Ingredients:
3 1/2 pounds frying chicken, cut up
3 quarts regular-strength chicken broth, homemade or purchased
2 large russet potatoes, cut into 1-inch chunks
2 large onions, finely chopped
2 cloves garlic, minced or pressed
1/2 teaspoon thyme leaves
3/4 teaspoon ground cumin
1 pound medium-size red thin-skinned potatoes
3 large carrots, cut into %-inch-thick slices
1 bay leaf
3 ears corn, cut into 1-inch lengths
2 firm-ripe avocados
Lime wedges
1 cup chopped fresh cilantro (coriander)
1/2 cup thinly sliced green onions (including tops)
1/3 cup drained capers
1 cup whipping cream
Directions:
Reserve chicken neck and giblets for other uses, if desired. Rinse chicken, pat dry, and place in an 8 to 10-quart pan; add broth, russet potatoes, chopped onions, garlic, thyme, and cumin. Bring to a boil over high heat; then reduce heat, cover, and simmer for 20 minutes.
Cut thin-skinned potatoes into halves; add to pan with carrots and bay leaf. Cover and continue to simmer until meat near thighbone is no longer pink when slashed (20 to 25 more minutes). Skim and discard fat from broth. Add corn; cover and simmer until corn is hot (about 5 more minutes). Meanwhile, pit, peel, and quarter avocados.
Ladle broth, chicken, and vegetables into wide soup bowls. Pass lime wedges to squeeze into soup; offer avocados, cilantro, green onions, capers, and cream to add to individual portions. Eat with knife and fork.
Showing posts with label chicken soup. Show all posts
Showing posts with label chicken soup. Show all posts
Sunday, June 21, 2009
Chili Flavored Chicken Soup
Ingredients:
1 can (15 oz. size) whole kernel corn, drained
1 can (14-1/2 oz. size) beef broth
1 can (14-1/2 oz. size) chicken broth
1 can (14-1/2 oz. size) diced tomatoes
1/2 cup chopped onion
1/4 cup chopped green sweet pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
lime wedges (optional)
Directions:
In a Dutch oven, combine corn, beef broth, chicken broth, undrained tomatoes, onion, green pepper, chili powder, cumin, and black pepper. Bring to boiling.
Stir in chicken pieces. Return to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until chicken is no longer pink, stirring once or twice.
To serve, ladle into soup bowls. Garnish with lime wedges, if desired.
NOTE: Serve it with toppers such as coarsely crushed tortilla chips, chopped avocado, shredded Monterey Jack cheese, and/or snipped fresh cilantro.
1 can (15 oz. size) whole kernel corn, drained
1 can (14-1/2 oz. size) beef broth
1 can (14-1/2 oz. size) chicken broth
1 can (14-1/2 oz. size) diced tomatoes
1/2 cup chopped onion
1/4 cup chopped green sweet pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
lime wedges (optional)
Directions:
In a Dutch oven, combine corn, beef broth, chicken broth, undrained tomatoes, onion, green pepper, chili powder, cumin, and black pepper. Bring to boiling.
Stir in chicken pieces. Return to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until chicken is no longer pink, stirring once or twice.
To serve, ladle into soup bowls. Garnish with lime wedges, if desired.
NOTE: Serve it with toppers such as coarsely crushed tortilla chips, chopped avocado, shredded Monterey Jack cheese, and/or snipped fresh cilantro.
Southwestern Chicken Soup
Ingredients:
1 1/4 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons canola oil
2 cans (14-1/2 ounce size) chicken broth
1 package (16 ounce size) frozen corn, thawed
1 can (14-1/2 ounce size) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounce size) chopped green chilies
1 1/2 teaspoon seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Directions:
In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours. Stir before serving.
1 1/4 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons canola oil
2 cans (14-1/2 ounce size) chicken broth
1 package (16 ounce size) frozen corn, thawed
1 can (14-1/2 ounce size) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounce size) chopped green chilies
1 1/2 teaspoon seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Directions:
In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours. Stir before serving.
