Soups

Vegetable Pasta Soup

3

Vegetable Pasta Soup is a hearty and delicious soup loaded with full of flavor and is simple and easy to make. This is truly a comfort meal prepared in just one pot and ready in less than 30 minutes. If you think soup isn’t filling then please do try out this recipe.

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Progresso Good Natured Soup – 1 tetrapack / 17 oz (I have used hearty tomato with spinach and roasted garlic)
Olive oil – 2 tbsp
Onion chopped – 1/2
Garlic cloves chopped – 3
Celery chopped – 1
Mushroom chopped – 8 oz
Ginger finely chopped – 1/2 tbsp
Carrot chopped – 1
Chickpeas – 1 can (15 oz)
Cayenne powder / Red chile powder – 1/2 tsp
Dried basil leaves – 1 tsp
Orzo / pasta of your choice – 80 grams
Salt – to taste
Pepper powder – to taste
Cilantro / Coriander leaves chopped – for garnish
Spring onions / Scallion chopped – for garnish
Cook the pasta according to the package instructions. Drizzle 1 tbsp of olive oil to this and keep it aside. Step II In a pan, add 1 tbsp olive oil, garlic, celery, salt and saute till it becomes translucent. Now add the mushroom, ginger, carrot and saute it for another 1 or 2 minutes. Add in the chickpeas, Progresso soup, cayenne powder, basil leaves, salt, pepper powder and bring it to a nice boil. You can add 1/4 to 1/2 cup of water to get the desired consistency. Finally add cooked pasta and switch off the flame. Garnish it with spring onions and cilantro. Vegetable Pasta Soup is now ready. Serve hot with homemade honey butter rolls or any other bread of your choice and enjoy. Tip: Add any vegetables of your choice. Use any pasta and beans of your choice.
Nutritions

Calories
455

Sodium
30mg
1% DV

Fat
5g
9% DV

Protein
24g
48% DV

Carbs
75g
25% DV

Fiber
21g
85% DV

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
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  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV