I need a recipe for a good potato soup that I can feed to a 1 year old.What's a good potato soup recipe that a 1 year old can eat?
CREAM OF POTATO SOUP
4 lg. potatoes, any variety
2-3 carrots, scrubbed %26amp; chopped
1 c. Soup Stock or 1 bouillon cube in 1 c. hot water
4 tbsp. butter
1 med. onion, chopped fine
8 c. milk
2 c. light cream
1 tbsp. salt
Pinch of rosemary, sage %26amp; marjoram
1 tsp. garlic salt
Scrub potatoes well and knick out eyes and dark spots. Do not peel. Dice into cubes and place with carrots and 1 cup soup stock in heavy 3 quart saucepan. Cover and cook at medium heat for about 5-7 minutes. Reduce heat to low and cook covered until potatoes are tender but not mushy, about 20-30 minutes.
Melt butter in Dutch oven until it sizzles. Saute onions in butter until tender. Add milk, cream and seasonings. Cook mixture over medium heat until very hot. Do not boil. Add potato mixture to hot milk. Cover and simmer on low heat for 30 minutes to an hour. Before serving, garnish individual portions with chopped parsley and a pat of butter.What's a good potato soup recipe that a 1 year old can eat?
Just make your potato soup as usual but leave the onions out ( not really good for baby's tummy). Then just mash it up. You could even do it in a blender. Because you leave the onion out, use some chicken broth and don't add any salt. The broth would have more than eneough sodium in it.
Cook the potatoes in chicken or vegetable broth until tender then add cream and puree in the blender. Return to the pot and add a pat of butter then reheat.
Make it plain. Not to much spices in it. Any basic recipe should do.
Good luck, an dpuree your kids food more than normal
Monday, November 21, 2011
Does anyone know a quick and easy potato soup recipe?
I saw on tv once this really easy potato soup recipe and it had chunks of potatoes in it, not creamed like a chowder.Does anyone know a quick and easy potato soup recipe?
This one is creamy but not creamed. There are still chunks in it.
Cut up onions, carrots and celery. Put in a pot with a little butter and saute. Add potatoes and water to fill pot, boild until potatoes are tender. Add a little heavy cream and rue (flour mixed with a little water to thicken). Salt and pepper to taste.Does anyone know a quick and easy potato soup recipe?
you can get some ideas here : http://www.mysouprecipes.com Report Abuse
Peel several potatoes and cut up in chunks. Put potatoes in a pot with enough water to cover them. When potatoes come to a boil, add some chopped onion. Cook until potatoes are tender. Add milk to cooked potatoes(amount of milk depends on how much soup you want). Add some real butter to soup. About 3 or 4 tablespoons. Let soup simmer on low for about a half an hour. I also add chopped raw onion to my bowl when I eat it. Also, if you have any leftover mashed potatoes, thin them down with some milk and whisk to smooth consistency. You can add this mixture right after you add the butter. Makes the soup thick and creamy and also uses up your leftover mashed potatoes. Enjoy!
I like to use baked potatoes,heavy cream,bacon and onions and top with cheddar cheese..
This is easy because there's no real measuring. This is a thinner soup, but you can always mash a few of the cooked potatoes and stir them into the milk if you like a thicker soup.
Peel and dice five or six medium sized potatoes and a small onion. Place in a saucepan and cover with water. Cook until the potatoes are tender, making sure to keep the potatoes covered with water.
When the potatoes are cooked, pour off all but an inch or so of the cooking water. Add enough milk to make a decent sized pot of soup (three or four cups), a tablespoon or so of butter, some cooked crumbled bacon or diced ham, and pepper, onion and garlic salt to taste.
Reheat, adjust seasonings, and enjoy with oyster crackers! You can sprinkle some shredded Cheddar cheese or a little of the green part of green onions on top for a garnish, if you like.
Take tomatto soup and put patatoes in it. It's AWESOME, but looks nasty.
Peel a potato and cut into chunks and boil them in enough water to cover them fully and cook until soft. Add salt, pepper, basil, garlic just shake a little bit in there. When potatoes are soft add 1/2 cup of cream and cook until thickens up a little.
You could add vegetables of your choice (diced onions, celery, carrots cooked with the potatoes)or you could add ham.
You could use a can of chicken or vegetable stock instead of the water but add water to it if needed to cover the potato chunks.
Or you could buy potato soup in a can
Mom's Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste
In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.
Campbell's Potato Soup. Open, heat, and serve.
My recipe is creamy and has chunks of potato in it.
Peel 4 potatoes. Chop up the white part of 2 leeks or chop up one onion. Put in enough water to cover and boil until the potatos are soft. Blend or puree the cooked potatos and leeks until they are mushy mashed potatos. Return this mixture to a large pot.
