101 Soup, Salad & Sandwich Recipes (8 page)

Bring a large pot of water to boil over medium-high heat; add noodles and oil. Cook according to package directions; drain and set aside. Combine broth, salt and poultry seasoning in the same pot; bring to a boil over medium heat. Stir in vegetables; reduce heat, cover and simmer for 15 minutes. Combine cornstarch with cold water in a small bowl; gradually add to soup, stirring constantly. Stir in chicken and noodles; heat through, about 5 to 10 minutes. Serves 8.

1/4 c. onion, diced

8 c. sliced mushrooms

1 c. butter

1 c. all-purpose flour

2 16-oz. cans chicken broth

3 T. paprika

1/4 c. soy sauce

16-oz. container sour cream

1 T. dried parsley

1 T. dill weed

2 T. lemon juice

12-oz. can evaporated milk

In a stockpot over medium heat, sauté onion and mushrooms in butter, until tender. Stir in flour. Add remaining ingredients except evaporated milk; bring to a simmer. Stir in evaporated milk. Cover and simmer about one hour. Makes 8 to 10 servings.

2 T. olive oil

2 onions, sliced

2 cloves garlic, minced

6 c. vegetable broth

1 c. celery, chopped

1 c. cauliflower flowerets

1 c. broccoli flowerets

1-1/2 c. green beans, sliced

4-oz. can diced green chiles

2 T. chili powder

1 T. dried oregano

1 T. ground cumin

1 t. paprika

1 t. ground sage

Heat oil in a large skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to a slow cooker. Add remaining ingredients, stirring to combine. Cover and cook on low setting for 6 to 7 hours. Makes 8 servings.

4 to 6 boneless, skinless chicken breasts, cubed

3 c. potatoes, peeled and cubed

12 c. chicken broth

3 cubes chicken bouillon

1 c. celery, diced

1/2 c. onion, diced

1-1/2 c. carrot, peeled and grated

1/2 c. butter

12-oz. can evaporated milk

1/2 c. water

1-1/2 c. all-purpose flour

Combine chicken, potatoes, broth, bouillon, celery, onion and carrot in a large pot. Simmer over medium heat until chicken is cooked and vegetables are tender. Stir in butter until melted; set aside. In a blender, mix milk, water and flour until smooth; add to soup mixture. Cook and stir until thickened. Serves 12 to 15.

1 c. rotini pasta, uncooked

3 14-1/2 oz. cans vegetable broth, divided

1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces

30-oz. jar extra-chunky spaghetti sauce with mushrooms

14-1/2 oz. can stewed tomatoes, chopped

1 zucchini, sliced

1 onion, chopped

2 cloves garlic, chopped

1/2 t. Italian seasoning

Optional: 1 T. red wine

Cook rotini according to package directions, substituting one can broth for part of the water; drain and set aside. Combine remaining ingredients in a large saucepan. Simmer 20 to 30 minutes, until chicken is cooked through and vegetables are tender. Stir in rotini; heat through. Serves 6 to 8.

3-oz. pkg. chicken-flavored ramen noodles

1 t. sesame oil

1/2 c. seedless grapes, halved

1/2 c. apple, cored and diced

1/4 c. pineapple, diced

2 green onions, diced

1 c. cooked chicken, cubed

1 c. Muenster cheese, cubed

1-1/2 T. lemon juice

1/8 c. canola oil

1 t. sugar

Garnish: sesame seed

Set aside seasoning packet from ramen noodles. Cook noodles according to package directions. Drain noodles; rinse with cold water. In a bowl, toss sesame oil with noodles to coat. Stir in fruit, onions, chicken and cheese. In a separate bowl, whisk together lemon juice, canola oil, sugar and 1/2 teaspoon of contents of seasoning packet. Pour over noodle mixture; toss to coat. Garnish with sesame seed. Cover and chill before serving. Makes 4 servings.