Kickitimmuneboostingchickensoup Recipes

KICK IT IMMUNE BOOSTING CHICKEN SOUP

Steps:

• Dice onions, chilli, ginger and sweet potato/parsnip.
• Dice or crush garlic.
• Slice celery, carrots.
• Wash chicken inside and out and place into a large stock pot.
• Put all ingredients into the pot and cover with chicken stock.
• Bring soup to the boil, then simmer for approx 2 - 2.5 hours or until the chicken falls of the bone.
• (I use a pressure cooker to cook mine for approx 1 hr).
• Pull chicken out of soup and discard all bones and large clumps of fat.
• Return chicken meat to soup.
• For a variation, try adding a ham hock to the ingredients as well!
• This chicken soup does have a bite, but it it will sweat out all those nasty cold bugs!
• Enjoy!

NOAH'S KICKIN' CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, combine all ingredients, except the puff pastry.
• Cut puff pastry into 8 equal triangles. Arrange triangles in a circle with the pointed end facing out.
• Spoon chicken mixture in a ring on top of the puff pastry triangles, leaving the points exposed. Fold the pointed ends over the chicken mixture, pressing the points down to seal. Brush with egg wash.
• Bake for 25 minutes until golden brown.
• Combine all ingredients thoroughly.

KICKIN' CHICKEN STIR FRY

Steps:

• Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
• Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
• Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
• Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
• Mix remaining soy sauce into chicken mixture.
• Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
• Toss vegetables with chicken.

KICKIN' CHICKEN SPREAD

Steps:

• Heat oven to 350ºF.
• Spread cream cheese onto bottom of 9-inch pie plate sprayed with cooking spray. Combine chicken, barbecue sauce and peppers; spoon over cream cheese. Top with shredded cheese, onions and tomatoes.
• Bake 15 to 20 min. or until hot and bubbly.
• Serve spread with crackers.

QUICK CHICKEN SOUP

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
• Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
• Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

" KICKED UP" OVEN FRIED CHICKEN

Steps:

• In a large bowl (large enough to hold the chicken pieces) whisk the buttermilk, oil, hot pepper sauce, minced garlic, Dijon mustard, 1 teaspoon salt and about 1/2 teaspoon black pepper.
• Add in sliced onion and chicken pieces; turn to coat/mix well.
• Cover and refrigerate for a minimum of 4 hours or up 24 hours, turning occasionally (I marinaded the chicken in the morning and baked it for dinner).
• Place a cookie rack on a foil-lined 15x10-inch baking sheet (I was able to get 11 pieces of chicken on one rack).
• In a bowl mix together dry breadcrumbs, Parmesan cheese, flour, thyme spice, paprika, cayenne pepper, 1-1/2 teaspoon seasoned salt salt and garlic powder.
• Remove the chicken pieces from marinade, allowing any excess marinade to drip off the chicken.
• Dip the chicken pieces into the breadcrumb mixture and turn to coat completely.
• Arrange chicken (skin-side up) on rack or racks on the baking sheets.
• Let chicken stand for 30 minutes, NO more NO less!.
• Set oven to 425°F (bottom oven rack).
• Drizzle the melted butter over the chicken pieces.
• Bake until crisp, golden and cook through About 45 minutes (might take a little longer).

THE BEST CHICKEN SOUP EVER

Steps:

• Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
• Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
• Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
• Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

CHICKEN SOUP WITH A KICK

Steps:

• Chop up the vegetables and put them in the crockpot.
• Add the tomatoes, with juice.
• Add the ranch dressing mix.
• Remove some of the skin of the chicken.
• Place the chicken on top of the vegetables.
• Add the serrano pepper whole and remove before serving.
• Add the water to cover.
• Cook for 6-8 hours on high.