In a large stock pot saute onions, red bell peppers, celery, lemongrass, chile peppers and ginger in sesame oil. Add chicken stock and simmer for 5 minutes. Add lime leaves, oyster sauce, soy sauce, tom yum paste and cut up chicken. Simmer for 20 minutes and
In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and …
Prepare rice mix according to package directions. In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.
In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken. Return strained stock to pot and stir in creamed corn.
Place oil in medium saucepan and heat over medium-high heat. Add vegetables and tarragon; saute until tender (3-4 minutes). Add broth and bring to a gentle boil. Add pasta and chicken/turkey; boil gently for 6-8 minutes or until pasta is cooked.
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer
Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.
In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones. Cut corn from cobs if using fresh corn.
Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt. Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes. Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.
In a small saucepan, saute onion in oil and butter until tender. Add the chicken and garlic. Cook and stir until chicken is lightly browned. Stir in the broth, carrot, peas and basil. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer for 8-10 minutes
