Sentences with phrase «in for chicken broth»

You could easily make it sweet and creamy by substituting cream in for chicken broth, but I usually opt for things that are on the lighter side, so I like mine with broth.

I think of it as a magical ingredient because it's as at home subbing in for chicken broth as it is cheese.

Not exact matches

In some ways it was harder than I thought ($ 3 for a can of chicken broth!)

For the warm salsa topping: put the tomatoes, 1 cup chopped onion, chicken broth, water, chipotle chiles, salt, and pepper in a small saucepan.

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.

I sautéed them in bacon fat with garlic and onion and simmered them for about a half hour with some chicken broth.

Saute for a minute and then stir in the chicken broth.

In altering the recipe, I added garbanzo beans for protein (the original recipe calls for chicken) and switched out the chicken broth with vegetable broth.

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

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.

Whenever we are in town, I buy a couple of BBQ chickens, and remove all the chicken and package for fridge and freezer later, and boil up the bones / skin etc with onion, carrot, ginger root and let it simmer a few hours, then I can the broth for later.

I usually throw chicken breasts and / or thighs in the crock pot and cover with broth and cook on high for 4 - 5 hours.

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.

Puree it in a blender and mix with milk or coconut milk and chicken broth and simmer for a five - minute soup.

The best chicken I've done in there is poached in a mixture of broth and salsa verde with taco seasonings like chili powder, cumin, and a little cayenne for kick.

As the rice is cooking, heat the chicken broth on high in microwave for 3 to 4 minutes or until the broth begins to bubble.

You ask, using Knorr ® Chicken Flavor Bouillon Granulated Bouillon to make the broth for the rice and the sauce and to add a different kick to the sauce also, I added some La Morena ® Chipotle Peppers in Adobo, I love how subtle the spicy flavor is in my sauce not overpowering thanks to the chipotle peppers.

Just ate this for lunch and added about 1/2 cup quinoa cooked in chicken broth (for added protein).

If you're making your own broth, the key is a long, slow simmer for all of those veggie and chicken flavors to marry in holy matzo - mony.

Between the covers, there are 105 recipes (85 percent that have never been seen on this site), about two - thirds of them are savory (including a beloved recipe for featherlight Gnocchi in Tomato Broth, a Flat Roasted Chicken with Tiny Potatoes inspired by something we bought on a Paris street, and an absolutely hideous but boundlessly delicious Wild Rice Gratin with Kale and Caramelized Onions) and the rest are for sweets things (such as my son's towering second birthday S'More Cake, and what I consider two of the ultimate Thanksgiving desserts, a Cheesecake - Marbled Pumpkin Gingersnap Tart and the Deepest Dish Apple Pie you've ever seen).

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

Some of these clean eating crock pot roast recipes call for chicken or beef broth and since a can of chicken or beef broth you buy in the grocery is probably not Clean, you have two choices.

In the recipe for the soup that is available on the Turkey Farmers of Canada website, I list chicken broth as the main liquid.

Fat - free chicken broth stands in well for the regular stuff, and baked corn tortilla chips give the soup its traditional taste and texture.

Try this handy trick I shared for saving chicken broth or stock in this post for Fresh Bruschetta Pasta!

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.

Cook for 1 minute, then pour in the chicken broth and stir it around and let it cook and thicken.

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.

You should also have some leftover that you can save in a container in the fridge for any other recipes you're making that call for chicken broth!

i cut the squash in 4, removed the seeds and steamed it for 15 minutes, i then scraped the flesh off the skin and then boiled it in half water half chicken broth with the 2 sliced pears for 10 more minutes.

In neighboring states, chile powders are used as a seasoning for beef or chicken broth - based «chili gravies,» which are thickened with flour or cornstarch before they are added to, say, enchiladas.

ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)

My favorite way to make shredded chicken: Throw a few chicken breasts in your crock pot with 1 1/2 cups — 2 cups chicken broth (you can use water if you don't have chicken broth on hand) and cook on low heat for 5 - 6 hours or until chicken falls apart.

For a bit of extra flavor, I also didn't boil the mustard greens, but lightly sauteed them in a bit of chicken broth and EVOO.

An excellent chicken broth to use right away — or freeze in a ziplock gallon bag for later use.

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)

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Combine Butter, flour, salt, chicken broth and milk in sauce pan and COOK over medium flame AND STIR FOR 1 MIN or until it thickens.

Loved the corn in it, but would probably start with a different base for polenta (e.g., with chicken broth or cream / milk).

I used vegetable Better than Bullion in place of chicken broth to make it vegan, and also added carrots, celery, a tomato, and a dash of cayenne for the heck of it.

Reduce heat to low and stir in the chicken broth and let simmer for 5 - 10 minutes or until the beans are heated through.

Substituting vegetable broth for the chicken broth called for in the recipe is an easy way to make this a purely vegetarian soup.

I followed the recipe exactly, except I used dried thyme and parsley, and homemade chicken broth (made by using the leftover bones of a previously eaten roasted chicken, left to simmer in a crockpot with some onion and carrot peels for 10 hours overnight).

I used brown rice cooked for 1 1/2 to 3 hours in organic chicken broth, for a more healthy version.

For this recipe, I've got juicy chicken breasts simmering in broth alongside the classic Mediterranean flavors of garlic, artichokes, kalamata olives and onions.

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.

Add the potatoes, chicken broth (or can sub water in a pinch), and bay leaves and let simmer for 15 - 20 minutes until potatoes are fork tender.