Grilled Chicken Vegetable Soup Food

GRILLED CHICKEN TAMARIND SOUP

Steps:

• Heat the oil in a large stockpot over medium-high heat. Add the mushroom, salt, carrot and onion and saute until the vegetables begin to soften, about 3 minutes. Add the broth, fish sauce and tamarind, bring to a boil and then reduce the heat and simmer until the vegetables are fully cooked, about 10 minutes. Add the bok choy and chicken and continue to simmer until the bok choy is cooked and the chicken is heated through, about 5 minutes. Ladle the soup into bowls and serve with a sprinkling of scallions.

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

SUMMER CHICKEN-VEGETABLE SOUP

Steps:

• Melt the butter in a medium Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the yellow squash and scallion whites and cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes.
• Add the garlic, 1/2 teaspoon salt and a few grinds of pepper to the vegetables and stir. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes. Add the chicken and corn and simmer until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Top each serving with shredded cheese, sour cream and the scallion greens.

CHICKEN VEGETABLE SOUP

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.

GRILLED CHICKEN SOUP

Steps:

• Coat grill with olive oil and pre-grill carrots, sweet onion, fingerling potatoes and chicken breasts. Cook through three quarters of the way to allow final cook in the soup. Cool and chop all into hearty sized cubes.
• In a large pot combine chicken stock, hot sauce, cream and beer. Stir well.
• Add chopped ingredients and simmer soup for 1 hour.
• To thicken soup so consistency is more like a stew, stir in a little flour.
• Serve in bowls topped with crumbled blue cheese.
• Pair with a beer and enjoy.