Soup + Stew recipes

[carnation037]

I will be posting some soup and stew recipes to this section on the board and will be placing them in this sub category.
If anyone else has fresh chicken or turkey soup and stew recipes, I would appreciate them being posted here also.

I will also be reposting some recipes already in this chicken/turkey category into the different sub categories, so if you don't see yours listed where it was, it has been moved to the sub category.
Thank you.

[carnation037]

this is from the 9/26 newsletter

For Michelle:

Chicken Corn Soup
(Hinkel Wellschkarn Soup)

1 qt. chicken stock
2 stalks celery
2 hard-cooked eggs, diced
1 medium-sized onion
1 #2 can corn ( or 4 cups fresh corn)
2 medium sized potatoes

Use diced cooked chicken for garnish.
Heat chicken stock, add salt and season to taste.
Add celery, onion, potatoes (and corn , if you use fresh corn).
Cook until vegetables are soft.
Add chicken and diced eggs (and canned corn, if used). 8 servings.

This dish has historical roots in whole- grain porridges which were the standard fare among German peasantry in the Rhineland.

Athena

[carnation037]

from the 9/26 newsletter

For Michele who asked for an Amish Chicken Corn Soup

Chicken Corn Rivel Soup

3 - 4 pound stewing chicken
2 Tablespoons salt
1/4 teaspoon pepper
1 1/2 cup celery, chopped
1 medium onion, chopped
2 tablespoons minced parsley
1 quart corn (fresh, frozen or canned)
Rivels

In large kettle cover chicken with water. Add salt and pepper. Cook until soft. Remove bones and skin from chicken and cut meat into small pieces.
Heat broth to boiling point and add remaining ingredients. Cook about 15 minutes.
Add chicken. Heat thoroughly.
Garnish with hard boiled egg or parsley.

for the Rivels

1 cup flour
1 egg
1/4 cup milk

Combine flour and egg.
Add milk.
Mix rivels by cutting with two forks to make crumbs the size of cherry stones.
Drop rivels into boiling broth while stirring to prevent rivels from packing together.

Joann

[carnation037]

Chicken Stew Recipe for Carole posted by Niki
« Thread started on: 09/22/02 at 09:32am » <br>.....

For Carole with an "E"

Chicken Stew with Herbed Dumplings
Serves 4

Skinless, boneless chicken thigh stays moist and tender under a blanket of
fluffy dumplings. If you prefer, you may substitute chicken breast, but
reduce the initial cooking time in step 1.

2 tablespoons plus 1 cup flour
3/4 tsp salt
1 pound skinless, boneless chicken thighs, cut into 11/2" pieces
1 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
3 cloves garlic, minced
1/2 tsp dried sage
11/2 tsp baking powder
1/4 tsp baking soda
2 scallions, thinly sliced
2 tablespoons chopped parsley
1/3 cup buttermilk

On plate, combine 2 tablespoons of flour and 1/4 tsp of salt. Dredge chicken in flour mixture, shaking off excess. In large nonstick skillet, heat oil over medium heat. Add chicken and cook 5 minutes, stirring frequently, until golden brown. Transfer chicken to a plate. Add onion, carrots and garlic to pan and cook 5 minutes, stirring frequently, until vegetables begin to
soften. Stir in 11/2 cups water, sage, and 1/4 tsp salt. Return chicken to pan and bring to a boil. Meanwhile, in medium bowl, combine remaining 1 cup flour, baking powder, baking soda, and remaining 1/4 tsp salt. Add scallions, parsley, and buttermilk and stir to combine. Drop dough by tablespoonfuls onto boiling chicken mixture to make 8 dumplings. Cover,
reduce to a simmer, and cook 10 minutes, or until chicken and dumplings are cooked through. Hearty and very good !

[carnation037]

from marlaoh
« Thread started on: 09/18/02 at 08:14am » <br>.....

