Easy to prepare soup & stew recipes!

Ingredients:

1 pkg. (9 oz.) BUITONI Refrigerated Three Cheese Tortellini, cooked and drained

1 container (15 oz.) BUITONI Refrigerated Marinara Sauce

1 can (14 1/2 fl. oz.) chicken broth

1 pkg. (16 oz.) frozen mixed vegetables

Preparation:

Combine sauce and broth in large saucepan. Bring to a boil over medium-high heat. Add vegetables; return to a boil. Reduce heat to low; cover.

    Cook for 10 to 12 minutes or until vegetables are tender. Stir in pasta; heat through.

Double Chicken Tortellini Soup

Ingredients:

5 cans (14.5 fluid ounces each) chicken broth

1 1/2 cups frozen whole-kernel corn

1 can (14.5 ounces) Italian-style diced tomatoes, undrained

1 package (9 ounces) BUITONI Refrigerated Herb Chicken Tortellini

2 1/2 cups cooked shredded chicken

Grated Parmesan cheese

Sliced green onions

Preparation:

Combine chicken broth, corn and tomatoes with juice in large saucepan. Bring to a boil over medium-high heat.

    Add pasta and chicken; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until pasta is tender. Season with salt and ground black pepper. Serve with cheese and green onions.

Chicken Noodle Soup

Ingredients:

7 cups water

1 cup peeled and sliced carrots

1/2 cup sliced celery

7 teaspoons MAGGI Instant Chicken Flavor Bouillon

2 (about 8 oz. total) boneless, skinless chicken breast halves, cooked and cut into 1-inch strips

2 cups uncooked egg noodles

1 tablespoon finely chopped parsley

Preparation:

Addwater, carrots, celery and bouillon to large stockpot. Cook over medium heat, stirring occasionally, for 20 to 22 minutes or until vegetables are tender. Stir in chicken and noodles. Cook for 8 to 10 minutes or until noodles are tender. Stir in parsley before serving.

Chicken and Wild Rice Soup

Ingredients:

1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions

1 tablespoon vegetable oil

2 (about 8 ounces total) boneless, skinless chicken breast halves, chopped

2 cups (8 ounces) sliced fresh mushrooms

1 medium onion, chopped

2 cloves garlic, finely chopped

2 cans (14.5 ounces each) chicken broth

1/2 teaspoon dried tarragon, crushed

1/4 teaspoon dried thyme, crushed

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 can (12 fluid ounces) CARNATION Evaporated Milk

3 tablespoons cornstarch

2 tablespoons dry white wine (optional)

Sliced green onions (optional)

Toasted slivered almonds (optional)

Preparation:

Heat vegetable oil in large saucepan. Add chicken, mushrooms, chopped onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.

   Add rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.

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