BAKED CHICKEN LEGS WITH CREAM OF CHICKEN SOUP RECIPES

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CRISPY BAKED CHICKEN LEGS | ALLRECIPES



Crispy Baked Chicken Legs | Allrecipes image

Crispy baked chicken legs inspired by my daughter, Ivy. This is fast and easy.

Provided by Fernandes

Categories     Chicken Main Dishes

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 6

4 pounds chicken legs
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon Himalayan pink salt
2 tablespoons tamari

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 303.4 calories, CarbohydrateContent 2.2 g, CholesterolContent 142.9 mg, FatContent 13.2 g, FiberContent 0.9 g, ProteinContent 42 g, SaturatedFatContent 3.5 g, SodiumContent 700.8 mg, SugarContent 0.5 g

ULTRA-SATISFYING CHICKEN NOODLE SOUP - INSPIRED TASTE



Ultra-Satisfying Chicken Noodle Soup - Inspired Taste image

This quicker version of homemade chicken noodle soup skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup still tastes incredible, satisfying, and classic. The significantly reduced cook time makes this chicken soup from scratch possible on a weeknight. We highly recommend chicken thighs for this because of their flavor and soft texture when cooked, but if you prefer them, chicken breasts will work.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield Makes 6 servings

Number Of Ingredients 13

2 tablespoons butter, chicken fat or olive oil
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped (optional)
Heaped tablespoon minced garlic (4 cloves)
2 bay leaves
3 sprigs fresh thyme or use 1/2 teaspoon dried thyme
1 pound skinless, boneless chicken thighs (4 or 5 thighs)
8 cups chicken stock or broth, low sodium or use homemade stock
5 ounces egg noodles (or pasta of choice)
Salt and pepper, to taste
1/4 cup fresh parsley, finely chopped
Water or more stock, as needed

Steps:

  • Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
  • Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
  • Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
  • Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
  • If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
  • Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
  • While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 298, FatContent 11.4g, SaturatedFatContent 4.4g, CholesterolContent 97.7mg, SodiumContent 748.7mg, CarbohydrateContent 22.9g, FiberContent 1.7g, SugarContent 7.5g, ProteinContent 24.8g

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