Caputo's Chicken with Orzo

1 chicken, cut in 8 or 9 pieces
juice of 1/2 lemon
salt and pepper to taste
3 T olive oil
1 med. yellow onion, chopped
1 15oz. can tomato sauce
dash of nutmeg or cinnamon
1 lb. orzo pasta

Coat chicken pieces with lemon juice and salt and pepper.
Heat olive oil in a roasting pan and brown the chicken pieces.
Add the onion and cook over medium heat until onion starts to brown.
Deglaze roasting pan with about a cup and a half of water.
Add tomato sauce and cinnamon.
Cover and cook over medium heat until chicken is done, about one hour.
Check periodically to make sure liquid doesn't reduce too much, and if it does add more water.
Add the orzo and cook an additional 15 minutes, or until it is al dente.

[carnation037]

from chief_cook or Sweetpea_mama
« Thread started on: 08/31/02 at 4:22pm » <br>.....

Chicken 'N' Dumplings

1 broiler/fryer-chicken(2 1/2 to 3 pounds),cut -up
2 to 2 1/4 quarts water
1/2 cup sliced celery
1/2 cup sliced carrots
2 fresh parsley sprigs
1 bay leaf
1 tsp. salt
1/4 tsp. pepper

Dumplings:
3/4 cup all - purpose flour
1 tbsp. minced fresh parsley
1 tsp. baking powder
1/4 tsp. salt
dash of ground nutmeg
1/3 cup milk
1 egg, lightly beaten
1 tbsp. vegetable oil

Gravy
1/4 cup all- purpose flour
1/2 cup water
1/4 tsp.salt
1/8 tsp. pepper

Place the first 8 ingredients in a 5 qt. Dutch oven or kettle.
Cover and bring to a boil. Skim fat.
Reduce heat ;cover and simmer for 1 1/2 hours or until the chicken is tender.
In a bowl, combine the first five dumplings ingredients; stir in the milk, egg, and oil.
Drop by tbsp. onto boiling broth.
Cover and cook without lifting for 12-15 minutes. or until dumplings are tender.
remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm.
Strain broth; reserving 2 cups for the gravy(save remaining broth fro another use)
Place reserved broth in saucepan; bring to boil.
Combine flour,water,salt,pepper,until smooth.gradually stir into broth .
Cook and stir over medium heat for 2 minutes.
Pour over chicken and dumplings and serve.
yields 4 servings
-----------------------------------------------------------------------
Marilynn Young

[carnation037]

from chief_cook or Sweetpea_mama
« Thread started on: Nov 29th, 2002, 10:18pm » <br>.....

Turkey Barley Soup

6 c. turkey or chicken broth
1 c. diced cooked turkey
1 c. pearl barley
1 chopped onion
2 chopped celery stalks
3 small sliced carrots
1 bay leaf
1 tsp. dry thyme
1/4 tsp. dried marjoram
1/4 tsp. ground black pepper
2 tsp. dry parsley or 2 tbsp. freshly chopped

Combine all the ingredients in soup pot or slow cooker.
Cook over low heat in the slow cooker for 6 hours or
simmer on the stove for 1 hour, or until the carrots are
tender and the barley is soft.
Makes 6 servings.

[carnation037]

from chief_cook or Sweetpea_mama
« Thread started on: Nov 29th, 2002, 10:17pm » <br>.....

Creamy Turkey Soup

1 large chopped onion
3 diced celery stalks with leaves
6 tbsp. butter or margarine
6 tbsp. flour
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. dried savory
1 1/2 c. milk
4 c. leftover cooked turkey, cubed
5 med. carrots, sliced 1/4"
1 c. turkey or chicken broth
1 10oz. bag frozen peas

Saute the onion and celery in the butter until tender, about 10 minutes.
Place in a stockpot and stir in the flour and seasonings.
Cook for 4 minutes and gradually add milk, stirring constantly until thickened.
Add the turkey and carrots.
Add enough broth until you get the desired soup consistency.
Cover and simmer for 15 minutes.
Add the peas.
Cover and simmer for 15 minutes or until vegetables are tender.
Makaes 6 - 8 servings.

[carnation037]

Turkey Alphabet Soup

turkey carcass broken into large pieces and drumstick bones
1 1/2 c. chopped turkey
1 large chopped onion
3/4 c. celery, cut in 1" pieces
1 c. carrots, cut in 1" pieces
1 c. leftover turkey gravy or 2 c. chicken broth
3 - 4 c. water
3 - 4 whole bay leaves
2 tsp. chicken bouillon granules or 2 bullion cubes
2 tsp. dill seed
4 whole allspice berries
1/2 tsp. black peppercorns
1 c. dried alphabet pasta

Break bones into large pieces and put into a stock pot.
Add the turkey, and gravy and enough water to cover the bones with.
Make a spice ball with cheesecloth and place the spices and herbs into it,
or use a large tea ball.
Bring to a boil and then turn heat to low and simmer for 2 1/2 - 3 hours.
Add the carrots and cook until tender.
Remove and discard the bones and spice ball.
Add the alphabets pasta and cook until tender.

Cool and store in 1 quart jars in the refrigerator for up to 2 weeks, or in
plastic containers, or resealable baggies and freeze for up to 6 months.

[carnation037]

Chicken Stew with Pepper and Pineapple

1 pound skinless, boneless chicken breasts,
cut into 1 1/2" pieces
4 medium carrots, cut into 1" pieces
1/2 cup chicken broth
2 tablespoons finely chopped ginger root
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can pineapple chunks in juice, drained
and juice reserved (8 ounces)
1 tablespoon cornstarch
1 medium bell pepper, cut into 1" pieces

Mix all ingredients except pineapple, cornstarch and bell
pepper in a 4-6 quart slow cooker. Cover and cook on low
heat for 7-8 hours (Or high heat for 3-4 hours) or until
vegetables are tender and chicken is no longer pink in center.
Mix reserved pineapple juice and cornstarch until smooth;
gradually stir into chicken mixture. Stir in pineapple and
bell pepper. Cover and cook on high setting about 15 minutes
or until slightly thickened.

Serves 4.

[carnation037]

Broccoli Cheese Chicken Soup

1/2 cup butter
1 cup all-purpose flour
11 cups water
3 cubes chicken bouillon
2 pounds boneless chicken breasts, cut into bite-sized pieces
2 heads fresh broccoli, cut into florets
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 cup light cream
3 cups shredded Cheddar cheese

In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring
constantly until a thick paste forms. Remove from pot, and set aside.
In same pot, combine water, bouillon cubes, chicken, broccoli, salt
and pepper. Bring to boil over high heat. Reduce heat to medium low,
and simmer for 45 minutes.
Stir in the flour mixture a little bit at a time until soup thickens.
Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup
at a time, and stir until melted.
Makes 10 servings.

Calories 487 Protein 31g Total Fat 34g Sodium 1090mg Cholesterol
135mg Carbohydrates 14g

[carnation037]

from marlaoh
« Thread started on: Today at 09:51am » <br>This was also posted under main board's soup section.

(Low-Fat Recipe)
Prep Time: 10 min.
Cook Time: 30 min.

Country Chicken Soup

3 cans (14 1/2 ounces each) Swanson Chicken Broth
1/8 teaspoon poultry seasoning
1/8 teaspoon dried thyme leaves, crushed
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 small onion, finely chopped (about 1/4 cup)
1/2 cup uncooked regular long-grain rice
2 cans (5 ounces each) Swanson Premium Chunk Chicken Breast or
Chunk Chicken, drained

In large saucepan mix broth, poultry seasoning, thyme, carrot,
celery and onion. Over medium-high heat, heat to a boil. Stir in
rice. Reduce heat to low. Cover and cook 20 minutes or until
rice is done and most of liquid is absorbed.
Add chicken and heat through.
Makes 4 servings.

[carnation037]

Decide how zesty you want this Tex-Mex soup to be, then choose from mild, medium, or hot salsa.

Chicken and Salsa Soup

1-3/4 cups water
1 14-1/2-ounce can reduced-sodium chicken broth
1/2 pound skinless, boneless chicken, cut into bite-size pieces
1 to 2 teaspoon chili powder
1 11-ounce can whole kernel corn with sweet peppers, drained
1 cup chunky garden-style salsa
3 cups broken baked or fried corn tortilla chips
2 ounces Monterey Jack cheese with jalapeno peppers, shredded

In a 3-quart saucepan combine water, chicken broth, chicken, and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through.
To serve, ladle soup into bowls. Top with chips and sprinkle with cheese.
Makes 4 servings.
Serving Suggestion: Fix up a 15-ounce package corn bread mix by stirring in a drained 4-ounce can diced green chili peppers before spreading in the pan. Sprinkle with paprika; bake as directed. Serve with honey butter.

