SOUTHWEST-STYLE WEDDING SOUP RECIPE: HOW TO MAKE IT
I turned leftover ground chicken into meatballs and dreamed up this cozy southwestern soup. Now my Italian family asks for it over traditional wedding soup. —Teena Petrus, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium heat. Add carrots, celery and corn; cook until tender. Stir in stock. Increase heat to high; bring to a boil., Meanwhile, combine bread crumbs, taco seasoning, egg and chicken; mix lightly but thoroughly. With wet hands, shape into 1-1/2-in. balls. Reduce heat to simmer; gently drop meatballs into stock. Cook, covered, until meatballs are no longer pink, 8-10 minutes. Stir in pasta. Simmer, covered, until pasta is tender, 6-8 minutes. Sprinkle with cilantro and salt., Serve with avocado and sour cream.
Nutrition Facts : Calories 455 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 1219mg sodium, CarbohydrateContent 63g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 29g protein.
CHICKEN BARLEY SOUP RECIPE - SKINNYTASTE
As the days get colder, warm up with a bowl of Chicken and Barley Soup, made with carrots, onions, celery, chicken breasts, and barley.
Provided by Gina
Categories Soup
Total Time 65 minutes
Prep Time 5 minutes
Cook Time 60 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.
- Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes.
- Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30 minutes, or until the barley is cooked.
- Discard the bay leaves and serve. Makes about 9 cups.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 262 kcal, CarbohydrateContent 24 g, ProteinContent 31 g, FatContent 4 g, CholesterolContent 83 mg, SodiumContent 744 mg, FiberContent 5 g, SugarContent 2 g
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CHICKEN SHIITAKE AND WILD RICE SOUP - SKINNYTASTE
From skinnytaste.com
Reviews 4.9
Total Time 60 minutes
Category Dinner, Lunch, Soup
Cuisine American
Calories 200 kcal per serving
- Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.
SOUTHWEST-STYLE WEDDING SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Lunch
Cuisine North America, Southwest
Calories 455 calories per serving
- In a Dutch oven, heat oil over medium heat. Add carrots, celery and corn; cook until tender. Stir in stock. Increase heat to high; bring to a boil., Meanwhile, combine bread crumbs, taco seasoning, egg and chicken; mix lightly but thoroughly. With wet hands, shape into 1-1/2-in. balls. Reduce heat to simmer; gently drop meatballs into stock. Cook, covered, until meatballs are no longer pink, 8-10 minutes. Stir in pasta. Simmer, covered, until pasta is tender, 6-8 minutes. Sprinkle with cilantro and salt., Serve with avocado and sour cream.
CHICKEN BARLEY SOUP RECIPE - SKINNYTASTE
From skinnytaste.com
Reviews 5
Total Time 65 minutes
Category Soup
Cuisine American
Calories 262 kcal per serving
- Discard the bay leaves and serve. Makes about 9 cups.
CHICKEN SHIITAKE AND WILD RICE SOUP - SKINNYTASTE
From skinnytaste.com
Reviews 4.9
Total Time 60 minutes
Category Dinner, Lunch, Soup
Cuisine American
Calories 200 kcal per serving
- Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.
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