chickin lickin': four soups to crow about
Chicken Chili-StewThis soup came into our family, like many other dishes, as a Weight Watcher recipe from one of my mom's friends. My mom, a lifetime member, prepared this frequently. Our family loves this soup and yours will as well. It is very easy to make and is great for a busy weeknight meal. I add cornbread and, you guessed it, a salad. My favorite go-to cornbread is still the economical Jiffy mix in the little blue and white box. I throw in a small, drained can of mexi-corn and bake it up. We rarely have leftovers.
1 t. cumin
½ t. salt
In large pot, saute onion, garlic and bell pepper until soft. Add all other ingredients. Simmer 30 minutes and serve.
One of my favorite soups as a child was Chicken Gumbo. For some reason, you cannot talk me into eating slimy okra and tomatoes, but add chicken stock, rice and a few chunks of chicken and I'm all over it! We did eat the Campbell's canned version, but my mom also made homemade Chicken and Gumbo.
1 quart chicken stock
salt and pepper
In large pot, saute onion until soft. Add remaining ingredients, except for rice. Simmer for 15 minutes. Add rice, cooking until tender. Season with salt and pepper to taste.
2 T. olive oil
2 oz. pancetta or bacon, chopped
1 medium onion, sliced
1 clove garlic, peeled and crushed
½ t. red pepper flakes
2 c. day-old crusty bread, cut into large cubes
1 can fire-roasted, diced tomatoes
6 c. chicken stock, preferably homemade
Salt and fresh ground, black pepper to taste.
Heat oil in large saucepan. Brown pancetta, red pepper flakes, garlic and onion. Add bread cubes and turn in oil until coated. (Bread also helps to thicken soup.) Add remaining ingredients. (The pinch of sugar neutralizes the acid in tomatoes.) Simmer for 20 minutes and serve. This soup is great as a first course, instead of a salad. You can also make it a meal by adding a salad, if you like. And if you are one of those 'Where's the Beef' kind of people, don't whine... just add a little meat to your salad.
Chicken Noodle1 quart chicken stock
1/2 c. egg noodles
salt and pepper
pinch of poultry seasoning or sage.