Sentences with phrase «chicken stock base»

If it's not homemade, I really love this chicken stock base.

The revelation with Dorie's version of this soup was its chicken stock base.

Not exact matches

I love making it with chicken stock as well, but use water when I serve the quinoa in a dairy based meal (a kosher rule not to mix meat and dairy dishes in one meal).

Always start with a base broth — beef, chicken or vegetable stock.

Pour the water / chicken base or chicken stock into the slow cooker.

This broth based soup has so much flavor because it is made by stewing a ham bone in chicken stock which produces an incredibly delicious broth for this Ham and Bean soup.

Add chicken base (a highly concentrated chicken stock which is found near chicken bouillon cubes and other soups in your grocery store), thyme, oregano, green onions and shrimp.

You can add chicken stock if you prefer thinner curry base.

Finally, four cups of chicken stock were tipped into the pot, creating a rich base to spoon over the noodles and cheese.

They say it can also help you battle back the flu because it contains a base of Flu Fighter chicken stock.

It makes a great base for quick chicken noodle soup — just throw in chopped chicken and noodles and canned chicken stock, and the hot yummy chicken soup will be ready in 15 minutes!

I used yellow squash and cooked the rice with a base of onions and garlic, then «toasted» the rice a bit, then added hot chicken stock.

Often it contains pancetta and a meat - based broth like chicken stock, but in this recipe, those elements are out of the mix in favor of a filling, vegan soup.

Although chicken broth is the typical base for this starter, you can easily sub in vegetable stock for a vegan treat.

A true Pho soup is based on a slow - simmered stock flavored with a variety of spices that give it a very distinctive flavor, whereas I just used my everyday chicken stock.

If you're vegetarian, simply sub vegetable stock and replace the chicken with chickpeas for a hearty plant - based protein.

But if you're making your soup with a meat - stock base (I used chicken stock), then the stock helps to stretch the protein that is in the soup from the split peas and the hambone, because the stock helps your body to absorb and utilize the available protein more efficiently.

The base of this white bean soup starts with quick caramelized onions, which are layered upon with garlic, lemon and dried herbs — rosemary, thyme and Greek oregano — before simmering away in a rich chicken stock.

If I am not eating a veggie loaded green salad for lunch, my next choice is a veggie loaded, healthy soupl I cooked my chicken breasts in chicken stock, enhanced with a bit of Better Than Boullion Chickechicken breasts in chicken stock, enhanced with a bit of Better Than Boullion Chickechicken stock, enhanced with a bit of Better Than Boullion ChickenChicken Base.

It begins with a base of pureed cauliflower and vegetable or chicken stock.

As with most of my red meat - based roasts / stews, I prefer a combination of chicken and beef stock as the braising liquid; it gives the dish its tastiness without an overbearing «beefiness».

Working, now, in the kitchen I have learned that things like «chicken base» (a concentrated chicken stock) contains wheat.

Unless the establishment you're dining in has the manpower, skills, and time to make chicken stock from scratch, they're probably using bases (beef, chicken, pork, ham, clam, etc.).

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

Though some of that varies based on whether I boil (or pressure cook) the chicken and include or remove that stock when adding the bones back to the pot to make broth.

It was simply delicious and a very nice change from the flavor of basic tomato soup using chicken stock as the base.

If you have beef or chicken stock (bone - based) use 1/2 cup.

If you're vegetarian, simply sub vegetable stock and replace the chicken with chickpeas for a hearty plant - based protein.

I make my enchilada sauce with a thickened base of chicken stock and tomato paste.

Use it as a base for any number of recipes that call for chicken stock.

Cream cheese and chicken stock are your base here, making a creamy texture, and the chicken adds the chewy bite.

It starts with a base of carrots, celery, and onion, and then tomatoes and white beans are added along with chicken stock finished with a touch of cream.

This versatile broth is great for sipping, using as a base for egg drop soup, and in any recipe that calls for chicken stock.