Speedy Gonzales Chicken Soup Food

SPEEDY ASIAN STYLE CHICKEN SOUP

Speedy Asian Style Chicken Soup image

Provided by Food Network Kitchen

Time 1h10m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 half chicken, breast and leg meat
4 cups low sodium canned chicken stock, warmed
1/2 cup soy sauce
2 tablespoons minced ginger
2 scallions, sliced
2 cloves garlic, minced
1/2 pound fresh spinach, chopped
2 tablespoons peanut or vegetable oil
1 carrot, shredded
4 ounces Angel hair pasta

Steps:

Remove chicken meat from bones and cut into 1 inch pieces. In a bowl combine soy sauce, ginger and garlic. Add chicken and stir to coat. Marinate for 30 minutes. In a heavy saucepan, heat oil over medium high heat. Add chicken pieces, reserving the marinade. Quickly cook the chicken, stirring constantly. Add the reserved marinade and bring to a simmer. Add hot chicken stock and bring to a simmer. Stir in scallions, spinach and carrot. Break pasta into 4'' pieces and add to the pot. Let simmer for 10 minutes. Serve immediately.

SPEEDY GONZALES CHICKEN SOUP

Speedy Gonzales Chicken Soup image

No, this soup doesn't have mouse in it! It's a Mexican style tomato-based chicken soup with corn and chillies. It earns its name by taking only half an hour to cook. You can use fresh, canned or frozen corn, whichever you prefer. From an Australian Women's Weekly cookbook.

Provided by oloschiavo

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 skinless chicken breasts
1 red onion, finely chopped
1 tablespoon plain flour
6 cups chicken stock
2 cups tomato juice
1 cup corn kernel
2 hot chili peppers, finely sliced, any variety (I like Habaneros)
1/4 cup fresh cilantro, finely chopped

Steps:

Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through.
Remove chicken from pan and shred into small strips.
Heat remaining oil in same pan, cook onion 3-4 minutes or until soft.
Add flour to pan and stir for 1 minute.
Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition.
Add chicken, corn and chilli. Stir until heated through.
Serve topped with cilantro.

Nutrition Facts : Calories 268.9, Fat 8.7, SaturatedFat 1.7, Cholesterol 52.8, Sodium 615.1, Carbohydrate 21.9, Fiber 1.5, Sugar 8.2, Protein 26.3

SPEEDY GONZALES' CHICKEN ENCHILADAS

Speedy Gonzales' Chicken Enchiladas image

So fast and easy to make. Tasty. Freezes well. Make ahead, cover and refrigerate, then bake for an after-work weeknight delight. Serve with hot buttered tortillas. YUM!

Provided by Caroline Cooks

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/2 ounce) can chicken cheese enchilada soup (Progresso)
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups chopped and cooked chicken breasts
flour tortilla
1 cup fiesta Mexican blend cheese (or your choice)
sliced olive (optional)
chopped tomato (optional)
chopped avocado (optional)

Steps:

Combine both soups and sour cream.
Blend well.
Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
Heat oven to 375°F.
Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese.
Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
Sprinkle with sliced olives or chopped tomato and avocado, if desired.

Nutrition Facts : Calories 417.4, Fat 30.4, SaturatedFat 16.1, Cholesterol 110.2, Sodium 940.1, Carbohydrate 9.4, Sugar 2, Protein 26.4

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