Lime and Chicken Soup

 

Lime and Chicken Soup

Lime and Chicken Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 Lime and Chicken Soup Recipe

 

Lime and Chicken Soup

3 limes

1 jalapeno chili

1 Tbsp. minced cilantro, plus 6 sprigs

1 tomato

1 red onion

¼ (4 oz.) mild yellow cheese

2 corn tortillas

½ lb. (8 oz.) uncooked chicken breast

5 cups Kitchen Basis chicken broth

1 tsp. oregano

1 tsp. basil

1 bay leaf

Freshly ground black pepper

Salt

 

Juice 2 of the limes and cut the remaining lime into thin slices.  Mince the jalapeno and the cilantro.  Chop the tomato and the red onion.  Cube the cheese.  Cut the tortillas into strips.

Place the chicken in a large saucepan.  Cover with water, bring to a boil, and cook for 5 minutes (blanching the chicken).  Remove it to a plate and slice it into very, very thin strips or shred it.

In soup pot, combine the broth, lime juice, oregano, basil jalapeno, bay leaf and pepper.  Bring to a boil, reduce to a simmer and cook for 10 minutes.

Add the chicken, tomato, red onion, cilantro and salt to taste.  Bring chicken to a boil, then reduce to a simmer and cook for 10 minutes.  Remove bay leaf.

Garnish with cheese cubes, slices of tortilla and lime and cilantro sprigs.          6 serving

 

(Recipe for Lime and Chicken Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Balsamic Chicken with Thyme

Balsamic Chicken with Thyme

Balsamic Chicken with Thyme

Balsamic Chicken with Thyme is one of the recipes I make often.  It’s very tasty…and is ready to serve in no time.

Balsamic Chicken with Thyme Recipe

Balsamic Chicken with Thyme

¼ cup flour

¾ tsp. salt, divided

¾ tsp. pepper, divided

4 skinless, boneless chicken breast halves (about 5 oz. each)

2 Tbsp. olive oil

1 large red onion halved and thinly sliced (about 2 cups) (I used regular onions, and was good also)

1 cup chicken broth

2 Tbsp. balsamic vinegar

2 tsp. fresh thyme leaves, or ½ tsp. dried thyme)

On a plate, combine flour, ½ tsp. salt, ½ tsp. pepper.  Add chicken to coat; shake off excess.

In large heavy skillet, over medium heat, heat oil.  Add chicken; cook 10 minutes, turning once, until browned.  Add broth, vinegar, thyme, and remaining salt and pepper.  Bring to a boil, stirring often, cook 7 minutes, until onions are soft and sauce is thicken.

Put sauce over chicken; and serve.

 

(Recipe for Balsamic Chicken with Thyme was in Eating Light magazine, March 19, 2002)

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