[carnation037]

Although this recipe includes a can of condensed soup, tender chicken and sharp American cheese give it a delightful homemade flavor.

Cream of Chicken and Cheese Soup

2 cups water
1 small whole chicken breast (about 3/4 pound)
1 small onion, chopped (1/3 cup)
1 small carrot, chopped (1/3 cup)
1 small stalk celery, chopped (1/3 cup)
1 10-3/4-ounce can condensed cream of chicken soup
1/2 cup milk
2 ounces American cheese, cubed (about 1/2 cup)
Shredded American cheese (optional)

In a large saucepan bring the water to boiling. Add chicken breast. Return to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until chicken is tender and no loner pink. Remove chicken.
Add onion, carrot, and celery to cooking liquid. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
When cool enough to handle, remove chicken from bones; discard bones. Chop the chicken. Stir soup and milk into vegetable mixture until smooth. Add chicken and cubed cheese; heat and stir until cheese melts. If desired, garnish with shredded cheese. Makes 4 servings.

[carnation037]

With this garlic-seasoned chicken soup, you can make creative use of any extra pastas tucked away in your pantry. Break up longer pastas into small pieces.

Chicken Soup with Mixed Pastas

4 cups reduced-sodium chicken broth
1 cup water
3 bay leaves
1 large onion, chopped
1 large carrot, chopped
4 cloves garlic, minced
1 teaspoon olive oil or cooking oil
1/4 pound skinless, boneless chicken breast, coarsely chopped
2 ounces various small pastas (such as shells, rotini, ditalini, alfabetini, fusilli, and/or broken spaghetti)
Fresh sage leaves

In a large saucepan bring chicken broth and water to boiling. Add bay leaves, onion, carrot, and garlic. Reduce heat and simmer, uncovered, for 10 minutes.
In a medium skillet heat oil over medium-high heat. Add chicken; cook and stir about 3 minutes or until golden brown. Add chicken, pastas, and sage to soup; simmer, uncovered, for 8 to 10 minutes or until the larger pieces of pasta are tender but still slightly firm. Discard bay leaves. Makes 3 main-dish servings or 6 side-dish servings.

[carnation037]

Broccoli Chicken Cheese Soup

1/2 cup butter
1 cup all-purpose flour
11 cups water
3 cubes chicken bouillon
2 pounds boneless chicken breasts, cut into bite-sized pieces 2 heads
fresh broccoli, cut into florets 1 1/2 teaspoons salt 1 teaspoon
ground black pepper 1 cup light cream 3 cups shredded Cheddar cheese
In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring
constantly until a thick paste forms. Remove from pot, and set aside.

In same pot, combine water, bouillon cubes, chicken, broccoli, salt
and pepper. Bring to boil over high heat. Reduce heat to medium low,
and simmer for 45 minutes.

Stir in the flour mixture a little bit at a time until soup thickens.
Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup
at a time, and stir until melted.
Makes 10 servings.

Calories 487 Protein 31g Total Fat 34g Sodium 1090mg Cholesterol
135mg Carbohydrates 14g

[carnation037]

Use canned chicken broth for this south-of-the-border soup or make your own by using our recipe for Basic Chicken Stock.

Mexican Chicken-Tortilla Soup

3-1/2 cups chicken broth
2 whole small chicken breasts (about 1-1/2 pounds total)
1/2 cup chopped onion
1/2 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
1/4 cup snipped fresh cilantro or parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
6 5-1/2 inch corn tortillas
Cooking oil
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

1. Place broth in large saucepan or Dutch oven; add chicken. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth. Let stand until cool enough to handle.
2. Skin, bone, and finely shred chicken; set aside. Discard skin and bones. Strain broth through large sieve or colander lined with two layers of 100-percent-cotton cheesecloth. Skim fat from broth; set broth aside.
3. In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until onion is tender but not brown. Stir in strained broth, undrained tomatoes, tomato sauce, chili peppers, cilantro, and oregano. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken; heat through.
4. Cut tortillas in half, then cut them crosswise into 1/2-inch-wide strips. In a heavy medium skillet heat 1/4 inch of oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.
5. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle each serving with cheese. Serve immediately. Makes 4 servings.