Chop the remaining potato into cubes. Add to the mashed potato mixture. Add 4-6 cups water (depends how thick you like the soup), add 2 soup cubes (chicken or vegetable). Bring to a boil.
I add other veggies too. Broccoli, zuchinni, carrots, kale, etc. Boil till the veggies are cooked. Add salt and pepper as desired and serve. Very simple and really, really tasty.
This one is creamy but not creamed. There are still chunks in it.
Cut up onions, carrots and celery. Put in a pot with a little butter and saute. Add potatoes and water to fill pot, boild until potatoes are tender. Add a little heavy cream and rue (flour mixed with a little water to thicken). Salt and pepper to taste.Does anyone know a quick and easy potato soup recipe?
you can get some ideas here : http://www.mysouprecipes.com Report Abuse
Peel several potatoes and cut up in chunks. Put potatoes in a pot with enough water to cover them. When potatoes come to a boil, add some chopped onion. Cook until potatoes are tender. Add milk to cooked potatoes(amount of milk depends on how much soup you want). Add some real butter to soup. About 3 or 4 tablespoons. Let soup simmer on low for about a half an hour. I also add chopped raw onion to my bowl when I eat it. Also, if you have any leftover mashed potatoes, thin them down with some milk and whisk to smooth consistency. You can add this mixture right after you add the butter. Makes the soup thick and creamy and also uses up your leftover mashed potatoes. Enjoy!
I like to use baked potatoes,heavy cream,bacon and onions and top with cheddar cheese..
This is easy because there's no real measuring. This is a thinner soup, but you can always mash a few of the cooked potatoes and stir them into the milk if you like a thicker soup.
Peel and dice five or six medium sized potatoes and a small onion. Place in a saucepan and cover with water. Cook until the potatoes are tender, making sure to keep the potatoes covered with water.
When the potatoes are cooked, pour off all but an inch or so of the cooking water. Add enough milk to make a decent sized pot of soup (three or four cups), a tablespoon or so of butter, some cooked crumbled bacon or diced ham, and pepper, onion and garlic salt to taste.
Reheat, adjust seasonings, and enjoy with oyster crackers! You can sprinkle some shredded Cheddar cheese or a little of the green part of green onions on top for a garnish, if you like.
Take tomatto soup and put patatoes in it. It's AWESOME, but looks nasty.
Peel a potato and cut into chunks and boil them in enough water to cover them fully and cook until soft. Add salt, pepper, basil, garlic just shake a little bit in there. When potatoes are soft add 1/2 cup of cream and cook until thickens up a little.
You could add vegetables of your choice (diced onions, celery, carrots cooked with the potatoes)or you could add ham.
You could use a can of chicken or vegetable stock instead of the water but add water to it if needed to cover the potato chunks.
Or you could buy potato soup in a can
Mom's Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste
In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.
Campbell's Potato Soup. Open, heat, and serve.
My recipe is creamy and has chunks of potato in it.
Peel 4 potatoes. Chop up the white part of 2 leeks or chop up one onion. Put in enough water to cover and boil until the potatos are soft. Blend or puree the cooked potatos and leeks until they are mushy mashed potatos. Return this mixture to a large pot.
Chop the remaining potato into cubes. Add to the mashed potato mixture. Add 4-6 cups water (depends how thick you like the soup), add 2 soup cubes (chicken or vegetable). Bring to a boil.
I add other veggies too. Broccoli, zuchinni, carrots, kale, etc. Boil till the veggies are cooked. Add salt and pepper as desired and serve. Very simple and really, really tasty.
In need of a good and easy crockpot soup recipe?
Something that requires basic kitchen staples.In need of a good and easy crockpot soup recipe?
Here is a recipe for Taco Soup. So easy and sooooo good! :)
INGREDIENTS
1 pound lean ground beef
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix (I use the fiesta ranch dip mix)
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans kidney beans, drained
6 cups corn tortilla chips
1 cup shredded Cheddar cheese
1/2 cup chopped green onion
DIRECTIONS
In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, ranch dressing mix, tomato sauce, corn, and beans.
Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.In need of a good and easy crockpot soup recipe?
just go to rival crockpot's website !
they have all kinds of crockpot recipes--including desserts !
SPLIT PEA SOUP - CROCKPOT
3 tbsp. butter
2 med. onions, minced
8 c. water
2 c. dried split peas
5 cloves
1 bay leaf
1/2 lb. bacon, cut crosswise
2 stalks celery, chopped
2 med. carrots, diced
1/4 tsp. marjoram
1 tbsp. salt
1/2 tsp. pepper
Put all ingredients into crockpot. Cover and cook on low for 8 to 10 hours. Before serving remove bay leaf and cloves.
