Ford - 285 Yummy Chicken Soup Recipes: The Best Yummy Chicken Soup Cookbook on Earth
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- Book:285 Yummy Chicken Soup Recipes: The Best Yummy Chicken Soup Cookbook on Earth
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- Year:2020
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- 1 (32 ounce) carton gluten-free chicken broth
- 1 pound skinless, boneless chicken thighs
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 onion, chopped
- 2 carrots, chopped
- 1/2 cup water
- 2 stalks celery, chopped
- 2 teaspoons minced garlic
- 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup frozen mixed vegetables
- 1/4 cup uncooked long-grain rice
- In a slow cooker, combine red pepper flakes, pepper, salt, basil leaves, garlic, celery, water, carrots, onion, diced tomatoes, chicken thighs, and chicken broth. Mix well then put on cover.
- Choose Low setting and cook for 7 hours, until flavors combine and chicken is tender. Whisk to break up chicken. Put in rice and frozen vegetables. Put cover on, switch to High setting and cook 1 hour until rice is tender.
- Calories: 198 calories;
- Total Carbohydrate: 19.8
- Cholesterol: 49
- Protein: 15.9
- Total Fat: 5.6
- Sodium: 1168
- Soup Stock:
- 6 cups chicken broth
- 1 cup water
- 1 1/4 pounds chicken tenders
- 3 extra large chicken bouillon cubes (such as Knor r )
- 1 tablespoon olive oil
- 2 teaspoons granulated garlic
- 2 teaspoons ground cumin
- salt and ground black pepper to taste
- 1/2 large white onion, chopped, or to taste
- Rice:
- 2 cups chicken broth
- 1 cup white rice
- 1 teaspoon chili powder
- Garnish:
- 1 avocado - peeled, pitted, and thinly sliced
- 1 bunch fresh cilantro, chopped
- In a large pot, mix pepper, salt, cumin, granulated garlic, olive oil, chicken bouillon cubes, chicken tenders, water and 6 cups chicken broth together; boil. Turn the heat down; simmer with a cover till chicken is cooked through, about 25 minutes. Shred chicken carefully with 2 forks. Put onion into the broth; simmer for about 5 more minutes.
- Boil chili powder, rice and 2 cups of the chicken broth in a saucepan. Turn the heat down to medium-low; simmer with a cover for about 25 minutes, or till the rice is tender and the liquid has been absorbed.
- Divide rice into each serving bowl with a spoon and pour soup over rice. Use cilantro and avocado slices to garnish.
- Calories: 310 calories;
- Total Fat: 10
- Sodium: 639
- Total Carbohydrate: 30.8
- Cholesterol: 54
- Protein: 23.5
- 1 tablespoon vegetable oil
- 1 teaspoon chopped fresh ginger root
- 1 clove garlic, minced
- 2 teaspoons minced fresh serrano or other small hot green chile, including seeds
- 2 chicken breasts, cut into chunks
- 2 teaspoons red curry paste
- 1 tablespoon curry powder
- 1 tablespoon vinegar
- 1 tablespoon fish sauce
- 2 teaspoons white sugar
- 2 cups chicken broth
- 2 (13.5 ounce) cans coconut milk
- 1 (20 ounce) can pineapple tidbits, drained
- 4 cups cooked rice
- In a big pot, heat cooking oil over medium high heat. In the hot oil, stir and cook chicken, serrano pepper, garlic, and ginger, about 5 minutes. Add rice, pineapple, coconut milk, chicken broth, sugar, fish sauce, vinegar, curry powder, and curry paste; mix together. Simmer the soup about 15 minutes longer until thickened.
- Calories: 412 calories;
- Total Fat: 23
- Sodium: 433
- Total Carbohydrate: 42.6
- Cholesterol: 18
- Protein: 11.5
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 1 pound skinless, boneless chicken breast halves - chopped
- 2 (32 fluid ounce) containers chicken broth
- 1 large head fresh broccoli, cut into bite size pieces
- 8 ounces processed cheese food, shredded
- 1 cup shredded Cheddar cheese
- salt and pepper to taste
- 4 cups uncooked instant rice
- Place a skillet on medium heat; heat oil. Cook in the chicken and onion till the chicken juices run clear, or 5 minutes; strain.
- Place chicken broth in a large pot; bring to a boil; mix in Cheddar cheese, processed cheese food and broccoli. Stir in the prepared chicken and onion. Taste with pepper and salt. Combine in rice; keep cooking while stirring frequently for 5 minutes, until the rice and the broccoli turn tender and the cheese has melted.
- Calories: 480 calories;
- Protein: 26.9
- Total Fat: 18.8
- Sodium: 1498
- Total Carbohydrate: 49
- Cholesterol: 71
- 3 tablespoons vegetable oil
- 3 bone-in chicken thighs
- salt and ground black pepper to taste
- 1/2 cup chopped scallions
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced garlic
- 1 jalapeno pepper, seeded and minced
- 6 cups water
- 1 cup short-grain brown rice
- 2 cups thinly sliced cabbage
- 1 cup snow peas
- 1 cup bean sprouts
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 cup chopped cilantro leaves
- In a large pot, heat the oil over medium heat. Cook the chicken in hot oil, season with salt and ground black pepper, and cook for 5 minutes per side until i t s well-browned. Take the chicken out and set it aside. Mix in the ginger, scallions, jalapeno pepper, and garlic into the pot and cook for about 2 minutes until soft.
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