Monday, January 11, 2010

It's Chicken Tuesdays-Soup

chicken soup Pictures, Images and Photos

It's winter out there-good time of year for chicken soup

Creamy Mushroom & Chicken Soup


Ingredients:

6 Tbsp. butter
1 medium onion, chopped
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. chopped carrots
2 c. peeled and diced potatoes
1/2 c. chopped zucchini
1/2 c. frozen corn kernels
2 tsp. thyme
2 c. light cream
1/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken

Directions:
In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the veggies and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired.
from here http://creativecents.blogspot.com/2010/01/creamy-mushroom-chicken-soup.html
and from Emeril
Chicken Rice Soup
In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot.

Yield: 8 to 10 servings
from here http://www.emerils.com/recipe/213/Chicken-and-Rice-Soup

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