Cream Of Chicken Soup For The Heart And Soul Recipes

"CREAM" OF CHICKEN SOUP

Steps:

• Saute onion in oil until clear.
• Add water and rice and cook until soft.
• Blend with hand blender or puree in food processor and return to pot.
• Mix in remaining ingredients and bring to a boil; simmer 10 to 15 minutes.
• Note: The "cream" in this soup is made by blending rice. You can add less water, if you like a thicker soup.

CREAM OF CHICKEN SOUP

Steps:

• In a large saucepan, scald the milk.
• Add the stock and heat through.
• In a heavy frying pan, melt the butter over low heat, add the flour and seasoning and stir.
• Add a bit of the stock to the flour mixture, blend well, and pour back into the stock.
• Add some of the warm stock to the bowl with the beaten egg yolk.
• Stir to blend, then add the egg to the stock in the saucepan.
• Serve immediately with homemade croutons.

CHICKEN SOUP FOR THE SOUL

Steps:

• First of all I had 2 chickens that I seperated the legs and breasts of to be used another time.
• The Carcass then cut into smaller bits I placed into a large stock pot and covered with my finest water.
• This is brought to a simmer and the foam skimmed of as it rises to the top.
• After about 10 minutes I add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem.
• This stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long).
• After 20 minutes I will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup.
• Strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil.
• Now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. Then it's ready to make you feel good!
• Enjoy!

CREAM OF CHICKEN SOUP FOR THE HEART AND SOUL

Steps:

• In a large pot with water to cover, poach chicken breasts until done; 10-15 minutes. Cool and cut into bite sized pieces.
• Reserve broth and add water to equal 1 1/2 quarts. (6 cups) Add chicken bouillon granules and simmer until dissolved.
• In a smaller pan, mix 2 cups of the stock with grated potato. Simmer 15 minutes, stirring frequently, until potato is tender and stock in thickened. Pour into a blender and puree until smooth.
• Add potato puree back to reserved chicken stock.
• Stir into the now thickened stock, the garlic, onion, celery, zucchini, carrots, parsley, thyme, basil, pepper and mushrooms. Cover and simmer until vegetables are tender.
• Stir in milk. Do not let mixture boil.
• Stir cornstarch into cold water. Add to stock and stir quickly.
• Add back chicken pieces and cook, stirring constantly, until bubbly and thickened; about 5 minutes. Enjoy!
• Serving size = 1 cup.