[carnation037]

This spiced chicken noodle soup can be ready in just 20 minutes. You can use leftover cooked chicken, or buy a roasted chicken from your supermarket's deli.

Curried Chicken Soup

5 cups water
1 3-ounce package chicken-flavored ramen noodles
2 to 3 teaspoons curry powder
1 cup sliced fresh mushrooms
2 cups cubed cooked chicken
1 medium apple, cored and coarsely chopped
1/2 cup canned sliced water chestnuts

In a large saucepan combine water, the flavoring packet from noodles, and curry powder. Bring to boiling.
Break up noodles. Add noodles and mushrooms to mixture in saucepan; reduce heat. Simmer, uncovered, for 3 minutes. Stir in chicken, apple, and water chestnuts; heat through. Makes 5 servings.

[April B.]

* means read note.

April's Chicken & Dumplings

For the broth:
2 quarts of cool water
4 chicken legs with thighs attached. Rinsed in cool water*
2 tsp. Celery seeds
3chicken bouillon cubs

Broth first day:
Boil Chicken in water and celery seeds, and chicken cub's fist on high for 25 minute then turn down heat to medium simmer: cover and cook for about 1 hour and 15 minutes or until chicken starts to fall apart.

*Note: you can also use a whole chicken, just make sure you rinse it well inside and out.

Turn heat off and remove chicken to a large bowl and let cool enough to handle with hands.
Remove skin and any fat from chicken and discard or save for your pet's.
Remove meat from bone and for soup but do throw away the bones don't feed to your animals because it can splinter in their digestive system etc. and kill them.

Place chicken meat in bowl with lid and refrigerate; overnight
Place broth in bowl with lid and refrigerate when cooled; overnight.

Next day about 1 and 15 minutes before dinner; remove any fat that has come to the top of the chicken broth place in large deep pan that has a lid.

Next day for the both:
Add to broth
2 Cloves of garlic crushed and minced
1 Salk of celery rinsed and chopped.
1 Carrot, finely chopped, or shred
1/4 c. white wine
3c. Water
3 Chicken Bouillon Cubs

Bring broth to a rolling boil with out lid for about15 minutes.

Make your Dumpling*

*Note: This is just a basic drop biscuit recipe you can also use Bisquick
If you want to use this for making biscuits just use 2/3 to 3/4 c. milk or butter milk add
1 cup grated Cheddar cheese(optional).
Gradually add milk, mixing with fork until particles are moistened and cling together.
Form dough into a big ball.
On floured board knead 8 to 10 times, or until dough is no longer sticky. Roll to 1/2-inch floured biscuit cutter. Place on ungreased cookie sheet. Bake at 425ºF for 10 to 15 minutes, or until lightly browned.

For the Dumplings:

Buttery drop Dumpling
2 cups all-purpose flour
1 cup cheddar cheese, grated (optional)
2 tablespoons baking powder
3/4 teaspoon salt
1/2 cup Butter
1 cups milk

Preheat oven to 425ºF. In large mixing bowl combine flour, cheese, baking powder and salt. Cut in Butter to form coarse crumbs. Gradually add milk, mixing with fork.
Drop by Tbs. into boiling Broth
Cover with lid; turn heat down to low simmer for 20 minutes.

*Note: do not remove lid or the dumplings will get doughy and chewy.

My husband likes them that way.

[April B.]

Lemon Chicken Bouillon

3 lb's chicken wing and or backs
12 c. cold water
1 med. Onion, chopped
3 stalks celery, sliced
6 parsley sprigs
4 peppercorns
1 bay leaf
1 tsp. Poultry seasoning
1 lemon, cut in cartwheels
1 tsp. Salt and potassium chloride mixture (product with half the sodium of table salt)

Combine all ingredients except lemon and salt into a saucepan; bring to a boil.
Reduce heat. With cover slightly ajar, simmer 2 hours. (After 2 hours I like to remove the chicken parts let cool a little and debone them. Then I place them back into broth)
Add lemon and salt mixture during last 15 minutes of cooking time.
Strain bouillon, discard solids. And chill.
Remove solidified fat from surface; heat to boiling to serve.
Serves 9
34 calories per serving
Note: you can use base for other soups or other low-sodium cooking. ;D ;D

[April B.]

