Sentences with phrase «of the chicken broth with»

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

Can't wait to try this and I think a swap of the chicken broth with a vegetable broth will make this a great side dish for my vegetarian friends.

If your baby is older than 9 months, you can make a batch of chicken broth with garlic, and serve it to your baby.

Not exact matches

I started with a play on chicken noodle soup, the classic «get well» food, by using roasted spaghetti squash in place of noodles and making a nutritious broth.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Drain the farro and add to the pan with the chicken, broth and 250 ml (9 fl oz / 1 cup) of water.

Create a quick weeknight skillet chicken dish with chicken pieces, some chicken broth, your favorite herbs and spices, and a big helping of caramelized tomatoes and onions.

I cooked the steel cut oatmeal down with carrots, chicken broth, and a hint of vegetable bouillon.

Chicken thighs are braised, slowly simmered with fresh dill in broth with a healthy does of anti-inflammatory turmeric spice.

This slow cooker chicken breast recipe is flavored with salsa, three types of beans, green chiles, and chicken broth — that's it!

For a non-alcoholic version of this recipe, replace the rum with 1/4 cup apple juice, increase the chicken broth to 1/3 cup and reduce the amount of honey to 1 tablespoon.

Keep your pantry filled with canned beans, cans of diced tomatoes, rice, pasta, chicken broth and spices.

I made it with only 2 cups of chicken broth (trader joe's didn't have chicken stock) because I didn't want it like a soup - it was good!

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....

Cover the breasts with half of the chicken broth, using water to make up any difference.

* 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.

Cook quinoa according to package directions (I cooked mine in the rice cooker with chicken broth instead of water.

In fact, right before I read this post, I literally just put a crock pot together of those things along with onions, garlic, left over boiled chicken, chicken broth and salt.

Once you allow the flavors to really marry and develop, you can turn ordinary chicken broth into a robust, full - bodied soup with layers upon LAYERS of flavor.

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

As easy as chicken noodle soup, but with the depth of flavor of a slowly simmered stew, this hearty mostly - veggie dish comes together quickly with canned chickpeas and boxed chicken broth.

I just made this, replacing the Sherry with chicken broth, the ham with diced pancetta, and with a dash of cayenne, and I must tell you, it's the best soup I've ever made!

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.

Pour the chicken broth and diced tomatoes with their liquid over the top of the rice.

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.

Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2 cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie

I love making rotisserie chicken or chicken broth with a whole chicken and then using the shredded leftover chicken in all sorts of recipes!

But, I'm not just left with a bowl of chicken and broth.

And although these simple soups and broths may warm me up momentarily and provide a brief 30 minute feeling of consolation, if you give me a hot bowl of curried chicken stew, I might feel warm and fuzzy inside all night long and think that maybe I could almost become friends with wintertime.

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.

Quick question...... what have some of you done with the juice / broth from the chicken.

This rich and flavorful chicken bone broth can be sipped as is, made into a traditional chicken noodle or chicken and rice soup, a heartier chicken soup loaded with vegetables or a Mexican version filled with small chunks of sweet corn cobs, cilantro, onion, peppers, tomatoes and topped with chunks of avocado.

As far as chicken broth goes, (and some of you may already know this) I'd recommend using a low - sodium broth since many store - bought broths are filled with loads of salt.

Combine the chicken broth with hearty farro, tender chicken, fresh mushrooms and kale, and you have a powerhouse of a recipe, your family won't be able to wait to dig their forks into!

Place chicken in the bottom of the pot and then top with carrots, celery, zucchini noodles, thyme, chicken broth, salt, and pepper.

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.

Top with 1/3 of the cheese mixture, and then pour approximately 1/3 of the light cream / chicken broth mixture over the top of the potatoes.

I'm not sure if I've ever made it with chicken broth instead of water or not, but now I'm going to try.

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

Add up to 2 cups of water if you like chicken soup with lots of broth.

Add chicken broth, heavy cream, sun - dried tomatoes, and Parmesan and season with a little bit of salt.

Place chicken in the crockpot with the chicken broth and seasonings of choice, and cover.

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).

By replacing the fat - filled dairy ingredients from the original with fat - free milk and chicken broth, and by using lean Italian turkey sausage, we can whack around fifteen grams of fat off the original version.

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.

The delicate wine sauce is fantastic, but if you prefer to not use wine, you can use fat free chicken broth, with a squeeze of fresh lemon juice instead.

The key to making excellent soup is to make excellent broth, and that is largely dependent on using young bamboo shoots and infusing it with the aroma of chicken.

1 (14 1/2 ounce) can gluten - free chicken broth 1 cup chopped onion ⅛ teaspoon black pepper 1 (12 ounce) can evaporated skim milk or milk of choice 3 tablespoons cornstarch 1 (12 ounce) can corn with sweet peppers or regular canned corn 1 (6 ounce) can minced clams, undrained, optional

It is actually pretty easy to do with very little busy work but I do take shortcuts and buy the Costco size packages of organic chicken broth.

At its most basic, I simply cooked the oatmeal in some chicken broth with a slice of ginger, topped it with a poached egg, drizzled a little soy sauce and sesame oil on top, and added a sprinkling of chopped scallions.