Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

Lemon Chicken Recipes

Stuffings Recipes

Stuffing For Flounder

Stuffing For Flounder Recipe
1 lb Mushrooms(chopped) 6 Scallions 1/4 c Butter melted 1 c Soft bread crumbs 1 t Salt 1/8 t...

read more

ChickenAndVegetable Soup Recipe

ChickenAndVegetable Soup recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print ChickenAndVegetable Soup recipe  PDF


2 Boiling chickens, 4 lbs ea.
cut in quarters 10 c Cold water
4 md Carrots thinly sliced
2 md Yellow onions
peeled, finely diced 1 sm Head celery thinly sliced
2 lg Leeks green tops and white
bottoms separated 1/2 tb Whole black peppercorns
6 Bay leaves
4 Sprigs fresh thyme OR
1 1/2 ts Fresh thyme leaves, OR
1/2 ts Dried thyme
1 tb Salt
1 tb Unsalted butter
COMBINE CHICKENS AND WATER in a 5 quart stockpot. Cover, bring to a boil over high heat. Reduce heat to low and skim off the scum that accumulates on the surface. Remove chicken breast quarters and set aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for 45 minutes. Remove cover, replace the chicken breasts and continue to cook for another 25 minutes. Meanwhile, slice the white parts of leeks into 1/4 inch rounds and wash well to remove any sand. You should have about 1 cup. Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots, onions and celery. Cover and cook gently until vegetables are soft, about 5 minutes. Remove the chicken from the liquid and place on a platter. Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables. Skim and discard any fat from the surface of the broth. Remove and discard chicken skin. Remove the meat from the bones, dice it and set aside. Place bones in an airtight freezer container and save for making stock. Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat. Heat chicken and vegetables, covered, in 350F oven until hot. Decorate each soup bowl with some heated diced vegetables and chicken. Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table.

ChickenAndVegetable Soup recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
448 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print ChickenAndVegetable Soup recipe  PDF   Lemon Chicken recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Glazed Pork ChopsScorpio

New Cooking Recipes

TwiceBaked Potatoes with Cheese and Chilies
TwiceBaked Potatoes with Cheese and Chilies Recipe


4 lg Baking potatoes Salt and pepper to taste 4 tb Black olives, imported 1/2 c Green chili peppers, diced, mild, canned 5 tb Heavy cream 1/2 c Chedder cheese, grated addl for topping 1/2 c Sour cream Black olives (garnish) Scrub and dry the potatoes. Cut a small, deep slit in the top of each potato. Set the potatoes on the middle rack of a preheated 375 F. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Let potatoes cool slightly, cut off the tops and scrape the potato pulp into a bowl. So not scrape so deeply that you tear the pot...

Cooking Magazines: Baked Potato Recipes » January 2019   Baked Potato recipes RSS   Thumsb up

Dish Of The Day

Veal and White Asparagus Fricassee

Veal and White Asparagus Fricassee Recipe
1 1/2 pounds veal in 3/4 cubes 1 quart water 1 medium onion sliced 2 bay leaves 2 who...
read more

Category: » Asparagus Recipes

View more dishes

>