 |
Easy Cheesy Chicken Chowder 1 cup small broccoli flowerets 1 cup frozen whole kernel corn 1/2 cup water 1/4 cup chopped onion 1/2 tsp dried thyme, crushed 2 cups milk 1 1/2 cups chopped cooked chicken 1 10 3/4-oz can condensed cream of potato soup 1 cup shredded cheddar cheese (4 oz) dash of pepper In a large saucepan, combine broccoli, corn, water, onion, and thyme. Bring to a boil; reduce hear. Cover and simmer for 8 to 10 minutes or until vegetables are tender. Do not drain. Stir milk, chicken, soup, 3/4 cup cheddar cheese, and pepper into vegetable mixture. Cook and stir over medium heat until heated through and cheese is melted. Sprinkle with the remaining cheese. 4 servings. Classic Chicken-Sausage Gumbo 1/3 cup all-purpose flour 1/4 cup cooking oil 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green sweet pepper 4 cloves garlic, minced 1/4 tsp black pepper 1/4 tsp ground red pepper 3 cups chicken brother, heated 8 oz fully cooked andouille or other smoked sausage links, halved lengthwise and cut into 1/2 inch slices 1 1/2 cups chopped cooked chicken or turkey 1 1/2 cups slice okra or one 10-oz package of frozen cut okra 2 bay leaves 3 cups hot cooked rice Filé powder (optional) For roux, in a large heavy saucepan or Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes more or until roux is dark reddish brown. Stir in onion, celery, green pepper, garlic, black pepper and red pepper. Cook over medium heat for 3 to 5 minutes or just until vegetables are crisp, stirring often. Gradually stir in hot chicken broth. Stir in sausage, chicken or turkey, okra, and bay leaves. Bring to a boil; reduce heat. Cover and simmer about 15 minutes or until okra is tender. Remove bay leaves. Serve in bowls with rice. If desired, serve with 1/4 to 1/2 tsp filé powder to stir into each serving. 4 servings. Tex-Mex Cream of Chicken Soup 8 oz ground raw chicken or turkey 1/4 cup chopped onion 2 cloves garlic, minced 2 cups milk 1 10 3/4-oz can condensed cream of chicken soup 1 7-oz can whole kernel corn with sweet peppers, drained 1 medium tomato, chopped (3/4 cup) 1 4-oz can diced green chili peppers, drained 2 tbsp snipped cilantro or parsley 1/4 tsp ground red pepper 1 cup shredded Monterey Jack cheese (4 oz) In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender. Drain fat, if necessary. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to a boil; reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally. Add Monterey Jack cheese. Cook and stir until cheese is melted. 4 servings. Hearty Chicken Noodle Soup 2 cans (10 ˝ oz) chicken broth 1 cup water 1 generous dash pepper 1 medium carrot, sliced 1 stalk celery, sliced ˝ lb boneless chicken breasts, cut up ˝ cup uncooked medium egg noodles Mix broth, water, pepper, carrot, celery and chicken in saucepan. Heat to a boil. Stir in noodles. Cook over medium heat 10 minutes or until noddles are done. Miracle Soup 6 large onions 2 green peppers 2 whole tomatoes, canned or fresh (if canned, used large can) 1 large head of cabbage or 2 small heads 1/2 large bunch of celery 4 carrots 2 pkgs dry onion soup mix other herbs and seasonings of your choice Season with dry onion soup mix and other seasonings. Cut vegetables into medium pieces; cover with water and let come to a boil. Add soup mixture to vegetables. Boil for 10 minutes, lower heat and simmer until vegetables are soft. New England Clam Chowder 3 7-oz cans clams 1/4 lb bacon 1 onion 4 medium potatoes 2 cups water 1 « tsp salt 1/4 tsp pepper 1 can (14 oz) evaporated milk Sauté‚ bacon and onion. Put in crock pot with clams. Add