Beef Stew
Cubed Beef
Carrots
Onion
Celery
Potato
Maybe Some Turnip
Beef Broth and water
Let it cook all day 1/2 hour before serving add some flour mixed with water to make a nice thick soup
add spices to taste
Crockpot Crab Soup
INGREDIENTS:
* 2 cups crabmeat, flaked and picked
* 2 cups milk
* 2 cups half-and-half
* 3 tablespoons butter
* 2 strips of lemon peel
* 1/4 teaspoon ground nutmeg, or to taste
* salt and pepper
* 2 tablespoons dry sherry
* 1/2 cup saltine crackers
PREPARATION:
Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on LOW for 3 to 5 hours. Just before serving, stir in sherry and cracker crumbs to thicken.
Makes about 6 to 8 servings.As a variation, add cooked shrimp to this soup about 30 minutes before serving time.
there are some good soup recipes on this link.
X D
http://www.a-crock-cook.com/
Check this website
water salt pepper corn starch any veggies you got
your welcome
you can get fancy from here like broth or bullion
or get expensive like meat and potatoes.
Check these out:
http://www.thatsmyhome.com/slowcooker/so鈥?/a>
Here is a recipe for Taco Soup. So easy and sooooo good! :)
INGREDIENTS
1 pound lean ground beef
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix (I use the fiesta ranch dip mix)
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans kidney beans, drained
6 cups corn tortilla chips
1 cup shredded Cheddar cheese
1/2 cup chopped green onion
DIRECTIONS
In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, ranch dressing mix, tomato sauce, corn, and beans.
Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.In need of a good and easy crockpot soup recipe?
just go to rival crockpot's website !
they have all kinds of crockpot recipes--including desserts !
SPLIT PEA SOUP - CROCKPOT
3 tbsp. butter
2 med. onions, minced
8 c. water
2 c. dried split peas
5 cloves
1 bay leaf
1/2 lb. bacon, cut crosswise
2 stalks celery, chopped
2 med. carrots, diced
1/4 tsp. marjoram
1 tbsp. salt
1/2 tsp. pepper
Put all ingredients into crockpot. Cover and cook on low for 8 to 10 hours. Before serving remove bay leaf and cloves.
Beef Stew
Cubed Beef
Carrots
Onion
Celery
Potato
Maybe Some Turnip
Beef Broth and water
Let it cook all day 1/2 hour before serving add some flour mixed with water to make a nice thick soup
add spices to taste
Crockpot Crab Soup
INGREDIENTS:
* 2 cups crabmeat, flaked and picked
* 2 cups milk
* 2 cups half-and-half
* 3 tablespoons butter
* 2 strips of lemon peel
* 1/4 teaspoon ground nutmeg, or to taste
* salt and pepper
* 2 tablespoons dry sherry
* 1/2 cup saltine crackers
PREPARATION:
Combine all ingredients except sherry and crushed crackers in slow cooker; stir to blend ingredients. Cover and cook on LOW for 3 to 5 hours. Just before serving, stir in sherry and cracker crumbs to thicken.
Makes about 6 to 8 servings.As a variation, add cooked shrimp to this soup about 30 minutes before serving time.
there are some good soup recipes on this link.
X D
http://www.a-crock-cook.com/
Check this website
water salt pepper corn starch any veggies you got
your welcome
you can get fancy from here like broth or bullion
or get expensive like meat and potatoes.
Check these out:
http://www.thatsmyhome.com/slowcooker/so鈥?/a>
Broccoli cheese soup recipe?
I want to make it in the Crockpot using a block of velvetta and fresh broccoli. How do I do it?Broccoli cheese soup recipe?
This is a copy of the Panera recipe I use. It's very good. I guess you could use Velveeta but I use real cheese.
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
1. Saut茅 onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half %26amp; half. Add the chicken stock. Simmer for 20 minutes.
2. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be pur茅ed in blender but I don't. Return to heat and add cheese. Stir in nutmeg.Broccoli cheese soup recipe?
Panera soup is so unhealthy don't use that, although I can't exactly help I greatly recomend looking up a recipe on the food network website. I use those recipes all the time and they are great.
BROCCOLI CHEESE SOUP
1 qt. water
2 c. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American cheese
Mix water, potatoes, bouillon, onion and broccoli together.
Cook until done, about 20-30 minutes.
Add soup and cheese.
Simmer 15 minutes.
enjoy
CROCK - POT BROCCOLI SOUP
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.
dude its called cream of broccoli,
but dont use velveeta
it would ruin everything!
This is a copy of the Panera recipe I use. It's very good. I guess you could use Velveeta but I use real cheese.
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
1. Saut茅 onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half %26amp; half. Add the chicken stock. Simmer for 20 minutes.
2. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be pur茅ed in blender but I don't. Return to heat and add cheese. Stir in nutmeg.Broccoli cheese soup recipe?
