Peel garlic cloves and place with other ingredients in a medium-size saucepan.
Heat to boiling, then reduce to simmer. Simmer for 30 minutes, breathing fumes during cooking.
If desired, strain soup, discarding solid ingredients, or puree it after removing bay leaf.
Divide the soup into 4 portions, each of which should be taken at the beginning of a meal, one to three times a day.
Variation for day after Thanksgiving:
Substitute turkey carcass for chicken.
izzard or Gut BAg from Chicken, Rinse under Cold Water add
ave used leftover cooked rice for this soup recipe. Add the cooked rice
salt the chicken with garlic salt and pepper.<
Heat sesame oil and cook chilli, ginger and lemon grass for a couple of minutes over a gentle heat.
Add garlic, stock and lime leaves and bring to the boil.
Add chicken breast (or prawns), spinach and capsicum and cook for 2-3 minutes more.
To serve: Stir in lime juice, fish sauce and tofu (if used) and serve at once.
timated.
PREPPING BEANS FOR THE SOUP: For this recipe I used the quick
(If you like lots of sauce, you can double the cream of chicken with sour cream mixture.)
To the chicken stock, add the carrots, rice, and cubed cooked chicken.
Simmer over a low heat for about 20 minutes or until the carrots and rice are cooked.
Season with salt and pepper and serve immediately.
Partially
freeze
meat for easier slicing.
Slice pork thinly into
bite-size pieces.
In 3-quart saucepan cook pork pieces in hot oil until lightly browned.
Drain and set aside.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
s left to quietly simmer for 2 hours or more (it
Place chicken and water in stock pot
Heat oven to 400\u00b0.
Mix coating mixture and ginger in shaker bag.
Coat chicken as directed on package.
Bake 15 minutes on ungreased or foil lined 15 x 10-inch metal baking pan.
Mix preserves and soy sauce in small bowl until well blended.
Drizzle over chicken. Bake 5 minutes or until chicken is cooked through. Makes 6 servings.
Preparation time:
5 minutes.
Cooking time: 20 minutes.
Preheat oven to 350\u00b0. Mix stuffing and butter. Spread some on lightly greased shallow baking pan (at least 2 1/2-quart capacity). Cover with layer of chicken; set aside. Mix broth and soups in pan. Stir and cook for 5 minutes. Spoon some over chicken. Repeat layers, ending with stuffing on top. Bake 45 minutes.
Boil chicken until tender and cooked through.
Steam green beans.
Place green beans & chicken in food processor or blender. Blend to a consistency you're comfortable with (my cat refused to eat anything that wasn't cut up for him, so I always went with pureed).
Add enough chicken broth to make a soup.
Serve.
Note: Can be stored in airtight container in refrigerator up to a week. May need to be warmed in microwave before serving leftovers.
In a large pot add chicken, breast side down, onion, thyme,
Boil chicken and take off bones.
Cut in pieces.
Add cream cheese and 1/2 of melted butter.
Put mixture in crescent rolls and roll up, being sure to fold in the ends and sides.
Roll in bread crumbs mixed in 1/2 stick melted butter.
Bake at 350\u00b0 for 20 minutes.
Use broth from boiled chicken or cream of chicken soup for gravy for the top of the Chicken Bundles.
br>(Save broth for chicken soup).
Shred cabbage as for cole slaw.