Has anyone got a good recipe for a soup including rice or pasta?

Question

Has anyone got a good recipe for a soup including rice or pasta?

Answer 1

Chicken noodle soup (it is by Tyler Florence, if you know him from Food Network!) Just add your favorite pasta to this soup and enjoy!

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock, recipe follows

8 ounces dried wide egg noodles

1 1/2 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded

2 carrots, cut in large chunks

3 celery stalks, cut in large chunks

2 large white onions, quartered

1 head of garlic, halved

1 turnip, halved

1/4 bunch fresh thyme

2 bay leaves

1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Answer 2

Minestrone!

http://allrecipes.com/Recipe/Minestrone-...

Answer 3

hi,Monkienu. I  want to make this as simple as I can for you. I use an excellent  Swiss vegetable stock bouillon pdr, buy from Health food shops or good supermarket, make this up  as instructed with water.You can chop any vegetable you like quickly fry in a little oil/butter then add all your veg , add bouillon, 10 minutes before veg is cooked add rice or pasta until they are cooked. Ola......add S & Pepper , herbs whatever you like to make it more tasty, add tomato puree for a nice colour add tins of tomatoes tins of  beans, kidney beans chick peas etc., you can make soup literally from anything but this bouillon makes it delicous, I do hope this helps, granny annie.x.

Answer 4

Agree with grannyannie...good stock is great basis...

Sundried tomatoe and pasta soup:

sweat of some onion in olive oil

add a clove of garlic chopped or crushed

add other diced veg to your taste: I use celery, carrots, potatoes; celeriac and anything else that comes to hand really and depending on season and availaibility...

seasoning

add your stock and and cpl tablespoon of tomatoe puree

simmer for 15/20 mins

drain bottle of sundried toms chop and add to soup

along with pasta

simmer until pasta cooked

you could also add a tin of of drained haricot beans or other pulse to your taste toward the end of cooking just enuff time for them to heat through

bon apetit

Answer 5

Now here's a thought ~ I have a slow cooker ~ put in a tin of chopped tomatoes, and couple of courgettes diced, half an onion [if the cooker is ,say, a pint size one] use a veg, stock cube, dissolve in a pint of boiling water pour it all in, season and just let it go.  When you're ready, cook what ever pasta you want, plate it, and pour the mixture over ~ lovely with a chunk of French bread.

Answer 6

    * 1 to 2 tablespoons olive oil

    * 1 clove garlic, minced

    * 1 large onion, chopped

    * 1 large can (approx. 28 ounces) tomatoes, broken up

    * 1 can (8 ounces) tomato sauce

    * 1 teaspoon salt

    * 1/4 teaspoon pepper

    * 1/2 teaspoon dried leaf basil, crumbled

    * 2 tablespoons freshly chopped parsley

    * 2 cups cooked small shell or elbow macaroni

    * 1 can (15 ounces) kidney beans, undrained

    * grated Parmesan cheese

should take 35 min.