Super-Healthy Chicken Soup

1 Broiler-Fry Chicken, weighing 2 1/2 to 3 lb's.
3 cups water
1 rib of celery
1 tsp. Salt
1/2 tsp. Pepper
1 can (16 oz.) Tomatoes
1 pkg. (1 oz.) Dry onion soup mix
2 c. chopped cabbage

Place chicken parts in water, celery, salt, pepper and tomatoes in pressure cooker. (Don't fill cooker more then 2/3 full.)
Cover and fallow owners manual carefully. Cook at 15 pounds of presser for 20 minutes.
Reduce pressure and remove chicken; skim off fat.
Add onion soup mix and cabbage; simmer, uncovered, 10 minutes.
While ingredients are simmering, remove chicken meat from bones, discarding skin and bones.
Chop chicken into bite size pieces, return to pressure cooker, and cook, uncovered, 5 minutes.
Makes 4 servings
242 calories per serving
;D ;D

[April B.]

Chicken Cabbage Soup

1 c. chopped cabbage
1 can (10-1/2 oz.) Condensed chicken rice soup
water
dash dried dill weed (for garnish)

steam cabbage in 2/3 c. water until tender.
Stir in soup, ½ soup can water and dill.
Heat, stirring, until piping hot.
Garnish with dill weed.
Serves 3
48 calories per serving
;D ;D

[April B.]

Chicken-Chile Stew

1/4 cup of vegetable oil
2 lg. cloves garlic, coarsely chopped
1 3-1/2 lb. frying chicken, cut for frying
6 large carrots, peel and cut in 3" pieces
6 medium onions, peeled, quartered
6 medium turnips, peeled, quartered
6 medium potatoes, peeled, quartered
2 large celery stalks, cut in 2" pieces
7 cups water
1 teaspoon salt, or to taste
3 sprigs of fresh oregano or 1/2 tsp. dried
1 bay leaf, fresh if possible
6 leaves fresh purple sage or 1 tsp. dried leaf sage
2 tablespoons ground hot red chile
1 cup dry white wine
crushed red chile, if desired.

Heat oil in a large, heavy pot, then add garlic and cook just until heated.
Add chicken pieces and cook until browned on all sides, turning as needed. Remove from pot.
Add carrots, onions, turnips, potatoes and celery; cook, stirring, until slightly browned on edges. Return chicken pieces to pot, placing them on top of vegetables.
Add water, salt, herbs, ground chile and 3/4 cup wine. Bring to a boil, then reduce heat, cover and simmer 45 minutes to 1 hour or until chicken and vegetables are tender, taste and adjust seasonings.
Serve hot, laced with remaining 1/4 cup wine.

Offer a small bowl of crushed red chile on the side for those who wish to add extra heat.
Makes 6 to 8 servings.

[April B.]

Once you've made the basic chicken soup below, you divide the broth and meat, then add different ingredients to get endless combinations. Make the basic chicken soup and freeze in portioned containers; then add the ingredients for individual recipes below to make a quick, tasty soup on a busy night.

The Bottomless Soup Pot with Six Variations

1, 3 1/2 lb. whole chicken (or 3 1/2 lb. -- necks, legs, chicken parts: backs, etc.)
3 qt. water
2 medium carrots -- halved
2 medium onions -- halved
2 stalks celery, halved (use leaves, too)
4 chicken bouillon cubes
1 tsp. salt

Bring all ingredients just to boil in large pot. Skim off foam and discard. Reduce heat and simmer, uncovered, 2 1/2 hours or until chicken is very tender. Strain liquid, cool and refrigerate so the fat can be removed easily. Let the meat cool until it can be handled. Remove meat from bones. Discard bones. Skim fat from broth; freeze up to 6 mos. and use to make soups below.

Makes about 12 cup broth and 4 cup meat

For every 4 servings, heat 6 cups chicken broth. Stir in ingredients from recipe. Cook, stirring, until done. Add 2 cup shredded cooked chicken and heat through:

North Boston:
2 (15 oz.) cans drained and rinsed white beans, 1 (8 oz.) can stewed tomatoes, 1 (10 oz.) pkg. frozen chopped spinach, 1 tsp. Italian seasoning. Serve with grated Parmesan cheese.

