Creamy Chicken Soup With Vegetables Recipe Recipe For Shrimp

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CREAMY CHICKEN VEGETABLE SOUP



Creamy Chicken Vegetable Soup image

It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 13

1 small onion, finely chopped
1 celery rib, chopped
1 medium carrot, chopped
1 garlic clove, minced
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 round (8 ounces) Brie cheese, rind removed and chopped

Steps:

  • In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 408 calories, Fat 24g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 1324mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES



Creamy Gemelli Pasta with Shrimp and Spring Vegetables image

This pasta recipe pairs great with a crisp white wine like a Sauvignon Blanc, Pinot Grigio, or Sancerre.

Provided by KimK

Categories     Shrimp Pasta

Time 40m

Yield 4

Number Of Ingredients 10

⅔ (16 ounce) package gemelli pasta
1 ½ cups fresh English peas, shelled
2 medium lemons, halved
2 teaspoons olive oil
1 medium zucchini, diced
2 cloves garlic, minced
⅔ pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
3 tablespoons creme fraiche
2 tablespoons fresh basil, cut in very thin strips

Steps:

  • Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
  • At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
  • Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
  • Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
  • Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

Nutrition Facts : Calories 453.2 calories, Carbohydrate 70.9 g, Cholesterol 130.3 mg, Fat 9.4 g, Fiber 8.3 g, Protein 27.1 g, SaturatedFat 3.6 g, Sodium 149.3 mg, Sugar 3.8 g

CREAM OF SHRIMP SOUP



Cream of Shrimp Soup image

Make and share this Cream of Shrimp Soup recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons unsalted butter
2 medium carrots, minced
1 stalk celery, minced
1 small baking potato, peeled and minced
2 lbs small shrimp, peeled and deviened-reserve shells
2 cups fish stock or 2 cups chicken stock
2 cups light cream
1/2 tablespoon thyme
1 bay leaf, crushed
salt
white pepper
parsley (to garnish)

Steps:

  • In a large saucepan melt the butter over medium heat.
  • Add the carrots, onion, celery, potato and shrimp shells.
  • Saute until the onion is translucent and the shells turn pink, around 3 minutes.
  • Add the stock, cream, thyme, bay and all but 25 shrimp.
  • Bring to a boil, reduce heat to a simmer and cook for 20 minutes.
  • In small batches puree the soup in a food mill or food processor.
  • Force puree through a strainer.
  • Return the soup to the pan and season to taste with the salt and pepper.
  • Add the remaining shrimp to the pot and cook to heat through, about 3 minutes.
  • Ladle into 6 bowls with 5 shrimp in each.
  • Garnish with chopped parsley.

CREAM OF BROCCOLI SOUP W/SHRIMP



Cream of Broccoli Soup W/Shrimp image

This soup give the basic Cream of Broccoli an added bonus. I serve it with cheesy bread and it makes a complete filling meal.

Provided by angellaclark

Categories     Vegetable

Time 45m

Yield 8-10 Cups, 4-6 serving(s)

Number Of Ingredients 12

2 (16 ounce) bags frozen chopped broccoli
2 cups water
1 shallot (minced)
1 lb cooked shrimp (chopped into small pieces)
4 chicken bouillon cubes
2 cups heavy cream
2 cups skim milk
2 cups cheddar cheese
1/2 cup butter
1/2 cup flour
2 -3 potatoes (baked) (optional)
salt & pepper

Steps:

  • Place broccoli on pan with water and 2 bouillon cubes. Cook for 5 minutes, cover and remove from heat.
  • Saute in olive oil the shallots and shrimp until translucent and pink. Add 2 bouillon cubes.
  • In another pan melt butter and add flour. Cook for about 1 minute add shallots and shrimp and dissolved bouillon.
  • Add cream and milk. Add cheese and cook until melted.
  • Drain broccoli reserving the liquid. Add broccoli to soup base. Use reserved liquid to thin down if it is too thick. Add potatoes now if you desire. (I had left over baked potatoes so I skinned and chopped them and threw them in). Simmer on low for about 30 minutes and serve.

ANDOUILLE-SHRIMP CREAM SOUP



Andouille-Shrimp Cream Soup image

This dish is a variation on a creamy southern Louisiana corn stew. The bold flavor of andouille sausage blends beautifully with the shrimp and subtle spices. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 18

1/2 pound fully cooked andouille sausage links, thinly sliced
1 medium onion, chopped
2 celery ribs, thinly sliced
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
3 garlic cloves, minced
2 cups fresh or frozen corn, thawed
4 plum tomatoes, chopped
1 cup vegetable broth
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
1 cup heavy whipping cream

Steps:

  • In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.

Nutrition Facts : Calories 390 calories, Fat 27g fat (15g saturated fat), Cholesterol 185mg cholesterol, Sodium 751mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.

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