Sentences with phrase «cups chicken broth into»

Pour 2 cups chicken broth into the pot and add in the quartered tomatillos, chopped jalapeños, diced green chiles, and salt.

Not exact matches

4 cups chicken broth or two 14.5 - ounce cans + 1/4 cup water 2 pounds carrots, peeled, ends trimmed, cut into 1/4 - inch rounds 1/2 cup extra virgin olive oil 1 large white onion, minced (I used my mini chopper) 2 tablespoons extra virgin olive oil

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

Ingredients: 2 T olive oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut into thin slices.

2 cups low - sodium chicken or beef broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut into cubes 2 oz fresh or frozen mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)

5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top

Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp ginger, diced -1 tsp garlic, grated -3 fresh lemongrass, cut into long, skinny strips -1 / 2 cup chicken broth -2 tbsp soy sauce

olive oil 1 large onion, chopped 1 leek, chopped 3 1/2 cups chicken or vegetable broth 3 medium sweet potatoes, peeled and cut into 1 - inch pieces 1 -LSB-...]

Fill with water / chicken broth to the 2 - cups - of - rice mark and add everything else into the rice and gently mix.

3/4 cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish

Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional

Remove the pot from heat and place 1 cup of the vegetable mixture, 1 cup of the hominy, and 1 cup of the chicken broth into the bowl of a food processor.

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

Red Curry Beef and Mushrooms 1 tbsp peanut oil 1 lb top round 1 red bell pepper, seeded and cut into slivers 8 oz cremini mushrooms, sliced 2 tsp minced ginger root 3 cloves garlic, minced 3 tsp red curry paste 1 cup low - fat coconut milk 1 cup chicken broth 1/2 lb.

Olive oil 3 large organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1 cup of white wine 1 cup of chicken broth (I used low sodium) Salt and pepper

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces

Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!

2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice

* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part of lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3 cups vegetable or chicken broth or stock * 1 teaspoon salt

4 slices bacon, cut cross-wise into 3/4 - inch slices 2 tablespoons butter 3 garlic cloves, sliced 1 pound shrimp, peeled and deveined, rinsed and patted dry 1 cup grape tomatoes 1 cup chicken broth, low sodium 2 tablespoons minced Italian parsley 2 tablespoons lemon juice 2 teaspoons Worcestershire sauce 1/2 teaspoon Tabasco sauce

each salt and black pepper 1 can (14.5 ounces) low - sodium chicken broth 1/3 c. lemon juice 2 tsp.honey 2 1/2 tbsp.low - fat sour cream 3/4 cup orzo 8 oz.green beans, cut into 1 - inch pieces

Savory Bread Pudding -------------- 1 baguette, cut into 3/4 ″ -1 ″ pieces and left out to dry 1/3 loaf California Whole Grain bread, cut into 3/4 ″ -1 ″ pieces and left out to dry 3/4 cup egg whites 1 cup chicken broth 2 cups 2 % milk 1 can artichoke hearts, drained and roughly chopped 2 baby portobello mushrooms, chopped 4 oz cremini mushrooms, chopped 3 stalks green onions, chopped 2 shallots, chopped 1/2 cup sundried tomatoes, chopped salt pepper red pepper oregano lemon zest gruyere cheese, shredded

2 cups broth (chicken, vegetable, or mix) 2 cups water 1 cup polenta 1 cup cheese (goat cheese, brie, or other soft cheese), cut into small chunks 1/2 cup cream salt and pepper to taste

1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optibroth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optiBroth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)

2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste

Ingredients 4 lean all natural center cut loin chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1 tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate for 1/2 hour (discard marinade...

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

1 onion, diced 1/2 cup butter 1/3 cup flour 3 cups milk 1 cup half - and - half 3 cups chicken broth 3 bunches of broccoli cut into florets 3 cups grated cheese (I used white cheddar) Salt and pepper

Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture.

Then added 2 cups chicken broth, a teaspoon of sambal oelek and the wontons and let that cook another minute or so before spooning it into my bowl.

