Chicken Pepperpot Soup Disneys Boma Recipes

CHICKEN PEPPER POT SOUP

Steps:

• Cook chicken unitl half done. Set Aside.
• Heat Chicken Stock, Soy Sauce, Garlic, Sugar, Sesame Oil, and Hot Sauce. (You can add Collard Greens at this point if desired.) Bring to Boil.
• Make a slurry. Combine 1 Cup Cornstarch with 1 Cup Water and mix until all Cornstarch is disolved. Add to Stock and reduce heat and simmer for 20 minutes.
• Add all Vegetables and Chicken. Cook until Chicken and Vegetables are done. Another 20 to 30 minutes depending on Chicken.
• Drizzle with Sesame Oil when serving. If desired, you can add fresh Spinach just before serving.

CHICKEN PEPPERPOT SOUP DISNEY'S BOMA

Steps:

• Cook diced chicken until half done. Set aside.
• Heat chicken stock, soy sauce, garlic, sugar, and hot sauce.
• Add all of the vegetables and the chicken. Cook until the vegetables are done.
• Add spinach when ready to serve. Drizzle with the sesame oil when serving.

POBLANO CHICKEN & CORN CHOWDER

Steps:

• Cook and dice the baking potatoes.
• Bring the chicken stock to a boil in a large pot.
• Drain the canned chicken and add to the pot.
• Add all other ingredients except for hot sauce, let simmer for 40 minutes.
• Add hot sauce and simmer 5 more minutes.

SWEET & CREAMY BUTTERNUT SQUASH SOUP FROM DISNEY'S BOMA

Steps:

• In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325-degree oven for 45 minutes (I use a dutch oven for this recipe, as it transfers easily from the oven to the stove).
• In a kettle, mix squash with water. Add heavy cream and milk and puree using an immersion blender. Add sugar, ginger, nutmeg, cinnamon, and coriander.
• Make a slurry with the cornstarch and add to the soup.
• Add the American cheese and continue mixing until smooth.
• Adjust seasoning.