remaining ingredients. Cover and cook on high for 1 1/2 hours. Turn to low for 4 to 6 hours longer. Steak Soup 3 cups water 2 small onions 3 stalks celery, chopped 1 carrot, sliced 1 large can tomatoes 1 tsp pepper 1 tsp monosodium glutamate 1 (10 oz) pkg. Mixed frozen vegetables 1 lb coarsely ground beef, diced roast or round steak 2-4 tbsp beef granules 1/2 cup butter 1/2 cup flour Add all ingredients together in a crock pot, except for butter and flour. Cover and cook on low 8 to 10 hours. One hour before serving turn to high. Mix together butter and flour. Stir until smooth. Pour into soup and cook until thick. Hearty Vegetable Chicken Soup 1 lb all purpose potatoes, peeled and cut in ˝" cubes (3 cups) 5 cups chicken broth (made from bouillon cubes) 1 lb carrots, sliced (2 ˝ cups) 1 box (10 oz) frozen chopped spinach or kale 2 cups thin onion wedges 2 cups each frozen green peas and lima beans 4 chicken legs Bring broth to a gentle boil. Stir in potatoes, carrots, spinach, onions, peas, and lima beans. Return to a boil, reduce heat and simmer 35 to 40 minutes or until all vegetables are tender. While the soup cooks, remove the skin from chicken legs. Remove meat from bones and tea rinto bite size shreds (about 3 ˝ cups). Add to soup and simmer 5 minutes. Lancashire Lamb Stew 2 ˝ lb meaty lamb neck bones, cut up for stew 3tbsp flour 2 tbsp vegetable oil, preferable canola 1 ˝ cups chopped onions 1 tbsp minced garlic 5 cups chicken broth (made from bouillon cubes) ˝ tsp each dried thyme and rosemary 4 ˝ cups 1 ˝ in. Chunks scrubbed red potatoes 2 cups each thickly sliced carrots, cubed turnips, and think onion wedges 1 cup frozen green peas Heat oven to 325°. Have ready a 5 to 6-qt. ove nproof pot with a tight-fitting lid. Dredge meat in flour; shake off excess. Heat oil in pot over medium heat. Brown meat in batches, removing it to a bowl with a slotted spoon. Add onions and garlic to pot and cook, stirring, 5 to 6 minutes until onions just begin to brown. Stir in broth, herbs and/or spices, scraping up any browned bits on bottom of pot. Return meat to pot. Cover tightly and bake 2 ˝ to 3 hours until just tender, stirring once or twice during baking. Skim off fat and discard. Stir in vegetables, cover and bake 1 hour more or until meat falls off the bones and vegetables are tender. Remove large bones before serving. Herbed Broccoli Soup 1 (14 1/2 oz) can chicken broth 1/2 cup finely chopped onion 1/4 tsp dried thyme, crushed 1 (10 oz) pkg finely chopped broccoli 3/4 cup milk 1/4 cup flour 1 1/4 cup milk 1 1/2 cup chopped cooked chicken, turkey or ham 1/2 cup (2 oz)shredded Swiss cheese In a large saucepan combine broth, onion, and thyme. Add broccoli. Bring to a boil. Reduce heat, then simmer, covered, for 5 minutes. Shake 3/4 cup milk and flour together. Stir flour mixture into hot broth-vegetable mixture in the saucepan. Add remaining milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in chicken, turkey or ham and cheese. Heat and stir until meat is heated through and cheese is melted. Serves 4 Chicken Corn Chowder 4 lbs chicken wings 8 cups cold water 1 tsp salt 2 10-oz pkgs frozen corn niblets 1/4 tsp black pepper 1/4 cup parsley, chopped fine< Place chicken wings, water and salt in a soup kettle. Bring to a rolling boil and remove any froth which may gather on top. Reduce heat to a simmer and cook, covered, for 1 ˝ hours. Strain soup and allow the chicken wings to cool. Remove the meat from the bones. Discard the bones and the skin. Return the meat to the broth and again place over the heat. Bring to a summer