Best Chicken Soup Recipes

Autumn is here and with it the cold days. For those days, there's nothing better than eating a soup. Soups are not only large, warm when it's cold there, but they are also very healthy. You want as many vegetables as you can in a soup pot and make it a very nutritious and delicious.

I like almost all kinds of soups, but one of my favorites is chicken soup. Chicken soup is very tasty and is also known that chicken noodle soup a good remedy for cold andInfluence.

Here are some of the best recipes for chicken soup. I hope you enjoy them as I like.

Chicken Noodle Soup

Ingredients:

3 pounds chicken

2 Qt. Water

2 tsp. Salt

1 1 / 2 cup chicken broth

2 cups chopped celery

2 cups carrots, chopped

1 tart apple, chopped

1 cup onion, chopped

Dash pepper

4 cups egg noodles

Directions:

Put the chicken in a pot with2 liters of water. Cover until tender (about 2 1 / 2 hours). Remove the chicken from kettle and strain broth.

Debone chicken and kettle with broth filtered.

Chicken broth, celery, carrots, apples, onions and pepper and cook until vegetables are tender.

Add noodles and cook 8-10 minutes.

Chicken soup with small meatballs

Ingredients:

2 pounds stewing chicken

4 cups water

2 1 / 2 teaspoon basil

1 / 2Pound onions

1 bay leaf

1 clove garlic

5 carrots, sliced

Parsley and celery

MEATBALLS:

1 cup finely chopped beef

1 egg

1 slice of white bread, crumbly

1 / 2 teaspoon salt

Freshly ground black pepper

Directions:

CHICKEN SOUP:

Put the chicken in water in saucepan. With salt, pepper, basil, bay leaves and garlic.
Bring to a boil. Lower heat and simmer slowly for 1 / 2 hour or until chickensoft.

Remove the chicken from the pan. Cool and carefully skim fat from surface of soup.

Bring the soup to a boil and add the onions, carrots, celery and parsley, simmer gently for 10 minutes.

MEATBALLS:

Mix beef with egg, bread, salt and pepper.

Form into small meatballs, add meatballs to broth and simmer for 35 minutes.

Meanwhile, skim and bone the chicken. Cut the meat into small pieces.

Garnish the soup with chicken and serve.

Chicken soupRecipe

Ingredients:

1 chicken stew large, cut into pieces

Qt cold water first

1 tbsp. dried parsley

1 bay leaf

1 tbsp. Salt (optional)

1-2 tsp. Curry powder

1 / 8 tsp. Nutmeg

1 / 8 tsp. ground cloves

2 tbsp. Olive oil

1 med onion, chopped

1 med carrot, chopped

1 green pepper, chopped

1 med apple, peeled, cored and sliced

Salt and pepper to taste

1 / 3 cup flour(Optional)

1 (14 ounce) can stewed tomatoes

Cayenne pepper

Directions:

In large pot or kettle, combine first 8 ingredients, cover and cook about 45 minutes (until meat is tender). Remove the chicken, if necessary, to determine the need for more water. You must have at least one liter. Remove skin and bones, meat cut into small pieces.

In another pot, heat oil over medium heat and add next 7 ingredients, simmer until soft. Remove from heat andStir in the flour.

Stir in broth, chicken and tomatoes (with juice) and cayenne pepper to taste. Boil, reduce heat, cover and simmer about 1 hour.

Sprinkle with croutons and serve. Makes 8-10 servings.

Enjoy your chicken soup!

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Top 10 Barbecue Chicken Wing Recipes Part 2

Spicy Barbecue Wings
1 / 2 pounds chicken wings
BBQ Sauce Ingredients
1 / 2 cup ketchup
1 / 2 cup water
2 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons Louisiana Hot Sauce
1 / 2 teaspoon chili powder
2 cloves garlic - minced
1 / 4 cup lemon juice
1 tablespoon brown sugar
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 / 4 teaspoon cumin
1 teaspoon black pepper
Oil for deepRoast
Method
The barbecue sauce is mild. If the hot wings, as you add more Louisiana hot sauce. In a large heavy saucepan combine barbecue sauce ingredients. slowly bring to a boil, boil, then lower the heat and let min, for 15. In a wok or frying pan heat oil to 375 F (190 C).
Fry the wings at a time until they are cooked, about 10-15 minutes. Drain fried wings on absorbent towel. if all their hot wings are cooked in barbecue sauce. Stir to coat and serve.

