RECIPES USING CREAM OF CHICKEN SOUP AND PASTA RECIPES

Name: Chicken and Pasta Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 to 6 servings (about 9 cups)
Cuisine: american
Ingredients: 1 cup orzo or favorite shaped little pasta; 1 tablespoon extra-virgin olive oil; 1/2 medium onion, diced; 1 clove garlic, minced; 1 medium carrot, shredded; 1 rib celery, peeled and minced; 1/2 teaspoon kosher salt; 3 cups cooked chicken; 1 bay leaf; 1 sprig fresh thyme; 5 cups chicken broth, low-sodium canned or homemade

CHICKEN AND PASTA SOUP RECIPE - FOOD NETWORK

Chicken and Pasta Soup Recipe - Food Network image

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 to 6 servings (about 9 cups)

Number Of Ingredients 11

Ingredients

1 cup orzo or favorite shaped little pasta
1 tablespoon extra-virgin olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 medium carrot, shredded
1 rib celery, peeled and minced
1/2 teaspoon kosher salt
3 cups cooked chicken
1 bay leaf
1 sprig fresh thyme
5 cups chicken broth, low-sodium canned or homemade

Steps:

Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.

GROUND BEEF, NOODLE, CREAM OF CHICKEN SOUP CASSEROLE

Ground Beef, Noodle, Cream of Chicken Soup Casserole image

This is comfort food. When my husband's grandmother passed away 25 years ago a neighbor sent this over to my mother-in-laws house, it was very well received as all the other neighbors were sending over cakes, pies and jello salads. We have been making this ever since. Hint: Put this together the night before and finish it off when you get home from work.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can water (rinse out soup can)
1 (8 ounce) package of kolops noodles, cooked and drained (or any light and fluffy egg noodle)
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 -3 slices day-old white bread, cut into small cubes
1 tablespoon butter

Steps:

Brown ground beef in skillet.
Season with onion powder, salt and pepper.
After browning, add cream of chicken soup; mix well.
Add one soup can full water and mix well.
Simmer on low 25 minutes.
Mix in cooked and drained noodles and transfer this to a buttered baking dish.
Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
Bake the casserole uncovered in 325° oven for 25 to 30 minutes.

Nutrition Facts : Calories 592, FatContent 27.2, SaturatedFatContent 10.5, CholesterolContent 138.7, SodiumContent 1274.8, CarbohydrateContent 53.1, FiberContent 2.3, SugarContent 2.2, ProteinContent 32

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