again and add the corn and pepper. Cook 15 minutes longer. Stir in the chopped parsley just before serving. Do not cover after the addition of the parsley or you will spoil it's bright green color. Chicken Gumbo 1 3-to-5 pond stewing chicken, cut into portion sized pieces 1 cup diced lean ham 3 tbsp butter ˝ cup diced onion 1/4 cup parsley 1/8 tsp thyme 8 cups boiling water 1 cup sliced okra (frozen is ok) 1 bay leaf ˝ tsp salt 1/4 tsp pepper 1 quart stewing oysters with liquid (canned) 1 cup raw shelled deveined shrimp, cut into 1 inch pieces 2 cups hot cooked fluffy rice Place the chicken, ham and butter in a large soup kettle and sauté until the chicken is golden brown. Be sure to place any fat sides of the chicken pieces on the hot surface of the pan to render down the fat, which will aid in the browning. If the chicken is lean and without any fat, use additional butter for browning. Add the onion, parsley, and thyme, and continue to sauté until the onion becomes transparent. Add the boiling water, okra, bay leaf, salt and pepper and bring to a rolling boil. Skim off any froth that appears. Turn heat down to simmer and cook for 55 minutes or until the chicken can be pierced with a fork. Add the oysters, liquid and the shrimp. Cook for 10 minutes longer or until the shrimp turns pink and the oyster edges curl. Place ˝ cup cooked rice in each soup bowl and cover with gumbo, making sure that each bowl has a portion of chicken, oysters and shrimp. Mexican Pollo en Pipián 6 dried ancho chiles ˝ cup hot water 1 4-lb broiler-fryer, cut up 2 medium onions, quartered ˝ green pepper, cut into strips 2 carrots, cut into 4 pieces 1 tsp dried whole coriander seeds 1 10 3/4-oz can chicken broth 3 ˝ cups water 1/4 cup peanut butter ˝ tsp salt 1/4 tsp ground cinnamon 1/4 tsp dried whole thyme 1/8 tsp ground cloves Hot cooked rice Tortillas Remove stems and seeds from chiles. Chop chiles, and combine with ˝ cup hot water in a small bowl; cover and set aside 1 hour. Drain. Combine chicken and next 6 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove chicken and vegetables from broth; set aside. Strain broth; reserve 1 cup and return 2 cups to Dutch oven. Bone and chop chicken; return chicken and veggies to Dutch oven. Combine chiles and reserved 1 cup of broth in container of an electric blender; process under smooth. Add peanut butter; process until smooth. Add to chicken mixture; stir well. Add salt, cinnamon, thyme, and cloves; stir well. Cover and simmer 30 minutes. Serve with rice and tortillas. Lamb Stew Juice of 2 lemons 3 lbs boneless lamb shoulder, cubed 6 cups cold water 4 medium potatoes, peeled and quartered 3 medium onions, sliced 3 to 4 cloves garlic, chopped 2 chicken-flavored bouillon cubes ˝ tsp salt ˝ tsp ground pepper 6 cups water 8 small boiling onions, sliced 8 small new potatoes, peeled and quartered 8 baby carrots, scraped and cut in half 1 ˝ tsp fresh thyme or ˝ tsp dried whole thyme Drizzle lemon juice over lamb, and let stand 10 minutes. Place in a large Dutch oven; add 6 cups cold water. Bring to a boil, and simmer 5 minutes; drain and discard liquid. Rinse lamb and Dutch oven in cold water. Return lamb to Dutch oven and add 4 potatoes, 3 onions, and next 5 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 1 ˝ hours. Remove potatoes and onions; place in container of a blender or food processor. Add 1/4 cup cooking liquid, and process until smooth; stir into lamb mixture. Add 8 onions, 8 potatoes, carrots, and thyme; cover and simmer 30 minutes. There are more soup and stew recipes on the Crockpot Page |
