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Jan 27, 2023 · Pour tomato soup into a high-powered blender along with your coconut milk and basil leaves. Blend until smooth and creamy, about 1 minute. You can also use a hand blender/immersion blender. Simmer soup. Add soup back to the pot. Stir in your chopped veggies and let cook for 5-7 minutes, or until cooked to your liking.
- (19)
- 125
- Main Course
Dec 11, 2022 · Prepare the Chicken: Combine the chicken thighs, water, and 2 teaspoons crushed red pepper in a wide soup pot and bring to a boil. Season with salt and pepper and then reduce heat and simmer for 30-35 minutes or until the chicken is cooked through. Periodically skim off any fat or scum from the surface of the broth.
- (13)
- 523
- Dinner
Oct 19, 2023 · Add in garlic and cook for 1 minute. Add in canned tomatoes and broth. Bring mix to a simmer. Add the mix to a high speed blender and blend well. Add the blended soup back into to the dutch oven. place heat on medium and bring to a simmer. Shred chicken in the meantime. Add the chopped veggies and chicken to the soup.
- (2)
- American
- Dinner, Soup
- 411
Jul 4, 2024 · Add the garlic and tomato paste and saute for another 2 minutes, until the tomato paste begins to darken and smell sweet. Add the chicken broth, tomatoes, cream cheese, Italian seasoning, salt, and pepper to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer while you make the ricotta.
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- 388
- Soup
- 42 sec
3 days ago · Storage, Freezing, and Reheating. Leftover brothy chicken soups can last in the fridge for 3-5 days, whereas creamy chicken soups will last 3 days.
Feb 8, 2018 · To a preheated large soup pot, add 1 tablespoon extra virgin olive oil, then the ground chicken. Break up the meat with a spatula or spoon. Sprinkle in ½ teaspoon of salt and ½ teaspoon of fresh ground pepper. Stir the chicken until brown on all sides. Let it get REALLY brown on the bottom of the pan, about 5 minutes.
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Jan 8, 2016 · Bring the broth to a simmer and then turn the heat to medium. Cook for 5 minutes. Transfer soup to the jar of a blender and puree on high until smooth. Set aside. Meanwhile, in the same pot, add remaining ¼ cup of olive oil and carrots, celery and corn. Stir and cook for 5 minutes over medium heat, softening the vegetables.
