FEATHER FOWLIE (CHICKEN SOUP WITH HAM)
Love the funny names that the British have for their foods. This one is really good and rich tasting! I will boil the chicken etc in the evening then chill the broth overnite. Next day I will skim and put it all together and then eat it!! Prep time includes chilling, cooking includes all the simmering.
Provided by LAURIE
Categories Ham
Time 6h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the chicken in a dutch oven.
- Add ham, onions, celery, carrot, 2 tablespoons parsley, thyme, nutmeg, water, salt and pepper.
- Bring to simmering point.
- Cover the pan and simmer over low heat for 1 hour.
- Remove chicken from the carcass and cut into small pieces.
- Remove ham from pan and cut into small pieces.
- Set both aside.
- Return the chicken carcass to the pan and simmer for 1 more hour.
- Strain the broth.
- Cool and then chill in the refrigerator for 4 hours.
- Skim fat from the broth.
- Return broth to simmering point and add chicken and ham.
- Combine eggs and cream.
- Add to hot soup.
- Heat until cream is hot but do not allow soup to boil.
- Garnish with remaining 2 tablespoons of parsley.
Nutrition Facts : Calories 283.8, Fat 20.8, SaturatedFat 7.9, Cholesterol 159.8, Sodium 477.2, Carbohydrate 4.7, Fiber 0.8, Sugar 1.8, Protein 19
HOME-STYLE CHICKEN AND HAM SOUP
This is a simple little Campbell Soup recipe I cut out of a magazine about 25 or 30 years ago. Sometimes I leave the green beans out since it only calls for a cup and sometimes I will put a whole can in. You can also double this recipe very easily. I've always loved the simplicity of this recipe, but I cut the amount of thyme down, seems to overpower the flavor too much.
Provided by True Texas
Categories < 60 Mins
Time 35m
Yield 6 cups
Number Of Ingredients 9
Steps:
- In large saucepan cook bacon until crisp; remove and crumble.
- Brown ham and cook onion with thyme in drippings until tender.
- Add remaining ingredients except bacon.
- Heat; stir occasionally.
- Garnish with bacon.
Nutrition Facts : Calories 210.6, Fat 12.8, SaturatedFat 4.7, Cholesterol 102, Sodium 782.2, Carbohydrate 10.7, Fiber 0.7, Sugar 1.4, Protein 13
FIESTA HAM SOUP
Chowders are a scrumptious way to warm the spirits during the holidays. Our festive soup is brimming with ham, green chilies, potatoes and corn. -Cathy Hastie, Auburn, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, heat butter over medium heat. Add onion and celery; cook and stir 3-4 minutes or until onion is tender. Add potatoes, ham, chilies, parsley and pepper; cook and stir 1 minute., Stir in broth; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender. Stir in corn, milk and cheese; heat through. If desired, serve with sour cream.
Nutrition Facts :
HAM SHANK BROTH
Serve this flavourful ham shank soup packed with lentils and veg for lunch or supper - delivering four of your five-a-day, it's both filling and nutritious
Provided by Kathleen Campbell
Categories Lunch, Starter
Time 4h10m
Yield Serves 4 (with leftovers)
Number Of Ingredients 16
Steps:
- Soak the ham shank in cold water overnight, then drain. The next day, pour hot water from the kettle over the ham to scald it. Discard the water.
- Put the ham in a large saucepan and cover with cold water. Bring to the boil, then simmer the ham for 2-3 hrs until very tender.
- When the meat is almost cooked, heat the olive oil in a large saucepan and cook the onion over a medium heat for 6-8 mins, or until softened. Add the leeks, carrots, swede, celery, potatoes and dried herbs, if using. (If using fresh, don't add at this stage.) Pour in more cold water to just cover the veg. Season. Bring to the boil over a medium-high heat and cook for 15-20 mins until softened. Meanwhile, put the barley in another saucepan and cover with boiled water from the kettle. Boil for 8-10 mins over a medium heat until starting to soften. Drain. Set aside.
- When the ham is cooked, drain the liquid, saving one cupful. Trim the fat from the ham and slice the meat into large chunks. Add the meat to the pan of vegetables and pour in a little of the reserved stock, but not too much, as it will be salty. Top up with enough cold water to cover everything and bring to a simmer.
- Add the barley and lentils and cook for 20-25 mins until tender. Around 5 mins before the end of cooking, add the peas and the fresh herbs, if using. Season to taste with salt and black pepper. Serve with steamed cabbage and crusty white bread, if you like.
Nutrition Facts : Calories 896 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 79 grams protein, Sodium 5.6 milligram of sodium
CHUNKY CHICKEN & HAM CHOWDER
Rich and creamy, yet low in fat - you could also make this warming soup with fish
Provided by CJ Jackson
Categories Lunch, Main course
Time 30m
Yield Easily halved
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan and fry the leeks over a low heat for 3 mins until softened. Stir in the potatoes and flour, then slowly blend in the milk, stirring with a wooden spoon. Bring to the boil and simmer, uncovered, for 10-12 mins until the potatoes are soft.
- Add the chicken, ham, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Season to taste and serve with crusty bread.
Nutrition Facts : Calories 341 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.66 milligram of sodium
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