Favorite Chicken Soup Recipe Share or Jot One Down

nightingale · Mar 28, 2006 12:09 PM

After reading the "shouts"

, I just have to share my favorite Chicken Soup Recipe:

Green Chile Chicken Soup

List of Items:

Small to Medium Stew Chicken
4-5 Potatoes (Yellow Golds are my favorite)
Medium to large Yellow Onion, sliced and cut up
2-3 small carrots
1-2 Boxes Organic (Swansons) Chicken Broth
6-10 Roasted, peeled, and chopped Green chilies or 1-cups of frozen or canned
4-6 cloves of garlic (peeled and chopped)
2-3 Stalks of Celery
Fresh (if possible) Parsley to season
Combination of Butter and Olive Oil to sauté the onion and Garlic in
Salt and pepper to taste
Serve with White Tortilla Chips and Grated Colby Cheese

Recipe:

*Rinse chicken thoroughly then simmer one hour in chicken broth that covers the top
*While simmering the chicken, add some celery stalk with leaves and the skin of the peeled and chopped onion, also throw in the tips and ends of the carrots you would normally discard.
* Take chicken out, cool a bit to handle chicken, then take meat off the bone, chop chicken into bite sizes pieces and refrigerate.
* Skim and clean chicken broth (a/k/a, nectar of the Gods) and put to the side.
* In same stock pot the chicken was cooked in, add some olive oil and butter, sauté onions, when almost done, add chopped garlic at the last minute to sauté slightly.
* Add chicken broth, veggies, and simmer till tender (about 25 minutes.
* Add Green chilies, chicken meat, and parsley at very end, heat through and season to taste.
* Serve with corn chips and grated cheese….. to die for; and the BEST recipe for a cold that you could imagine.

---------------

I would love to learn of some other recipes!

*Roy Fokker* · Mar 28, 2006, 12:32 PM

I have just one comment:

Anytime you folks think of sautee (especially in butter) try and use clarified butter if possible. It's called Ghee

Ghee is made by simmering unsalted butter in a large pot, until its water has boiled off and its protein has settled to the bottom. The clarified butter is then spooned off, taking care not to disturb the milk solids on the bottom of the pan.

GIves it a totally fantastic aroma

*Fun2,RN* · Mar 28, 2006, 12:50 PM

Sounds good! (But I don't have a recipe to share.)

URO-RN · Mar 28, 2006, 01:03 PM

If you folks wanna try a thick chicken soup,with caribbean flavor give this one a try. My mom would make on super-rainy days when we lived in Puerto Rico:
http://www.elboricua.com/asopao_de_pollo.html

Asopao de Pollo

· 1-1/2 cup short-grained rice
· 3 garlic cloves, pressed
· 2 peppercorns
· 2 medium onions, peeled
· 2 sweet chili or banana peppers
· 4-6 culantro leaves or 6-8 sprigs of cilantro (fresh coriander)
· 2-1/2 teaspoon salt
· 3 tablespoons plus one teaspoon olive oil
· 1 whole chicken cut into pieces
· 1/2 teaspoon oregano
· 1/2 cup tomato sauce
· 8 cups water or chicken stock
· 1 cup of frozen sweet peas
· 1 4-ounce can of whole, roasted pimento peppers, sliced
· 1 can asparagus tips
Rub the chicken with salt, pepper and oregano and one teaspoon olive oil and set aside for 30 minutes. In the blender, purée the garlic, onions, peppercorns, chili peppers culantro and sweet peppers, with the remaining olive oil. In a heavy soup pot sauté the sofrito purée for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the tomato sauce and the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes. Rinse the rice under cool running water until it runs clear. Drain the rice and stir into the soup pot. Raise the heat and bring to a boil once more. Reduce heat to medium and cook uncovered for 20 minutes, stirring occasionally. Add the peas and cook for an additional 5-10 minutes or until the asopao is as liquid or dry as you prefer. Heat the sliced pimentos and the asparagus in their juices. Drain and use to garnish each plate of asopao. (Serves 6) Serve with tostones….

