad.
?Why stop at a veg? try this!!? I made this and it was great!
Chicken-Peanut Soup
1 (32 ounce) container chicken broth
2 (8 ounce) skinless, boneless chicken breast halves
2 red potatoes with skin, cut into small cubes
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 red or green chile, with seeds, finely chopped
1/2 green bell pepper, seeded and finely chopped
1/2 cup chunky peanut butter
Salt and pepper
1 lime
In a medium pot, cover the chicken broth and bring to a boil. Add the chicken and potatoes; cover and simmer over medium-low heat until the potatoes are tender and the chicken is just cooked through, about 25 minutes.
Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the onion, chile and bell pepper and cook until softened, about 10 minutes.
Remove the chicken breasts from the broth and shred the meat; set aside. In a blender, puree half the broth and all the potatoes. Pour the mixture into the remaining broth and stir in the peanut butter until combined. Add the chicken and sauteed vegetables. Stir in a little water to thin the soup if desired. Heat gently. Season with salt, pepper and lime juice to taste.
Yield: 4 servings
I was going to suggest small pieces of broccoli or carrot, but i don't know if that's too common? Zucchini, swiss-chards, cauliflower, chick-peas, small peices of red/green/yellow bell peppers. : )
lima beans
black-eyed peas
Listen Silly, Put what ever you like in you soups, or any other dish you are making. My family make fun of some of my dishes as I have put carrots in fried potatoes for breakfast, for color. I all way put onion and green peppers in too, and in other dishes. I like all the vegetable I can not give you recipes as I just cook what I have. Like the old fable about rock soup. My Beef Vegetable soup has what ever is in the house at the time.
i don,t know if you have a marykay cook book but you can find a lot of new recipe in them here is were you can get one www.mkacf.org. or www.marykay.com
but here one
1 pound of chicken 1 can 14 oz Lima bean Drained
1 can 16 oz kidney drained
1 can 16 oz pinto beans drained
1 can 15oz hominy drained
3 can 14 oz tomatoes
1 can 4oz green chilies chopped
1 package 4 oz ranch dressing mix
Brown meat in soup kettle . spoon meat into colander to drain fat, return to kettle. add remaining ingredients , stir to combine. simmer 1-3 hours , stirring occasionally.
2-3 cups of water
fennel
cauliflower :)