Demos chicken rice soup recipe

Demos chicken rice soup recipe

 1 2lb.rotisserie chicken

 3 celery ribs

1 lg. onion,quartered,left unpeeled

 6 fresh sprigs parsley plus 2Tbs chopped fresh parsley

 3 fresh thyme sprigs

1 bayleaf

 4 141/2oz cans chicken broth plus 2 cans low-sodium chicken broth

 2 med. carrots,peeled and sliced 1/4" thick

1/2c uncooked long or short grain rice

Instructions

1. Remove meat from chicken;reserving skin and bones. Coarsely chop 1 celery rib and place in 6 to 8 qt. pot along with chicken bones,skin,onion,parsley sprigs,thyme sprigs,bayleaf,both chicken broths and 6 cups of water.

2. Simmer,partly covered,for 1 hour. Meanwhile shread enough chicken meat to yield 11/2c(pieces about 1" long and 1/4" thick,reserving remaining meat for another use. Cut remaining celery ribs in 1/4" dice.

3. Pour chicken broth through a fine mesh strainer into another large pot,pressing hard on solids with back of spoon,then discarding them. If necessary,skim fat. Add carrots ,diced celery and rice.

4. Simmer,partly covered,stirring occasionally till the vegetables are tender and rice very soft, about 30 mins. Stir in shreaded chicken and chopped parsley.

5. Serve hot. Yields 21/2 qts.

BBQ Chicken Tacos

BBQ Chicken Tacos

Ingredients

 

•2 cup(s) shredded skinless rotisserie chicken meat

•1/3 cup(s) barbecue sauce

•1 1/2 cup(s) fresh corn kernels (1/2 cup per ear)

•2 plum tomatoes, chopped

•1 tablespoon(s) fresh lime juice

•8 (6-inch) flour tortillas

•3 cup(s) thinly sliced iceberg lettuce

•1/2 cup(s) reduced-fat sour cream

Directions

1.In large bowl, stir together chicken, barbecue sauce, corn, tomatoes, and lime juice.

2.Just before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm.

Wild Rice and Chicken Casserole..

Wild Rice and Chicken Casserole

Ingredients

• 1 pound ground pork sausage
• 2 skinless, boneless chicken breast halves, chopped
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 cup chopped celery
• 3 cups chicken broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (6 ounce) can sliced mushrooms, drained
• 1 (6 ounce) package long grain and wild rice mixture
• 1 (3 ounce) package sliced almonds

Directions

1. In a large skillet combine the sausage, chicken, onion, garlic and celery. Saute over medium heat until sausage and chicken are browned and vegetables are tender. Crumble sausage, drain fat from skillet and return sausage to skillet.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. Mix well and spoon mixture into a lightly greased 9x13 inch baking dish. Sprinkle with almonds.
4. Cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through.