Rainyseasonchickensoup Recipes

RAINY SEASON CHICKEN SOUP

Steps:

• 1. Using a small pan, bring a cup of water to boiling and drop in the mushrooms; cook uncovered over medium-high heat for 10 minutes, then drain the mushrooms, pat them dry, and slice thinly. Set aside.
• 2. In a large saute pan, melt the butter over low heat; put in the leeks, carrots, onions, celery and chicken and stir gently.
• 3. Cover and cook over low heat for 5 minutes; take cover off, stir the vegetables and turn the chicken and check for doneness. (The chicken should be 1/2 done.)
• 4. Cover and cook another 5 minutes or until chicken is just done; remove the chicken from the pan and set aside to cool.
• 5. Sprinkle the flour over the melted butter, vegetables and juices.
• 6. Stir to cook over low heat for 2 minutes; slowly add the white wine and 2 cups of broth.
• 7. Stir and cook until bubbly and thickened; add the sour cream very slowly, and allow to cook gently while you slice the chicken into thin bite-sized pieces.
• 8. In a large frying pan, bring the remaining 2 cups of broth to boiling and add noodles.
• 9. Cook 4 minutes or until almost done; do not drain.
• 10. Slowly add the noodle mixture to the hot vegetables and sour cream mixture.
• 11. Add the chicken and the mushroom and bring back to boiling.
• 12. Serve immediately.

RAINY SEASON CHICKEN SOUP

Steps:

• In large pot, melt the butter over low heat. Add leeks, carrot, onion, celery, and chicken. Stir gently, cover to cook over low heat for 5 minutes.
• Take off the lid, stir the vegetables, turn the chicken. cover and cook another 5 minutes or until chicken is done.
• Remove the chicken and set aside.
• Sprinkle the flour over the vegetables and pan juices. Stir to cook over low heat for 2 minutes. Slowly add white wine and 4 c broth. Stir and cook until bubbly and thickened. Add the sour cream very slowly and allow to cook gently.
• Slice the chicken into bite size pieces and add back to pot.
• Bring the 4 remaining cups of stock to boiling and add fideo. Cook until almost done. Add all to the soup. Bring back to boiling and serve immediately.

SPICED CHICKEN SOUP

Steps:

• In a large stockpot or Dutch oven over medium heat, add the olive oil. Next, add the carrots, celery, garlic, bay leaf and onions. Saute until the vegetable begin to wilt, about 5 minutes. Next, add the cherry peppers and lemon peel and continue to saute for another 2 minutes. Add in the chicken stock and chicken pieces and sprinkle with smoked salt, if using, and pepper. Bring the soup to a gentle simmer and cook, about 30 minutes.
• Remove the chicken to a plate and wait until the pieces are cool enough to handle. Either with 2 forks or with your hands, pull the meat from the bone and shred, taking care to remove any cartilage. Once all of the meat is pulled from the bone, add the meat back to the soup and discard the bones.
• In the meantime, add the potatoes to the soup, cover and continue to cook and additional 15 minutes. Taste the soup again for seasoning, adding more salt and pepper, if necessary. Add in the noodles. Serve the soup in warmed bowls. Garnish with a squeeze of lemon and some parsley.

CHICKEN SEASONING

Steps:

• Mix all the spices together and store in an air tight container in a cool, dark place for up to 3 months.
• Use as needed.