Chunkychickensoup Recipes

Steps:

• In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
• Add the onion, carrots, celery and corn.
• In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
• Cover and cook on low for 4 hours or until vegetables are tinder.
• Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.

Steps:

• Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
• To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
• Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

Steps:

• In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. , Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. , Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.

Steps:

• In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
• Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
• Add carrots and cook about 5 minutes.
• Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.

Steps:

• Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
• Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
• Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.

Steps:

• Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the chicken pieces, onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the slow cooker and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.
• Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the slow cooker, and stir into the soup.
• Season the soup with 1/4 teaspoon salt or to taste. Garnish with additional thyme, if using. Serve up and enjoy!

Steps:

• Cook chicken in hot oil; in large saucepan on medium high heat for 5 minutes or until cooked through.
• Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
• Stir in rice and parsley; cover. Remove from heat Let stand 5 minutes.
• Enjoy!

Steps:

• Cook and stir chicken in large saucepan sprayed with cooking spray on medium heat 3 min. Add vegetables; cook 5 to 7 min. or until chicken is done and vegetables are tender, stirring occasionally.
• Stir in water, broth and rice. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
• ADD VELVEETA; cook on low heat 5 min. or until VELVEETA is completely melted and mixture is well blended. Stir in pepper.

Steps:

• Cook and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until done.
• Add broth, water, vegetables and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min.
• Stir in rice and parsley. Remove from heat. Let stand, covered, 5 min.

Steps:

• In a large saucepan, sauté fresh carrots, celery, and onions in butter until tender.
• Add broth and chicken. Bring to a boil and then reduce heat and add noodles. Cook for 10 minutes and then add seasonings. Cook for 5 minutes longer. Makes 6 servings.

Steps:

• In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn., In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours ., Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Stir in rice and parsley. Remove from heat; cover and let stand for 5 minutes.

Steps:

• In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.

Steps:

• In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.