Panera soup is so unhealthy don't use that, although I can't exactly help I greatly recomend looking up a recipe on the food network website. I use those recipes all the time and they are great.
BROCCOLI CHEESE SOUP
1 qt. water
2 c. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American cheese
Mix water, potatoes, bouillon, onion and broccoli together.
Cook until done, about 20-30 minutes.
Add soup and cheese.
Simmer 15 minutes.
enjoy
CROCK - POT BROCCOLI SOUP
4 c. water
4 chicken bouillon cubes
1/4 c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.
dude its called cream of broccoli,
but dont use velveeta
it would ruin everything!
I need a good, quick and easy vegetable soup recipe, does anyone have one?
Veggie Soup
1 3/4 cups water
2 tablespoons water
1/2 cup brown rice, uncooked
1 medium green pepper, chopped and seeded
1 small onion, chopped
1 stalk celery, sliced
1 yellow squash, chopped
2 medium carrots, sliced
1 tablespoon vegetable oil or olive oil
2 1/2 cups chicken broth, homemade or low-sodium canned
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil, chopped
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley, chopped
1/2 teaspoon pepper
Bring 1 3/4 cups of water to a boil in a 2-quart pot. Add brown rice, cover and cook over low heat for 50 minutes.
In a large pot, heat oil over medium heat and add chopped vegetables and the remaining water.
Cook until softened.
Add chicken broth, basil, parsley and pepper and cook over medium-high heat until it comes to a boil.
Reduce heat to low, cover and cook 30 minutes.
Add cooked brown rice and heat over low another 5 minutes.
ENJOY!!! : )I need a good, quick and easy vegetable soup recipe, does anyone have one?
Peel 2 potatoes %26amp; 2 carrots and chop into chunks. Boil for 5 minutes then add to a pan of diced onion and celery. Cook until onion is soft then add a pint of vegetable stock, mustard seeds, salt, pepper, tomato puree, worcestershire sauce and simmer for a few minutes. Add some peas and sweetcorn and corn flour to thicken if necessary. You can either leave it chunky or blitz in the blender for a smooth soup.I need a good, quick and easy vegetable soup recipe, does anyone have one?
鈥asy, Easy Veggie Soup鈥?br>
Don't want to spend hours making a homemade soup? Grab a can of Campbell's tomato juice and be done cooking in minutes.
1 large can V-8 vegetable juice
1 large can Campbell's tomato juice
2 large packages of frozen mixed vegetables
1 large package of frozen green beans
1 small package of frozen lima beans
3 cans small whole potatoes, diced
1 cube beef or chicken bouillon base
1 tsp hot sauce
Seasonings to taste
Water as desired
Place all ingredients in large stock pot and simmer on low heat 3 to 4 hours. Taste occasionally and add water and seasoning as needed.
Enjoy this easy Campbells tomato juice soup recipe.
鈥uick and Easy Vegetable Soup鈥?br>
INGREDIENTS:
* 1 (14 ounce) can chicken broth
* 1 (11.5 ounce) can tomato-vegetable juice cocktail
* 1 cup water
* 1 large potato, diced
* 2 carrots, sliced
* 2 stalks celery, diced
* 1 (14.5 ounce) can diced tomatoes
* 1 cup chopped fresh green beans
* 1 cup fresh corn kernels
* salt and pepper to taste
* Creole seasoning to taste
DIRECTIONS:
In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
鈥asy Hamburger Vegetable Soup鈥?br>
1 lb. of ground beef
1 cup of chopped onion
1 cup of diced potatoes
1 cup of sliced carrots
2 - 16oz. cans of tomatoes
1 cup of sliced celery
1/4 cup of rice
3 cups of water
4 teaspoons of salt
1/4 teaspoon of basil
1/4 teaspoon of thyme
1 bay leaf
Brown the ground beef and onions and drain the fat.
Add the remaining ingredients and bring to boil.
Cover and simmer for 1 hour.
鈥ASY VEGETABLE SOUP鈥?
1 lb. ground beef
1 clove minced garlic
1 c. sliced carrots
1/4 c. uncooked rice
3 1/2 c. water
1 tbsp. flaked parsley
1/4 tsp. dried basil
1 c. frozen green beans
1 c. chopped onion
15 oz. kidney beans
1 c. sliced celery
36 oz. stewed tomatoes
5 cubes beef bouillon
1 tsp. salt
1/8 tsp. pepper
Cooking time: 55 minutes. Cook ground beef, onion and garlic in a Dutch oven until browned, about 5 minutes; drain off fat. Add all other ingredients except green beans. Bring to a boil then reduce and simmer, covered, 40 minutes. Add green beans and cook 10 minutes more. Serve with toaster rolls - a delicious meal on a cold winter evening. Handy tip: if I have it on hand, I will substitute canned beef stock for water and bouillon.
