ABUELO'S CHICKEN SOUP
Make and share this Abuelo's Chicken Soup recipe from Food.com.
Provided by Molly53
Categories Chicken
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In large Dutch oven, sauté onions in butter till translucent.
- Add next seven ingredients and continue cooking for 3 minutes.
- Add broth and pulled chicken to sautéed vegetables and simmer an additional 7 minutes.
- When soup is ready to serve, add avocados before serving.
Nutrition Facts : Calories 137.8, Fat 6, SaturatedFat 1.5, Cholesterol 26.9, Sodium 1431.3, Carbohydrate 6.1, Fiber 1.8, Sugar 2.7, Protein 14.5
GREEK AVGOLEMONO CHICKEN SOUP
This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.
Provided by dimitra
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
- When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
- Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
- You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.
Nutrition Facts : Calories 321 calories, Carbohydrate 16.4 g, Cholesterol 154.5 mg, Fat 17.4 g, Fiber 1.9 g, Protein 25.6 g, SaturatedFat 4.8 g, Sodium 93.7 mg, Sugar 0.2 g
ABUELO'S CILANTRO LIME SOUP
Make and share this Abuelo's Cilantro Lime Soup recipe from Food.com.
Provided by Molly53
Categories Corn
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For Chicken :.
- Remove skin and wings from chicken; cover with water and add chicken base.
- Cook chicken over medium heat for approximately 1-1/2 hours.
- Remove chicken and let cool; bone chicken and chop meat into small pieces.
- Reserve broth.
- While the chicken is cooling, start the soup:.
- Place canola oil in pan and heat.
- Add onion, tomato, garlic, oregano, chili powder, salt and chilies and sauté until onions are translucent.
- Add corn, chicken, reserved broth, additional chicken base and hominy.
- Bring to a boil and cook for 15 minutes.
- Add lime juice and remove from heat.
- Add chopped cilantro.
- Serve hot.
Nutrition Facts : Calories 362.7, Fat 21.1, SaturatedFat 5.5, Cholesterol 86.2, Sodium 1352.8, Carbohydrate 14.8, Fiber 2.3, Sugar 4.7, Protein 28.2
ABUELA'S CHICKEN
My friend from Spain had me over for dinner, and her Abuela (gramma) made this for us. And this is what we had. WOW! It was sooo good, so I begged for the recipe.
Provided by Little Italy
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.
- In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and quickly stir. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil. Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning. Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.
- Add the rice and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir, before adding remaining oil. Cover and wait another 5 minutes. Taste rice for doneness; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.
Nutrition Facts : Calories 1654.5, Fat 60.2, SaturatedFat 14.9, Cholesterol 290.6, Sodium 428.8, Carbohydrate 159.7, Fiber 3.8, Sugar 3.4, Protein 108.4
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