Chicken Soup Recipe

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Chicken Soup with Guacamole

Ingredients

(4 servings)

2 qt Chicken soup
1/2 c Rice*
Salt; to taste

TOPPING:

2 Avocado, med
1 Tomato, large; diced
4 Scallion; w/top, sliced
1 Chile serrano; minced
2 tb Cilantro; chopped
2 Lime, Mexican


Instructions

Make the chicken soup from a well-grown hen with pieces of meat, skinned and boned, left in. The pieces should be fairly large; this is a main- dish soup. *The rice should be cooked in the soup.

Peel and slice the avocados, and cut into 1" pieces. The chiles are best chopped fine in a blender. Halve the limes.

Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on the uncooked topping. Serve with hot tortillas.

Mrs. Rasmussen's Book of One-Arm Cookery Mary Lasswell

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Labels: Chicken Soup Recipe

Posted by Free Recipes at 4:30 PM | Comments

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Chicken Noodle Soup

Yield: 1 Serving

Ingredients

6 md carrots; thinly sliced
3 c canned chicken broth
3 c water
1 clove garlic; peeled
3/4 lb boneless, skinless chicken
-breasts; cut into 1/2-inch
2 c fine egg noodles
Salt and pepper
Especially good for adults:
1/2 c or so of coconut/peanut
-sauce; (recipe above)


Instructions

In a large saucepan combine the carrots, broth, water and garlic. Cover and bring liquid to a boil over high heat. Reduce heat to medium and simmer about 5 minutes or until carrots are tender.

Add chicken and egg noodles to broth, cover and cook until the noodles are tender. Fish out garlic clove and divide soup into two batches; serve one plain to the kids. Heat the other half and whisk in 1/2 cup or so (more or less, according to taste) of the coconut peanut sauce. Season to taste and the whole family is happy.

Yield: 4 servings

Per serving (excluding unknown items): 169 Calories; 1g Fat (4% calories from fat); 4g Protein; 40g Carbohydrate; 0mg Cholesterol; 156mg Sodium

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Posted by Free Recipes at 4:29 PM | Comments

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Chicken Tortilla Soup

Yield: 6 Servings

Ingredients

1/2 c onion; finely chopped, 1 med
1 ea clove garlic; finely chopped
2 tb vegetable oil
4 c chicken broth
1/4 c red bell pepper; chopped
1 tb red chiles; ground
3/4 ts basil leaves; dried
1/2 ts salt
1/4 ts pepper
15 oz tomato puree; 1 can
1/2 c vegetable oil
10 ea 6-dia corn tortillas; *
2 c chicken breasts; cooked, **

GARNISHES:

1 avocado slices
1 cheese; ***


Instructions

* Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe.

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Posted by Free Recipes at 4:27 PM | Comments