365 More Ways to Cook Chicken (365 ways) (19 page)

Prep: 15 minutes Cook: 27 to 28 minutes Serves: 4

Kids love alphabet macaroni, but other fanciful shapes such as wagon wheels or bow ties can be substituted.

• 1 medium onion, chopped
  

• 2 garlic cloves, crushed through a press
  

• 2 tablespoons olive oil
  

• 5 cups chicken broth
  

• 1
  (14
  ½
  -ounce) can stewed tomatoes
  

• 2 teaspoons Italian seasoning
  

• 1½ cups frozen mixed vegetables
  

• ⅓ cup alphabet macaroni
  

• 2 cups cooked chicken, cut into bite-sized pieces
  

• ¼ cup chopped parsley
  

• Salt and freshly ground pepper
  

1.
In a large saucepan, cook onion and garlic in olive oil over medium heat until softened, about 5 minutes. Stir in broth, tomatoes, and Italian seasoning. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 10 minutes.

2.
Add vegetables and macaroni. Cook, partially covered, until pasta is nearly tender, about 10 minutes. Add chicken and parsley and simmer 2 to 3 minutes. Season with salt and pepper to taste.

Prep: 15 minutes Cook: 15 to 17 minutes Serves: 4

• 1 tablespoon butter
  

• 1 medium onion, chopped
  

• 1 small red bell pepper, chopped
  

• 1 small celery rib, chopped
  

• 2 (10¾-ounce) cans Cheddar cheese soup
  

• 1½ cups milk
  

• 1½ cups beer or ale
  

• 1 cup shredded Cheddar cheese (about 4 ounces)
  

• 2 cups diced cooked chicken (about ½ pound)
  

• 2 teaspoons Worcestershire sauce
  

1.
In a large saucepan, melt butter over medium heat. Add onion, bell pepper, and celery and cook, stirring occasionally, until softened, about 5 minutes.

2.
Add soup, milk, and beer. Bring to a boil, stirring, over medium-high heat. Reduce heat to medium-low and simmer, uncovered, 8 to 10 minutes to reduce slightly.

3 Remove pan from heat and add cheese, stirring until melted. Stir in chicken and Worcestershire sauce. Heat gently until warm, about 2 minutes.

Prep: 15 minutes Cook: 30 to 32 minutes Serves: 4 to 6

This soup tastes like summer, but is especially good on a cold winter night. With the choice of fresh or frozen corn, you can make it any season of the year.

• 3 slices of bacon, cut into 1-inch pieces
  

• 1 medium onion, chopped
  

• 1 celery rib, chopped
  

• 1 small red bell pepper, chopped
  

• 1 pound all-purpose potatoes, cut into ½-inch dice
  

• 4 cups chicken broth
  

• 1 teaspoon dried thyme
  

• 3 cups cubed cooked chicken (about ¾ pound)
  

• 3 cups fresh or frozen corn kernels
  

• 2 cups half-and-half or light cream
  

• ½ teaspoon freshly ground pepper
  

• Salt
  

In a large saucepan, fry bacon over medium heat, stirring occasionally, until crisp, about 5 minutes. Remove bacon with a slotted spoon and drain on paper towel.

Add onion, celery, and bell pepper to pan drippings. Cook, stirring, until tender, about 5 minutes. Add potatoes, broth, and thyme. Simmer, partially covered, 15 minutes, or until potatoes are just tender.

Add chicken, corn, and half-and-half. Simmer, uncovered, until soup is hot and corn is tender, 5 to 7 minutes. Season with pepper and salt to taste. Garnish with bacon.

Prep: 10 minutes Cook: 25 minutes Serves: 4 to 6

A quick and easy soup with all the flavors of the old-fashioned stew by the same name.