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Sweet Chicken Nasi Goreng recipe

Preparation time: 25 minutes
Total cooking time: 15 minutes
Servings: 4 to 6

Ingredients:

- Seeded 5-8 long red chillies, chopped
- 2 teaspoons shrimp paste
- 8 cloves garlic, minced
- Oil, for cooking
- 2 eggs, lightly beaten
- 350 g chicken fillet, cut into strips (12 oz.)
- 200g (6 1 / 2 ounces) peeled raw shrimp, deveined
- 8 cups (1.5kg/3lb) cooked rice
- 1 / 3 cup (80ml/23/4 fl oz.) Kecap Manis
- 1 / 3Cup (80ml/23/4 fl oz.) Soy Sauce
- 2 small Lebanese cucumbers, finely chopped
- 1 large tomato, chopped
- Lime wedges to serve

Directions:

1. Mix, shrimp paste chilli and garlic in a food processor until the mixture is a paste.

2. Heat the wok until hot, add 1 tablespoon oil and swirl around to coat side. Then add the eggs and a wok with chan, press the edges of the egg to the wok for themmake a big omelette. Cook for about 1 minute or so about the kind of medium heat, then turn and cook other side for another minute. Then remove from the wok to cool before cutting and cut into thin strips.

3. Then heat the wok, add 1 tablespoon oil and fry all the chicken and half the chili paste over high heat until all the chicken is cooked well. Then remove the chicken from the wok.

4. Heat the wok, add 1 tablespoon of oil andSaute the shrimp and remaining chili paste and cook until the shrimp become good. Then remove from wok and set aside.

5. Heat the wok, add 1 tablespoon of oil and the cooked rice, and throw them constantly over medium heat for about like 4 or 5 minutes, or until the rice is heated. Manis kecap and then add the soy sauce, and throw them constantly until the rice is coated with the sauce. Then return all the chicken and shrimpWok and toss until well heated through. Season with salt and freshly cracked. Then we can give a deep bowl with strips of omelette, to transfer the cucumber and tomato. Serve immediately with lime wedges.

Nutritional Value:

- 30 g protein;
- 10g fat;
- Carbohydrates 70g;
- 3.5g fiber;
- 140 mg cholesterol;
Energy 2105kJ (505cal) -

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Cooking Mama's Fried Chicken

Well, hey there! You do not know me, but my name is mom and I cook fried chicken since before most of ya were a twinkle in Daddies' of your eye. Cookin 'what I love to do and the people around me is not complaining'. So if you want to know how to cook some of the best fried chicken that your lips have never had space to the right.

Here's the best Mother's fried chicken recipe

1 products Fryer, cut-up

2 cups buttermilk

1> Egg

2 tablespoons Texas Pete Hot Sauce (this will not add heat to the chicken, just to taste the heat of cooking out)

Self-rising flour 1 cup

1 / 4 teaspoon salt

1 / 4 teaspoon pepper

1 / 2 teaspoon onion powder

1 / 2 teaspoon garlic powder

1 / 2 teaspoon poultry seasoning

1 / 2 teaspoon paprika

1 liter size plastic bag

Peanut oil Fying

Place the chicken in a glass baking dish with butter and milk, turning to coat allPages. Cover with plastic wrap and refrigerate overnight.

Heat the peanut oil to 350 degrees F.

* When using an electric fryer, follow the manufacturer's instructions.

* When using a Dutch oven cooking Fried Chicken, filling about 2 / 3 full of peanut oil.

* If your pan, you need a cast iron pan (recommended), with an inch of oil.

In a pie plate combine the egg and hot sauce and set aside.

In the plastic zipper bag, combineFlour, salt, pepper, onion powder, garlic powder, poultry seasoning and pepper.

Place chicken in a colander to drain buttermilk. Let stand for about 15-20 temperaure to warm to room temperature.

