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Chicken Nugget Soup |
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Serves: 8
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Nugget Soup recipe on the web!!
Prep Time: Ready in 1 hour 30 min
Carbohydrate Count: 16g per serving
Nuggets:
__ ounces chicken breasts ground uncooked (2 cups)
_ tablespoons parsley minced fresh
_ tablespoons parmesan cheese grated
___ cup bread crumbs
___ teaspoon salt
___ teaspoon black pepper freshly ground
___ teaspoon marjoram dried, crushed
_ eggs white
* Part two.
_ tablespoons vegetable oil
___ pound mushrooms fresh, sliced
_ cup green onions sliced
_ tablespoon lemon juice fresh
___ teaspoon salt
___ teaspoon oregano dried, crushed
___ teaspoon black pepper freshly ground
_ cups chicken broth
_ cup pasta shells
* Part two.
_ tablespoons parsley chopped fresh
___ cup parmesan cheese grated
Combine chicken with parsley, Parmesan cheese, bread crumbs, salt, pepper, marjoram, and egg whites. Refrigerate for 1 hour or until firm enough to shape. Form into 1-inch round nuggets.
Soup:
*In large kettle, sauté chicken nuggets in hot oil until golden. Add mushrooms, and onions; sauté for 3 minutes. Add lemon juice, salt, oregano, and pepper; mix well. Stir in chicken broth and heat to boiling; reduce heat and add macaroni. Cook until chicken nuggets are done and carrots are tender, 15 to 20 minutes. Taste for seasoning. Serve garnished with chopped parsley and sprinkle with Parmesan cheese.
Garnish:
*
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