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SOUP Recipes
Recipe 1: Creamy Chicken Noodle Soup
INGREDIENTS:
2 lbs chicken legs with thighs - skinless2 1/4 cups water 1 large bay leaf - or 2 small leaves1 tablespoon fresh thyme - or 1 teaspoon if using dried thyme14 ounces chicken broth - reduced sodium3/4 teaspoon salt - or to taste1/2 teaspoon black pepper - or to taste2 cups milk 2 cups medium-sized carrots - sliced1 1/2 cups (about 2 large-sized) onions - chopped1 1/2 cups celery - chopped1 cup peas - fresh or frozen. Thaw if frozen.3 cups noodles - wide sized. I used dumpling egg noodles2 tablespoons all-purpose flour
INSTRUCTIONS:
In a large 4-5 quart pot add the water, broth, bay leaf, salt and pepper. If you are using dried thyme instead of fresh, rub the dried thyme between your fingers and add it to the pot. For those using fresh thyme, we will be adding it to the chicken and noodle soup later.
Add the chicken to the pot. Add the carrots, celery and onions to the pot as well. Bring the pot up to a boil and then reduce the heat to a simmer. Cover the pot and simmer for 30 minutes or until the chicken is no longer pink and all the pieces read an internal temperature of 180º Fahrenheit or above with an instant-read thermometer.
Once you verify the chicken is cooked, place the chicken in a large bowl to cool enough to handle. Remove and discard the bay leaf from the pot. Remove and discard any chicken scum or foam on the top of the soup using a large spoon.
Bring the vegetables back up to a boil and add the noodles. Boil the noodles for 5 minutes. While the noodles are boiling, use your hands to shred up the chicken in your bowl. Discard the chicken bones. Once the noodles have boiled for 5 minutes, stir in 1 1/2 cups of milk.
Add the all-purpose flour to an empty, medium-sized bowl. Whisk together the remaining half a cup of milk with the flour until no clumps remain. This mixture will help the soup thicken up. Stir the flour mixture into the soup over medium heat until the soup thickens.
Once the soup is thick and bubbly, add the chicken, peas and thyme. Cook the chicken noodle soup for another minute or two, just enough so everything cooks through. Taste the chicken and noodle soup and add additional salt or pepper if needed. Serve.
Recipe 2: Spaghetti Soup
Makes 5 servings
Ingredients:
1 pc (small) Onion (sliced)
100 gram Chicken ****** Fillet (cut into strips )
⅓ cup Carrot (cubed)
1 tbsp Cooking Oil
2 pc Hotdog (sliced )
3 liters Water
1 tsp Iodized Fine Salt
⅛ tsp Black Pepper
⅓ cup Evaporated Milk
1 pack (175 grams) Del Monte Spaghetti Merienda Pack (cut into 3)
1 pouch (200 grams) Del Monte Carbonara Sauce
Procedure:
Sauté onion, chicken and carrot in 1 tablespoon oil for 5 minutes. Add hotdog, sauté for 1 minute. Set aside.
Boil DEL MONTE Spaghetti in 3 cups water for 8 minutes. Drain, reserve 2¼ cups pasta broth.
Combine sauteed chicken mixture, pasta broth and DEL MONTE Carbonara Sauce. Allow to simmer.
Add spaghetti, salt and pepper. Cover and simmer for 3 minutes. Add milk. Allow to simmer.
juansarap
Recipe 1: Creamy Chicken Noodle Soup
INGREDIENTS:
2 lbs chicken legs with thighs - skinless2 1/4 cups water 1 large bay leaf - or 2 small leaves1 tablespoon fresh thyme - or 1 teaspoon if using dried thyme14 ounces chicken broth - reduced sodium3/4 teaspoon salt - or to taste1/2 teaspoon black pepper - or to taste2 cups milk 2 cups medium-sized carrots - sliced1 1/2 cups (about 2 large-sized) onions - chopped1 1/2 cups celery - chopped1 cup peas - fresh or frozen. Thaw if frozen.3 cups noodles - wide sized. I used dumpling egg noodles2 tablespoons all-purpose flour
INSTRUCTIONS:
In a large 4-5 quart pot add the water, broth, bay leaf, salt and pepper. If you are using dried thyme instead of fresh, rub the dried thyme between your fingers and add it to the pot. For those using fresh thyme, we will be adding it to the chicken and noodle soup later.
Add the chicken to the pot. Add the carrots, celery and onions to the pot as well. Bring the pot up to a boil and then reduce the heat to a simmer. Cover the pot and simmer for 30 minutes or until the chicken is no longer pink and all the pieces read an internal temperature of 180º Fahrenheit or above with an instant-read thermometer.
Once you verify the chicken is cooked, place the chicken in a large bowl to cool enough to handle. Remove and discard the bay leaf from the pot. Remove and discard any chicken scum or foam on the top of the soup using a large spoon.
Bring the vegetables back up to a boil and add the noodles. Boil the noodles for 5 minutes. While the noodles are boiling, use your hands to shred up the chicken in your bowl. Discard the chicken bones. Once the noodles have boiled for 5 minutes, stir in 1 1/2 cups of milk.
Add the all-purpose flour to an empty, medium-sized bowl. Whisk together the remaining half a cup of milk with the flour until no clumps remain. This mixture will help the soup thicken up. Stir the flour mixture into the soup over medium heat until the soup thickens.
Once the soup is thick and bubbly, add the chicken, peas and thyme. Cook the chicken noodle soup for another minute or two, just enough so everything cooks through. Taste the chicken and noodle soup and add additional salt or pepper if needed. Serve.
Recipe 2: Spaghetti Soup
Makes 5 servings
Ingredients:
1 pc (small) Onion (sliced)
100 gram Chicken ****** Fillet (cut into strips )
⅓ cup Carrot (cubed)
1 tbsp Cooking Oil
2 pc Hotdog (sliced )
3 liters Water
1 tsp Iodized Fine Salt
⅛ tsp Black Pepper
⅓ cup Evaporated Milk
1 pack (175 grams) Del Monte Spaghetti Merienda Pack (cut into 3)
1 pouch (200 grams) Del Monte Carbonara Sauce
Procedure:
Sauté onion, chicken and carrot in 1 tablespoon oil for 5 minutes. Add hotdog, sauté for 1 minute. Set aside.
Boil DEL MONTE Spaghetti in 3 cups water for 8 minutes. Drain, reserve 2¼ cups pasta broth.
Combine sauteed chicken mixture, pasta broth and DEL MONTE Carbonara Sauce. Allow to simmer.
Add spaghetti, salt and pepper. Cover and simmer for 3 minutes. Add milk. Allow to simmer.
juansarap