Sarasotas Easy Chicken Soup Recipes

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
• Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
• Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

Steps:

• Base -- In a large pot, add the butter and melt on medium heat. Then add the onion, fennel, leek and garlic and saute 3-4 minutes. Add in the brussels sprouts and cook 1-2 minutes until well combined. Add in the flour and mix well and cook an additional minute or two.
• Liquid -- To the fennel and brussels sprouts, add the white wine to deglaze the pan stirring well and then slowly add in the broth. Add in the nutmeg, just a pinch, you can always add more. Also add the rosemary, salt and pepper, again -- go easy, you can always add more. Cook another 5 minutes.
• Puree -- I like to use my immersion blender right in the pot, but you can always transfer a few cups at a time and puree in a blender. I like a little texture so I don't puree it until it is completely smooth, but that decision is up to you. If you use a blender, return to the pot once pureed and add the cream, a little at a time until you get the consistency you like.
• Now - depending on how thick you like your soup, you can always add a little extra flour to the cream as you add it to the soup and it will thicken the soup as it comes back up to a boil. I don't like mine too thick. Go easy, you don't want it too thick, just a little at a time.
• Finish -- Make sure you bring to a low boil and then reduce and just simmer for a few minutes until ready to serve.
• Garnish and Serve -- I like a toasted baguette with a tomato topping or an olive tapenade, but even just some gooey melted cheese baguettes are great. And some chopped chives and squeeze the lemon over the soup for a fresh taste.

Steps:

• Base -- In a large pot over medium heat, add the olive oil followed by the leeks, garlic, onions and fennel. Cook about 5 minutes until they begin to soften. Add the potatoes and cook another 3-4 minutes.
• Cabbage, Beans and Broth -- Add in the cabbage and stir to combine all the flavors. Then add the broth, beans, wine, cloves, salt, pepper, bay leaf and simmer a good 20-30 minutes. Finish off by adding the parsley.
• Serve -- Top with some grated parmesan, a drizzle of olive oil and some croutons.

Steps:

• Bacon -- In a large pot, saute your bacon in 1 teaspoon olive oil on medium heat until crisp.
• Vegetables -- To the bacon and drippings, add your onions, mushrooms, garlic and cook until slightly softened, just a couple of minutes. Add in the roasted red pepper, Optional green pepper, red pepper flakes and cook another minute.
• Broth -- Add the red wine and vinegar and cook just a minute scraping up any bits off the bottom of the pan. Add in the broth, tomatoes, and chicken. Check for seasoning (salt and pepper). Lower to medium low heat and continue to simmer for about 15 minutes. Finish with the fresh basil the last couple of minutes.
• Garnish -- As your soup is simmering, make your garnish and polenta. For the olives -- in a small bowl, fine chop and mix the two olives together and drizzle with a bit of olive oil. I like a mix of black and green, but use what you like best - and let people help themselves. And for the polenta, simply make your favorite kind. I used a quick cooking which was. Two (2) cups chicken broth and 1/2 cup polenta, and stir in 1/2 cup parmesan right at the end, salt and pepper. I used quick cooking so 5 minutes and it was done. Use your favorite.
• Serve -- A couple of ladles per bowl, top with a scoop of the cheesy polenta and garnish with the olives.

Steps:

• Stew -- Two stages. First add the oil to a large deep pan and saute the chicken until lightly golden brown. About 5 minutes or less. Remove and set to the side. Now add a little more oil if necessary, but it should be ok, and add the the leeks, onion, celery, garlic and fennel. Saute until soft and translucent, about 5-10 minutes. Add in the artichokes and cook another 2-3 minutes. Then add the chicken back inches.
• Broth -- To that pan, add the chicken stock or broth, white wine, bay leaf, fresh thyme, lemon juice, lemon zest and pepper. Go easy on the salt as the chicken broth is salty. Just taste after it has simmered a bit to adjust any seasoning. Let simmer 20 minutes as you make the dumplings. Simmer on medium low heat. Before adding the dumplings I add the cornstarch mixture to thicken the sauce slightly. Just stir in and it will thicken in just seconds.
• Dumplings -- Mix the Bisquick or Jiffy baking mix, milk parsley, pepper, salt (optional), and parmsean cheese. Don't over mix. Just mix to combine. Spoon heaping tablespoons about the size of a golf ball onto the the chicken broth, Cover, with either a lid or aluminum foil and cook 15 minutes on medium (not quite boiling) heat until they puff up.
• I love to garnish with the greens from scallions. ENJOY!

