Old Fashioned Chicken Soup

Old Fashioned Chicken Soup

ENTREES

We had a cold wave here in San Antonio & that means my hubs will ask for this chicken soup.  I got this recipe from a friend’s mom over 10 years ago. Ok, I’m lying…it wwas way further back than that. This soup requires stretchy pants, a fire & a comfy chair. I used Mrs. Mills Handmade Extra Wide Egg Noodles from HEB, our local grocery store, and let me tell you they really ramped up this soup. Enjoy!

Old Fashioned Chicken Soup

Yield: 12 Servings

Old Fashioned Chicken Soup

Ingredients

  • For Chicken Stock:
  • 2 boneless chicken breasts and 4 boneless chicken thighs
  • 1/2 onion, 1 celery stalk, 1 carrot, 2 bay leaves, salt
  • For Soup:
  • 1/2 onion, chopped
  • 3 ribs of celery, chopped
  • 3 carrots, chopped
  • 4-5 potatoes, chopped
  • 1 14.5 oz can petite diced tomatoes
  • 1/2 16 oz package of extra wide egg noodles
  • Italian parsley for garnish

Instructions

  1. Cover chicken and vegetables with salted water in a large stock pot. Water should be about an inch over chicken. Cook on medium heat, until chicken is done.
  2. Remove chicken and let cool. Remove vegetables and discard. Strain broth and return to stock pot with one bay leaf.
  3. Add the chopped vegetables, tomatoes and egg noodles to the broth. Salt and pepper to taste. Simmer until noodles are soft and tender, about 30 minutes.
  4. Shred the cooled chicken and add to pot and simmer for another 20 minutes, or so
  5. Serve soup with a bit of chopped parsley on top
http://michellesipsandsavors.com/old-fashioned-chicken-soup/

Chicken Pozole

Chicken Pozole

ENTREES

It’s cold outside! This spicy soup is both comforting and fresh! From the rich red broth, the crisp toppings, to the tender shredded chicken, this hearty soup will warm your soul. 

Chicken Pozole

Yield: 8-10 Servings

Chicken Pozole

Ingredients

  • For Chicken and Stock:
  • 2 chicken breasts and 4 chicken thighs (on the bone & w/skin)
  • 1 carrot
  • 1/2 onion (save other half for later use)
  • 1 celery stock
  • Salt & Pepper to taste
  • For Finishing Soup:
  • Other half of onion, chopped
  • 2 minced garlic cloves
  • Olive oil
  • 1 14.5 oz can of Mild Enchilada Sauce
  • 1 small can of chopped green chilies
  • 1 tsp each of chili powder, cumin and cayenne
  • 30 oz can of White Hominy
  • 1 tsp of Mexican oregano
  • 1 cup roughly chopped cilantro
  • 3-4 thinly sliced radishes
  • 1/2 red onion, chopped
  • 1-2 avocados, sliced
  • Limes

Instructions

  1. Cover chicken & veggies w/water & boil until tender (about 30 minutes). Remove chicken and let cool. Strain broth and discard vegetables.
  2. Sauté 1 cup of chopped onion, 2 minced garlic cloves and can of green chilies in olive oil until tender. Add to broth.
  3. Add a 14.5 oz. can of mild red enchilada sauce, and 1 tsp each of chili powder, cumin & cayenne to the broth
  4. Shred the cooled chicken while the broth simmers
  5. Add the shredded chicken, 1 tsp of Mexican oregano and a 30 oz. can of white hominy. Continue simmering for 30-40 minutes.
  6. Prepare roughly chopped cilantro, thinly sliced radishes, chopped red onion and sliced avocado for garnish
  7. Serve in a bowl & squeeze a quarter lime on top & indulge!
http://michellesipsandsavors.com/chicken-pozole/

 

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