Post by carnation037 on Mar 21, 2004 13:17:49 GMT -6
from WhisperingPass Full Member « Thread started on: Feb 5th, 2004, 11:46pm » <br>
Chicken Noodle Soup
1 pound uncooked chicken breast (boneless) 1 tablespoon oil 1 litre (quart) ready to use chicken broth OR granual or cube chicken flavour made to 1 litre (4 cups) liquid 2 medium carrots 2 stalks celery 1 cup medium egg noodles 2 tablespoons chopped parsley Cook chicken breast in 1 tablespoon oil. Remove from pan, cool and cube into chunks. Peel and slice carrots on the diagonal and, 2 stalks celery sliced on the diagonal. Chop parsley. In a medium sized pot put the chicken stock, add in the celery, carrots and parsley. Bring to boil. Add in the noodles. Cook ala dente and reduce heat. Add in the chicken and simmer 10 minutes. Serve. Serves 6
1 boneless chicken breast half, cooked and diced 2 cups water 2 carrots, chopped 1 zucchini, diced 1 clove garlic, minced 0.5 teaspoon chicken broth base
Directions 1. Put cooked chicken meat and water in a large pot and bring to a boil. 2. Add the carrots, zucchini and garlic and simmer all together for 5 to 10 minutes. 3. Add the chicken broth and simmer for an additional 5 minutes. Serve.
Post by carnation037 on Apr 8, 2004 23:22:14 GMT -6
hotbaker122 New Member « Thread started on: Aug 29th, 2003, 03:26am » <br>This recipe has been in my family for many generations, it came from my grandmother in Pa. an was given to her by her mother or aunt.
Chicken Corn Soup, (old style)
one boiled fresh chicken deboned save all of broth ( I add 1 stick of celery and 1 carrot for extra flavor) also minced onion about 1 tsp., fresh may be used. after you boil chicken remove from broth set aside to cool then debone. (broth will be richer with skin left on however I have used skinless chicken) season broth to taste with salt and pepper add 1 large bag of frozen corn or fresh corn(about 12 ears) boil about 15- 20 min. add deboned chicken simmer about 10 min. add gibblets by dropping into slightly boiling soup and cook until gibblets are done about 10 min. gibblets are simple to make 1-2 eggs 1/2 cup water salt and flour enough to make little balls mix with your fingers till the dough barely sticks to your fingers then drop by rolling the dough through your fingers by small pieces.( you may omit salt and use a subsitute although I have never done this) I do however cut back on the salt and use chicken boulion to make a richer broth. BE SURE TO KEEP ENOUGH WATER IN THE SOUP SO IT DOES NOT STICK.
Post by carnation037 on Nov 9, 2004 6:35:24 GMT -6
fromJay « Thread started on: Oct 18th, 2004, 10:41pm » <br> Mexican Chicken Fricassee (Stew)
4 bone-in chicken breasts 2 Tbl olive oil 1 Tbl butter 8 oz sliced mushrooms 1 large onion cut into chunks 1 red bell pepper cut into chunks 1 Tbl chopped garlic (Roasted if you can get it. Jar garlic is fine.) 5 medium red potatoes cut into approximately 1-inch chunks 1-1/2 cups of salsa (preferably fresh; mild or medium) 1 cup water 1-1/2 cups of dry white wine (If you don't cook with wine, substitute chicken broth for the wine.)) 1 cup sour cream (low-fat is fine) 1/2 cup French onion dip 2 Tbl chopped fresh parsley (optional)
In a LARGE skillet, brown the chicken breasts skin-side down in the oil and butter. (You use oil and butter in combination because the oil keeps the butter from browning too fast and burning.) You want the breasts a nice golden brown. Include the sliced mushrooms. This should take about 4 to 5 minutes on Medium High.
Turn the breasts over. Add the onions, red pepper, garlic, potatoes, salsa, water, and wine.
Bring the mixture to a boil. Turn down to Medium and simmer for 40 minutes. At the halfway mark, stir the mixture to make sure the potatoes are boiling in the sauce so they get fully cooked.
Before serving, stir the sour cream and French onion dip together in a bowl. Serve your stew (fricassee) in large bowls or on plates and top with a dollop of the dip mixture. Garnish with parsley (optional) if you want more color.
If you want to serve this dish to larger groups, just brown the chicken in sauté pans and then transfer all ingredients to 9x13-inch casseroles or large lasagna pans. You'll roast the dishes in the oven for 1 hour and 15 minutes on 375 degrees. Serves 4.