#chicken soup

Buffalo Chicken Soup

Ingredients

• ¼ cup butter
  
• 3 stalks celery, diced
  
• 1 small onion, diced
  
• ¼ cup all-purpose flour
  
• ¾ cup half-and-half cream
  
• 3 cups chicken broth
• 2 cups cubed cooked chicken
  
• ¼ cup buffalo wing sauce, or more to
  
• taste
  
• Some ranch dressing
• 1 ½ cups shredded Cheddar cheese
  
• Salt and pepper to taste
  

Instructions

1. Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and chicken broth into the mixture. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.
   

Admin Notes

• I used http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=202716&origin=detail&servings=8&metric=false as a base and modified it just a bit.
• I also used sriracha instead of buffalo wing sauce, and it turned out great

followwww.thatkoreanfood.tumblr.com for more!

Greater Restoration

“Have you tried Greater Restoration?”
-Vex’ahlia

…

After all, it is the chicken soup of the D&D Universe. Recipe is below the cut.
-MJ & K

Tip: We personally find it easiest to get the stock, chicken fat (schmaltz), and shredded chicken by making it homemade and we will include this recipe at the bottom. But otherwise you can also use canned stock, butter, and precooked chicken.

Chicken Soup: Serves ~6

• 8 cups homemade chicken stock
  
• 1 cup dry white wine (optional, or more chicken stock)
  
• 4T lemon juice
  
• 4T butter/schmaltz
  
• 1 medium yellow onion, diced
  
• 3 medium carrots, peeled and diced
  
• 2 tsp minced garlic
  
• 2 tsp fresh thyme
  
• 1 tsp fresh oregano
  
• 2 bay leaves
  
• 1 tsp fresh rosemary, finely minced
  
• 2 tsp salt
  
• 1 tsp pepper
  
• 3 cups shredded chicken
  
• 8 oz pasta (can use any kind, we prefer orzo or egg noodle nests)
  

Melt the butter/smaltz in a soup pot over medium heat. Add the carrots, onion, salt, pepper, thyme, oregano, rosemary, bay leaves, and garlic. Cook until the onions are translucent. Add the lemon juice and white wine and continue cooking until the carrots are soft.  Pour in the chicken stock and bring to a boil. Once boiling, add the chopped chicken and pasta. Continue to simmer until the pasta is cooked. Season with salt, pepper, and freshly grated Parmesan cheese.

…

Homemade broth, shredded chicken, and schmaltz:

Note: When you’re cooking regularly at home, keep and freeze anything remotely useful for stock: carrot peels and tops, beef bones and fat pieces, basil scraps, potato and garlic peels, scallion tops, hard cheese rinds… all of these can be added to stock to improve the flavor. freeze them in a bag for the next time you make stock and any can be added here. 

• 1-2 large precooked rotisserie chickens
  
• Pack of turkey necks or giblets (usually sold with the odd meat pieces like oxtail and stew bones, just call your grocery store and ask)
  
• 3 carrots, coarsely chopped (keep the skins on, and also keep the peels from the soup carrots. if you carrots have their green tops, chop those as well)
  
• 2 onions, coarsely chopped with the skin (only discard utmost dry layer of skin)
  
• 2 stalks celery, coarsely chopped with greens
• 3 T white wine vinegar
• 1 T whole black peppercorns
  
• 1 T salt
  
• 8 sprigs fresh thyme
  
• 8 sprigs of parsley
  
• 5 sprigs rosemary
  
• Hard rind of Parmesan cheese
  
• 2 bay leaves
  
• 12 cups water
  
• 2 cups dry white whine (Chardonnay or Sauvignon Blanc)
• 6 cloves of garlic, peeled and smashed

Shred the chicken from the bones, setting aside all the skin you can. This meat can now be chopped, shredded, frozen, or used now. 

Add the chicken skin the a large stock pot. Cook on medium heat until the fats have rendered out and the skin is crispy. Remove the skin (and then promptly eat), leaving the chicken fat in the bottom of the pot. Add another 2-3 T butter if not much fat was rendered.

