Chicken Soup With A Kick Recipes

Steps:

• Chop up the vegetables and put them in the crockpot.
• Add the tomatoes, with juice.
• Add the ranch dressing mix.
• Remove some of the skin of the chicken.
• Place the chicken on top of the vegetables.
• Add the serrano pepper whole and remove before serving.
• Add the water to cover.
• Cook for 6-8 hours on high.

Steps:

• Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
• Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Steps:

• Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
• While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

Steps:

• Chicken Stock:.
• Place rinsed chicken in large stock pot and fill with water. Add stock ingredients and bring to a boil. Reduce heat to a simmer, cover partially, and simmer for an hour. Remove chicken from pot and set aside to cool.
• Strain the stock with a sieve, lined with a cheesecloth or strain and remove fat when cooled.
• Pull and shred the chicken meat from bone discarding the skin and bone.
• Melt butter in pan. Add onion, celery, carrots and cook over medium heat until tender. Add parsley and shredded chicken to chicken stock. Add vegetables and sherry to soup. Whisk flour into 1/4 of the heavy cream and slowly stir into soup. Add remaining cream. Simmer soup.
• Cook noodles as directed on package in separate pot. Strain and add noodles to soup. (This avoids starch from combining into soup broth).
• Add salt and fresh gound pepper to taste.
• Serve with crusty french bread or corn bread.

Steps:

• Get out a 9-inch (minimum) skillet, and set over medium-high heat.
• Add the butter, and grapeseed oil, and stir until the butter is melted.
• Add the sliced carrots, the onions and cumin, and cook until the onions have softened, about 6 to 8 minutes.
• Reduce heat to medium, add the cubed chicken, and continue to stir for about 5 minutes.
• Add the chicken broth, the peas, and the celery, and stir until it begins to simmer.
• Reduce heat to low, cover, and allow to simmer, for about 10 minutes.
• Chef's Note: As it is simmering, add a bit of salt and pepper to taste... And the chipotle chili pepper (if you're brave).
• Chef's Note: I cooked up some ramen noodles and served them with the soup; however, that is totally up to you.
• PLATE/PRESENT
• Remove from the heat, put in some nice bowls, and have at it.
• Keep the faith, and keep cooking.

Steps:

• Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
• Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
• When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
• Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
• When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
• Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
• Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
• Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
• Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.