URO-RN · Mar 28, 2006, 01:06 PM

and here are the "tostones" to go with the soup
http://www.elboricua.com/tostones.html

Tostones

3 green plantains
oil for frying
garlic powder
salt
Making tostones is easy….. Slice the peeled plantains diagonally into 1" slices. Fry the slices over medium heat until they soften. Remove from oil and drain on paper towels. Using a tostonera (a press), slightly mash each piece to about half an inch in thickness. If a tostonera is not available insert the pieces between a folded piece of brown-paper sack and press down using a saucer. It is best to press all the pieces first before going on the next step. Dip each piece in warm salted water and fry again until crispy. Remove from the oil and drain on paper towels. Salt them. Tostones may be served with ketchup (kid's favorite) or with garlic sauce.

DutchgirlRN · Mar 28, 2006, 08:08 PM

Originally Posted by nightngale1998

After reading the "shouts" , I just have to share my favorite Chicken Soup Recipe:
BEST recipe for a cold that you could imagine.

---------------

I would love to learn of some other recipes!

Wow! This looks really good. I'll be going through my recipes later. One particular that comes to mind is a breakfast recipe called Eggamazilla....Yummy!

pickledpepperRN · Mar 28, 2006, 11:34 PM

nightngale1998 and URO-RN:
I'm gonna have to try those soupd. MMM good!

I like to make healthier matzo ball soup.
2/3 cup matzo meal
3 tablespoons vegetable oil, canola or olive oil. DO NOT use flax seed oil, it ruins the texture.
1/4 cup water (You can skip the water and use one whole egg and the whites ot two instead of 3 whites)
1/4 teaspoon salt
Few grinds pepper
3 egg whites
Parsley if you like.
Combine matzo meal, oil, water, salt, pepper, and egg whites. Put the bowl in the refrigerator.

Make your own chicken broth or use canned. (vegetarians can use vegetable broth. It won't be chicken soup but it will be good. I don't know a vegan way because I think matzo balls need eggs.)
Add your favorite vegetables like onions, carrots, celery, peppers, parsnips, turnips, or peas. Some add potatos or noodles, not me.
Bring to a boil and simmer about 2 hours.

Get out the matzo mixture and with a spoon take about a tablespoon and shape with your hands into about a dozen balls depending on the size you like. I make about 30 because I like smaller matzo balls., depending on how you plan to use them.
Drop into the soup.
Return water to a boil.
Reduce heat and simmer, covered, 15 to 20 minutes depending on the size of the matzo balls.

I once calculated that each mazo ball has less than 2 grams of fat. The problem is eating just one.

nightingale · Mar 29, 2006, 07:22 AM

Oh this is such fun; Thank for you for participating!

Never in all my readings have I seen these recipes! Nor heard of Tostones! Thank you for lisitng these two recipes! I can not wait to try them and will try one today (my last day off then three in a row...)...

Matzos'... tis a great time of year for this healthful soup.

nightingale · Mar 29, 2006, 07:24 AM

Originally Posted by spacenurse

I once calculated that each mazo ball has less than 2 grams of fat. The problem is eating just one.

Never trust a skinny cook!

URO-RN · Mar 31, 2006, 10:40 AM

Originally Posted by spacenurse

nightngale1998 and URO-RN:
I'm gonna have to try those soupd. MMM good!

I like to make healthier matzo ball soup.
2/3 cup matzo meal
3 tablespoons vegetable oil, canola or olive oil. DO NOT use flax seed oil, it ruins the texture.
1/4 cup water (You can skip the water and use one whole egg and the whites ot two instead of 3 whites)
1/4 teaspoon salt
Few grinds pepper
3 egg whites
Parsley if you like.
Combine matzo meal, oil, water, salt, pepper, and egg whites. Put the bowl in the refrigerator.

Make your own chicken broth or use canned. (vegetarians can use vegetable broth. It won't be chicken soup but it will be good. I don't know a vegan way because I think matzo balls need eggs.)
Add your favorite vegetables like onions, carrots, celery, peppers, parsnips, turnips, or peas. Some add potatos or noodles, not me.
Bring to a boil and simmer about 2 hours.

Get out the matzo mixture and with a spoon take about a tablespoon and shape with your hands into about a dozen balls depending on the size you like. I make about 30 because I like smaller matzo balls., depending on how you plan to use them.
Drop into the soup.
Return water to a boil.
Reduce heat and simmer, covered, 15 to 20 minutes depending on the size of the matzo balls.

I once calculated that each mazo ball has less than 2 grams of fat. The problem is eating just one.

Made it last night. Absolutely delicious.

Thanks Spacenurse for sharing.

Favorite Chicken Soup Recipe Share or Jot One Down

Favorite Chicken Soup Recipe Share or Jot One Down

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