Thai Coconut Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdashChicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdashchicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdashchicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers — juice

virgin coconut oil or extra virgin olive oil 1 yellow onion, diced 1 inch piece ginger, grated 2 garlic cloves, minced 2 cups cubed butternut squash 1/2 head cauliflower, cut in florets 6 cups chicken broth 1 lb chicken breast, diced 1/2 bunch kale, torn into small pieces salt and pepper

leeks (white and pale green parts), well rinsed and chopped 2 medium russet potatoes, peeled, cut into 1 / 2 - inch dice 3 to 4 cups chicken / vegetable broth 2 tsp.

Filling Ingredients: 1 pound chicken, cooked 2 tablespoons coconut oil 1 onion, diced 3 carrots, diced 2 turnips, diced 2 stalks celery, diced 2 cups green beans cut into 1/2 inch pieces 2 cups chicken broth 1/4 cup tapioca flour 1/2 cup coconut milk 1 teaspoon sea salt 1/4 teaspoon black pepper 2 tablespoons fresh parsley, chopped 1 tablespoon fresh rosemary, minced

Ingredients: Whole butternut squash, peeled and cut up into smaller cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind of cooking apple should work) Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to taste

Ingredients 1 1/2 pounds green beans *, trimmed and cut into bite sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small onion, diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs fresh thyme salt and pepper to taste 2 Tbsp flour 1/2 cup dry white wine 1 cup vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional

Pour into a large bowl and repeat with remaining charred vegetables, ground spices, fried plantains, and chipotles adding enough chicken broth to get things moving but not too much to make it runny (you'll use about 3 cups total).

Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for serving

8 Gardein ™ scallopini * 1/4 cup vegan butter (try Earth Balance brand) 1 cup finely diced onion 3/4 cup finely diced celery 3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste 1/2 loaf French bread, cut into 1/2» cubes and toasted in a 300 ° F oven to dry out 1 cup faux chicken broth or vegetable stock

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

Add 2 cups of dry (rinsed) quinoa into the rice cooker, then add 2 cups water plus 2 cups of broth (chicken or veggie will work).

1 1/2 bunches broccolini, cut into 1 - inch pieces (You should end up with about 4 1/2 cups chopped broccolini) 3 tablespoons all purpose flour 2 cups low - sodium chicken broth 1 1/2 cups grated Fontina cheese 1/2 cup grated Pecorino Romano cheese, divided (You can also use Parmesan if you prefer.)

Ingredients 3 large leeks2 Tbsp butter4 cups chicken broth (or vegetable broth for vegetarian option) * 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus more to tastePinch of dried marjoram1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1 / 4 cup chopped fresh parsleySprinkle of Tabasco sauce or other red chili sauceWhite or black pepper to taste

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

Red Chileatole with Mushrooms, Corn, Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, tChicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, tchicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, tchicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, to taste

Soup 1 tablespoon olive oil 1 1/4 pound sweet potatoes (3 ea), peeled and cut into 3/4 - inch pieces, 5 1/2 -6 cups 1 red onion, chopped, about 3 cups 1 tablespoon Thai red curry paste 2 cups chicken or vegetable broth, low sodium 1 can (13.5 fl.oz) coconut milk, about 2 cups

1 rotisserie chicken, meat pulled from bone and cut into bite - sized pieces OR 4 cups cooked chicken, also cut into bite - sized pieces 1 can cream of chicken soup (10 3/4 oz size can) 1 1/2 cups of chicken broth 2 tablespoons of cornstarch 1 1/2 cups of self - rising flour (White Lily preferred) 1 cup of buttermilk 1 stick of melted butter

Ingredients 2 tablespoons all purpose flour 1 1/2 teaspoons dried rubbed sage 8 ounces skinless boneless chicken breast, cut into 1 - inch pieces 1 1/2 tablespoons butter 1 1/3 cups canned chicken broth 1 1/2 cups frozen mixed vegetables