Tammys Chicken Soup Recipes

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TAMMY'S EASY SOUP



Tammy's Easy Soup image

I came up with this one night when I wanted something quick and tasty. I usually have all these ingredients on hand, so it was nothing to thow it together. I make this a little different everytime depending on what beans I have on hand. It's always good. It's low in fat, high in protein and very filling. Great for a cold night.

Provided by WV Flower

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) can great northern beans
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
2 (15 ounce) cans chicken broth
1 (12 ounce) can Rotel tomatoes & chilies (or your favorite salsa)
1 (16 ounce) can cooked chicken breasts (or fresh, cooked chicken pieces)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, chopped
spices, to your liking such as Cilantro, Oregano, Cajun Spice

Steps:

  • I brown the onions and garlic (if I'm using them) and then throw everything else in there. The measurements for the vegetables are a guess. You can use as little or as much as you like and increase/decrease the chicken broth to make it as thin or thick as you like.
  • Simmer until it's hot and the flavors blend, usually about a half hour. I sometimes use salsa instead of the tomatoes and it turns out just as delicious. This is very easy to do and you can change the flavor from Mexican to Italian just by chaning your choices of spices. Couldn't be easier !

Nutrition Facts : Calories 658.7, Fat 11.7, SaturatedFat 3.2, Cholesterol 95.3, Sodium 1143.1, Carbohydrate 74, Fiber 23.5, Sugar 2.3, Protein 64.9

TAMMY'S CHICKEN SOUP



Tammy's Chicken Soup image

Make and share this Tammy's Chicken Soup recipe from Food.com.

Provided by Miss V

Categories     Chicken

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs chicken (boneless breasts or thighs boiled in 5 quarts water , You can also use 1 rotissary chicken with 6 ca)
4 chicken bouillon cubes (not needed if you use chicken broth)
4 carrots (any amount is good, your choice)
2 cups spinach (any amount is good, your choice)
4 stalks celery (any amount is good, your choice)
10 ounces cream of chicken soup
1 (10 ounce) can creamed corn
10 ounces pasta (orzo, alphabets or stars)

Steps:

  • Boil chicken in 5 qts. water and simmer covered 1-2 hours. Pull chicken out. skim fat off top of broth. Add 4 chicken bouillon cubes to broth and bring to a slow boil.
  • Add fresh vegetables (fresh is best but you can use frozen vegetables if you don't have fresh on hand). Add 1 can cream of chicken soup and 1 can cream corn. Cut chicken into bite size pieces and put back in soup. Simmer until vegies are tender. Bring heat up a bit and add pasta. We like orzo, alphabets or stars, but any pasta is fine Soup is ready when pasta is tender.

Nutrition Facts : Calories 912.1, Fat 40.5, SaturatedFat 11.4, Cholesterol 176.3, Sodium 1912.8, Carbohydrate 79.4, Fiber 5.6, Sugar 8.6, Protein 56.3

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