Sherrys Chicken Noodle Soup 552 Food

SHERRY'S CHOW MEIN CHICKEN SOUP

Steps:

• 1. In large soup pot, over medium-high heat, add sesame oil, chicken, celery. mushrooms, green onion and shredded carrot. Stir fry for a couple of minutes.
• 2. Add bean sprouts, Bok Choy cabbage, chicken broth,, soy sauce, Asian seasoning and ginger. Stir in broken vermicelli and drained bamboo shoots. Let everything come to a boil.
• 3. Reduce heat to medium-low, cover and continue cooking, stirring occasionally, for 15 minutes. Ladle into bowls and serve w/ dry, chow mein noodles.

CHICKEN NOODLE SOUP

Steps:

• Preheat the oven to 350 degrees.
• Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
• Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
• Season to taste and serve.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

CALIFORNIA SHERRY CHICKEN

Steps:

• Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal bag and shake to coat. Remove chicken from bag, shaking off excess flour.
• Heat oil in a large skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside.
• In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside.
• In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.

SWISS SHERRY CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken in a 9x13 inch baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese.
• In a medium bowl mix together the soup, sherry and sour cream, and pour mixture over chicken. Soften dill in melted butter; toss croutons in butter, and sprinkle them on top of chicken.
• Bake in the preheated oven for 45 minutes, or until chicken is cooked through.

QUICK AND EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

CHICKEN NOODLE SOUP

Steps:

• Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
• Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

CHICKEN NOODLE SOUP

Steps:

• In a large stock pot, saute celery and onion in butter or margarine.
• Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
• Add noodles, and simmer for 10 more minutes.

ORIENTAL HOKKEIN NOODLE SHERRY CHICKEN STIR FRY

Steps:

• Using a sharp knife, trim the fat from the chicken, and slice it into strips.
• In a small bowl, combine the soy sauce and sherry.
• Add the chicken, and mix well.
• Allow to marinate for at least an hour.
• Add the egg to the chicken, and mix thoroughly.
• Put the cornflour in a shallow dish, and dredge the chicken in it, a few pieces at a time, placing the dredged pieces on a wire cooling rack, making sure that they are not touching each other.
• Allow the chicken to rest, untouched, for 30 minutes. Be sure to reserve the cornflour for later use.
• Tip out the liquid from the bowl that you were using to marinate the chicken.
• In that bowl, add the boiling water, chicken stock powder, and sugar.
• Stir until the sugar has dissolved, then add the remaining sauce ingredients.
• Set sauce aside for now.
• Set oven to 50ºC (Keep warm temperature).
• Dredge the chicken in the cornflour that you reserved from earlier. You may need to add some more cornflour to coat all of the chicken pieces.
• Heat 3 tbsp oil in a wok, and add the chicken, shallow-frying for about 2 minutes, stirring constantly, until golden.
• Remove from heat, and put chicken on a plate lined with paper towels, and place in the oven. (I also put the sliced carrot on a plate, and place that in the oven at this point - It helps to make the carrot a little bit more tender, so you don't have to cook it for as long, later).
• Clean the wok, and add 1 tbsp of fresh oil.
• Add the ginger and garlic to the oil, while it is heating.
• Once the oil is hot, add the sauce, followed by all of the vegetables, and the noodles.
• Stir fry for 1 - 2 minutes, then add the chicken.
• Reduce heat, and stir through for a further minute.
• Serve, and enjoy.