RAINY DAY CHICKEN AND RICE SOUP
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large stockpot combine the parsley, pepper, onion, chicken, bouillon cubes and 10 cups water. Bring to a boil and cook for about 30 minutes. Remove and reserve the chicken from the broth, then strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool and cut into cubes.
- Measure the broth and add water so that you have 8 cups of liquid in the large stockpot. Add the carrots and potatoes, bring to a boil and cook until the potatoes are done, about 20 minutes. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the rice and reserved chicken. Stir the mixture and let it stand for 10 minutes before serving. Garnish with cubed cheese.
CHICKEN NOODLE SOUP
For the ultimate rainy day meal, try Tyler Florence's Chicken Noodle Soup recipe, made with mini meatballs, from Food Network.
Provided by Tyler Florence
Categories main-dish
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the soup:
- Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.
- For the meatballs:
- Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.
- Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.
RAINY DAY CHICKEN
I found this recipe in the "once a month cooking" cookbook by Mimi Wilson and Mary Beth Lagerborg. It's just yummy and I want to remember it even when I don't have the book checked out.
Provided by britevylet
Categories Chicken
Time 1h45m
Yield 6 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all but the parmesean cheese and pour into a freezer bag. Put parmesan cheese in a small bag and attach it to the chicken bag. Label and freeze.
- To cook:.
- When thawed, pour into a 13x9-inch greased casserole dish and cover with foil. Bake at 350 for 1 1/2 hours. Add parmesan cheese during the last 10 minutes.
- Cooking time does not include thawing. The easiest way to thaw is to put the bag in the refrigerator at night before you go to bed. Then when you get home the next evening it should be ready to put right into the oven.
Nutrition Facts : Calories 441.1, Fat 18.8, SaturatedFat 7.2, Cholesterol 80.4, Sodium 1047.3, Carbohydrate 38.8, Fiber 0.7, Sugar 2.6, Protein 27.6
RAINY DAY CHICKEN WITH RICE
This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet.
Provided by bunkie68
Categories Chicken Breast
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except Parmesan cheese together and pour into a 1-gallon bag freezer bag. Put Parmesan cheese into a 1-quart freezer bag and attach to the bag of chicken. Label and freeze.
- To prepare, thaw and pour into a 13x9-inch greased casserole dish.
- Cover with foil and bake in a 350-degree oven for 1 1/2 hours.
- Add Parmesan cheese during the last 10 minutes of cooking.
- Suggested sides/dessert: sauteed zucchini, fresh brownies.
Nutrition Facts : Calories 512.7, Fat 26.9, SaturatedFat 9.3, Cholesterol 95.9, Sodium 969.3, Carbohydrate 37.4, Fiber 0.7, Sugar 2.6, Protein 28.7
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