In a large roasting tray combine the chicken bones, additional poultry pieces, onions, carrots, celery, and garlic; liberally coat with olive oil. Cook in a 400*F oven until the bones become aromatic (this time depends on then number of bones, just keep close and use your nose).

When the bones become aromatic, pull them from the oven and add them, the vegetables, and all the other ingredients to the large pot with the chicken fat. Turn the pot on high and let the stock come to a rolling boil before turning down to medium, partially covering with its lid, and allowing to simmer for 6 hours at least, preferably refrigerate overnight and keep simmering again in the morning.

Refrigerate and skim the fat off for later use, and strain the solids from the stock. Use the stock as a soup base or freeze in 3-4  cup soup containers for later use. 

daily-deliciousness:

Cream of mushroom chicken wild rice soup

Chicken & Shrimp Fajita Soup 

A personal favorite that I recently came up with. It’s spicy and spice-filled. It’s absolutely perfect on a cold winter day. 

Ingredients 

1 ½ lb chicken thighs, cut into bite-sized pieces 

½ lb large shrimp, peeled, deveined, tail-off

½ large onion, finely chopped 

½ of one yellow, green, orange, and red bell pepper, cut into strips and then halved 

6 large cloves garlic, minced 

1 28oz can crushed tomatoes

1 can black beans, rinsed 

3 cups chicken broth 

2 tbsp tomato paste 

3 chipotle peppers in adobo sauce, chopped 

1-2 tbsp adobo sauce 

Seasoning blend: 1 tbsp granulated onion, 1 tbsp hot paprika, 1 tbsp ground black pepper, 1 tbsp dried cilantro, 2 tsp ancho chili power, 2 tsp smoked paprika, 2 tsp granulated onion, 2 tsp cumin, 1 tsp ground chipotle pepper

NOTE: You will not use all of the seasoning blend unless you want your soup heavily spiced. Save the remainder of the spice blend in a small glass jar or airtight container  

1 serrano pepper, chopped with seeds, optional 

Kosher salt to taste 

Olive oil 

Fresh cilantro for garnish 

Directions for Dutch Oven 

Heat a dutch oven over medium heat for 10 minutes. 

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the dutch oven has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes. 

Once the chicken has browned, remove the chicken with a slotted spoon to a clean plate/bowl, leaving behind the juice. 

In the same juice, sweat your onions, garlic, and bell peppers until they have slightly softened. 

Once the vegetables have softened, add in the chicken, crushed tomatoes, black beans, tomato paste, and chicken broth. 

Season to taste 

Raise the heat to a simmer and cover with a lid to cook for 1.5 hours. 

After 1 hour, reduce the heat and vent the lid to allow some of the liquid to evaporate.

After 1.5 hours, season to taste and add in the chipotle peppers, adobo sauce, shrimp and cilantro.

Allow to cook with the lid vented for 5-10 minutes. 

During this time, the soup should thicken considerably but still have liquid. 

Adjust the seasoning to your preferred taste and serve. 

Directions for Crockpot 

Heat a pan over medium heat for 10 minutes.

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the pan has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes.

Once the chicken has browned, place the chicken and its juice into the crockpot. 

Add in all ingredients except the shrimp and cilantro and cook on high for 4 hours. 

After 1.5 hours, season to taste and add in the shrimp and cilantro and cook on high for another 15-20 minutes until shrimp have cooked through. 

Adjust the seasoning to your preferred taste and serve. 

Enjoy! 

INSTANT POT LEMON DILL CHICKEN NOODLE SOUP - Enjoy a comforting bowl of chicken noodle soup featuring the bright citrus flavour of lemon and fresh dill!

Get the recipe: https://www.yayforfood.com/recipes/instant-pot-lemon-dill-chicken-noodle-soup

Roasted Garlic White Chicken Lasagna Soup

tinykitchenvegan:

Vegan Instant Pot Chicken Noodle Soup