HOW TO THICKEN CHICKEN BROTH RECIPES

CITY CHICKEN RECIPE | ALLRECIPES

City Chicken Recipe | Allrecipes image

Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes.

Provided by Diane H.

Categories Chicken Recipes

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 ¼ pounds pork loin, cut into 1 inch cubes
1 ½ cups all-purpose flour for coating
salt and pepper to taste
2 cups chicken broth
1 pinch dried thyme
1 bay leaf

Steps:

Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers
In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.

Nutrition Facts : Calories 372.3 calories, CarbohydrateContent 36 g, CholesterolContent 67.2 mg, FatContent 11.9 g, FiberContent 1.4 g, ProteinContent 27.8 g, SaturatedFatContent 4.4 g, SodiumContent 41.4 mg, SugarContent 0.1 g

CROCKPOT CHICKEN AND NOODLES | JUST A PINCH RECIPES

Crockpot Chicken and Noodles | Just A Pinch Recipes image

This is an incredible Crock Pot meal. Not only is it hearty, rich and delicious, but it's also so easy to prepare. Cooking the chicken low and slow for several hours makes it tender and flavorful. The noodles take on the flavor of the chicken and the creamy soup to make the whole pot irresistible. Even your pickiest eater will clean their plate. This is soon to become a new family favorite! Be sure to check out more of our delicious chicken and crock pot recipes!

Provided by Cassie * @1lovetocook1x

Categories Chicken

Prep Time 10 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 8

Ingredients

1 package(s) frozen egg noodles, 24 ounce
2 can(s) cream of chicken soup, 10.5 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 stick(s) (1/2) cup butter - cut into pieces
1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
mixed - vegetables, optional; I didn't use this time
1 teaspoon(s) Better Than Bullion, optional; I add for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
- salt & pepper, to taste; can add some parsley too if desired

Steps:

Salt & pepper chicken breasts.
Place in the bottom of Crock Pot.
Spoon soup over the chicken.
Cut butter into several pats and place pieces evenly over soup.
Whisk the bouillon with the broth.
Pour over soup.
Place lid on the Crock Pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces.
Add back to pot.
Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in if using at the end of cooking.
Salt & pepper, if needed, and serve. Yum!

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This is a great supper dish that is full of flavour and very easy to make. The sauce creates a delicious broth, which is perfect paired with mashed potato or simply boiled rice.
From jamieoliver.com
Total Time 35 minutes
Calories 544 calories per serving

1. Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
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1. Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
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