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1 - 10 of 10 for tuscan chicken soup

Heat the oil ... and add to soup 15 minutes before ... occasionally until the pasta is cooked and the escarole is tender. Serve sprinkled with Parmesan cheese.

Combine beef and chicken stock in a ... serving bowl. Pour soup over tread (leave ... grated Parmesan cheese and a pinch of minced parsley as a garnish.

Slice escarole stalks 1/4 inch thick. Slice leafy tops 1 inch thick. Set aside. In large pan, heat oil. Add onions; saute 5 minutes. Add garlic. Cook ...

Preparation time: 20 ... more. Add Romaine, chicken broth, tomatoes, carrots, ... calories; 5 gm fat; 8 gm protein; 27 gm carbohydrates, 0 mg cholesterol.

Place the oil, ... stirring frequently. Add chicken broth, marjoram, pepper, ... Cover, stirring occasionally. Stir in the escarole and heat through. Serve.

In 4 quart ... stir frequently. Add chicken broth, water, marjoram, ... boil and simmer 20 minutes. Cook Ditalini separately. Serve macaroni as a side dish.

In hot oil, cook onion, carrot and potato until brown; add broth, spices and one cup water. Add beans and macaroni; cook, then add escarole. Note: ...

In 4 quart ... stirring frequently. Add chicken broth, marjoram, pepper ... minutes or until macaroni is tender. Stir occasionally. Add escarole, heat through.

Saute onion in ... until onion is soft. Add all other ingredients. Simmer for 20 minutes. Skim fat from soup. Serve with croutons and grated Romano cheese.

Slice chard or ... Add chard stalks, chicken broth (ham broth ... boil, reduce heat and simmer 10 minutes. Serve with Parmesan cheese and Italian bread.


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