Paula Deen Chicken Poblano Soup Recipes

THE LADY'S CHICKEN NOODLE SOUP

Steps:

• For the stock: add bay leaves, bouillon, onion, carrot, celery, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
• For the soup: Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

THE LADY'S CHICKEN NOODLE SOUP - PAULA DEEN

Steps:

• FOR THE STOCK:.
• Add all ingredients to a soup pot.
• Cook until chicken is tender, about 35-45 minutes.
• Remove chicken from pot and set aside to cool.
• Remove and discard bay leaves and onion.
• You should have approximately 3 quarts of stock.
• When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.
• Set chicken aside.
• FOR THE SOUP:.
• Bring stock back to a boil.
• Add carrots, and cook for 3 minutes,.
• Add celery and continue to cook for 5-10 minutes.
• Add egg noodles and cook according to package instructions.
• When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary.
• Add Parmesan and cream, if using.
• Cook for another 2 minutes.
• Adjust seasoning, if needed, by adding seasoning salt and pepper.
• Enjoy along with a nice hot crusty loaf of French bread.

CHICKEN POBLANO CHOWDER

Steps:

• In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
• Add stock, cilantro and chicken and cook several minutes more.
• In a saucepan, melt butter and add flour.
• Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
• Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
• Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
• Blend in the cream and hot sauce, remove from heat, and serve.

POBLANO CHICKEN CHOWDER

Steps:

• Heat the oil in a large stockpot over medium heat.
• Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
• Sauté for 7 to 8 minutes, or until the vegetables begin to soften.
• Stir in the chicken bouillon.
• Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
• Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
• Shortly before the chowder is done, melt the butter in a large skillet over medium heat.
• Add the flour and stir to combine.
• Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown!
• Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
• When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
• Pour the mixture in the skillet into the stockpot, whisking to blend.
• Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
• Remove the pot from the heat.
• Stir in the hot sauce, then the cream, and serve.

ITALIAN CHICKEN & VEGGIE SOUP - PAULA DEEN

Steps:

• Cook chicken in olive oil over med/high
• add onion & carrots cook 5 minutes.
• stir in zucchini and tomatoe broth
• bring to boil, reduce to simmer uncovered 30 minutes.
• top your bowl with parmesan cheese.
• serve with buttered french bread.