Chicken broth soup recipes - Low carb chicken cordon bleu recipe.
Roasted Butternut Squash Soup Recipe
INGREDIENTS: Roasted Winter Squash 2 tablespoons butter 2 cups diced (3/4-inch) raw winter squash (butternut, hubbard, acorn) Salt and pepper Soup 2 tablespoons extra-virgin olive oil 1/2 cup diced onion (1/4-inch) 1/4 cup diced celery (1/4-inch) 1/4 cup diced carrot (1/4-inch) 1 cinnamon stick Sea salt and freshly ground pepper 1 carton (32 oz) Progresso® chicken broth (4 cups) 1/2 teaspoon ground toasted coriander, if desired 1 1/2 cups Roasted Winter Squash (above) 1/2 cup half-and-half, if desired* 2 tablespoons toasted pumpkin seeds 1/2 cup Progresso® plain panko crispy bread crumbs, toasted light brown in saute pan over medium heat DIRECTIONS: 1. To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve. 2. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. 3. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.) 4. Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.Seaweed, Tofu and Xianggu Chicken Broth
There's no real recipe for this--just take some chicken broth, add some water if necessary, then put in seaweed, tofu, mushrooms, whatever you've got. This time around, I added some dashi powder since I had that available, and the xiangu (shiitake) were fresh, which (OH MY GOD) makes SUCH A DIFFERENCE I NEVER WANT TO GO BACK TO DRIED AUUUUUUUUGH. Very healthy, and very, very soothing. I made this--well, mostly just a combination of chicken broth + seaweed and the occasional egg-- in my first year of university.
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