Chicken Soup 4 Ways
Chicken & Orzo Soup
Servings: 8
INGREDIENTS
1 tablespoon unsalted butter
1 cup diced onion
½ cup diced carrots
½ cup diced celery
2 cloves chopped garlic
1 (32-ounce) carton College Inn® chicken broth
½ cup uncooked orzo
Juice of 1 lemon
1 teaspoon lemon zest
2 cups cooked diced chicken
2 cups baby spinach
Salt and pepper
PREPARATION
Heat a large pot over medium-high heat. Add butter and melt.
Add the onion, carrots, celery, and garlic. Sauté until vegetables soften, 3-4 minutes.
Add the College Inn® chicken broth. Bring the soup to a simmer and add the orzo. Turn the heat down to low. Gently cook until orzo is tender, about 7 minutes.
Add the lemon zest and lemon juice.
Fold in the cooked chicken and baby spinach. Season with salt and pepper to taste.
Chicken Tortellini Soup
Servings: 8
INGREDIENTS
2 tablespoons butter
1 cup diced onion
½ cup diced carrot
½ cup diced celery
2 cloves chopped garlic
1 (32-ounce) carton College Inn® chicken broth
2 cups dry cheese tortellini
2 cups cooked shredded chicken
Salt and pepper to taste
¼ cup chopped fresh parsley
Freshly grated Parmesan cheese (garnish)
Freshly ground black pepper
PREPARATION
Heat a large pot over medium-high heat. Add butter and melt.
Add the onion, carrot, celery, and garlic. Sauté until vegetables soften, 3–4 minutes.
Add the College Inn® chicken broth. Bring up to a gentle simmer and add the tortellini. Turn the heat down to low and cook until tortellini get tender, about 5–7 minutes.
Add the chicken and parsley. Season with salt and pepper.
Serve with fresh Parmesan cheese and black pepper.
Creamy Garlic Chicken and Rice Soup
Servings: 8
INGREDIENTS
3 tablespoons butter
1 cup diced onion
½ cup diced celery
½ cup diced carrot
2 tablespoons flour
1 carton (32 ounces) College Inn® chicken broth
1 sprig fresh thyme
2 heads roasted garlic
½ cup heavy cream
2 cups cooked chicken
½ cup cooked rice
Salt and pepper
Optional garnish: Fresh parsley or chives
PREPARATION
To roast the garlic, preheat an oven to 350°F. Cut the top ¼ of the garlic heads and place in small bake dish. Pour about ¼ cup of olive oil over the garlic and season with salt and pepper. Cover tightly with foil and roast until golden brown and very soft, about 1 hour. Cool.
Heat a large pot over medium-high heat. Add butter and melt.
Add the onion, carrots, and celery. Sauté until vegetables soften, 3–4 minutes.
Sprinkle the flour over the vegetables and cook for 1 minute.
Add the College Inn® chicken broth and thyme, and bring up to a low simmer.
Mash the roasted garlic and fold into the soup. Add the heavy cream, chicken, and rice.
Season with salt and pepper.
Chicken Taco Soup
Servings: 8
INGREDIENTS
1 tablespoon vegetable oil
1 cup diced onion
2 cloves chopped garlic
1 (32-ounce) carton College Inn® chicken broth
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon oregano
1 can diced tomatoes with chilies
1 can black beans, drained and rinsed
½ cup corn
2 cups cooked shredded chicken
Salt and pepper
Optional garnishes: Sour cream, cilantro, shredded cheese
PREPARATION
Heat a large pot over medium-high heat. Add the oil.
Add the onions and garlic. Sauté until the onions soften, about 3 minutes.
Add the College Inn® chicken broth, chili powder, cumin, oregano, and diced tomatoes.
Heat through, but do not boil.
Fold in the black beans, corn, and chicken. Season with salt and pepper.
Serve with optional garnishes.
