CHICKEN SOUP DESCRIPTION RECIPES

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CHILI'S CHICKEN ENCHILADA SOUP - TOP SECRET RECIPES



Chili's Chicken Enchilada Soup - Top Secret Recipes image

This soup happens to be one of Chili's most raved-about items, and the subject of many a recipe search here on the site. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you'll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stocked. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 50 minutes0S

Prep Time 25 minutes0S

Cook Time 25 minutes0S

Nutrition Facts : Calories 380 calories

GREEK AVGOLEMONO CHICKEN SOUP RECIPE | ALLRECIPES



Greek Avgolemono Chicken Soup Recipe | Allrecipes image

This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.

Provided by dimitra

Categories     Chicken and Rice Soup

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 5

1 (3 pound) whole chicken
½ cup uncooked white rice
salt and freshly ground black pepper to taste
3 large eggs, beaten
2 medium lemons, juiced

Steps:

  • Rinse chicken and remove any organs that may be inside. Place in a pot large enough for it to move around, but not too big or the broth will be watery. Add the chicken neck if that is included with your chicken.
  • Fill the pot with enough water to cover by about 1 inch. Cover and bring to a boil. When it boils, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects. The meat should pull from the bones easily.
  • Transfer the chicken to a large bowl and set aside to cool.
  • Add rice to the broth and season with salt and pepper. Simmer over low heat until rice is tender, about 20 minutes.
  • While the rice is cooking, whisk eggs and lemon juice together in a bowl. Remove chicken meat from the bones.
  • When rice is finished, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Pour the hot egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy-looking soup. Season with salt, pepper, or lemon juice as needed.
  • Add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

Nutrition Facts : Calories 321 calories, CarbohydrateContent 16.4 g, CholesterolContent 154.5 mg, FatContent 17.4 g, FiberContent 1.9 g, ProteinContent 25.6 g, SaturatedFatContent 4.8 g, SodiumContent 93.7 mg, SugarContent 0.2 g

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