Olive Garden's Pasta e Fagioli Soup...1 lb. ground beef, 1 small onion, diced, 1 large carrot, chopped, 1 stalk celery, chopped, 2 cloves garlic, minced, 1 quart of tomatoes (or 2 14.5 oz. diced tomatoes), 1 15-oz. can red kidney beans (w/ juice), 1 15-oz. can Great Northern Beans (w/ liquid), 1 T. white vinegar, 1 � t. salt, 1 t. oregano, 1 t. basil, � t. pepper, � t. thyme, � lb. Ditali pasta.
Chicken Pot Pie Soup - 2 cup chicken, cooked and diced; 3 Tbsp unsalted butter; 1/2 yellow onion, diced; 3 celery stalks, diced; 1 cup fresh broccoli florets, chopped; 1/4 cup all purpose flour; 3/4 cup chicken broth; 1 cup heavy cream; 1 cup skim milk; pinch of crushed red pepper flakes; 1 tsp kosher salt; 1/2 tsp ground black pepper; 1 cup cheddar cheese, shredded; 1/2 package pie crust, thawed
Homemade Cream of Mushroom soup! Ingredients 1/2 cup of unsalted butter 1/2 cup of finely minced onion 1/4 cup of finely minced celery 1 (6.5 ounce) can of sliced mushrooms, drained and finely minced 1 teaspoon of kosher salt 3/4 cup of all purpose flour 3 cups of chicken broth 1 cup half and half Instructions on the link.
You should really marinate overnight or for at least 4 hours. Greek Marinated Chicken: 1 cup plain yogurt, 2 Tbsp olive oil, 4 cloves garlic, minced, 1/2 Tbsp dried oregano, 1 medium lemon zest juice from 1/2 lemon, 1/2 tsp salt, freshly cracked pepper, 1/4 bunch fresh parsley, 3 1/2 to 4 lbs chicken pieces. Combine marinade. Place pieces in marinade in gallon ziplock. Bake at 375 for 45-60 minutes.
Creamy Chicken and Wild Rice Soup (6-8 servings) 3 cans chicken broth (about 5 cups) 1-2 cups water 2 boneless, skinless chicken breasts (I used frozen) 1 package Rice-A-Roni long grain and wild rice 1 cup chopped carrots 1 cup chopped celery 1/2 cup flour 1/2 cup butter 2 cups half and half salt and pepper to taste (I didn't use any salt)