Julies Chicken And Greens Soup For Sickies Recipes

Steps:

• Heat oven to 375°F. Line rimmed baking pan with foil.
• In 5-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook onions, carrot and celery in oil 9 to 12 minutes, stirring occasionally, until carrots are just tender. Stir in garlic, salt, dried herbs and pepper; cook about 1 minute or until garlic is fragrant. Add beans and broth. Increase heat to high; heat to simmering. Cover; reduce heat to medium-low, and simmer 15 minutes. Stir in baby greens; simmer 4 to 5 minutes or until greens are tender.
• Meanwhile, place baguette slices on pan; brush with remaining 4 teaspoons oil. Bake 8 to 9 minutes or until crispy and lightly browned.
• To serve, divide soup among bowls; top with Parmesan cheese, and serve with baguette.

Steps:

• Combine the water, bouillon, garlic, and pasta pieces.
• Let simmer for 5 minutes.
• Add greens and simmer for another 3 to 5 minutes or until greens are to the texture you like.
• Serve to the sickie and try to get them to eat as much as they can.
• Makes about 2 servings.

Steps:

• Get your rice started, hopefully you have a rice maker.
• In a large bowl, combine the meat, wine, sugar, soy sauce, ginger, pepper and the cornstarch and allow to marinate for atleast 30 minute
• In a small bowl, combine the broth, cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.
• Place wok over high heat and add the 1 tablespoons of canola oil. Add the chunks of chicken and stir fry for several minutes until lightly browned.
• Add the regular onions and the green onions and stir fry for 1 minute.
• Add the remaining vegetables except the tomato and stir fry until the vegetables are crisp-tender. Add the remaining broth mixture and the tomatoes, cook for 1 minute or until it thickens slightly.
• **note** Roma tomatoes tend to work the best on this recipie and again if you want to make it vegetarian simply exchange tofu for the chicken and use a vegetable broth instead of chicken broth.

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
• Add the garlic, fennel seeds and red-pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
• Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite-size pieces.
• Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
• Ladle into bowls and grate lemon zest over top, if desired.

Steps:

• Heat olive oil, sausage, carrot, celery, onion and garlic in a large
• frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink.
• Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors.
• Remove 4 cups soup and puree in a blender or food processor until smooth.
• Return to saucepan, stirring to blend.
• Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.

Steps:

• Saute Italian sausage and fennel seeds in olive oil.
• When browned, pour into soup pot.
• Saute the bacon until brown.
• Pour into soup pot.
• In same skillet, saute onion and garlic.
• When lightly brown, pour into soup pot.
• Saute mushrooms until tender and pour into soup pot.
• Add beans to soup pot.
• Add chicken stock to soup pot.
• Add enough water to cover contents and bring to boil.
• Add pasta,cover, and simmer for 7 minutes.
• Add chopped greens and more water if needed to come to about two inches below greens.
• Cover and simmer for 20 minutes until greens are tender.
• Enjoy! - Better the second day!

Steps:

• In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
• Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.