Millet Chicken Vegetable Soup Food

HOMEMADE CHICKEN AND VEGETABLE SOUP

Steps:

• In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

MILLET AND VEGETABLE SOUP RECIPE

Steps:

• Warm the olive oil over medium heat in a soup pot. Add the chopped onion, celery, carrots, and leek, and cook 5 minutes, until the onion is translucent.
• Add the turnip, sweet potato, bay leaf, thyme, stock and water, and two pinches of sea salt. Bring to a boil, cover, reduce heat, and cook 15 minutes.
• While the soup is cooking, heat a small skillet over medium heat. Add the millet to the pan and toast for 5 minutes, stirring frequently, until the millet is golden and gives off a nutty fragrance.
• Add the millet to the soup and cook an additional 20 minutes, until the millet and vegetables are tender. Remove and discard the bay leaf and thyme branches. Adjust the seasoning to taste and serve, garnished with chopped parsley and a drizzle of olive oil. Variations: Add a couple of cups of chopped plum tomatoes (fresh or canned) for a heartier broth and a bit more body. You can also substitute chicken stock for the vegetable stock. Add chopped green beans or kale in the last 10 minutes of cooking. If you prefer spinach, add it just before serving; it only takes a minute to steam down into the soup. For added protein, add a can of drained white beans or chickpeas, or 2 cups of shredded cooked chicken for meat eaters.​

KETO CHICKEN VEGETABLE SOUP

Steps:

• In a soup pot, melt butter over medium heat. Season the chicken with salt and pepper. Brown the chicken thighs on both sides, 3-4 minutes per side.
• Remove chicken from pot. Reduce heat to medium low. Add celery and zucchini and lightly saute until just starting to soften. Meanwhile, cut chicken into bite size pieces.
• Return chicken to pot. Add garlic and parsley. Saute until garlic is fragrant, about 1 minute.
• Add the chicken broth, bring to a simmer. Simmer until flavors meld about 15 minutes. Season to taste with salt and pepper.
• Divide spinach between 2 bowls and pour soup over spinach. Serve, passing crushed red pepper, sesame seeds, or togarashi separately.

CHICKEN VEGETABLE SOUP

Steps:

• In soup pot, saute chicken in butter for 3 minutes.
• Add onion, celery, green pepper and garlic.
• Saute for another 3 minutes.
• Add broth, boullion, thyme and pepper.
• Bring to a boil.
• Add potatoes and carrots.
• Reduce heat and simmer for 20 minutes, or until vegetables are tender.
• Remove from heat; quickly stir in cream.

CHICKEN-VEGETABLE SOUP

Steps:

• In large pot of salted boiling water, cook pasta until a dente.
• Drain and refresh under cold water; reserve.
• In medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic.
• Cover and bring to boil.
• Reduce heat to a simmer and cook, uncovered, for 15 minutes.
• Add chicken, basil, pasta, salt and pepper.
• Cook 2 minutes.
• Stir in olive oil.
• Serve hot or at room temperature.

MILLET VEGETABLE SOUP

Steps:

• In a medium saucepan, heat 2 cups of stock to boiling over high heat.
• Add millet.
• Reduce heat to lo. Cook, covered, until millet is tender and most of the liquid is absorbed, 25-30 minutes.
• In a large saucepan, heat 1 tablespoon of stock.
• Add scallions, onion and garlic.
• Cook over medium heat until soft about 5 minutes.
• Add 3 cups stock and tomato paste.
• Add vegetables.
• Reduce heat to low and simmer, covered for 15 minutes.
• Add salt and pepper, cooked millet and parsley.
• Cook 5 minutes longer.

CHARLOTTE'S FAVORITE CHICKEN VEGETABLE SOUP

Steps:

• Brown the ground chicken.
• Add all other ingredients in a large pan (6 quarts at least) and bring to a boil.
• Boil until potatoes and all other ingredients are done and tender.
• serve.

LOW CALORIE CHICKEN VEGETABLE SOUP

Steps:

• In a large saucepan, mix chicken broth, onion, herbs, garlic and pepper. Stir in vegetables. Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
• Stir in chicken and undrained tomatoes.
• Heat thoroughly.

HEARTY CHICKEN VEGETABLE SOUP

Steps:

• Wash and clean chicken and put in a large stock pot.
• Boil chicken till tender and the meat is falling off the bone.
• Debone the chicken and set aside.
• {Youwill add this to the soup 30 mins.
• before done.
• }In the broth{stock} of the boiled chicken, add the extra can of broth along with all the other ingredients including the oil.
• Cut your potatoes into large chunks and dice the onion in small pieces.
• Cook at medium heat stirring occasionally to keep from scorching on the bottom.
• Oil can be substituted with margarine of your choice.
• You can add garlic to this recipe or more salt if desired.
• Cooking time varies as to how high of temperature you cook the soup, but average time for the vegetables to get done is about an hour, but add your deboned chicken 30 mins into cook time.
• Serve over rice.
• Great for someone ill.

ORIENTAL CHICKEN VEGETABLE SOUP

Steps:

• In large sauce pan, cook onions and celery with ginger in butter until tender.
• Add remaining ingredients.
• Simmer about 10 minutes.
• Stir often.

CHICKEN VEGETABLE SOUP

Steps:

• In a med to large size sauce pan add the 5 cups of water.
• Add the drained corn, and green beans to the water.
• Cut all the carrot slices into 3rds then add to the water.
• Cut the potato into real small cubes and then add to water.
• Add chicken and tomato bouillon cube to the water.
• Add onion powder, garlic powder, and Italian seasoning to the water.
• Add the chicken tenders to the water.
• Place on medium to high heat until it becomes a rapid boil.
• Turn heat down once at a rapid boil to medium to low heat so it is simmering.
• Remove chicken from sauce pan and cut into real small cubes.
• Add cubed chicken back to sauce pan.
• Simmer soup for 20 minute at medium to low heat.

MILLET CHICKEN VEGETABLE SOUP

Steps:

• Clean and dice Potatoes (peel if you want),and boil in slightly salted water for about 12 minutes. Add Carrots, Celery, Corn & Green Beans and boil for 3-4 more minutes. Drain.
• In a small sautee pan, sweat Onions. When translucent, add Garlic and Jalapeno, and continue to cook over medium low heat for about 3 minutes.
• Place Potatoes, blanched vegetables, and the Onion/Jalapeno/Garlic mix into an 8 quart stock pot over medium high heat. Add chicken stock and bring to a boil.
• Add Beans, Millet and spices. Simmer over medium low heat for at least 20 minutes.
• Add chicken and continue to cook for an additional 10 minutes. If the Millet absorbs too much stock, add more to desired consistancy.
• Add salt and pepper to taste, and serve hot.