Caesar Soup Recipes

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CREAMY CHICKEN CAESAR SOUP



Creamy Chicken Caesar Soup image

Make and share this Creamy Chicken Caesar Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken

Time 3h5m

Yield 3-4 serving(s)

Number Of Ingredients 7

2 cups cooked chicken
6 ounces uncooked egg noodles
50 ounces chicken broth (I used a large can)
1 teaspoon italian seasoning
2 -3 tablespoons creamy caesar salad dressing (I used a thick type)
2 -3 tablespoons parmesan cheese
salt and pepper (optional)

Steps:

  • Place chicken, noodles, broth, and Italian seasoning in a crock pot.
  • Cook on high for 2-3 hours or until noodles are cooked through.
  • Whisk in Caesar dressing, Parmesan cheese and salt and pepper to taste.

Nutrition Facts : Calories 520.9, Fat 18.2, SaturatedFat 4.6, Cholesterol 121, Sodium 1828.6, Carbohydrate 43, Fiber 1.9, Sugar 2.7, Protein 42.9

CAESAR SOUP



Caesar Soup image

Make and share this Caesar Soup recipe from Food.com.

Provided by Boomette

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups country bread, cubed
1/3 cup extra virgin olive oil
5 -6 canned anchovy fillets
4 garlic cloves, finely chopped
1 teaspoon Worcestershire sauce
1 (32 ounce) vegetable broth or 1 (32 ounce) chicken broth
1 romaine lettuce hearts, coarsely chopped
1 head escarole, coarsely chopped
salt and pepper
1 lemon, juice of
romano cheese, freshly grated for topping

Steps:

  • Heat the oven to 300°F Toast the bread cubes in a single layer on a baking sheet for 20 minutes.
  • Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the anchovies and cook, stirring, until melted, 3 minutes. Lower the heat to low, add the garlic and cook for 5 minutes. Add the croutons and Worcestershire sauce and toss.
  • In a medium saucepan, bring the vegetable broth, romaine and escarole to a simmer, then cook for 5 minutes; season with salt and pepper. Turn off the heat and stir in the lemon juice.
  • Arrange the croutons in bowls and, using tongs, pile the greens evenly on top, then ladle in the broth. Top with the romano cheese.

Nutrition Facts : Calories 226.2, Fat 19.2, SaturatedFat 2.7, Cholesterol 4.2, Sodium 239, Carbohydrate 11.7, Fiber 7.4, Sugar 2.6, Protein 5.2

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