• 1 large onion, chopped
  

• 2 tablespoons vegetable oil
  

• 1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
  

• 8 cups chicken broth
  

• 1 (14½-ounce) can stewed tomatoes
  

• 1
  ½
  cups frozen baby lima beans
  

• 1 cup frozen sliced okra
  

• ⅔ cup converted white rice
  

• 2 teaspoons dried thyme
  

• 1 tablespoon Worcestershire sauce
  

• ½ teaspoon Tabasco or other hot sauce
  

Prep: 5 minutes Cook: 5 minutes Serves: 4

• 8 cups chicken broth
  

• 1½ teaspoons poultry seasoning
  

• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  

• 1 (10-ounce) package frozen mixed vegetables (1¾ cups)
  

• 4 ounces uncooked fine egg noodles (about 1 cup) Salt and freshly ground pepper
  

In a large saucepan, bring broth and poultry seasoning to a boil over high heat. Add chicken, frozen vegetables, and noodles. Reduce heat to medium-low, cover pan, and simmer until chicken is cooked through and noodles are tender, about 5 minutes. Season with salt and pepper to taste before serving.

Prep: 15 minutes Cook: 30 minutes Serves: 4

• 3
  ½
  pounds butternut squash (about 2 squash), peeled, seeded, and cut into 1-inch pieces
  

• 3 leeks (white and tender green), well rinsed and thickly sliced
  

• 3 carrots, cut into 1-inch chunks
  

• 1 large celery rib, cut into 1-inch chunks
  

• 1 tablespoon olive oil
  

• 4
  ½
  cups chicken broth
  

• 2 teaspoons grated fresh ginger
  

• 1
  ½
  teaspoons grated orange zest
  

• ½
  teaspoon dried sage
  

• 2 cups chopped cooked chicken
  

• 2 cups buttermilk Salt and freshly ground pepper
  

1.
In a food processor, coarsely chop squash in 2 batches. Set aside. Coarsely chop leeks, carrots, and celery together in food processor.

2.
In a large saucepan or flameproof casserole, heat olive oil over medium heat. Add chopped leeks, carrots, and celery and toss to coat vegetables with oil. Add ½ cup of broth, ginger, orange zest, and sage. Cover pan, reduce heat to low, and cook 10 minutes, stirring occasionally. Add chopped squash and remaining 4 cups broth. Raise heat to medium-low and simmer, covered, until vegetables are soft, about 15 minutes.

3.
Use a slotted spoon to remove and reserve 1 cup of cooked vegetables. In batches, puree remaining soup and vegetables until smooth. Return to pan along with reserved vegetables, chicken, and buttermilk. Cook over medium-low heat until hot, about 5 minutes. Do not let boil or buttermilk may curdle. Season with salt and pepper to taste and serve.

Prep: 10 minutes Cook: 22 minutes Serves: 4

This is a simple version of a very complex soup. Adjust the heat by toning down the use of the chili and sesame oils.

• 2 garlic cloves, crushed through a press
  

• 1 tablespoon minced fresh ginger
  

• 1 tablespoon vegetable oil
  

• 8 cups chicken broth
  

• ½ cup converted white rice
  

• 1 pound skinless, boneless chicken breasts or thighs, thinly sliced
  

• 4 ounces fresh shiitake or white mushrooms, sliced (2 cups)
  

• ⅔ cup thinly sliced scallions
  

• 1 tablespoon Asian sesame oil
  

• 1 tablespoon hot chili oil
  

• 1 teaspoon soy sauce
  

• 1 tablespoon fresh lemon juice
  

1.
In a large saucepan, cook garlic and ginger in oil over medium-low heat, stirring constantly, 1 minute. Add broth and rice; bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, 15 minutes.

2.
Add chicken, mushrooms, half of scallions, sesame oil, chili oil, and soy sauce. Simmer, partially covered, until chicken is cooked through and rice is tender, about 6 minutes. Stir in lemon juice.

3.
Serve hot, with remaining scallions sprinkled on top.

Prep: 5 minutes Cook: 15 to 21 minutes Serves: 4 to 6

This is a classic Greek soup called avgolemono, which takes only minutes to make. Don’t allow the soup to boil after you swirl in the eggs or it may curdle.

• 7 cups chicken broth
  

• ½ teaspoon freshly ground pepper
  

• ¼ cup orzo or converted white rice
  

• 3 eggs
  

• ¼ cup fresh lemon juice
  

• 1½ cups chopped cooked chicken
  

• 3 tablespoons chopped fresh dill or chives
  

• Salt
  

• 4 to 6 paper-thin slices of lemon
  

1.
In a nonreactive medium saucepan, bring broth and pepper to a boil. Add orzo or rice, cover, and cook until tender, 12 to 14 minutes for orzo, about 18 minutes for rice.