Vegetable And Chicken Soup
Ingredients:
4 skinless chicken breast halves, pounded
1 teaspoon dried thyme
1 clove garlic, crushed
1 small sweet onion, chopped
1 large leek, halved, cut into 1-inch pieces
1 large carrot, julienned
3 medium red skinned potatoes, diced
1 can (16 oz. size) Italian tomatoes, drained, sliced
1/4 teaspoon marjoram
1 small green zucchini, sliced thin, diagonally
1 small yellow zucchini, sliced thin and halved
1 can (16 oz. size) consomme
2 cups water
2 cans (16 oz. size) chicken broth
1/4 cup chopped parsley
1 bay leaf
8 black peppercorns
6 fennel seed
2 cloves garlic, crushed
Directions:
Rub chicken breasts with piece of crushed garlic and sprinkle with thyme. Heat small amount of oil in large skillet. On high heat quickly sear both sides chicken breast. Transfer to plate and season with salt and pepper.
Add consomme and scrape bits off bottom of skillet. Add chicken stock and water.
Tie peppercorns, garlic, bay leaf and fennel seed into cheese cloth. Add to stock. Add onions, leeks, carrots, tomatoes and potatoes to skillet and bring to boil. Reduce heat and simmer for 6 minutes.
Add chicken and simmer for a further 10 minutes. Add green and yellow zucchini, simmer 2 minutes.
Remove cheese cloth bag and discard. Remove chicken pieces, julienne and return to skillet. Add chopped parsley.
Serve with freshly grated Parmesan and crusty bread.
4 skinless chicken breast halves, pounded
1 teaspoon dried thyme
1 clove garlic, crushed
1 small sweet onion, chopped
1 large leek, halved, cut into 1-inch pieces
1 large carrot, julienned
3 medium red skinned potatoes, diced
1 can (16 oz. size) Italian tomatoes, drained, sliced
1/4 teaspoon marjoram
1 small green zucchini, sliced thin, diagonally
1 small yellow zucchini, sliced thin and halved
1 can (16 oz. size) consomme
2 cups water
2 cans (16 oz. size) chicken broth
1/4 cup chopped parsley
1 bay leaf
8 black peppercorns
6 fennel seed
2 cloves garlic, crushed
Directions:
Rub chicken breasts with piece of crushed garlic and sprinkle with thyme. Heat small amount of oil in large skillet. On high heat quickly sear both sides chicken breast. Transfer to plate and season with salt and pepper.
Add consomme and scrape bits off bottom of skillet. Add chicken stock and water.
Tie peppercorns, garlic, bay leaf and fennel seed into cheese cloth. Add to stock. Add onions, leeks, carrots, tomatoes and potatoes to skillet and bring to boil. Reduce heat and simmer for 6 minutes.
Add chicken and simmer for a further 10 minutes. Add green and yellow zucchini, simmer 2 minutes.
Remove cheese cloth bag and discard. Remove chicken pieces, julienne and return to skillet. Add chopped parsley.
Serve with freshly grated Parmesan and crusty bread.
Sunday, May 10, 2009
CHICKEN SOUP WITH TINY MEATBALLS
CHICKEN SOUP WITH TINY MEATBALLS
2 lb. stewing chicken
4 c. water
2 1/2 tsp. basil
1/2 lb. sm. onions
1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery leaves
Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.
--MEATBALLs --
1 c. finely minced beef
1 egg
1 slice crumbly white bread
1/2 tsp. salt
Freshly ground black pepper
Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.
2 lb. stewing chicken
4 c. water
2 1/2 tsp. basil
1/2 lb. sm. onions
1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery leaves
Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.
--MEATBALLs --
1 c. finely minced beef
1 egg
1 slice crumbly white bread
1/2 tsp. salt
Freshly ground black pepper
Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.
CHICKEN TORTELLINI SOUP
CHICKEN TORTELLINI SOUP
2 carrots
1 onion
2 garlic cloves
3 cans cream of chicken soup
6 c. water
1 tsp. oregano
1 tsp. basil
1 pkg. boneless chicken breasts, cut into bite-size pieces
1 bag cheese tortellini
2 boxes frozen broccoli
Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.
2 carrots
1 onion
2 garlic cloves
3 cans cream of chicken soup
6 c. water
1 tsp. oregano
1 tsp. basil
1 pkg. boneless chicken breasts, cut into bite-size pieces
1 bag cheese tortellini
2 boxes frozen broccoli
Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.
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