Tammyschickensoup Recipes

CREAMY CHICKEN AND MUSHROOM SOUP

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached. Serve immediately, garnished with parsley and rosemary, if desired.

CREAMY CHICKEN AND RICE BAKE

Steps:

• Mix cream of mushroom soup,water,rice,onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen,thawed under running water).
• Top with chicken breasts. Sprinkle chicken with additional pepper,if desired. Cover.
• Bake at 375°F (190°C) until chicken is cooked through and rice is tender - about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.

PERFECT SESAME CHICKEN

Steps:

• Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
• Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
• Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
• Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

CREAMY CHICKEN MUSHROOM SOUP

Steps:

• Place a large saucepan over medium-low heat; add the butter and olive oil.
• When the butter and oil are hot, add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through.
• Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Add the garlic and green onions and cook for 2 minutes longer.
• Stir in the flour until it is incorporated and continue cooking, stirring, for 2 minutes. Add chicken broth and thyme. Bring to a simmer while stirring.
• Cover the pan and reduce the heat to low; cook for about 10 to 16 minutes, or until the vegetables are tender.
• Add salt and pepper to taste; stir in cream and heat through.

SPICY CHICKEN SOUP

Steps:

• In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon.
• Bring to a boil, then reduce heat and simmer for 20-30 minutes or until chicken is cooked through. Remove chicken to a plate and shred.
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
• Stir in salsa, diced tomatoes, tomato sauce, sugar, chili powder, cumin, corn, chili beans, shredded chicken, and 3 1/2 cups of the reserved water. Simmer 30 minutes.
• Stir in sour cream. Taste and add extra salt, or additional seasonings, if needed.
• Garnish with cilantro, cheese, avocado, crushed tortilla chips, or whatever you like!

EASY CHICKEN TACO SOUP

Steps:

• Heat oil in a dutch oven or heavy bottomed pot and add garlic, onions and bell peppers. Cook for 3-4 minutes till the onions are translucent and soft.
• Add chicken, crushed tomatoes, chicken stock, frozen corn, black beans and taco seasoning. Bring everything to a boil and let the soup simmer for 15 minutes.
• Mix together cornflour in ¼ cup water till smooth and add it to the soup. Mix well and cook for another 2-3 minutes till the soup thickens. Turn off the flame. Serve hot topped with your favourite toppings.

SESAME CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a deep, oven-safe dish with aluminum foil.
• Mix chicken broth, soy sauce, vegetable oil, sesame oil, and garlic together in a small bowl.
• Place chicken in the prepared dish. Pour sauce over chicken and turn until fully coated.
• Bake in the preheated oven for 40 minutes. Sprinkle 1 teaspoon sesame seeds over chicken, and continue to bake until no longer pink at the bone and the juices run clear, about 10 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle remaining sesame seeds over chicken before serving.