Mexican Chicken Soup

From Barefoot Contessa via a friend who served this at a playgroup.


Ingredients

4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil

Kosher salt and freshly ground black pepper

2 cups chopped onions (2 onions)

1 cup chopped celery (2 stalks)

2 cups chopped carrots (4 carrots)

4 large cloves garlic, chopped

2 1/2 quarts chicken stock, preferably homemade

1 (28-ounce) can whole tomatoes in puree, crushed

2 to 4 jalapeno peppers, seeded and minced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/4 to 1/2 cup chopped fresh cilantro leaves, optional

6 (6-inch) fresh white corn tortillas

Directions

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips


Preheat the oven to 350 degrees F.


Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.


Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.


Read more at: http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe/index.html?oc=linkback

Chicken Quinoa Lentil Pilaf

*Cook 3/4 c. lentils and 3/4 c. quinoa (rinsed) in 1 c. chicken broth and 1 c. water.

*Saute 2 carrots, 2 green onions, and 3 stalks celery in a little olive oil.  Add some lemon pepper, thyme, kale, and sunflower seeds, and a can of chicken.  (Kyle says more spices!)

*Mix the two together.

Cream of Chicken Soup

From the Dairy Free cookbook

2 c. chicken stock
2 small potatoes, peeled and diced
1 large carrot, peeled and sliced
1/2 c. celery, chopped
1/4 c. celery leaves
salt and pepper to taste

Bring stock to a boil.  Add other ingredients, return to boil.  Cover and simmer for 25 minutes.  Pour into a blender and liquefy.

Cream-of-Celery Soup

From the Dairy Free cookbook

1/4 c. vegetalbe oil
4 c. chopped celery with greens
1/2 c. uncooked rice
6 c. chicken broth
6 c. water
salt and pepper

Cover bottom of large pot with oil.  Heat until very hot, then add celery and cook just until warmed.  Add rice and cook for one minute.  Then add broth and water and cook until rice is done.  Add salt and pepper to taste, then cook and puree in blender.

Apple Stuffing

From the Dairy Free cookbook

1 loaf dried bread, cut into 1/2 inch cubes
1/3 c. butter or butter sub
1 medium onion, chopped
1/2 c. chopped celery
1/4 c. chopped celery leaves
2 T. chopped parsley
1/4 t. salt
1/4 t. pepper
1 c. milk or milk sub
1 c. water
2 eggs, slightly beaten
2 McIntosh apples, pared and chopped
1/4 c. raisins

Mix all together and bake in greased 6 cup baking dish at 350 degrees for 45 minutes.