Roll around the chicken in egg mixture, beginning first with the dark meat. Shake excess egg-and-fall into the zipper bag with the flour mixture and shake off more than 2-3 at a time) by hand (not good. Let stand for several minutes on the plate so that the flourStick to the chicken.

Slowly the chickens drop of oil from the dark meat. Do not cut too quickly, or will the oil temperature too quickly and fill up your oil and chicken fat (not a good thing). To fry the chicken, you must turn a few times, so that a uniform brown. Cook until golden brown. Drain on absorbent paper.

Cooking times vary Fried Chicken, but as a generalRule:

(These times are for chicken bones. Boned take only about half the time depending on the thickness.)

13-14 minutes for dark meat

10-12 minutes for white meat

Mama is not just fried chicken cooking, cooking tips you'll find a whole lot more recipes on my site, www.mamas South. Com

Would you like to reprint this article must be published intact in its entirety with the link.

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Make Creamy Chicken Pot Pie - Tips and recipes

Chicken Pie is the food of well-being. Chicken Pot Pie This recipe is just for rich and delicious dinner idea. the ideal home-cooked meal for your family. The wine adds an incredible flavor of the filling. With the pastry ready to help you save time.

You can use everything in advance and bake before serving. A really great idea and save time, you make a double portion of the pie filling and then freeze when you need a meal in a hurry. Youcan try delicious variations, once you've mastered the basics. Not only low-fat diet friendly, but perfectly served with mashed peas with butter and your child.

Some chicken pie Baking Tips

You chicken pie in advance and bake before serving.

Make a double portion of the pie filling and then freeze when you need a meal in a hurry.

Always a ready-made puff pastry roll in the freezer if you fancy cake.

be sure to do a couple of small cracksat the top of the dough so that steam can escape during cooking.

Use left over chicken, meat or ready-cooked chicken, if you want to save time.

Use vegetables in season, as this cheaper and more readily available.

Adjust to adjust the seasoning for the filling to suit your personal tastes.

Wine adds surprising depth to the flavor of the filling so, if not omitted.

Chicken Pot Pie Recipe Ingredients

Olive oil and butter for frying

Salt and groundPepper

500g boneless chicken thighs, diced

2 leeks, sliced

2 sticks sticks, sliced

1 package (250 g) white or brown mushrooms, sliced

2 cloves garlic, minced

2 tablespoons (30 ml) fresh thyme leaves

1 / 2 cup (125 ml) white wine

1 cup (250 ml) chicken broth

1 bowl (250ml) cream

1 packet (80g) spinach, blanched and chopped or frobuy.cheap.creative.zen.media.player-20" title="creative zen media player">zen mixed vegetables

1 cup (250 ml) fresh or frobuy.cheap.creative.zen.media.player-20" title="creative zen media player">zen peas

1 roll of puff pastry, thawed, divided into 4

1 large egg extra-beaten

Recipe for Chicken and Mushroom Pot Pie

Preheat oven to 220 ° C


Heat oil and butter in a frying pan and fry the chicken until lightly seasoned are brown. Remove the chicken from the pan and set aside.


Fry, leeks, celery and mushrooms until soft, but be careful not to brown too much. Add the garlic and add another minute.


Toss in the thyme, wine, chicken broth, cream of chicken and brown. Let this simmerfor 25 minutes - the liquid should reduce by about half. Mix with spinach and peas.


Spoon stuffing into 4 tins / small cake pans and cover each with pasta. Crimp edges with a fork and a pair of slits in the dough to allow steam to escape from a chicken bake cakes, as they are.


Brush tops of pies with egg yolk and bake the dough 20 minutes or until the color is gone, the golden Delicious.

This Chicken Pot Pies Serves 4.

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Cooking Chicken For Two

While the kids were growing up, I often found myself cooking for five or more on any given day. Today, the kids are often not home at dinner time and I find myself cooking for two quite often. I'd like to share a few recipes that are just enough for two people.

