CHICKEN DIET SOUP
This soup is so tasty. you can eat it over and over and not tire of it. Very satisfying. eat as much as you want, and you will loose a bit of belly fat! Oh, and did I say it was EZ ?
Provided by Balthuz
Categories Lunch/Snacks
Time 1h10m
Yield 10-20 serving(s)
Number Of Ingredients 13
Steps:
- Put all the soup ingredients into a large 8-10 quart pot of water and bring to a boil.
- Turn the heat down to medium-low and simmer for an hour our so until the chicken is tender and falling off the bone.
- Remove the chicken and let it cool so you can handle it to remove the bones.
- Shred the chicken and return to the pot.
- Bring to a boil again, and then turn down on a very low simmer.
- The longer it simmers, the tastier it becomes.
- Just ladle some of the soup into a bowl, add a few scoops of rice and top with garnishes to taste.
- This is just a basic recipe and has room for many tasty variables.
- Sometimes I garnish with cumin, or toasted mustard seed and a sprinkle of curry powder--whatever I'm craving.
- Basically, the soup is very low in fat and if you use the brown and wild rice, it is low in gluten.
- Eat it exclusively for a day or two and you will notice a flatter belly and feel healthy and energized.
- I keep a pot going on the back of the stove all the time so my family always has a nice healthy snack or quick meal on hand.
CHICKEN SOUP TO DIE FOR
Make and share this Chicken Soup to Die For recipe from Food.com.
Provided by Iceman _ 142
Categories Chicken
Time 1h30m
Yield 12 bowls
Number Of Ingredients 8
Steps:
- Place breast in stock pot and cover with water. Just about a gallon and a half.
- place on stove on medium heat and raise to ALMOST simmering. Turn down heat to simmer.
- As the water warms to simmer, you will see the blood and other fluids from the meat come to the top of the pot and float. Use a big table spoon, or any large serving spoon and carefully skim off all the brown foam. This might take 30 minute of careful watching.DO NOT LET BOIL! Believe me it's worth it! Removing all this "dirt" as my Grandma used to call it really "cleans" the taste of the soup.
- After all the skim has been removed, try to leave the yellow fat pools on top of the soup, thats where the flavor is.
- Add your peeled and sliced carrots, sliced celery and quarterd onion to stock and bring to a full boil for 20 minutes.
- reduce to simmer, add boulion cubes and Dill, cover and simmer for another 30 minutes.
- Add salt and pepper to taste.
- Cook your favorite noodles and serve.
Nutrition Facts : Calories 105.3, Fat 4.7, SaturatedFat 1.3, Cholesterol 31, Sodium 186.2, Carbohydrate 4.9, Fiber 1.3, Sugar 2.4, Protein 10.7
TO-DIE-FOR THANKSGIVING STUFFING
This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.
Provided by Food Network
Categories main-dish
Number Of Ingredients 11
Steps:
- Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
- In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
- Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
- When combined, stuff bird or place in separate large baking dish(es).
- Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
- Serves 12 or more as part of a Thanksgiving feast.
SIMPLE CHICKEN SOUP
This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.
Provided by Food Network Kitchen
Time 55m
Yield 8 cups (4 servings)
Number Of Ingredients 9
Steps:
- Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
- When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
Nutrition Facts : Calories 157, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 24 milligrams, Sodium 272 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
TO-DIE-FOR CHICKEN POT PIE
This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.
Provided by jenhusted
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h45m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
- Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
- Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
- Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
- Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
- Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.
Nutrition Facts : Calories 677.5 calories, Carbohydrate 64.5 g, Cholesterol 101.6 mg, Fat 37.7 g, Fiber 8.2 g, Protein 25.2 g, SaturatedFat 12.4 g, Sodium 2154.4 mg, Sugar 11.9 g
CHICKEN SOUP
Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones
Provided by Good Food team
Categories Lunch, Soup
Time 50m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
- Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
- Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.
- Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
- If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.
Nutrition Facts : Calories 339 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 2 milligram of sodium
JAN'S COMFORTING, YUMMY BUT NAUGHTY CHICKEN WILD RICE SOUP
This soup is to die for! My friend Jan makes it for potlucks and I can never get enough. It is the best, yummiest, soup around. Good for those cold winter days and those times when you need comfort food. I don't even want to think about the calories....
Provided by Kimke
Categories Rice
Time 2h15m
Yield 6 bowls
Number Of Ingredients 9
Steps:
- Cook rice according to directions and brown the ground beef.
- Put all ingredients into crockpot.
- cook on high for 2-3 hours.
- Enjoy.
EASY SOUP MAKER ROAST CHICKEN SOUP
Make a comforting roast chicken soup with the help of a soup maker. It's great using leftover chicken from a Sunday roast and it's easy to freeze
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the onion, carrot, thyme, stock, and peas into a soup maker, and press the 'chunky soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, stir in the shredded roast chicken, and leave to warm through while you mix the yogurt, garlic and lemon juice together. Season the soup, and pour into bowls. Stir in some of the yogurt and serve.
Nutrition Facts : Calories 155 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.11 milligram of sodium
STEVEN'S WORLD FAMOUS TO-DIE-FOR SOUR CREAM CHICKEN
I've modified my grandmother's recipe for the 21st Century. I can't have a dinner party and not asked to make this simple dish. Enjoy!
Provided by Steven L.
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.
- Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.
- Melt half of the butter and pour on the bottom of a 9x13 baking dish.
- Dredge chicken in the cracker mixture and set in baking dish.
- Repeat until complete.
- Melt rest of butter and pour on top of chicken.
- Bake@ 350 for 35-45 minutes or until golden brown.
TO DIE FOR CHICKEN MARSALA
A MUST HAVE for anyone that loves Italian food. This is a extremely easy recipe and it is great for dinner parties or a romantic dinner with your Honey. Try it and let me know what you think! I buy pre-sliced mushrooms and pre-made broth and it really cuts down the time you spend preping.
Provided by Malriah
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts between two pieces of plastic wrap.
- With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.
- Dredge breasts in flour until all sides are coated.
- Heat olive oil in a large skillet or frying pan.
- Cook breasts until almost done, about 3-4 minutes on each side.
- Remove from pan being sure to keep warm.
- (I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.
- Add broth, mushrooms and garlic.
- Cook on medium/high for 10 minutes or until reduced by half.
- Add breasts back to pan and cook for another 10 minutes.
- (Sauce should have reduced more and thickened some) Serve over angel hair pasta.
Nutrition Facts : Calories 795.7, Fat 12.2, SaturatedFat 2.2, Cholesterol 80.9, Sodium 427.5, Carbohydrate 31.3, Fiber 0.8, Sugar 8.7, Protein 32.8
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