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Choose from a trio of chicken soups

By ELLEN FOLKMAN
Published May 30, 2007

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A recipe for confetti rice mold is what Karen Wenner wanted. Richard Kimball shares one that starts with Rice-A-Roni and gets some extra crunch from water chestnuts.

Jean Cundiff requested a recipe for chicken noodle soup. William Henry shares three that sound great! The first, simply chicken noodle soup, is from the Tyson kitchens. The second is an English pub chicken and Cheddar soup and the third, ultimate flu-busting chicken soup, sounds like it's sure to make anyone feel better. Hopefully Jean will find one she likes.

Confetti Rice Mold

For: Karen Wenner of Palm Harbor

From: Richard Kimball of Tierra Verde

1 package Rice-A-Roni, chicken flavor

1 small can water chestnuts

1 medium carrot

1 bunch green onions

1 small can black olives

1 small jar marinated artichokes

1 cup mayonnaise

Cook Rice-A-Roni according to package instructions. Cool. Cut up other ingredients fairly small and combine with rice and mayonnaise. Pour into a mold sprayed with nonstick spray. Chill. Invert mold onto bed of lettuce and serve.

 

Chicken Noodle Soup

For: Jeanne Cundiff of Dunedin

From: William Henry of Largo

2 boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons butter

1 cup chopped onion

1 cup thinly sliced carrots

1/2 cup thinly sliced celery

2 14 ounce cans reduced sodium chicken broth

1 1/2 cups medium, thin egg noodles, uncooked

Sliced green onion, optional

- Cut chicken into 1/2 inch pieces. Sprinkle lightly with salt and pepper.

-Melt butter in large saucepan over medium heat. Saute onion, carrots and celery 10 minutes. Add chicken, continue to saute until internal juices of chicken run clear. Add broth; bring to a boil over high heat. Stir in noodles, reduce heat to low. Cover, simmer 15 minutes or until chicken and noodles are tender.

- Ladle soup into individual serving bowls. Garnish with green onion, if desired. Refrigerate leftovers immediately.

Serves: 4.

 

Ultimate Flu-Busting Chicken Soup

For: Jeanne Cundiff of Dunedin

From: William Henry of Largo

3 chicken breasts, skin on and bone-in, about 2 pounds

2 stalks celery, cut in half

4 garlic cloves, peeled

2 cups baby carrots, divided

1 sprig fresh oregano

1 medium yellow onion, cut in half

1 teaspoon extra virgin olive oil

1 jalapeno pepper, seeded and minced

1 tablespoon chopped fresh oregano leaves

1 1/2 pounds red or purple potatoes, cut into bite-sized pieces

3 medium plum tomatoes, seeded and chopped, about 2 cups

Salt and pepper, to taste

- Put chicken, celery, 2 garlic cloves, 1 cup carrots, the oregano sprig and half the onion into a large pot. Fill pot with cold water, 2 inches above ingredients; put over high heat. When water boils, cover and reduce heat to medium.

- Simmer 1 hour.

- Set aside chicken to cool and discard all vegetables and herbs. Strain broth into a large bowl, skim fat from the top and set aside.

- Put oil, jalapeno, chopped oregano, 2 remaining garlic cloves (minced) and remaining half onion (chopped) into a large pot. Cook at medium heat until vegetables are soft, about 5 minutes. Turn heat to high; add reserved broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes and carrots are tender, about 15 minutes.

- Remove skin and bones from chicken. Shred meat into bite sized pieces.

- Add chicken, tomatoes, salt and pepper to soup. Heat until warm. Serve.

Serves: 4

 

English Pub Chicken and Cheddar Soup

For: Jeanne Cundiff of Dunedin

From: William Henry of Largo

1 tablespoon butter

1 medium onion, chopped

1 small red bell pepper, chopped

1 small celery rib, chopped

1 can (10 3/4 ounces) Cheddar cheese soup

1 1/2 cups milk

1 1/2 cups beer or ale

1 cup shredded Cheddar cheese

2 cups diced cooked chicken

2 teaspoons Worcestershire sauce

- In a large saucepan, melt butter over medium heat. Add onion, bell pepper and celery and cook stirring occasionally, until softened, about 5 minutes.

- Add soup, milk and beer. Bring to a boil, stirring constantly, over medium-high heat.

- Reduce heat to medium-low and simmer, uncovered, 8 to 10 minutes to reduce slightly.

- Remove pan from heat, add cheese, stirring until melted. Stir in chicken and Worcestershire sauce.

-Heat until chicken is warmed through.

Serves: 4

Recipe requests

Sue Dorsey would like the recipe for Carrabba's lentil and sausage soup. Fran Russell is looking for the applesauce cake recipe that appeared on the applesauce package for the Ann Page brand at A&P supermarkets. The recipe dates back about 30 years and she hopes someone has it to share.

Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail to youaskedforit@knology.net. Put "Recipe request" in the subject line. Be sure to include your name, city and phone.

 

 

[Last modified May 29, 2007, 16:58:48]

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