Rosemarys Creamy Low Fat Chicken Soup Food

ROSEMARY CHICKEN SOUP

Steps:

• Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
• Add chicken broth, milk, and water; stir over medium-high heat.
• When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
• Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
• Reduce heat and simer for 15 to 20 minutes to blend the flavors.
• Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
• Remove bay leaf before serving.

ROSEMARY'S CREAMY LOW FAT CHICKEN SOUP

Steps:

• Fill Large soup pot (with tight-fitting lid) 2/3 full of water, should be around 12 cups.
• Add chicken, cover and bring to a Boil.
• Reduce heat to a slow simmer.
• Add garlic cloves & carrots, 1 cup onion, 1/4 cup Fresh Rosemary (or 2 Tbsp dried rosemary), 1 Tbsp dried Italian Herb Blend, 2 Tsp dried Thyme (or 2 Tbsp fresh Thyme), 2 Tsp Garlic Powder, 2 Tsp Onion Powder, Bay Leaves, Salt and White Pepper.
• Cover Pot and slowly simmer for 1-2 hours (more time = more flavor, cook at least until the chicken is cooked through and the juices run clear), stirring occasionally.
• Remove cooked chicken breasts (over a plate to catch the juices) QUICKLY slice lengthwise with a knife, and then shred the meat with a fork. Return meat and juices to pot.
• Add potatoes, corn, and rest of herbs & seasonings (reserve just a pinch of fresh rosemary).
• Cover pot and slowly simmer until potatoes are cooked through and soft, about 15 minutes.
• Wisk together milk, sour cream and cornstarch in a separate bowl. Make sure cornstarch is dissolved fully.
• Add milk mixture to soup pot, along with the last pinch (about 1 Tsp) of fresh rosemary. Stir slowly but continuously, uncovered, over low heat just until it reaches a boil.
• Turn heat off and recover pot, allow to stand for 10 minutes.
• Serve and enjoy the goodness!

ROSEMARY CHICKEN NOODLE SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, stirring occasionally. Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit. Add garlic and saute for an additional 1-2 minutes, or until fragrant. Add chicken stock and stir until combined. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor. (You can add in more rosemary if needed.)
• Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if desired.) Season the soup with salt and pepper to taste.
• Serve warm, garnished with extra black pepper and fresh parsley if desired.

CREAMY LOW-FAT POTATO SOUP

Steps:

• In a saucepan combine the cubed potatoes with onion, celery, cayenne, garlic powder and bouillon powder and chicken broth (start with 2 teaspoon bouillon powder) bring to a simmer over medium heat.
• Reduce heat cover and simmer for about 20 minutes or until veggies are tender (at this point you may add in more bouillon powder if desired).
• In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
• Add in the remaining evaporated milk; bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened.
• Remove from heat season with black pepper and salt if desired, then stir in the shredded cheese.
• Delicious!

CHICKEN VEGETABLE SOUP LOW CARB/LOW FAT

Steps:

• Bring water to boil.
• In the meantime, cut up all the vegetables into small cubes.
• Cut the chicken into 1cm cubes.
• Add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes.
• Add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer.
• Soup is ready when all ingredients have sunk to the bottom!

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

ROSEMARY CHICKEN BREASTS

Steps:

• In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour. , In saucepan, cook rice in water and remaining broth until soft and fluffy, about 20 minutes. , Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken is browned and juices run clear. Remove rice from the heat; add asparagus, lemon zest, lemon-pepper and salt, if desired. , Spoon onto individual plates. Cut chicken into strips; arrange in a fan shape over rice.