Another great use for those Turkey leftovers, or sub chicken if you'd rather.
2 cups cooked Turkey (or chicken) shredded, or cubed
3 medium Tomatoes, chopped
1 medium Onion, chopped
1 can Corn, undrained
1 can Enchilada Sauce (Red or Green)
1 cup Rice, uncooked
1 Tbs Chili Powerder
Powdered Garlic & Onion - to tastes
Salt & Pepper - to tastes
Bring 6 cups water to a boil. Stir in turkey, tomatoes, onion, rice and seasonings. Boil for about 10 minutes, then stir in corn & enchilada sauce. Turn down to simmer & cook another 5 or so minutes.
Top with sliced avocados, shredded cheese, & sour cream. Serve with tortilla chips if desired.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Monday, November 30, 2009
Tuesday, November 3, 2009
Homemade Chicken Noodle Soup
3 boneless skinless chicken breasts
1 onion, finely chopped
2 stalks celery, finely sliced
4-6 carrots cut into rings
Noodles of choice 8-12 oz
Seasonings to tastes (salt, pepper, garlic are what I use)
I boil the chicken in just enough water to cover them for 3 to 4 hours at a low heat, season the water with whatever you like - I just add til it looks right. Take the chicken out & drain. Put the veggies into the chicken stock and bring to a low boil, add more water now if you need to. Cook for about 30 minutes, until they're soft but not mushy. Shred the chicken with a fork & knife while the veggies cook, you should have about 2 cups of cooked chicken when done. Add the noodles, bring up to a fast boil for 8-10 minutes more. Stir in the chicken to mix and warm through & you're good to go!
Sometimes I add in a little bit of seasonal veggies - last night 2 leaves of green cabbage really finely sliced then chopped, mushrooms, and the last of a couple cans of green beans & corn (when I added the noodles). You can crumble on some bacon or sprinkle some shredded cheese if you like it a bit hardier.
1 onion, finely chopped
2 stalks celery, finely sliced
4-6 carrots cut into rings
Noodles of choice 8-12 oz
Seasonings to tastes (salt, pepper, garlic are what I use)
I boil the chicken in just enough water to cover them for 3 to 4 hours at a low heat, season the water with whatever you like - I just add til it looks right. Take the chicken out & drain. Put the veggies into the chicken stock and bring to a low boil, add more water now if you need to. Cook for about 30 minutes, until they're soft but not mushy. Shred the chicken with a fork & knife while the veggies cook, you should have about 2 cups of cooked chicken when done. Add the noodles, bring up to a fast boil for 8-10 minutes more. Stir in the chicken to mix and warm through & you're good to go!
Sometimes I add in a little bit of seasonal veggies - last night 2 leaves of green cabbage really finely sliced then chopped, mushrooms, and the last of a couple cans of green beans & corn (when I added the noodles). You can crumble on some bacon or sprinkle some shredded cheese if you like it a bit hardier.
Tuesday, April 28, 2009
Egg Flower Soup
Known to most in the Western world as Egg Drop Soup.
10 cups Chicken broth
1 finely julianed carrot (approx. 1/2 cup)
4-8 sliced dried Chinese mushrooms (Make sure to soak them about 10 minutes before slicing)
Garlic Chives/Shallots finely sliced into rings
3 Tbs. wine I use sweet Italian wine but you could use any wine
2tsp Corn Starch mixed into 4tsp water
3 eggs, gently beaten
Soy Sauce (to taste)
White Pepper (use sparingly)
Heat the chicken broth and wine to boiling. Turn down and simmer approx. 5 minutes. Stir in the Corn Starch/Water mix and cook about 1 minute. Add carrots, chives and mushrooms, cooking another minute.
Turn off heat and slowly begin siring the broth mix in ONE direction (a chopstick works well). Gently pour, VERY SLOWLY, the eggs into the soup, continuing to stir SLOWLY in one direction. Stir for about 1 minute after adding the last of the egg.
Add soy sauce and pepper to taste, stirring slowly (in the SAME DIRECTION AS BEFORE) to distribute evenly.
Makes 6-8 main-dish servings.
10 cups Chicken broth
1 finely julianed carrot (approx. 1/2 cup)
4-8 sliced dried Chinese mushrooms (Make sure to soak them about 10 minutes before slicing)
Garlic Chives/Shallots finely sliced into rings
3 Tbs. wine I use sweet Italian wine but you could use any wine
2tsp Corn Starch mixed into 4tsp water
3 eggs, gently beaten
Soy Sauce (to taste)
White Pepper (use sparingly)
Heat the chicken broth and wine to boiling. Turn down and simmer approx. 5 minutes. Stir in the Corn Starch/Water mix and cook about 1 minute. Add carrots, chives and mushrooms, cooking another minute.
Turn off heat and slowly begin siring the broth mix in ONE direction (a chopstick works well). Gently pour, VERY SLOWLY, the eggs into the soup, continuing to stir SLOWLY in one direction. Stir for about 1 minute after adding the last of the egg.
Add soy sauce and pepper to taste, stirring slowly (in the SAME DIRECTION AS BEFORE) to distribute evenly.
Makes 6-8 main-dish servings.
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