WEDDING
SOUP
1 can chicken broth
1/2 cup frozen spinach -- thawed and squeezed
2 ounces chicken – cooked & cubed
2 ounces ground beef – made into meatballs, cooked
2 tablespoon onion -- chopped
2 tablespoon celery -- chopped
1 egg -- beaten
6 tablespoons parmesan cheese
salt and pepper -- to taste
1 Dash hot sauce -- if desired
Simmer chicken, ground beef, onion and celery in chicken broth
5 minutes.
In small bowl, add parmesan cheese to beaten egg and mix thoroughly.
Add egg mixture, spinach and spices to soup. Stir to distribute
egg mixture.
Simmer 5 minutes and serve hot.
496 Calories
(kcal); 34g Total Fat; (62% calories from fat); 39g Protein;
7g Carbohydrate; 203mg Cholesterol; 1497mg Sodium
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Chicken
Broccoli Creamy Soup
3 chicken breast halves -- boneless
1 large white onion (diced)
8 oz cream cheese
½ cup heavy whipping cream
1 cup broccoli
1 can cream of celery soup
Cut the chicken into bite size pieces. Dice the onion. Place
the
chicken and onion into a frying pan and add olive or your
preference of oil,
salt, and pepper.
In a saucepan, place a couple tablespoons of butter, 1/2-cup
heavy whipping cream, and the entire block of cream cheese.
While the onions and chicken are cooking, break up the cream
cheese
and stir the sauce mixture until everything is dissolved (use
a whisk).
Add
the can of cream of celery soup and then fill the empty can
with
water twice and add that. Then add the broccoli, stir, and
put on low.
Add salt and pepper to taste.
Cook the
chicken and onions until the onions cook down and are browned,
then add to the sauce mixture (add the oil too!). Cook on
low and add
more salt and pepper to taste if needed.
1672 Calories
(kcal); 125g Total Fat; (67% calories from fat); 111g Protein;
24g Carbohydrate; 542mg Cholesterol; 1897mg Sodium
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