RAVE REVIEW CHICKEN SOUP RECIPE: HOW TO MAKE IT
Nice and warm on a cold winter's day, this hearty chicken soup gets rave reviews from my family and friends. It goes nicely with fresh-baked biscuits. —Caroline Simpson, Fredericton, New Brunswick
Provided by Taste of Home
Categories Lunch
Total Time 05 hours 00 minutes
Prep Time 30 minutes
Cook Time 04 hours 30 minutes
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a large skillet, heat 2 tablespoons butter over medium heat. Brown chicken; transfer to a 5-qt. slow cooker. Add remaining butter to skillet; saute onion, carrots and celery until slightly softened. Add garlic; cook 1 minute longer. Transfer onion mixture to slow cooker; add next 8 ingredients. Cook, covered, on low 4 hours or until carrots are tender. , In a small bowl, mix cream and cornstarch until smooth; gradually stir into soup. Cook, covered, on high 15-20 minutes or until soup is thickened. If desired, sprinkle with parsley.
Nutrition Facts : Calories 247 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 941mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 19g protein.
ATTITUDE CHICKEN RECIPE | ALLRECIPES
I created this recipe when I was 15 years old, which explains the name. It's actually chicken in a lemon sauce over egg noodles. Zingy, tasty, and very different! Everyone loves it. Serve with warm bread and butter.
Provided by Elisa Gale
Categories Meat and Poultry Chicken Breast Pasta
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the cubed chicken, and cook just until it turns white on the outside. Add the onion, garlic, and mushrooms. Saute until onions begin to turn clear. Pour in just enough Italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. Cover, reduce heat to low, and simmer while you make the sauce.
- Combine cream of chicken soup with milk in a small saucepan over medium heat. Heat through, but do not allow it to boil. When the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste. Be careful with the lemon - if you add it too soon the milk will curdle. The result of it done correctly will be a shiny smooth sauce.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain.
- Fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter, and remaining 2 teaspoons of lemon juice. Bring to a boil, and add broccoli. Cover, and allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
- To finish the dish, mix together the sauce and noodles, and place them on a serving platter. Top with chicken in the center, and arrange broccoli around the outside edge.
Nutrition Facts : Calories 320.4 calories, CarbohydrateContent 39.2 g, CholesterolContent 61.8 mg, FatContent 12.1 g, FiberContent 3.1 g, ProteinContent 15 g, SaturatedFatContent 3.9 g, SodiumContent 585.6 mg, SugarContent 4.2 g
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Total Time 05 hours 00 minutes
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