Chicken Soup Ii Recipes

STRACCIATELLA II

Steps:

• Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
• Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
• Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
• In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

CHICKEN VEGGIE SOUP II

Steps:

• Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
• To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
• Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

CHICKEN NOODLE SOUP II

Steps:

• In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt.
• Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
• Remove chicken from the bones.
• Discard bones and skin.
• Dice meat and return to caserole.
• Add 2 cups hot water and noodles.
• Cover.
• Microwave at High 8-10 minutes, or until water boils.
• Then, Microwave at High 7-10 minutes, or until noodles are tender.

SIX-CAN CHICKEN TORTILLA SOUP II

Steps:

• Open all of the the cans.
• Pour everything into a large saucepan or stock pot.
• Simmer over medium heat until chicken is heated through.
• Serve over tortilla chips in a bowl.

CHICKEN TORTILLA SOUP II

Steps:

• Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
• Add chicken broth and bring to boil.
• Add tomatoes, Rotel, taco seasoning, and chicken.
• Cut Tortillas into small pieces and add to broth mixture.
• Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
• Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
• Add milk and simmer for additional 10 minutes.
• If thicker soup is desired, add more diced tortillas and let incorporate into soup.
• Garnish with shredded cheese and broken tortilla chips.
• Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
• Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
• If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
• You can also use grilled chicken fajita meat for poached diced chicken.
• NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.

CHICKEN SOUP II

Steps:

• Place chicken in a stockpot and cover with water.
• Boil chicken until it falls off the bone.
• Remove bones and gristle.
• Set aside.
• Cook potatoes in fresh water until tender (not mushy).
• Rinse.
• Cook carrots in broth until tender.
• Add remaining ingredients and cook at least another 30 minutes.