OH-SO-GOOD CHICKEN SOUP RECIPE: HOW TO MAKE IT
I came up with this soup one weekend when my wife and I were hungry for something better than the standard. The first attempt turned out fantastic, and now I’ve got the recipe down to 20 minutes. —Chris Dalton, Mundelein, Illinois
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring broth to a boil. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is tender, stirring occasionally., Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and green onions; cook and stir 5 minutes. Add asparagus, mushrooms and garlic; cook and stir 2-3 minutes or until chicken is no longer pink and asparagus is crisp-tender. Sprinkle with pepper., Add chicken mixture to pasta mixture; heat through. Sprinkle with cheese.
Freeze option: Before adding cheese, cool soup. Freeze soup and cheese separately in freezer containers. To use, partially thaw soup in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese.
Nutrition Facts : Calories 250 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 909mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 26g protein.
OH-SO-GOOD CREAMY MASHED POTATOES RECIPE: HOW TO MAKE IT
Yukon Golds make for the best creamy mashed potatoes because of their buttery flavor and low moisture content. They easily absorb the warm milk or melted butter you add to your spuds. —Brittany Jackson, Seymour, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 18 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 20-25 minutes. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted., Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. If desired, stir in additional milk. Sprinkle with parsley.
Nutrition Facts : Calories 204 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 237mg sodium, CarbohydrateContent 32g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
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