Time 2h Yield 12 Number Of Ingredients 11 Steps:
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. Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes. In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs. Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Time 20m Yield 9 servings (about 2 quarts). Number Of Ingredients 9 Steps:
In a large saucepan, combine the broth, tomatoes, chicken, corn, 1 cup water, onion and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the corn is tender. , Combine the flour and remaining water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cheese until melted.
Time 40m Yield 12 servings Number Of Ingredients 13 Steps:
In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute. Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so. Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.
Time 1h1m Yield 10 to 12 servings Number Of Ingredients 13 Steps:
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Lightly oil (use olive oil) the bottom of a large saucepan. Cook bacon over medium heat, in the pan, until crisp. Remove bacon from pan. Set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, pepper and cayenne. Crumble bacon and sprinkle over top.
Time 1h Yield 15 servings (3-3/4 quarts). Number Of Ingredients 12 Steps:
In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
Time 1h25m Yield 10 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes. Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese. Bake in the preheated oven until cheese is melted, 30 to 40 minutes. Preheat the oven’s broiler. Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.
Time 30m Number Of Ingredients 17 Steps:
In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined. Add Mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and stir in velveeta cheese until it is completely melted. Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
In large saucepan, combine chicken breast, onion and celery with 1/2 cup water. Bring to a boil and reduce heat. Cover and simmer 15-20 minutes. Remove chicken. When cool enough to handle, dice or shred the meat. Return meat to broth. Stir in remaining ingredients. Cook, covered, for 10 minutes.
Time 35m Yield 4 Number Of Ingredients 15 Steps:
Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside. Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes. Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.