Steps:

• Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
• Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
• Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
• Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.

Steps:

• Chicken -- Take the chicken out of the refrigerator to bring to room temperature. Season and rub the chicken well with salt and pepper. Then in a large baggie, add the flour and add the chicken (a couple of pieces at a time) and shake until lightly coated. Make sure to shake off as much possible. Set to the side.
• Sear -- In a large (non-stick which is what I prefer) pan, add the olive oil and bring to medium high heat. Sear the chicken on each side until lightly golden brown. You are not cooking it all the way through, just a light sear. Just a couple of minutes on each side is all it takes. Remove and let cool.
• Sauce -- As the chicken cooks, mix your sauce. In a large bowl, add the eggplant, mushrooms, onion, and garlic. Mix the broth and sherry (or wine) with the flour and stir well. Add the liquid to the bowl along with all the seasoning, Add a pinch of salt and pepper - you can always add more seasoning later, so go light and mix all the ingredients together.
• Crockpot -- Add the chicken to the bottom of the crockpot and top with the sauce. Don't mix once you add it to the crockpot. On top of the chicken and sauce - add the artichokes and capers. Don't mix the artichokes and capers inches.
• Cook -- Cover and cook on low heat for 6-7 hours. My crock pot takes 6 hours. We all know how different cooking times can be by using older vs. newer or round vs. oblong. Once the chicken is done, Mix everything together well and check for seasoning one last time. Pepper is usually the only seasoning I add. And now you can start your egg noodles.
• Serve -- I serve this family style and make sure to use a deep dish as the sauce is great. Add the butter noodles and top with the chicken breasts and eggplant sauce,.and garnish with fresh parsley. I love to cut each chicken breast in 2-3 pieces just so everyone can take what they want, but that is optional. A nice green salad or a tomato cucumber salad on the side goes great with this dish. ENJOY!

Steps:

• Sounds like a lot, but it is so easy. Well, I make the chicken usually the day ahead and remove from the broth and then cut it up. One less step to do when you make your soup.
• I shred or chop it all up and use about 1/2 - 2/3's for the soup and save the rest for quesadillas, sandwiches, chicken salad or a topping for a quick salad. Just depends how much chicken you want to add to your soup. That is totally up to you.
• Chicken -- Add the broth, chicken, the medium onion cut in quarters and bay leaves to a large pot and bring to a boil. Reduce and simmer on low for about 1 1/2 hours until the chicken is tender, falling off the bone. That is it. Don't stir, don't cover, just let it cook. Remove the chicken and let cool. Once it is cool, remove the chicken from the bone and chop or shred. Save part of it for the soup and the rest for another dinner or sandwiches. Anything you want.
• I take the broth and pour it over a strainer to get rid of any bits, seasoning, fat, bones, onions etc. Just store in the refrigerator in a covered bowl for the soup.
• Soup Base -- Now when you are ready to make the soup - it goes together it just minutes. In a large pot, add the olive oil and saute the frozen onion, celery and pepper mix (or just onions), celery optional if you want to add more, mushrooms, extra garlic if you want, pimentos and chicken. Just cook a minute. Then add the chicken stock or broth, Good Seasons seasoning packet, frozen vegetables and cook 10 minutes. Check for salt and pepper and add parsley and noodles (I like lots of noodles in mine). Cook another 10 minutes until the noodles are done.
• Dinner! I know it isn't fresh vegetables. But I'll dare you to try it and then say you didn't like it. It will not top homemade with all fresh herbs and vegetables, but -- this is pretty tasty for a quick dinner as well as good on the wallet too.
• And -- don't forget, you have leftovers from the soup and chicken for another dinner. Chicken spaghetti, quesadillas, tacos, BBQ chicken sandwiches with melted monterey jack cheese or paninis. Or add to Mac and Cheese with some broccoli and white cheddar for a great quick dinner. Two meals in one plus leftovers.