Julies Chicken And Greens Soup For Sickies Recipes

Steps:

• Combine the water, bouillon, garlic, and pasta pieces.
• Let simmer for 5 minutes.
• Add greens and simmer for another 3 to 5 minutes or until greens are to the texture you like.
• Serve to the sickie and try to get them to eat as much as they can.
• Makes about 2 servings.

Steps:

• In a large saucepan, bring the broth to a boil over moderate heat.
• Add the carrots, garlic, sage and pepper and cook for 5 minutes or until the carrots are tender.
• Add ¾ cup water and the chickpeas and return to boil.
• Reduce heat to a simmer, cover, and cook for 7 minutes or until the soup is flavorful and the chickpeas are hot.
• Stir in the greens and cook for 1 minute or until just wilted.

Steps:

• Heat olive oil, sausage, carrot, celery, onion and garlic in a large
• frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink.
• Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors.
• Remove 4 cups soup and puree in a blender or food processor until smooth.
• Return to saucepan, stirring to blend.
• Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.

Steps:

• Cut the ribs out of the greens and coarsely chop.
• Saute onion and garlic until translucent.
• Add the Italian seasoning and red pepper flake.
• If the sausage is raw add it crumbled at this point and cook through.
• If the sausage is already cooked, remove casings and crumble.
• Add the greens and carrots and cover until the greens wilt.
• Add the chicken broth, beans and rotel.
• Cover and simmer for 20mins.

Steps:

• Get your rice started, hopefully you have a rice maker.
• In a large bowl, combine the meat, wine, sugar, soy sauce, ginger, pepper and the cornstarch and allow to marinate for atleast 30 minute
• In a small bowl, combine the broth, cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.
• Place wok over high heat and add the 1 tablespoons of canola oil. Add the chunks of chicken and stir fry for several minutes until lightly browned.
• Add the regular onions and the green onions and stir fry for 1 minute.
• Add the remaining vegetables except the tomato and stir fry until the vegetables are crisp-tender. Add the remaining broth mixture and the tomatoes, cook for 1 minute or until it thickens slightly.
• **note** Roma tomatoes tend to work the best on this recipie and again if you want to make it vegetarian simply exchange tofu for the chicken and use a vegetable broth instead of chicken broth.

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
• Add the garlic, fennel seeds and red-pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
• Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite-size pieces.
• Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
• Ladle into bowls and grate lemon zest over top, if desired.