Speedy Gonzales Chicken Soup Recipes

Steps:

• Combine both soups and sour cream.
• Blend well.
• Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
• Heat oven to 375°F.
• Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
• On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
• Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese.
• Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
• Sprinkle with sliced olives or chopped tomato and avocado, if desired.

Steps:

• Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through.
• Remove chicken from pan and shred into small strips.
• Heat remaining oil in same pan, cook onion 3-4 minutes or until soft.
• Add flour to pan and stir for 1 minute.
• Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition.
• Add chicken, corn and chilli. Stir until heated through.
• Serve topped with cilantro.

Steps:

• In a saucepan over high heat, bring the broth to a boil.
• Add the chicken, carrots, peas and scallions.
• Reduce the heat and simmer for 5 minutes, or until the carrots are tender.
• Season with salt and pepper, if desired (there should be enough flavor in the broth).
• Serve, or freeze for later.

Steps:

• Heat contents of 3 cans in a 2 quart pot over medium heat for 20 minutes, stirring occasionally.
• Stir in garlic and spices.
• Reduce heat to medium low and simmer for at least half an hour. Stir often enough to prevent a layer of skin forming on top. You may also wish to mash the beans during this time.
• When the desired consistency is achieved serve the chili in bowls. Keep in mind that it will thicken as it cools.
• Leftovers should cool to room temperature then be refrigerated.

Steps:

• Combine the broth, picante sauce/salsa, garlic powder, tomatoes and in saucepan. Heat to a boil. Cook over low heat 5 minute.
• Add chicken and heat through.
• Ladle the soup into bowls and top with crushed tortilla chips and cheese.

Steps:

• In a large pot over medium heat, melt butter. Cook onion, celery, and garlic in butter until just tender, 5 minutes.
• Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
• Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Steps:

• Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
• Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
• When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
• Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
• When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
• Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
• Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
• Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
• Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.