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Boy is this one awesome soup! I put my whole chicken on my rotisserie for even better flavor. Very easy and delicious! Highly recommend for those who are sick. Delicious served with a grilled cheese sandwich! I couldn't find the trumpet pasta so I used shells. I think any will work!
2 teaspoons vegetable oil
2 medium onions, cut in half and thinly sliced (about 1 cup)
8 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1/8 teaspoon ground black pepper
2 medium carrots, sliced (about 1 cup)
2 stalks celery, sliced (about 1 cup)
3/4 cup uncooked trumpet-shaped pasta (campanelle)
2 cups roasted chicken cut into strips
Taste of Home Field Editor
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This is another soup recipe keeper. Right here from the TOH website. I omitted the basil and tarragon. Added a bit more pepper after tasting. Nice and warm on cool winter days! Next time I'll add some frozen peas just before it's done for some more color.
Vegetable Beef Soup Recipe
Nutritional Analysis: One serving (1 cup) equals 192 calories, 6 g fat (2 g saturated fat), 44 mg cholesterol, 633 mg sodium, 15 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
Awesome looking recipes, thank you for sharing!
Taste Of Home-Field Editor
Boy is this delicious! Easy to make and even the kids liked it...including the dumplings! Don't peek when making the dumplings. The first time I made this I put the dumplings in the liquid...mistake...much better as the directions say, on top of the chicken.
Chicken fricassee with parsley dumplings
Chicken Fricassee With Parsley Dumplings
For the chicken:
¼ cup butter
3 to 3 ½ pounds cut-up broiler-fryer chicken
3 cups water
2 medium carrots, sliced
1 medium onion, chopped
1 teaspoon salt
½ teaspoon dried thyme leaves
3 tablespoons all-purpose flour
½ cup milk
1/8 teaspoon pepper
For the parsley dumplings:
1 ¼ cups flour
2 tablespoons chopped fresh parsley
2 tablespoons baking powder
½ teaspoon salt
3 tablespoons butter
2/3 cup milk
To make the chicken, melt butter in Dutch oven over medium-high heat. Cook chicken pieces in butter 15 to 20 minutes or until brown on all sides. Drain butter.
Add water, carrots, onion, salt and thyme to the chicken in the Dutch oven. Heat to boiling; reduce heat. Cover and simmer 40 to 50 minutes or until chicken is no longer pink in the center.
While chicken is cooking, prepare parsley dumplings. Mix flour, parsley, baking powder and salt in a medium bowl. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in milk. Set aside.
Once chicken is cooked through, remove it from the Dutch oven and set aside to keep warm. In a small bowl, mix flour, milk and pepper until smooth; pour into Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Return chicken to Dutch oven.
Drop dumpling dough by rounded tablespoonfuls onto hot chicken (do not drop directly into liquid). Cover tightly and cook 10 to 14 minutes or until dumplings are fluffy and dry on top.
© Reiman Media Group, LLC., 2013