Living in California, avocados are a part of our daily life. I remember reading a comment someone wrote about California after they had visited our great state. They said "I don't think I ever saw a menu that didn't have avocado on it." So, I'd like to share an avocado chicken recipe, just right for two people:

1 whole chicken breast or 2 half chicken breasts
1 small avocado - ripe
1 egg, lightly beaten
2/3 cup white wine
¼ cup flour
1 tablespoon butter
1 teaspoon basil
1 teaspoon ground pepper
1 teaspoon tarragon
¼ teaspoon salt

In a bowl, mix the salt, pepper and flour. Roll the chicken in this mixture to coat. Coat a skillet in vegetable oil. Heat the chicken in the skilled about ten minutes, turning to brown both sides. Mix the remaining herbs together and sprinkle on the chicken. Add in the butter and wine and bring to a boil and then simmer about five minutes. Place avocado slices on top of the chicken. Baste with juices from the skillet. Cover and heat until chicken is cooked through.

I will sometimes omit the herbs and instead add in orange juice and orange zest to give the chicken a citrus flavor instead of an herb flavor. When you do this, add a few orange slices on top of the chicken. I also love paremesan chicken. I finally got the measurements to make enough coating for one large or two small chicken breasts:

1 egg
3 tablespoons fresh grated parmesan cheese
3 tablespoons bread crumbs
1 tablespoon oil

I like to use Ritz crackers instead of bread crumbs. It's a different taste, almost buttery. I suggest fresh parmesan as the taste is stronger. If I have packaged cheese at home, I will use it, but then I'll sprinkle some on top at the end to add more cheese flavor to the chicken.

To make this dish, beat the egg and then dip the chicken in the egg. Mix together the parmesan cheese and bread/cracker crumbs. Roll the chicken in the crumbs. Heat the oil in a skillet and cook the chicken, flipping to brown both sides. Make the sure the chicken is cooked through.

You can also bake this chicken. I bake it about forty-five minutes at 350 degrees. You can adapt most chicken recipes to serve two. Often it just requires cutting a recipe in half. The above two recipes work perfectly for the one large or two small chicken breasts.

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The Chicken & Egg

It seems fruitful big misunderstanding based on eggs, in general, and egg eating. Someone may say that without a dick, will be without eggs. Or maybe not eating animal lover, a friend of your eggs, because of the belief that all eggs are fertilized, eat, and could perhaps have been born in a chicken.

If you still have some more chicken for your garden or just the topic that interests usYou can pay only once even provided some questions and answers below. No doubt you have about the same questions already asked, but still does not know who to ask.

Fertilization is essential for egg production?

Chickens do not need roosters to lay an egg, and those women do not need men for ovulation. Fertilization is necessary only if you want to hatch eggs in chicks. This requires a "broody 'or'" clucky chicken (I just wantMother to be) long on their eggs for a period of about 21 sitting days.

They are all fertilized eggs that you eat?

When you buy eggs from a store, it is highly unlikely to be fertilized. commercial poultry houses do not keep roosters under their chickens. If you purchase your eggs from a local farmer, cocks with hens has, it is possible that the eggs are fertilized. They will not have the chick, however, unless he sat down on a chicken (or placed in an incubatorspecifically for this purpose). fertilized eggs can be eaten, because if it were chilled, not developing chicken embryo.

It is the discovery of a red spot in an egg of a sign that has been fertilized?

A red stain next to an egg yolk found, is no indication that the egg has been fertilized. This is a common misconception. And 'in fact a bloodstain that was included in the broken egg later, when trained asCapillaries of the reproductive system. When buying eggs from a grocery store, are unlikely to find a spot of blood in your eggs. This is the aspect of 'inspectors employed Candler stains on commercial egg producers who routinely light up lights on the eggs to see if they contain blood. Such defects found included those to be removed.

There is no danger of eating eggs like this - is more of a consumer preferencethat were not there! If you come and a stain of blood is small, can be removed and egg use. Spots tend to disappear when cooked, but can be hot off the front, with a spoon.

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The Chicken & The Egg

There seems to be a great deal of misunderstanding surrounding the topic of eggs in general, and more specifically eating fertilized eggs. Someone may have told you that without a Rooster, there will be no eggs. Or perhaps an animal lover friend of yours doesn't eat eggs, due to the belief that all eggs we eat are fertilized and could have potentially hatched into a chicken.

