Roastedchickenonionsoup Recipes

OLD FASHIONED CHICKEN SOUP

Steps:

• Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
• Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
• Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
• Stir in egg noodles or dry pasta noodle of your choice.
• Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
• To serve, garnish with fresh minced parsley.

ROAST CHICKEN SOUP

Steps:

• Fry the onions, carrots and thyme in a large pot over medium heat for about 15 minutes.
• Pour in the chicken stock. Bring to a boil, stirring occasionally. Cover and allow to simmer for about 10 minutes.
• Add the chicken to the soup.
• Divide the soup in two. Blend one half to a puree using a food processor or stick blender.
• Return the blended soup to the pot. Add the frozen peas and season to taste,
• Simmer for about 5 minutes until the soup is hot.
• In a small bowl, mix the Greek yogurt, garlic and a squeeze lemon juice together.
• Serve the soup in a large bowls with the yoghurt topping swirled artfully on top.

CHICKEN ONION SOUP

Steps:

• Dice the onions, put them in a crock-pot / slow cooker and toss them with the oil, salt and pepper. Turn crock-pot to low for 8-10 hours or high for about 5 hours. I start this before bedtime and wake to beautifully caramelized onions.
• Add broth and shredded chicken to the onions in the crock-pot.
• Raise crock-pot setting to high to bring soup to temperature and meld flavors. Adjust salt level if necessary.
• When ready to serve, turn broiler on; ladle soup into oven proof bowls, top with baguette, a slice of cheese and a sprinkle of parmesean. Place under broiler until cheese is melted.
• Soup's on!

SHOYU CHICKEN

Steps:

• Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
• Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.

GARLIC ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In large bowl, toss chicken, lemon juice and Olive Oil. Evenly sprinkle chicken with Lawry's® Garlic Salt and Seasoned Pepper. In 13 x 9-inch shallow baking or roasting pan, arrange chicken.
• Roast chicken 45 minutes or until chicken is thoroughly cooked. Garnish, if desired, with lemon slices.

BASIC CHICKEN SOUP

Steps:

• Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
• Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken thighs; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
• Bring to a boil, coaxing anything stuck to the bottom of the pot off with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from heat and add lemon juice.

ROAST CHICKEN SOUP

Steps:

• Drizzle some of the olive oil in the bottom of a roasting pan and move it around to discourage sticking.
• Wash, seed and quarter the squash and place in the pan peel-side down. Add quartered onion, potatoes, tomatoes, mushrooms and any other vegetables you like to the pan, distributing them evenly. **Note: Celery does not roast well.
• Prepare the garlic head for roasting by removing any loose peel/paper and slice the top off, exposing each of the cloves. Tuck the head in the pan among the vegetables and drizzle a bit of olive oil over it.
• Season chicken as desired and place right on top of the vegetables. They act as a rack and the chicken seasons the vegetables wonderfully.
• Roast in 450F oven for 20 minutes then turn oven down to 400F for remaining cook time [usually 45 minutes for me, but this all depends on bird weight].
• After chicken is thoroughly cooked the vegetables will also be cooked. Time to plate and serve -- enjoy your wonderful roast chicken and vegetable dinner :).
• Once dinner is over, remove remaining meat from bones. I set the breast meat aside for sandwiches and save the rest for the soup. Place the bones in your crock with a bay leaf and just enough water to cover and let it simmer overnight at low setting. [Mine only has a low/high cook option] Don't forget to add the drippings from the pan.
• Next morning I scoop out the bones and leaf to discard. I also strain the broth, though it probably isn't necessary. Fat can be scooped from the top of the stock at any time you like but it should be minimal.
• Add the leftover roasted vegetables cut into bite size pieces. A quick chop should do since they're already cooked and easy to cut. [If you use the spaghetti squash, be sure to scrape out/use all the goodness and discard the peel] Also add bite size pieces of the meat.
• Mince and add as much of the roasted garlic as desired. The whole head may be too much for your taste, but the cloves have many other wonderful uses so it wont go to waste :).
• Taste the stock and add seasoning to preference.
• At this point the soup is ready to serve [pack for lunches]. I allow it to simmer throughout the day as the flavors will continue to develop.
• Optional - Add a cup of grain here. It will cook as the soup simmers.