South Miami:
2 (15 oz.) cans drained and rinsed black beans, 1/2 cup long grain white rice, 3 cup cubed winter squash, 1 1/2 tsp. ground cumin, 1/2 tsp. dried thyme. Serve with lemon wedges.

New Orleans:
1 (9 oz.) pkg. frozen cut okra, 1 (15 oz.) can stewed tomatoes, 1 (17 oz.) can whole kernel corn, 1/2 cup long grain white rice, 1 tsp. dried thyme. Top with crumbled crisp bacon.

Santa Fe:
4 cup diced zucchini, 1 1/2 cup shredded carrot, 2 (15 oz.) cans drained and rinsed chick peas, 2 tsp. chili powder, 1/2 tsp. ground cumin. Serve sprinkled with crushed taco chips.

San Francisco:
3 cup fine egg noodles, 2 cup frozen green peas, 2 Tbsp. soy sauce, 1/2 tsp. ground ginger. Just before serving, whisk in 1 beaten egg. Sprinkle with sliced scallions.

Milwaukee:
4 cup cubed raw potatoes, 4 cup shredded cabbage, 1/2 cup diced smoked sausage, 1/2 tsp. caraway seeds. Serve sprinkled with chopped celery leaves and a little vinegar.

[April B.]

Booyah, "An Old German Recipe"

1 whole chicken
2 large onions, cut in wedges
4 large carrots, cut in 1-inch pieces
1/2 bunch celery, cut in 1-inch chunks
3 large potatoes, cut in 1-inch chunks
1 to 2 teaspoons salt
1/2 to 1 teaspoon pepper
1 to 2 cups egg noodles

Place whole chicken in a large kettle and pour in a gallon or more water to cover well. Add onion wedges and bring to a boil. Boil chicken 1 hour or until tender and about to fall from the bone. Lift chicken from broth with tongs or large forks and cool. Reduce heat under broth. De-bone chicken, cutting into large chunks where necessary. Return chicken to broth and add carrots, celery and potatoes. Bring broth back to a boil, season to taste with salt and pepper and cook 1 hour or longer. About 20 minutes before serving, add noodles and boil until noodles are tender. Serves 10.

[marlaoh]

White Chicken Chili

From The International Culinary Arts & Sciences Institute



1 tbsp olive oil


1 large onion, chopped


2 cloves garlic, minced


1 tbsp jalapeno pepper, minced


4 cups chicken stock


3 cans northern white beans or cannellini beans, drained and rinsed


4 cooked chicken breasts, shredded (4-5 cups)


1 7-oz. can diced green chilies


1 tsp white pepper


1 tsp salt


1 tbsp oregano


1 tbsp cumin


1/2 tsp ground cloves


8 tortilla


Optional Condiments: shredded cheese,sliced black olives, sour cream, avocado, cilantro, salsa



In Dutch oven, heat oil. Add onions and saute until tender. Add garlic and jalapeno and cook for 1 minute.

Add 4 cups chicken stock, beans, chicken, diced canned chilies, white pepper, salt, oregano, cumin, and cloves.

Simmer covered for one hour, stirring occasionally.

To serve, line each bowl with tortilla.

Add chili and serve with condiments.

Makes 8 servings.

[chief_cook2]

Crazy Soup (Chicken Meatball Soup)
Anonymous

Meatballs : 1lb ground chicken
2 Tablespoons parsley
1 large egg white
1/4 teaspoon salt
3 dashes hot red pepper sauce
2 Tablespoons milk bread crumbs till nice
Soup: 1 box Mrs. Grass's chicken noodle soup
6 cups water


Add 1-2 carrots, 1/2 box frozen chopped spinach,1 large can of College Inn
chicken broth, reduce heat and let simmer for 1/2 hour on low. Cook 1-1/2
cups small pasta (ditallei works well) separately add cooked pasta to soup 20
minutes into simmer. (optional: 5 minutes before taking off the stove pour 1
uncooked scramble egg slowly over soup and stir). Add uncooked meatballs to
soup, boil.

