August 18, 2018
Shannon Zeta-Jonez
Main Dishes , Recipes , Soups , The Lab , Tip of the Week , What Can I Do With This?
carrots , Chicken , chicken breast , chicken stock , Chile powder , cumin , extra bits , garlic , homemade chicken stock , lemon , lemon juice , mushrooms , onion , potato , rice , taco seasoning , tomato , tomatoes
I don’t usually make hot food in the summer, unless it’s on a bbq. But I had some tomatoes that needed to be used and some chicken breasts to cook. I thought I would make chicken and rice with a tomato stew, but it quickly turned into a beautiful soup. I threw in onions, carrots, mushrooms and some Mexican spices, along with the juice a lemon in for good measure. It was easy and fun to make. I love to let my instinct’s go and see where they take me. I would add cilantro at the end but when I made this I didn’t have any. But I will for the next batch!
Chicken Tomato Soup
Cuisine: Dinner
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6-8 bowls
4 Chicken breasts, skin on, bone in 1 Medium onion, chopped 2 Carrots, peeled and sliced into rounds ½ Container of button mushrooms (more if you like mushrooms), sliced 1 Potato chopped into squares 6 Large vine ripe tomatoes, roughly chopped 4 Cups homemade chicken stock 1 Lemon, juiced 1 Tbsp Olive oil, more if needed 1 Tsp chile powder 1 Tsp cumin 1 Tsp taco seasoning 1 Tsp Extra Bits from House of Zeta Hot Sauce Salt & pepper Cilnatro chopped for garnish
Add a tablespoon of olive oil to a dutch oven on medium heat Dry off the chicken breasts and season with salt and pepper Place chicken skin side down for about 8-10 minutes Flip chicken over and turn down heat a little and cover with a lid. Cook till done. Set aside to cool Add onion on medium heat. Cook for a minute or two Add mushrooms and cook for 3-5 minutes Add potato, cook for 5 minutes Next add carrots and cook for 5 minutes Add chile powder, cumin, taco seasoning and Extra Bits Add tomatoes and cook down on a low heat till they make a sauce If you like a spicy soup add more Extra Bits after tomatoes While that is cooking shred chicken breasts. When tomatoes have made a sauce add chicken stock, chicken and lemon juice Bring to a quick boil and then simmer for about 10 minutes till potatoes are fully cooked. Serve with brown rice at the bottom of bowls Garnish with cilantro
3.5.3251
November 9, 2013
Shannon Zeta-Jonez
Main Dishes , Recipes , Soups , The Lab
carrots , celery , Chicken , chicken breast , chicken soup , chicken stock , corn , onions , soup , zucchini
I wasn’t going to do another chicken soup post, diagnosis but after requests for this recipe and some thought, diagnosis I realized that this is different then the last chicken soup I wrote about. While I was writing, for sale I wondered how many versions of chicken soup must be out there? I have at least 3 to 4 myself. I will post more as they get remade or made for the first time. Until then, here is another addition to the cannon of probably the most American soup out there. I give you, my other chicken soup, which I will officially call; Chicken, barley and vegetable soup.
Chicken, Barley and Vegetable Soup
Author: Shannon
Recipe type: Main
Cuisine: American
Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hour
Serves: 4-6
2 chicken breasts 4 cups chicken stock 1 lg onion or 3 small 4 carrots 4 ribs of celery 1 zucchini 1 can of corn 1 cup cooked barley 2-3 bay leafs (1 or 2 if big) 3-4 cloves of garlic Couple sprigs of Savory 1 Tablespoon of garlic chives chopped Salt Pepper Olive oil
Chop onion, separate into thirds or if you have three small onions keep separated Peel and chop carrots Chop celery and zucchini. Open corn and drain liquid Sautée ⅓ or one of the small onions in olive oil, salt and pepper Salt and pepper both breasts in same pan as onions, on medium high heat place breasts skin side down Cook for a couple minutes, or until you get a good sear. Flip breasts over cover and cook on low till done. Check every once in a while to make sure they don't burn Meanwhile cook barley according to directions, minus 5-10 minutes - it will fully cook later when you add it to the rest of the soup. Once chicken is done set on a plate to cool You should have some good drippings left in the pan. Add another third of onions and a handful of carrots and celery and sautée When onion is translucent add this to your stock pot, along with broth and veggies When chicken has cooled off tear from bones (using the skin is up to you, I love it). Add chicken and barley to soup. Add savory and garlic chives to soup Bring to boil then lower to a slow simmer for about 10 minutes or until veggies are how you like and barley is done.
3.2.1255
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