If you're looking at getting yourself some chickens for your backyard or are simply interested in the topic, it may pay first to have a read of some of the questions and answers supplied below. No doubt, you've been wondering about these same issues, but haven't known whom to ask.

Is fertilization essential for egg production?

Chickens don't need roosters to lay an egg, just as female humans don't need males in order to ovulate. Fertilization is only necessary if you want the eggs to hatch into chicks. This requires a 'broody' or 'clucky' chicken (that simply wants to be a mother) to sit on her eggs for a period of around 21 days.

Are all the eggs we eat fertilized?

If you purchase eggs from a store, it is highly unlikely that they are fertilized. Commercial poultry houses do not keep roosters amongst their chickens. If you purchase your eggs from a local farmer who has roosters running with the chickens, it's possible that the eggs are fertilized. They won't hatch into chicks however, unless sat on by a chicken (or put in an incubator, especially for this purpose). Fertilized eggs can be eaten because once they've been refrigerated, the chicken embryo will not develop.

Is the discovery of a red spot within an egg a sign that it was fertilized?

A red spot found alongside an egg yolk, is not an indication that the egg was fertilized. This is a commonly held misunderstanding. It is in fact a blood spot that was incorporated into the egg when it was formed as a result of broken capillaries from the reproductive system. If you purchase eggs from a grocery store, it is unlikely that you'll find a blood spot within your eggs. This is due to the occurrence of 'candler' inspectors employed by commercial egg producers who routinely shine bright lights at the eggs in order to see if any contain these blood spots. Those that are found to contain this blemish, are removed.

There are no health hazards from eating eggs like this - it's more of a consumer preference that they're not there! If you come across a blood spot and it is small, it can be removed and the egg used. Small spots tend to disappear when cooked, but can be removed with a spoon before cooking.

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Gas Grill Cooking - Time For Chicken

Cooking Chicken on the Grill - Facing The Grilling Time Dilemma 

Have you ever tried to cook chicken on a grill? Do you often get stuck with the chicken grilling time dilemma? Very few of us are successful in grilling chicken, especially those who practice it only over the weekend. Several days efforts are needed to learn how to get that perfect grilled chicken with mouthwatering aroma and taste. Any wrong estimation of gas grill cooking time for chicken will actually land you in a soup if you do not follow the right method. Timing is crucial for a nicely grilled chicken. So, read on if you want to avoid overcooked, uncooked or burnt chicken and enjoy a great barbecue party at home.  

Know When Your Chicken is Cooked 

It is important to know the exact time to cook chicken on a grill so that you get the desired results. The best way is to grill chicken on a low heat (230 degrees F. to 250 degrees F.) for about 45 minutes or maybe just a few minutes, depending upon how hot the grill is. A meat thermometer will help you to monitor the internal temperature of the meat without slicing it in the grill. Thus, you'll be able to avoid the releasing of moisture in the grill while cooking and will also reduce your chances of undercooking or overcooking. 

The Right Cooking Time for Chicken - With or Without Bones 

If you are cooking for the first time, you need to keep in mind whether the chicken is boneless or not. In case of boneless chicken, the internal temperature is about 170 degree F. when it is fully done. The ideal chicken cook time for bones is 180 degree F.  

Tips for the Perfect Taste 

Those who have an iron grate on the grill need to brush it with vegetable oil and olive oil before grilling the chicken. This will help to prevent the chicken from getting stuck to the grill while cooking. Those who are using gas bbq grill can prepare some of the best and tasty barbequed chicken by keeping in mind the various factors affecting the chicken cooking time.  

If you baste your grilled chicken with BBQ sauce you will surely have your guests wanting for more. It gives a mouthwatering taste to the chicken prepared in gas bbq grill, but if used before the grilling, the chicken can burn and taste bitter as the sugar in the sauce burn with the chicken. 

Pre-Serving Tips 

Once you have cooked your chicken in a gas bbq grill or any other grill, let it rest for some time before cutting it into slices. If you start cutting the hot chicken immediately after taking it off the grill, the fluids may run out of the meat, reducing its softness. If the chicken is allowed to rest for some time in a grill after being cooked this won't happen. 

So next time, you plan a party outdoors, make a sumptuous meal of grilled chicken and enjoy it with your family and friends.

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