PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
SERVINGS - 8
INGREDIENTS
* 1 (48 fluid ounce) can chicken broth
* 3 cups water
* 2 frozen skinless, boneless chicken breast halves - diced
* 1 small onion, diced
* 1 cup thinly sliced carrots
* 1 teaspoon lemon pepper
* 1 teaspoon dried oregano
* 1 dash garlic salt
* 2 cups fresh broccoli florets
* 1 (9 ounce) package frozen cheese tortellini
* 1/4 cup grated Parmesan cheese
DIRECTIONS
1. Bring the broth and water to a boil in a large pot, and mix in chicken, onion, and carrots. Season with lemon pepper, oregano, and garlic salt. Reduce heat to low, and simmer 25 minutes, or until chicken juices run clear.
2. Stir the broccoli into the pot, and cook 10 minutes. Stir in the tortellini, and continue cooking 10 minutes, or until tortellini is al dente. Mix in the Paremsan cheese just before serving.
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California Chicken Soup 
Tags: chicken soup, soup
30.Sep.08 
Chicken and Other Poultry, Soups, Stews, and Chili 
Comments (0)
PREP TIME 10 Min
COOK TIME 40 Min
READY IN 50 Min
SERVINGS - 6
INGREDIENTS
* 1 pound Italian sausage
* 1 clove garlic, minced
* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 small zucchini, cubed
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt
DIRECTIONS
1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
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Italian Sausage Soup
Tags: italian sausage, soup
14.Aug.08 Soups, Stews, and Chili Comments (0)
PREP TIME - 25 Min
COOK TIME - 15 Min
READY IN - 40 Min
SERVINGS - 6
INGREDIENTS
* 1 medium onion, chopped
* 1 celery rib, thinly sliced
* 2 tablespoons butter or margarine
* 1 (14.5 ounce) can chicken broth
* 3 medium potatoes, peeled and cubed
* 1 1/2 teaspoons sugar
* 1/2 teaspoon salt
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon dried thyme
* 1/8 teaspoon pepper
* 1/3 cup all-purpose flour
* 2 1/2 cups milk, divided
* 1 1/2 cups cubed fully cooked ham
* 1 cup frozen peas
DIRECTIONS
1. In a saucepan, saute onion and celery in butter until tender. Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk and heat through.
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New England Potato Soup
Tags: potato soup, soup
14.Jul.08 Soups, Stews, and Chili Comments (0)
