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Angel Hair Soup


  • 1 can (28 oz.) diced tomatoes, undrained
  • 1 small onion, chopped (about 1/2 cup)
  • 1/4 cup Zesty Italian Dressing
  • 2 cans (14-1/2 oz. each) chicken broth
  • 1/2 cup oil
  • 12 oz. thin noodles, such as angel hair, vermicelli, capellini or spaghetti
  • 1 qt. (4 cups) water
  • 1 cup Shredded Cheddar Cheese
  • 1/4 cup Sour Cream


  1. Place tomatoes, onion and dressing in blender container; cover.
  2. Blend until smooth.
  3. Pour into large saucepot.
  4. Bring to boil on medium-high heat.
  5. Stir in chicken broth.
  6. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
  7. Meanwhile, heat oil in separate saucepan on medium heat.
  8. Add noodles; cook 1 minute or until golden brown, stirring constantly.
  9. Drain noodles.
  10. Add noodles and water to tomato mixture in saucepot; cook on medium-high heat 10 minutes or until noodles are tender and about 1/3 of the broth is absorbed. (The noodles should still be somewhat soupy.)
  11. Sprinkle with cheese.
  12. Top each serving with about 1 tsp. of the sour cream; swirl lightly with spoon.




Carrot Ginger Soup


  • 4 cups chopped carrots
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 Tbsp. oil
  • 1 Tbsp. ground ginger
  • 2 cans (14.5 oz. each) chicken broth
  • 3 cups water
  • 1/2 cup MINUTE White Rice, uncooked
  • 1 cup milk
  • 1/4 tsp. salt
  • Pepper to taste


  1. Cook and stir carrots, onion and celery in hot oil in large saucepot on medium-high heat 5 minutes or until onion is crisp-tender.
  2. Stir in ginger.
  3. Add broth and water.
  4. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until vegetables are tender.
  5. Stir in rice; simmer an additional 10 minutes.
  6. Stir in milk.
  7. Puree the soup with a hand-held blender, or in batches using a countertop blender or food processor.
  8. Return soup puree to pot; cook on low heat until heated through, stirring occasionally.
  9. Season with salt and pepper.

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