鈥UICK EASY VEGETABLE SOUP鈥?
2 bottles tomato juice
2 pkgs. frozen mixed veggies
1 onion
2 stalks celery
Salt %26amp; pepper
Put all ingredients in a large saucepot and cook over medium heat until boiling. Reduce heat and simmer until of consistency you desire.
I can give you a real old fashioned vegetable soup, but if you are stressed for time here is one that is great for people with no time:
1 Frozen package of sliced carrots
1 Frozen package of mixed vegetables
1 Frozen package of string beans
1 Frozen Pkg of Kale or Spinich
1 Fresh onion chopped up
1 Medium Size Can of Crushed Tomatoes
1 Bunch of Fresh Parsley (chopped)
1/4 Cup of Olive Oil
1 Can of Swanson's Chicken Broth, or a Bullion Cube of Chicken Broth
Pepper and Salt
1 Clove of Garlic Minced Up
In a large pot add olive oil, onion garlic then add all vegetables, tomatoes, and chicken broth, parsley, pepper and salt. Then add some more water and simmer for 3/4 of an hour to an hour. Serve with a Tuna Sandwich or Homemade Pizza...or a wrap of some kind.
i have a quick one- will just take 2 mins
just give a call to home delicvery restaurent %26amp; order
combine prepackaged vegetable stock, a bag of mixed frozen vegetables, a couple of potatoes or sweet potatoes to thicken. You can also add a can of white beans such as cannelini to this mix. Season to taste and simmer for 15 minutes until veggies are tender. Serve chunky or partially blitzed with a stick blender.everyday minerals
1 3/4 cups water
2 tablespoons water
1/2 cup brown rice, uncooked
1 medium green pepper, chopped and seeded
1 small onion, chopped
1 stalk celery, sliced
1 yellow squash, chopped
2 medium carrots, sliced
1 tablespoon vegetable oil or olive oil
2 1/2 cups chicken broth, homemade or low-sodium canned
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil, chopped
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley, chopped
1/2 teaspoon pepper
Bring 1 3/4 cups of water to a boil in a 2-quart pot. Add brown rice, cover and cook over low heat for 50 minutes.
In a large pot, heat oil over medium heat and add chopped vegetables and the remaining water.
Cook until softened.
Add chicken broth, basil, parsley and pepper and cook over medium-high heat until it comes to a boil.
Reduce heat to low, cover and cook 30 minutes.
Add cooked brown rice and heat over low another 5 minutes.
ENJOY!!! : )I need a good, quick and easy vegetable soup recipe, does anyone have one?
Peel 2 potatoes %26amp; 2 carrots and chop into chunks. Boil for 5 minutes then add to a pan of diced onion and celery. Cook until onion is soft then add a pint of vegetable stock, mustard seeds, salt, pepper, tomato puree, worcestershire sauce and simmer for a few minutes. Add some peas and sweetcorn and corn flour to thicken if necessary. You can either leave it chunky or blitz in the blender for a smooth soup.I need a good, quick and easy vegetable soup recipe, does anyone have one?
鈥asy, Easy Veggie Soup鈥?br>
Don't want to spend hours making a homemade soup? Grab a can of Campbell's tomato juice and be done cooking in minutes.
1 large can V-8 vegetable juice
1 large can Campbell's tomato juice
2 large packages of frozen mixed vegetables
1 large package of frozen green beans
1 small package of frozen lima beans
3 cans small whole potatoes, diced
1 cube beef or chicken bouillon base
1 tsp hot sauce
Seasonings to taste
Water as desired
Place all ingredients in large stock pot and simmer on low heat 3 to 4 hours. Taste occasionally and add water and seasoning as needed.
Enjoy this easy Campbells tomato juice soup recipe.
鈥uick and Easy Vegetable Soup鈥?br>
INGREDIENTS:
* 1 (14 ounce) can chicken broth
* 1 (11.5 ounce) can tomato-vegetable juice cocktail
* 1 cup water
* 1 large potato, diced
* 2 carrots, sliced
* 2 stalks celery, diced
* 1 (14.5 ounce) can diced tomatoes
* 1 cup chopped fresh green beans
* 1 cup fresh corn kernels
* salt and pepper to taste
* Creole seasoning to taste
DIRECTIONS:
In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
鈥asy Hamburger Vegetable Soup鈥?br>
1 lb. of ground beef
1 cup of chopped onion
1 cup of diced potatoes
1 cup of sliced carrots
2 - 16oz. cans of tomatoes
1 cup of sliced celery
1/4 cup of rice
3 cups of water
4 teaspoons of salt
1/4 teaspoon of basil
1/4 teaspoon of thyme
1 bay leaf
Brown the ground beef and onions and drain the fat.
