Soup, Stew, and Chili forum: Chicken or Turkey Soups and StewsAfter 13 years online, Cubits.org is scheduled to be shut down. Please make sure you have the contact information for all your friends, and that you download whatever content you want from this site.
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|CHICKEN ENCHILADA SOUP
6 corn tortillas, cut into narrow strips
1 small onion
1 clove garlic, crushed
4 oz green chiles, chopped
14 oz beef broth
10 oz. chicken broth
1 can cream of chicken soup, undiluted
2 c cooked chicken, chopped (turkey is good too!)
1 1/2 c water
1 TBSP steak sauce
1 tsp Worchestershire sauce
1 tsp cilantro
1/8 tsp pepper
1 to 2 c shredded cheddar cheese
1/2 c sour cream, if desired
Saute onion and garlic in oil. Add all but tortilla strips, cheese, and sour cream. Cover and simmer about 20 min. Add tortillas, cheese, and sour cream. Simmer uncovered 10 min. Sprinkle each serving with paprika, if desired.
|CHICKEN NOODLE SOUP
2 quarts water
8 tsp chicken bouillon granules
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 ounces) sour cream
Minced fresh parsley
In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
Remove from the heat; stir in the sour cream. Sprinkle with minced parsley. Yield: 10-12 servings (about 2-1/2 quarts).
|SOUTHWESTERN CHICKEN CORN CHOWDER
1 TBSP olive oil
1 onion, chopped
1 lb. chicken breast, cut into quarters
3 cloves garlic, minced
1 can Rotel (original - diced tomates with green chiles)
1 package frozen corn (no sauce)
1 can white beans
3 cans chicken broth
2 teaspoons cumin
1 teaspoon oregano
1 cup sour cream (low fat works fine, too)
1 cup shredded mexican cheese
Saute onion in olive oil about 3-5 minutes.
Add garlic and chicken and cook 5 - 8 minutes or until just done.
Remove chicken and add chicken broth, Rotel, cumin & oregano.
Simmer soup about 15 minutes.
While simmering shred chicken with 2 forks
Then stir in sour cream & cheese until smooth
Add chicken, corn and beans.
Bring to light boil and simmer again 10 - 15 minutes.
Serve with crushed tortilla chips.
|Oh My!!! What wonderful soups you have Pat, very nice cubit indeed!!!
Hi, Josephine, and thank you! It's good to see you here.-- Patricia
Wildflowers are the Smiles of Nature.
Gardening with Texas Native Plants and Wildflowers.
|TOMATILLO CHICKEN SOUP
1 lb tomatillos, husks removed and coarsely chopped (12 to 16 medium tomatillos)
1 c onion, chopped
1/2 c butter or margarine
2 TBSP garlic, minced (or 3 tsp instant minced garlic or 3/4 tsp garlic powder)
salt to taste
1 qt chicken broth or bouillon
3 chicken breast halves
3 TBSP fresh cilantro, chopped (or 1 tsp dried cilantro)
2 cans (15 ounces each) cream-style corn
1 tsp black pepper
cheese of your choice, shredded, for topping if desired
Coarsely chop tomatillos. Saute onion, garlic, and tomatillos in butter. Cook until soft. Add salt, broth, chicken breasts, and cilantro and simmer 30 min. Remove chicken and allow to sit until cool enough to skin, debone, and chop. Allow soup to continue simmering. Add chopped chicken, creamed corn, and pepper to soup. Simmer about 5 min longer. Sprinkle each serving with shredded cheese, if desired. (A dollop of sour cream might be good instead.)
|SOUTHWESTERN CHICKEN SOUP
3 TBSP butter or margarine
3 TBSP olive oil
2 c onions, chopped
1 c carrots, chopped
1 c celery, chopped
1 TBSP garlic, minced (or 1 1/2 tsp instant minced garlic or 3/8 tsp garlic powder)
6 TBSP flour
1/2 c salsa, your choice of mild or hot
9 oz canned green chiles, your choice of mild or hot, chopped
4 c chicken broth
2 c fresh tomatoes, chopped (or 16 oz can diced tomatoes)
16 oz can whole kernel corn, drained (or 2 c frozen corn kernels)
4 c chicken, cooked and diced
4 cups heavy cream (or half-and-half or evaporated milk)
4 TBSP fresh cilantro, chopped (or 4 tsp dried cilantro)
2 c Cheddar cheese or cheese of your choice, shredded
In a large pot, saute onions, carrots, celery, and garlic in butter and olive oil for 4 min. Add flour and cook, stirring, for 1 min. Add salsa, green chiles, chicken broth, tomatoes, and corn. Cook while stirring, for about 5 min. Reduce heat to simmer and add chicken, cream, and cilantro. When mixture returns to a simmer, remove pan from heat and add cheese, stirring until cheese is melted.
*NOTE: This soup scorches easily, so I reheat leftovers in the microwave.
|Pueblo Green Chile Chicken Stew
2 lb boneless, skinless chicken breasts, cubed (or 6 c left-over cooked chicken, turkey, or pork)
1 TBSP olive oil
3 ears of corn, corn sliced from the cob (or 1 cup frozen corn kernels)
2 stalks of celery, chopped
2 medium potatoes, peeled and chopped
12 oz of canned diced green chiles (or less if you prefer and your choice of mild or hot)
4 to 6 c chicken broth (or bouillon) (I like 'Better Than Bouillon.')
2 tsp cumin (or chili powder)
1 tsp oregano (or cilantro)
In a large pot, lightly brown the chicken in the olive oil. Add remaining ingredients and cover. Simmer for one hour.
Serve with warm flour or corn tortillas.
Source: adapted from recipe by Six Hip Chix
|Chicken and Spinach Soup With Pesto
2 tsp plus 1 TBSP extra-virgin olive oil, divided
1/2 c carrot or diced red bell pepper
8 oz boneless, skinless chicken breast cut into quarters (can use leftover cooked chicken)
1 large clove garlic, minced
5 c chicken broth or bouillon (I use 'Better Than Bouillon.'
1 1/2 tsp dried marjoram
6 oz baby spinach, coarsely chopped (about 3 1/2 c)
15 oz can cannellini or great northern beans, rinsed
1/4 c grated Parmesan cheese
1/3 c lightly packed fresh basil leaves
black pepper to taste
croutons for garnish, if desired
Cook chicken and carrot (or bell papper) in 2 tsp oil in Dutch oven over medium heat until chicken begins to brown, 3 to 4 min. (less time if using already cooked chicken)
Add garlic and cook, stirring, 1 min longer.
Add broth and marjoram and bring to boil over high heat.
Reduce to simmer, continuing to cook until chicken is done, about 5 min.
Remove chicken to cutting board.
Add spinach and beans to broth and boil for 5 min.
For pesto, blend or process 1 TBSP oil, Parmesan and basil, adding a little water if needed to make paste.
Cut chicken into bite-size pieces and stir into broth with pesto and black pepper.
Serve hot, garnished with croutons, if desired
5 to 6 servings
Source: adapted from recipe on EatingWell
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