Chicken Soup With A Kick Food

COLD FIGHTING CHICKEN NOODLE SOUP

Steps:

• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside. Stir in pasta and cook until tender, about 8-10 minutes. Stir in chicken and lemon juice; season with salt and pepper, to taste. Serve immediately, garnished with chives, if desired.

SAVORY PAN FRIED CHICKEN SOUP, WITH A KICK

Steps:

• Get out a 9-inch (minimum) skillet, and set over medium-high heat.
• Add the butter, and grapeseed oil, and stir until the butter is melted.
• Add the sliced carrots, the onions and cumin, and cook until the onions have softened, about 6 to 8 minutes.
• Reduce heat to medium, add the cubed chicken, and continue to stir for about 5 minutes.
• Add the chicken broth, the peas, and the celery, and stir until it begins to simmer.
• Reduce heat to low, cover, and allow to simmer, for about 10 minutes.
• Chef's Note: As it is simmering, add a bit of salt and pepper to taste... And the chipotle chili pepper (if you're brave).
• Chef's Note: I cooked up some ramen noodles and served them with the soup; however, that is totally up to you.
• PLATE/PRESENT
• Remove from the heat, put in some nice bowls, and have at it.
• Keep the faith, and keep cooking.

SUPED-UP TRADITIONAL CHICKEN NOODLE SOUP

Steps:

• Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.
• Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.
• Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.
• Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.

WONTON SOUP WITH A KICK

Steps:

• Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
• While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

CHICKEN NOODLE SOUP WITH A LADY'S KICK

Steps:

• Chicken Stock:.
• Place rinsed chicken in large stock pot and fill with water. Add stock ingredients and bring to a boil. Reduce heat to a simmer, cover partially, and simmer for an hour. Remove chicken from pot and set aside to cool.
• Strain the stock with a sieve, lined with a cheesecloth or strain and remove fat when cooled.
• Pull and shred the chicken meat from bone discarding the skin and bone.
• Melt butter in pan. Add onion, celery, carrots and cook over medium heat until tender. Add parsley and shredded chicken to chicken stock. Add vegetables and sherry to soup. Whisk flour into 1/4 of the heavy cream and slowly stir into soup. Add remaining cream. Simmer soup.
• Cook noodles as directed on package in separate pot. Strain and add noodles to soup. (This avoids starch from combining into soup broth).
• Add salt and fresh gound pepper to taste.
• Serve with crusty french bread or corn bread.

KICK IT IMMUNE BOOSTING CHICKEN SOUP

Steps:

• Dice onions, chilli, ginger and sweet potato/parsnip.
• Dice or crush garlic.
• Slice celery, carrots.
• Wash chicken inside and out and place into a large stock pot.
• Put all ingredients into the pot and cover with chicken stock.
• Bring soup to the boil, then simmer for approx 2 - 2.5 hours or until the chicken falls of the bone.
• (I use a pressure cooker to cook mine for approx 1 hr).
• Pull chicken out of soup and discard all bones and large clumps of fat.
• Return chicken meat to soup.
• For a variation, try adding a ham hock to the ingredients as well!
• This chicken soup does have a bite, but it it will sweat out all those nasty cold bugs!
• Enjoy!

KICKIN' CHICKEN SOUP

Steps:

• Heat broiler; cook chicken, turning once, about 10 minutes.
• Or, grill the chicken on an outdoor grill, which is what I usually do.
• Meanwhile, heat oil in a stockpot over medium heat; add onion, garlic and chili; cook until soft, about 3 minutes; add broth, corn, beans (undrained), lime juice, salt and red and black pepper to taste; heat to a boil, reduce heat to simmer.
• Slice or shred cooked chicken; add to pot.
• Add cilantro; heat through, about 1 minute.
• Ladle into soup bowls; top each with shredded cheese and crumbled tortilla chips, if desired.

CHICKEN SOUP WITH A KICK

Steps:

• Chop up the vegetables and put them in the crockpot.
• Add the tomatoes, with juice.
• Add the ranch dressing mix.
• Remove some of the skin of the chicken.
• Place the chicken on top of the vegetables.
• Add the serrano pepper whole and remove before serving.
• Add the water to cover.
• Cook for 6-8 hours on high.