NEELY'S CHICKEN AND DUMPLINGS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
- Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
- Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.
- Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.
GINA'S HOT AND SPICY TORTILLA SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
- Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.
MAMA JEAN'S CHICKEN NOODLE SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
- Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
- Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.
GET YOUR MAN CHICKEN - THE NEELYS
Delicious, braised chicken thighs from The Neely's on Food Network. Gina Neely claims that your man will love this one. The chicken is so moist and tender. I think the herbs and seasonings are a little strong, so I've indicated a range for the amounts. I have also subbed herbs de provence for both thyme and rosemary, and really like the results. I prefer to use a total of 1 tsp dried herbs de provence and 1/2 TBS of lemon pepper. And I like to add 1/2 tsp sugar to balance out the acidity in the canned tomatoes. Serve over hot buttered rice. I'm also going to try this with pork chops.
Provided by Recipe Reader
Categories Chicken Thigh & Leg
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Pat chicken dry and season with salt and pepper.
- Brown the chicken about 4 minutes on each side.
- Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
- Add onion to the pan and cook until tender, about 3 minutes.
- Add chicken stock and wine. Stir, scraping any brown bits from the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
- Add the crushed tomatoes, the dried herbs, lemon pepper, and sugar. Then add the chicken thighs back in . Cover and cook on medium low for 40 minutes for bone-in thighs, 25-30 minutes for boneless.
- Garnish with fresh chopped parsley.
NEELY'S CHICKEN NOODLE SOUP
Number Of Ingredients 14
Steps:
- Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors. Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes. Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.
BROCCOLI SOUP - DOWN HOME W/ THE NEELYS
Make and share this Broccoli Soup - Down Home W/ the Neelys recipe from Food.com.
Provided by Cristina Barry
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 4 tablespoons butter in heavy medium pot over medium-high heat.
- Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes.
- Add the flour and cook for 1 minute, until the flour reaches a blonde color.
- Add stock and bring to boil.
- Simmer uncovered until broccoli is tender, about 15 minutes.
- Pour in cream.
- With an immersion blender, puree the soup.
- Add salt and pepper, to taste, and then replace the lid back on the pot.
Nutrition Facts : Calories 719.6, Fat 34, SaturatedFat 18.8, Cholesterol 84.9, Sodium 655.6, Carbohydrate 91.5, Fiber 35.4, Sugar 17.8, Protein 33.3
NEELYS' CHICKEN NOODLE SOUP
Number Of Ingredients 17
Steps:
- Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors. Reduce the heat and add the chicken and the noodles (cook in a separate pot). Do not boil the chicken or it will become tough. Add the peas, corn and the dill and simmer gently for 10 more minutes.
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