Sentences with phrase «cups of the chicken broth in»

Combine asparagus spears, chopped onion and 1/2 cup of the chicken broth in a soup pot.

Put olive oil and a cup of chicken broth in a shallow pan.

At the end of cooking, there will be just over 2 cups of chicken broth in the bottom of the slow cooker — some of this is rendered fat, which we prefer to remove.

Not exact matches

Return the pancetta to the pan, stir in the tomatoes, tomato paste and 1/2 cup of the chicken broth.

Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.

Pour in 4 cups of chicken broth and let the soup simmer for about 10 minutes.

Slowly whisk in 1 cup of chicken broth, scraping up any brown bits from skillet, then transfer to slow cooker.

She made it with rotel tomatoes and cut okra with a wonderful chicken broth and bite size pieces of chicken in a bowl with 1/2 cup rice drop in the middle of bowl....

* I like to put my chicken in the crock pot with about 1 cup of water or homemade chicken broth and a little salt and pepper.

Most tetra packs of chicken broth come in volumes of 4 cups.

Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving

Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste).

frozen spinach, didn't bother to wring out, instead stuck in a 1 cup packet of chicken broth concentrate (gross, but it's from trader joe's so it can't be THAT bad... right?)

Use cooked cut up chicken, warmed it in a skillet with a 1/4 cup of the broth, the spices and 3 tablespoons of salsa.

I added an extra cup of chicken broth to this recipe, in part because I do make and portion this out for a week's worth of lunches.

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

Stir in 3 cups of the chicken broth along with the undrained tomatoes and bring the soup to a slow simmer.

i keep following the recipe, and low and behold, i only put in 1 cup of chicken broth.

I did have some problems with it saucing up, but it was my fault because I added extra chicken broth instead of saving the 1/4 cup that was left in the can.

What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.

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

I used two cups of water and two chicken bouillon cubes instead of the broth, and threw it all in the crock pot on low for almost four hours.

My usual method is to pour 2 cups of water and 2 cups chicken or vegetable broth in a pot (or 4 cups water and 2 teaspoons bouillon powder to save time and $).

Add a bit more broth, and you can add in a cup of cooked orzo, brown rice, some shredded rotisserie chicken or what not to bulk it up.

I am obsessed with all things / meals having turmeric, I sprinkle it on my eggs for breakfast, cook chicken breast in it and add to a cup of bone broth.

Ingredients: About a lb, give or take, of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash of Worcestershire sauce (optional) / Salt & pepper to taste.

In a separate bowl, combine cream of chicken soup, reserved spinach broth, milk, green chilies, sour cream, 1 teaspoon salt, and 1 1/2 cups of the shredded Monterey Jack cheese.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

It's already started, but I'm not sure I'll be able to fit the rabe, and I also couldn't squeeze in about 3/4 cup of chicken broth unless it reduces.

Added 3 more cups of chicken broth and made a sub for white miso paste cuz I couldn't find any in a regular grocery and had no time to go to an Asian one.

In the jar of an electric blender combine the avocado and lemon juice, the remaining cup of chicken broth, and half - and - half and process until smooth.

In a large liquid measuring cup, combine the white wine, chicken broth, dijon mustard and reserved tablespoon of flour; whisk until smooth.

Pour in 1 cup of chicken broth, bring to a boil, and scrape the bottom of the pot to remove the browned bits stuck to the bottom.

Charlie's Chili adds one 8 - ounce cup of coffee in lieu of chicken or beef broth... 2 pounds beef in lieu of 1 pound beef and 1 pound pork mixture, 2 tablespoons cumin in lieu of 3 tablespoons of cumin, and they add 1 teaspoon chili seeds which I have omitted altogether.

In three batches in a blender, add a third of the chiles and prunes, a third of the sautéed vegetables, a third of the toasted pecans, and about 1 cup of chicken brotIn three batches in a blender, add a third of the chiles and prunes, a third of the sautéed vegetables, a third of the toasted pecans, and about 1 cup of chicken brotin a blender, add a third of the chiles and prunes, a third of the sautéed vegetables, a third of the toasted pecans, and about 1 cup of chicken broth.

Heat 2 tbs of olive oil in a deep stove pot, and add the sauce + 1 cup of the chicken broth.

2 Tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts chicken or vegetable broth (I used boxed chicken and beef broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly toasted cumin (I toasted cumin seeds in small saucepan then processed) 1/2 teaspoon freshly ground grains of paradise (I used ground black pepper)

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 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.

In large stockpot, begin dissolving mole in 1/4 cup of chicken brotIn large stockpot, begin dissolving mole in 1/4 cup of chicken brotin 1/4 cup of chicken broth.

For a vegetarian - friendly option, replace the chicken with 3 cups sliced mushrooms (or omit it altogether), and use veggie broth in place of chicken broth.

Stir in 2 cups chicken broth and continue to cook the sauce, stirring and scraping the bottom of the pot often, until the sauce thickens and turns a rich mahogany brown, 20 to 30 minutes.

Once the wine is absorbed, add in 1 1/2 cups of the chicken broth, stirring until the rice absorbs the liquid like it did with the wine.

In a small bowl, combine 1 1/2 cups of the chicken broth with the wine and pour this over the chicken.

After 25 minutes, remove the casserole dish from the oven and stir in the rest of the chicken broth (1 1/2 cups).

Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 2 Tbsp vegetable oil 1 lb of cremini or button mushrooms, quartered 1 cup onion 4 oz extra-firm tofu 1 cup broccoli, roughly chopped 1 cup carrots, in 1 / 2 - inch dice 1/2 cup chicken broth 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 1b bok choy stems, in 1 / 2 - inch dice 1 Tbsp toasted sesame seeds

Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade

In a bowl, dissolve the rest of the tapioca starch in 1 cup of chicken brotIn a bowl, dissolve the rest of the tapioca starch in 1 cup of chicken brotin 1 cup of chicken broth.

Here is what I did: Threw all this in the crockpot on high for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4 cup) of frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.