CHICKEN SLOP
Make and share this Chicken Slop recipe from Food.com.
Provided by daniegirl91
Categories One Dish Meal
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Let the chicken breast thaw for about 30 minutes.
- While thawing the chicken pour the rice (half a bag) into a rice cooker filled with water and let steam till the rice is big and soft.
- After the chicken has thawed set the stove on high and get a medium size sauce pan.
- Place the butter in the pan (with choice of seasoning) and a splash of water until they start to sizzle.
- Place chicken breast into the pan and grill till cooked thoroughly.
- While grilling the chick on the stove mix and prepare the Cream of Chicken soup with the milk till warm and soupy.
- Do the same with the Cream of mushroom soup.
- In a mixing bowl mix the soup with the rice till the rice is sticky and thick.
- Place the cooked chicken on a serving plate or in a crock pot and pour the rice mix on top.
Nutrition Facts : Calories 950.4, Fat 35.2, SaturatedFat 13.1, Cholesterol 133.1, Sodium 1521.3, Carbohydrate 108.5, Fiber 1.6, Sugar 0.9, Protein 45.5
SIMPLE CHICKEN SOUP
This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.
Provided by Food Network Kitchen
Time 55m
Yield 8 cups (4 servings)
Number Of Ingredients 9
Steps:
- Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
- When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
Nutrition Facts : Calories 157, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 24 milligrams, Sodium 272 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
CHICKEN SOUP FROM SCRATCH
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
HOMEMADE CHICKEN SOUP
Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!
Provided by Jill
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 10
Number Of Ingredients 7
Steps:
- Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
- Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g
BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
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