Add the remaining ingredients and bring to boil.
Cover and simmer for 1 hour.
鈥ASY VEGETABLE SOUP鈥?
1 lb. ground beef
1 clove minced garlic
1 c. sliced carrots
1/4 c. uncooked rice
3 1/2 c. water
1 tbsp. flaked parsley
1/4 tsp. dried basil
1 c. frozen green beans
1 c. chopped onion
15 oz. kidney beans
1 c. sliced celery
36 oz. stewed tomatoes
5 cubes beef bouillon
1 tsp. salt
1/8 tsp. pepper
Cooking time: 55 minutes. Cook ground beef, onion and garlic in a Dutch oven until browned, about 5 minutes; drain off fat. Add all other ingredients except green beans. Bring to a boil then reduce and simmer, covered, 40 minutes. Add green beans and cook 10 minutes more. Serve with toaster rolls - a delicious meal on a cold winter evening. Handy tip: if I have it on hand, I will substitute canned beef stock for water and bouillon.
鈥UICK EASY VEGETABLE SOUP鈥?
2 bottles tomato juice
2 pkgs. frozen mixed veggies
1 onion
2 stalks celery
Salt %26amp; pepper
Put all ingredients in a large saucepot and cook over medium heat until boiling. Reduce heat and simmer until of consistency you desire.
I can give you a real old fashioned vegetable soup, but if you are stressed for time here is one that is great for people with no time:
1 Frozen package of sliced carrots
1 Frozen package of mixed vegetables
1 Frozen package of string beans
1 Frozen Pkg of Kale or Spinich
1 Fresh onion chopped up
1 Medium Size Can of Crushed Tomatoes
1 Bunch of Fresh Parsley (chopped)
1/4 Cup of Olive Oil
1 Can of Swanson's Chicken Broth, or a Bullion Cube of Chicken Broth
Pepper and Salt
1 Clove of Garlic Minced Up
In a large pot add olive oil, onion garlic then add all vegetables, tomatoes, and chicken broth, parsley, pepper and salt. Then add some more water and simmer for 3/4 of an hour to an hour. Serve with a Tuna Sandwich or Homemade Pizza...or a wrap of some kind.
i have a quick one- will just take 2 mins
just give a call to home delicvery restaurent %26amp; order
combine prepackaged vegetable stock, a bag of mixed frozen vegetables, a couple of potatoes or sweet potatoes to thicken. You can also add a can of white beans such as cannelini to this mix. Season to taste and simmer for 15 minutes until veggies are tender. Serve chunky or partially blitzed with a stick blender.
I am looking for recipes/cooking ideas that call for chicken stock. Chefs, can you send me non-soup ideas?
I have a freezer full of chicken stock and chicken bones that I am going to make into chicken stock. I am on a budget but I can't stand to make any more chicken soup or stew. It's too hot outside! Anybody have any suggestions for me? Thanks!I am looking for recipes/cooking ideas that call for chicken stock. Chefs, can you send me non-soup ideas?
You could use it to cook risotto. Or even as a base to a sauce to go with something else (just add white wine reduce it down by 3/4, then chicken stock and reduce again by 3/4, add cream and seasoning - tarragon or star anise as optional).I am looking for recipes/cooking ideas that call for chicken stock. Chefs, can you send me non-soup ideas?
Boil rice, pasta, and potatoes in it, use a little in place of milk in mashed potatoes.
Gravy, some marinades call for it.
Rachel Ray had a recipe for a spinach pesto pasta that uses chicken stock in place of about 1/2 the oil.
Try using it for 1/2 the oil in hummus for more flavor, and less fat.
One of my family's favorites:
CHICKEN TETRAZZINI
1 lb. pasta, cooked
1/2 pound fresh mushrooms
1 stick butter
2/3 cup flour
1 large onion, sliced
5 cloves garlic, peeled and chopped
4 c. chicken broth
2 c. light cream
1/4 cup dry sherry
4 c. diced chicken, cooked
1 c. grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and saut茅 in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.
Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.
Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400 degrees Fahrenheit for 20 minutes.
Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.
http://www.cooks.com/rec/view/0,1939,135鈥?/a>
use your stock when cooking rice for any hotdish or when cooking pasta for salads or hotdish. It can add wonderfull flavor.
Use for gravy, or if you make stove top stuffing for a side dish.
Boil your stock down further to concentrate it more and then it will take up less space in your freezer too.
Chicken Pot Pie
http://americanfood.about.com/od/chicken鈥?/a>
Risotto
http://culinaryarts.about.com/od/ricegra鈥?/a>
Chicken Stir Fry
http://startcooking.com/video/144/Chicke鈥?/a>
You can cook vegetables, rice, noodles in the broth or use to make stuffing. You could also make Chicken chili, Chicken stew, pasta or Chicken gravy.
