Still feels like winter here. I have some left over chicken and want to make some soup. What would you?!
Answers: suggest?
Chicken and Mushroom Soup
2 (8-ounce) boneless, skinless chicken breast halves, cut into bite-size pieces
2 cups chicken broth
1 cup sliced mushroom
4 tablespoons sesame oil
2 tablespoons sherry
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons chopped flat-leaf parsley
In a saucepan bring chicken broth to a rolling boil. Add the chicken and sliced mushrooms. When the soup returns to a boil and the ingredients float to the top, remove saucepan from heat.
Add sesame oil, sherry, salt, and pepper. Sprinkle chopped parsley on top of the individual servings.
nfd?
i think the spices will warm you up in this soup, and i would probably just buy chicken broth instead of making it from scratch...
Colombian Chicken Soup
For the stock:
1 chicken, 3 1/2 to 4 pounds, skinned and cut into 8 pieces, plus 1 whole chicken breast, skinned and cut in 1/2
1 medium onion, quartered
2 medium carrots, cut into 4 pieces
1 medium rib celery, cut into 4 pieces
1 bay leaf
3 cloves garlic, pressed or minced
1/2 bunch fresh cilantro, stems only (leaves reserved for soup)
For the soup:
1 medium onion, finely chopped
3 medium carrots, peeled and finely chopped
1 medium rib celery, finely chopped
2 pounds baking potatoes, peeled and cut into 1/2-inch cubes
1 lemon or lime, juiced
2 cloves garlic, minced
1/2 bunch cilantro, leaves only, finely chopped
2 scallions, finely chopped
3 tablespoons olive oil
1/4 teaspoon Bijol (available at Spanish grocery stores) or a pinch each of ground cumin and saffron threads
For the salsa:
1 large very ripe tomato, halved, seeded, and finely chopped
1 scallion, finely chopped
1 clove garlic, crushed and mashed into a paste with 1/4 teaspoon salt
1/2 lemon or lime, juiced
1 jalapeno pepper, seeded and very finely minced
2 tablespoons minced cilantro leaves
Salt
Combine all the ingredients for the stock in a large soup pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, skimming any foam from the top of the stock as it simmers, until the chicken is fall-from-the-bone tender. Add water, as necessary, to keep the stock ingredients covered.
Strain the stock through a fine mesh sieve, discarding everything except the boiled chicken, and return the stock to the rinsed-out pot. Remove the chicken from the bones and shred into small pieces. Set aside.
Add the onion, carrots, celery, and potatoes to the stock and simmer 20 to 30 minutes, or until the potatoes are tender.
While the soup is simmering, combine the lemon or lime juice, garlic, cilantro leaves, scallions, oil, Bijol, and a tablespoon of the soup broth in a small bowl and mash into a paste with a fork.
Also while the soup is simmering, prepare the salsa by combining all ingredients in a glass or stainless steel bowl and mixing well. Season, to taste, with salt just before serving.
When the potatoes are tender, add the reserved chicken and seasoning paste to the soup and stir well to combine. Allow the soup to return to a simmer, then remove from the heat, and let sit, covered, 10 minutes before serving. Serve garnished with a spoonful of the salsa.
Add some carrots, celery, garlic, corn, frozen peas, and either potatoes or noodles. Season with seasoned salt, celery salt, garlic powder, onion powder (or granulated onion and garlic) dried parsley pepper, poultry seasoning, white pepper etc... Hot sauce if you like it, or chili powder, or chilies. And of course chicken broth or base.
Or make chicken tortilla soup. Bring a pot of water or chicken broth to boil add a flour tortilla that has been chopped or torn up pretty small. This will give your soup some body. Add some garlic, onions, diced green chili peppers, canned tomaotes, frozen or canned corn, and then the chicken. Saeson with the seasonings I listed above. And also all the heat you make like. Then top with tortillas than have been very thinly sliced and fried then seasoned with chili powder, seasoned salt, and if you like it some lime powder.
Or green chili wich is very similar to the recipe above but add some white beans and I think don't add the tomatoes. It's been a while since I made it and I can't remember.
hi
lightly fry some ch oped onion
heat up some chicken stock add some half a tin of sweetcorn and half the chicken, bring to boil , then liquidise then add the rest of the the sweetcorn and chicken ,heat till boiling place in bowl with chopped Herbs if available.
still cold...chicken chili...just google...nice and hot and spicy...perfect
Soup: Chicken & Rice.
(by Dune 31/1/08)
Chicken Chunks.
Rice.
Diced Carrot.
Diced Celery/Sliced Leek.
Diced Onion .(medium)
More Vegetables.
Add all except the Rice and Extra Vegetables to a decent sized pot or stock pot.
Stir fry until the chicken has a little colour and the other vegetables are soft.
Add a little water to de glaze the pot and add as much for the size you want. (2 litres)
Bring to a boil and add rice. Return to boil then reduce to a rolling simmer.
Go through the freezer and take out all of those part bags vegetables and add.
Go through the fridge and look for what else to add.
Stir from time to time.
The rice will absorb a lot of liquid so that may need to be topped up.
Season to taste, and plate up.
Serve with Garlic Bread.
Jus saw this today on Food network...
Its Mexican Chicken Stew /Soup
Simple great will make it tomorrow!
4 tablespoons olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 lime
1 cup cooked white rice
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish
Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
Bring to a simmer and cook 20 minutes.
Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
Ladle into bowls and garnish with sour cream and cilantro