Chicken Soup Muffins Food

CHICKEN SOUP

Steps:

• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
• To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
• Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
• Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

CHICKEN MUFFINS

Steps:

• Drain your Canned Chicken
• Chop up your Celery and Red Onion
• Add all of your ingredients into a bowl
• Mix everything together
• Take out a muffin pan and coat it with non-stick cooking spray
• Evenly distribute your mix into the muffin spots
• Bake on 350F/176C for 30-35 minutes or until they start to brown

HOMEMADE CHICKEN SOUP

Steps:

• Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
• Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

CHICKEN MUFFINS

Steps:

• Drop garlic through feed tube of processor while machine is running.
• Process until minced.
• Cut onions, carrots and chicken in chunks.
• Process in batches in processor until finely minced, about 30 seconds.
• Combine all ingredients and mix well.
• Spoon into 12 sprayed or greased muffin cups.
• Smooth the top of each muffin with a spatula.
• Bake at 350°F for 25 minutes until golden.
• These reheat and/or freeze well.
• Serve hot or at room temperature.
• Serve with salsa[bottled or homemade].
• Fat Saving Secrets: Substitute 2 pounds lean ground chicken.
• However; if you grind the chicken yourself, you can control and fat content to ensure that no fatty skin is added.
• Turkey can be used instead of chicken to reduce the fat content even more.
• Mini Chicken Muffins: Bake mixture in greased miniature muffin tins for 15 to 18 minutes.
• They're perfect as hors d'oeuvres, or to put in the kids lunch boxes.

CURRIED CHICKEN MUFFINS

Steps:

• Preheat oven to 190 C (380F). Grease a 12 hole muffin tin with butter and oil.
• Make sure to grease the top of the tin well so any mix won't stick as they rise. Heat oil in a pan and cook the onion rings over a medium heat, stirring often.
• Cook but DON'T brown them, adding a splash of water helps (you want them to stay white looking for effect - so they say), takes 5-10 minutes.
• Put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
• Heat the pan again and add a little bit of oil and the chicken.
• Stir until it begins to turn white and then add the curry paste. Cook slightly, adding a splash of water to speed up the process.
• Cook for a further minute then remove from the heat and stir in the yoghurt. Let it cool slightly.
• Sift flour into a large bowl from a good height to aerate it well.
• Add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well.
• Spoon the mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
• Bake in preheated oven for 15-20 minutes until risen and golden.
• Allow to cool completely.
• Good picnic food.
• Enjoy!

ORANGE SPICE MUFFINS

Steps:

• In a large bowl, beat brown sugar and softened butter until light and fluffy. Add egg, milk, orange juice, and grated orange rind. Mix well. Stir in buttermilk baking mix and mincemeat until moist.
• Fill greased muffin cups 3/4. Sprinkle with cinnamon and sugar mixture.
• Bake in a preheated 375 degree F(190 degrees C) oven for 18 minutes. Remove immediately from muffin pan.

JOY'S CHICKEN CASSEROLE (MEMORIES IN THE MAKING - PUFFY MUFFIN

Steps:

• Combine all of the ingredients and mix well.
• Pour into a greased 9" x 9" pyrex dish.
• Top the casserole with the cheese and crushed potato chips.
• Bake in a preheated 350 degree oven for 30 minutes or until bubbly.