I use chicken stock to make chicken pot pie. You could use some of your stock to make gravies for those types of recipes.
Chicken and Rice.
You could use it to cook risotto. Or even as a base to a sauce to go with something else (just add white wine reduce it down by 3/4, then chicken stock and reduce again by 3/4, add cream and seasoning - tarragon or star anise as optional).I am looking for recipes/cooking ideas that call for chicken stock. Chefs, can you send me non-soup ideas?
Boil rice, pasta, and potatoes in it, use a little in place of milk in mashed potatoes.
Gravy, some marinades call for it.
Rachel Ray had a recipe for a spinach pesto pasta that uses chicken stock in place of about 1/2 the oil.
Try using it for 1/2 the oil in hummus for more flavor, and less fat.
One of my family's favorites:
CHICKEN TETRAZZINI
1 lb. pasta, cooked
1/2 pound fresh mushrooms
1 stick butter
2/3 cup flour
1 large onion, sliced
5 cloves garlic, peeled and chopped
4 c. chicken broth
2 c. light cream
1/4 cup dry sherry
4 c. diced chicken, cooked
1 c. grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and saut茅 in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.
Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.
Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400 degrees Fahrenheit for 20 minutes.
Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.
http://www.cooks.com/rec/view/0,1939,135鈥?/a>
use your stock when cooking rice for any hotdish or when cooking pasta for salads or hotdish. It can add wonderfull flavor.
Use for gravy, or if you make stove top stuffing for a side dish.
Boil your stock down further to concentrate it more and then it will take up less space in your freezer too.
Chicken Pot Pie
http://americanfood.about.com/od/chicken鈥?/a>
Risotto
http://culinaryarts.about.com/od/ricegra鈥?/a>
Chicken Stir Fry
http://startcooking.com/video/144/Chicke鈥?/a>
You can cook vegetables, rice, noodles in the broth or use to make stuffing. You could also make Chicken chili, Chicken stew, pasta or Chicken gravy.
I use chicken stock to make chicken pot pie. You could use some of your stock to make gravies for those types of recipes.
Chicken and Rice.
Easy yummy chicken noodle soup recipe?
I need an easy chicken noodle soup recipe. I only have boneless skinless chicken. I also have carrott, celery, onion, and green onion. I would not be opposed to making my own noodles.Easy yummy chicken noodle soup recipe?
Quick and Easy Chicken Noodle Soup --
INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Egg Noodles --
This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.
INGREDIENTS
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
DIRECTIONS
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.Easy yummy chicken noodle soup recipe?
INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
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DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Here is my favorite recipe for this. Adjust this to use the boneless breasts. Cook for a bit shorter, until the chicken is moist and can be easily shredded- about 30 mins
Ingredients:
1 Tbs. canola oil
1 chicken, 3 1/2 to 4 lb., quartered
Salt and freshly ground pepper, to taste
2 large yellow onions, cut into 1/2-inch rounds
4 large carrots, peeled and cut into 1/2-inch
rounds
1 bunch celery, tops and bottoms trimmed, cut
into 1-inch chunks
4 cups low-sodium chicken broth
2 quarts water
1 bay leaf
2 fresh thyme sprigs
1/2 tsp. ground coriander
1/2 lb. dried fettuccine, broken into 2-inch pieces
1 Tbs. finely chopped fresh flat-leaf parsley
Directions:
In a large stockpot over medium-high heat, warm the canola oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.
Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.
Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately. Serves 6.
Note: this is only for those ingredients you listed: Cut chicken into 1 inch pieces. season with salt and pepper brown in olive oil. (for a thicker soup can dredge in flour before you brown the bird). remove pieces, dice and saute onion for a few minutes (season with salt), add chicken back, simmer for about 20 minutes. Finely dice carrots and celery (don't saute to add some cripsy texture to soup), simmer for another ten - 20 minutes (depending how tender you want veggies. Add any fresh herbs you like, tarrogon, parsely herbs provence, etc. Can aslo add a little white wine during first simmer after sauteing onions, or even a splash of sherry. Serve with already cooked noodles. That's a quick recipe.
Chicken Noodle Vegetable Soup
RECIPE INGREDIENTS
6 cups chicken stock
1 yellow onion, finely chopped
2 carrots, peeled, halved lengthwise, and thinly sliced
2 celery stalks, thinly sliced
2 zucchini, thinly sliced
2 tablespoons finely chopped fresh parsley
2 oz dried very thin egg noodles
1/2 cup shredded or cubed, skinless cooked chicken meat
Salt and freshly ground pepper
RECIPE METHOD
In a large saucepan over medium-low heat, bring the chicken stock to a simmer. Add the onion, carrots and celery and continue to simmer until the vegetables are slightly soft, about 10 minutes. Add the zucchini and 1 tablespoon of the parsley and cook until the zucchini is just tender, about 10 minutes longer.
