Speedy Gonzales Chicken Soup Recipes

SPEEDY GONZALES CHICKEN SOUP

Steps:

• Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through.
• Remove chicken from pan and shred into small strips.
• Heat remaining oil in same pan, cook onion 3-4 minutes or until soft.
• Add flour to pan and stir for 1 minute.
• Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition.
• Add chicken, corn and chilli. Stir until heated through.
• Serve topped with cilantro.

SPEEDY ASIAN STYLE CHICKEN SOUP

Steps:

• Remove chicken meat from bones and cut into 1 inch pieces. In a bowl combine soy sauce, ginger and garlic. Add chicken and stir to coat. Marinate for 30 minutes. In a heavy saucepan, heat oil over medium high heat. Add chicken pieces, reserving the marinade. Quickly cook the chicken, stirring constantly. Add the reserved marinade and bring to a simmer. Add hot chicken stock and bring to a simmer. Stir in scallions, spinach and carrot. Break pasta into 4'' pieces and add to the pot. Let simmer for 10 minutes. Serve immediately.

SPEEDY TORTILLA SOUP

Steps:

• Heat oil in a 4-quart saucepan over medium-high heat. Saute onion, garlic, and parsley in hot oil until slightly browned, about 5 minutes. Add chicken and stir until well heated, about 2 minutes.
• Pour chicken broth into the saucepan; bring to a boil. Stir in corn, diced tomatoes, and taco seasoning. Reduce heat, cover, and simmer for 5 minutes. Uncover and stir in tostada chip pieces. Remove from heat and ladle into bowls.
• Garnish bowls with Cheddar cheese and dollops of sour cream.

SPEEDY CHICKEN STEW

Steps:

• Mix all ingredients except bagel chips in Dutch oven.
• Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender. Top each serving with bagel chips.