Begin by boiling 5 chicken breasts...Skin removed...until they are cooked through. Usually 45 minutes is perfect.
Strain the broth after cooking and return the clear broth to the stove. Add carrots, shredded or chopped, about 2 cups is good. Chop a medium onion finely and add to broth. Season with:
Celery seed, garlic powder, cumin, poultry seasoning, salt and pepper. I use about 2 Tbsp each...adjust to your taste. Allow this to come to a good boil and then turn to simmer and add three of the chicken you have shredded or chopped.
Allow your soup to simmer a good hour for rich full flavor. About 10 minutes before you are ready to serve, add 1 cup water or chicken broth and two handfuls of small egg noodles. Cover and let simmer 10 minutes. Remove from heat and serve.
Garnish with a bit of cilatro for a little zip or use parsley if you aren't a cilantro fan.
The Chicken Salad to die for.
The remainder of the shredded or chopped chicken
1 small onion very finely chopped
To this add the dressing and stir well. Best if made 1 day in advance of serving.
Dressing
3/4 cup mayo
1 tsp mustard
1 Tbsp dill relish
Sprinkle with Salad Supreme
Salt and Pepper
A drizzle of olive oil
I prefer to serve this salad on rye buns, but whatever your favorite will be great.
Two meals in less than 30 minutes of actual kitchen time.......and it's goooooooooooood.
Jo
Looks good, but my husband is allergic to chicken.
ReplyDeleteJoyce
http://joycelansky.blogspot.com/2011/09/wordless-wednesday-when-art-visits.html
Joyce...you can make both of these with any meat of your choice! Just make sure the meat is cooked, grilled, baked, roasted, whatever way you want it cooked...and continue.
ReplyDeleteWe also love this salad with tuna or ham.
The soup, of course can be made with veggies alone using a vegetable stock for the base.
Enjoy!
Yum, I'll try this with tuna. Thanks.
ReplyDeleteLangley...did you like it?
ReplyDeleteYum, thanks for the recipes. Must try. Have a lovely day....
ReplyDelete