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"I first tasted a soup similar to this at a restaurant. They wouldn't give me the recipe, so I went home and created my own," recalls Shirley Taylor of Russiaville, Indiana. "I like to serve this spicy soup with biscuits, breadsticks or corn bread."
Nutritional Analysis: 1-1/2 cups (prepared with turkey Italian sausage and reduced-sodium chicken broth) equals 213 calories, 7 g fat (2 g saturated fat), 29 mg cholesterol, 571 mg sodium, 25 g carbohydrate, 3 g fiber, 14 g protein.
Originally published as Flavorful Italian Soup in Cooking for 2 Spring 2005, p46
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
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Reviewed on Aug. 26, 2011 by 320molly
my daughter even liked it-and she's picky!
Reviewed on Oct. 13, 2009 by diannacrock
I tried this recipe last year and my family loved it. I omitted the mushrooms and pasta. I plan on making it this year too. This time I will use hot italian sausage for more spice.
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