SKILLET-FRIED CHICKEN
To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken--but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
- In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
- Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
KENTUCKY FRIED CHICKEN SOUP!
We love Kentucky Fried Chicken, and we always buy the biggest buckets for snacks, meals and this soup! This is an easy recipe and is full of flavor! We like a lot of thin noodles and use half of a package of No Yolk Fine Noodles. Since this is a quick soup, we love using these quick noodles! Play With Your Food ! XO
Provided by Colleen Sowa
Categories Chicken Soups
Time 30m
Number Of Ingredients 11
Steps:
- 1. Chop celery and onion, place in pot with water. Simmer until cooked (about 10 minutes.
- 2. Chop up Kentucky Fried Chicken pieces, be sure not to include bones, the fried chicken coating included. Add to the pot. Simmer 5 minutes.
- 3. Add the fine No Yolk fine noodles to the pot, I find using half of a package is what we like, but you can use more or less to your liking.
- 4. When noodle are cooked, add frozen peas.
- 5. Add canned carrot slices (if you want to use fresh carrot slices, start cooking before celery and onion are added).
- 6. Add spices and cream of chicken soup. Simmer 5 minutes.
- 7. Put into bowls.
- 8. Serve.
CHICKEN SOUP FROM SCRATCH
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
SAVORY CREAM OF CHICKEN SOUP
Rich and creamy homemade cream of chicken soup. I created the recipe for my husband who loves the goopy yellow stuff from a can. He said he will never be able to eat the canned stuff again! Great on a chilly night with good bread or crumpets with plenty of butter.
Provided by MONKEY2000
Categories Cream of Chicken Soup
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add chicken, onion, garlic, and bacon. Cook and stir until chicken is browned on all sides, 5 to 7 minutes.
- Add stock and white wine. Lower heat and simmer for 15 minutes. Remove chicken to a plate. Strain liquid into a bowl and separate onion and bacon.
- Return onion and bacon to the pot. Add butter and melt over medium heat. When butter bubbles, whisk in flour. Cook and stir until flour takes on a little color, 3 to 4 minutes. Whisk in reserved chicken stock. Simmer for 5 minutes.
- While the soup is simmering, shred chicken with your hands.
- Remove soup from the heat and puree with an immersion blender until smooth. Whisk in cream. Stir in chicken.
Nutrition Facts : Calories 359.9 calories, Carbohydrate 8.3 g, Cholesterol 102.9 mg, Fat 22.9 g, Fiber 0.6 g, Protein 25.1 g, SaturatedFat 9.9 g, Sodium 962 mg, Sugar 2.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love