Add the noodles and simmer until they are just tender, 3-4 minutes, or according to the package directions.
Three minutes before the noodles are done, add the chicken and heat through. Season to taste with salt and pepper.
Ladle into warmed soup bowls and sprinkle the tops with the remaining 1 tablespoon parsley. Serve immediately.
everything that you got is good to use but if you dont want to make your own noodles go buys some oh and some chicken broth
first what you need to do is boil the chicken at the same time get a pot and boil your veggies.
2nd when your chicken is done cut it up in little cubs and when veggies are done mix chicken and veggies together with chicken broth
add some seasonings and let is cook for like 10 minutes and there you go
simple!! just toss all that into the crock pot and some packaged egg noodles, cover all ingredients with broth or water and bullion cubes and turn it on.
Do not add salt as this would add too much sodium to the dish and sodium is to be very strictly limited especially the added type.
You said...easy! Open a couple of cans or a box of broth, add cut up chicken, diced onion, celery and carrot, simmer until tender. Add egg noodles, cook, taste for seasoning, serve.
Quick and Easy Chicken Noodle Soup --
INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Egg Noodles --
This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.
INGREDIENTS
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
DIRECTIONS
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.Easy yummy chicken noodle soup recipe?
INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Here is my favorite recipe for this. Adjust this to use the boneless breasts. Cook for a bit shorter, until the chicken is moist and can be easily shredded- about 30 mins
Ingredients:
1 Tbs. canola oil
1 chicken, 3 1/2 to 4 lb., quartered
Salt and freshly ground pepper, to taste
2 large yellow onions, cut into 1/2-inch rounds
4 large carrots, peeled and cut into 1/2-inch
rounds
1 bunch celery, tops and bottoms trimmed, cut
into 1-inch chunks
4 cups low-sodium chicken broth
2 quarts water
1 bay leaf
2 fresh thyme sprigs
1/2 tsp. ground coriander
1/2 lb. dried fettuccine, broken into 2-inch pieces
1 Tbs. finely chopped fresh flat-leaf parsley
Directions:
In a large stockpot over medium-high heat, warm the canola oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.
Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.
Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately. Serves 6.
Note: this is only for those ingredients you listed: Cut chicken into 1 inch pieces. season with salt and pepper brown in olive oil. (for a thicker soup can dredge in flour before you brown the bird). remove pieces, dice and saute onion for a few minutes (season with salt), add chicken back, simmer for about 20 minutes. Finely dice carrots and celery (don't saute to add some cripsy texture to soup), simmer for another ten - 20 minutes (depending how tender you want veggies. Add any fresh herbs you like, tarrogon, parsely herbs provence, etc. Can aslo add a little white wine during first simmer after sauteing onions, or even a splash of sherry. Serve with already cooked noodles. That's a quick recipe.
Chicken Noodle Vegetable Soup
RECIPE INGREDIENTS
6 cups chicken stock
1 yellow onion, finely chopped
2 carrots, peeled, halved lengthwise, and thinly sliced
2 celery stalks, thinly sliced
2 zucchini, thinly sliced
2 tablespoons finely chopped fresh parsley
2 oz dried very thin egg noodles
1/2 cup shredded or cubed, skinless cooked chicken meat
Salt and freshly ground pepper
RECIPE METHOD
In a large saucepan over medium-low heat, bring the chicken stock to a simmer. Add the onion, carrots and celery and continue to simmer until the vegetables are slightly soft, about 10 minutes. Add the zucchini and 1 tablespoon of the parsley and cook until the zucchini is just tender, about 10 minutes longer.
Add the noodles and simmer until they are just tender, 3-4 minutes, or according to the package directions.
Three minutes before the noodles are done, add the chicken and heat through. Season to taste with salt and pepper.
Ladle into warmed soup bowls and sprinkle the tops with the remaining 1 tablespoon parsley. Serve immediately.
everything that you got is good to use but if you dont want to make your own noodles go buys some oh and some chicken broth
first what you need to do is boil the chicken at the same time get a pot and boil your veggies.
2nd when your chicken is done cut it up in little cubs and when veggies are done mix chicken and veggies together with chicken broth
add some seasonings and let is cook for like 10 minutes and there you go
simple!! just toss all that into the crock pot and some packaged egg noodles, cover all ingredients with broth or water and bullion cubes and turn it on.
Do not add salt as this would add too much sodium to the dish and sodium is to be very strictly limited especially the added type.
You said...easy! Open a couple of cans or a box of broth, add cut up chicken, diced onion, celery and carrot, simmer until tender. Add egg noodles, cook, taste for seasoning, serve.
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