[chief_cook2]

Chicken Stew With Cornmeal Dumplings

For stew:
4 chicken breasts (about 2-1/2 pounds), skinned and all visible fat removed
4-1/2 cups water
1 bay leaf
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1/4 teaspoon salt
1/4 teaspoon ground sage
1/4 teaspoon pepper
1 medium zucchini, halved lengthwise and sliced
1 medium crookneck squash, halved lengthwise and sliced
1 cup fat-free milk
1/2 cup all-purpose flour
For cornmeal dumplings:
1/2 cup all-purpose flour
1/3 cup cornmeal
1/4 cup snipped fresh parsley
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon white pepper
Egg substitute equivalent to 1 egg, or 1 egg
1/4 cup fat-free milk
1 tablespoon acceptable vegetable oil

(Note: The book used corn oil for the analysis. It says "acceptable oils"
are those with no more than 2 grams of saturated fat per tablespoon such as
corn, canola, olive, safflower, sunflower and soybean.)

In a Dutch oven, combine first 8 ingredients for stew. Bring to a boil over
medium-high heat. Reduce heat and simmer, covered, for 45 minutes, or until
chicken is tender and no longer pink in the center.

Meanwhile, for dumplings, combine flour, cornmeal, parsley, baking powder,
salt and white pepper in a small bowl.

Whisk together remaining dumpling ingredients. Add to flour mixture,
whisking together just until moistened. Set aside.

Add zucchini and crookneck squash to stew mixture.

Remove bay leaf from stew and discard. Remove cooked chicken from stew. When
chicken is cool enough to handle, remove meat from bones; cut chicken into
bite-size pieces (you should have 2-1/2 to 3 cups). Set aside.

In a jar with a tight-fitting lid, combine milk and flour. Cover and shake
well. Add to stew mixture. Cook over medium to medium-high heat until
thickened and bubbly, about 5 minutes, stirring constantly. Stir in chicken.

Using a spoon, drop dumpling batter in 6 mounds on simmering stew. Reduce
heat and simmer, covered, for 10 to 12 minutes, or until a cake tester or
toothpick inserted in one of the dumplings comes out clean. (Don't peek at
dumplings while they cook.) Ladle into bowls. Serves 6.

[marlaoh]

Chicken-Shrimp Gumbo

Servings: 6

1 28oz can tomatoes
1/2 c diced green pepper
1/3 c chopped onion
1/4 c butter or margarine
1/4 c flour
2 c diced cooked chicken
2 t salt
1 t leaf thyme
1/4 t hot pepper sauce
1 c rice
1/2 lb shrimp, peeled and deveined
2 T chopped parsley

Drain and coarsely chop tomatoes, reserving liquid. Cook green pepper and onion in butter in large saucepan until tender but not brown. Stir in flour. Add tomatoes, reserved liquid, chicken, 1 teaspoon salt, thyme and hot pepper sauce. Cover and simmer for 20 minutes. Meanwhile, bring 2 cups of water to a boil in a large saucepan. Stir in rice, butter and remaining 1 teaspoon salt. Cover tightly and simmer for 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Add shrimp to gumbo and continue cooking for another 5 minutes. Stir parsley into rice. To serve, spoon stew into individual serving bowls and top with rice. Makes 6 servings.

[carnation037]

from WhisperingPass
« Thread started on: Feb 6th, 2004, 12:07am » <br>

CHICKEN & SPINACH TORTELLINI SOUP

SERVES 6
1 pound chicken breast (boneless)
1 tablespoon oil
1 quart chicken broth
2 cups chopped, packed fresh spinach
1 large tomato cut in big chunks
1 stalk celery sliced on diagonal
1 1/2 cups frozen cheese tortellini
1 clove garlic chopped
1/4 teaspoon dried oregano leaves
1/8 teaspoon black pepper
In skillet cook the chicken breast untill no pink showes.
Remove from pan, cool and cut into chunck.
In a large pot pour in the chicken broth and add in the remaining ingredients.
Bring to the boil, reduce heat and simmer untill tortellini is cooked threw.
Serve.
Serves 6

When I cook there are no disasters, they are considered a work in progress