Chicken Soup In A Bowl Recipes
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
CHICKEN SOUP IN A BOWL
This recipe is the essence of simplicity: steamed, tender chicken with hints of cilantro and ginger, served with spicy dipping sauces. What's more, this healthful dish requires minimal preparation and supervision while it cooks.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 6
Steps:
- Stuff the cavity of the chicken with cilantro and ginger. Truss chicken, and place it in a large heatproof bowl.
- Line a very large pot with a rack. Add about 6 inches of hot water. Place the bowl with the chicken into the pot; the water should come about halfway up the sides of the bowl. Add enough cold water to the bowl to cover the chicken.
- Cover pot, place over high heat, and bring the water in the pot to a boil. Reduce to medium-high, and steam until chicken is done, about 1 hour. Check water level in the pot occasionally, adding more water, if necessary.
- Carefully remove bowl from pot. Divide chicken into 6 pieces. Serve with broth. Pass dipping sauces and mustard separately.
CHICKEN TORTILLA BOWL SOUP RECIPE BY TASTY
Here's what you need: onion, jalapeño, garlic, chicken breasts, black beans, corn, diced tomato, red enchilada sauce, chicken stock, dried oregano, ground pepper, cumin, salt, large flour tortilla, vegetable oil, fresh cilantro, monterey jack cheese, lime, avocado
Provided by Tasty
Categories Lunch
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
- Place the chicken breasts on top of the veggies.
- Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
- Set slow cooker to high and cook for 3 hours.
- Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
- Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
- When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
- Place fried tortilla bowl in a soup bowl and fill it with the soup.
- Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
- Enjoy!!
Nutrition Facts : Calories 625 calories, Carbohydrate 54 grams, Fat 34 grams, Fiber 6 grams, Protein 23 grams, Sugar 12 grams
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