alwayswithme, a Weblog

where I keep my thoughts together

SOUP February 16, 2010

Filed under: Recipe,Soup — alwayswithme @ 7:54 pm

We love soup around here and are partial to just plain ole chicken and noodle soup.  Generally, I will use Ronzoni Healthy Harvest Whole Wheat Blend Pasta spaghetti noodles broken into small pieces with my broth, some precooked chicken and a few vegetables.  I found the following recipes, one using orzo and the pasta and the other is a cauliflower soup that I will try only I’ll us a mild cheddar or perhaps a monterry jack rather than swiss – don’t like swiss.

Quick and Easy Chicken Soup

Courtesy of College Inn
Prep Time: 5 min

Cook Time: 11 min
Total Time: 16 min
Makes: 2 Servings

Ingredients:

  • 1 14.5 oz. Can College Inn Chicken Broth with Roasted Vegetable & Herbs
  • 1/4 Cup ORZO
  • 1/4 Cup CHICKEN finely chopped

Instructions:
In small saucepan, heat broth to boiling. Stir in
pasta and chicken. Reduce heat; simmer 9 to 11 minutes until pasta is cooked.

Tips:

  • I’ll use my own broth when I have it or any other broth I have purchased
  • For a new twist on the classic, try swapping in orzo pasta instead of noodles for the perfect spoonful every time!
  • Love potato soup but not all the carbohydrates and calories? Try swapping in cauliflower instead. Plus no peeling required!

Swiss Cauliflower Soup

Courtesy of College Inn

Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min

Makes: 4 Servings

Ingredients

  • 1 14.5 oz. Cans College Inn Chicken Broth 99% Fat Free 48oz Can
  • 1 Onion (large) chopped
  • 2 Carrots (medium) sliced
  • 2 Celery ribs, sliced
  • 1 Garlic Clove minced
  • 2 Tablespoons Vegetable Oil
  • 1 Box Frozen Cauliflower 10 ounces
  • 1 Cups Milk
  • 1 Teaspoons Thyme
  • Red Chili Peppers dash
  • 2 Cups Swiss Cheese grated

Instructions

In large saucepot, cook onion, carrots, celery and garlic in oil until tender. Add broth and cauliflower; simmer 30 minutes. Cool slightly. Puree in batches in food processor or blender. Return to pot; add milk, thyme and red pepper. Heat; do not boil. Stir in cheese; heat, stirring, until cheese melts.

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