|Chicken (Master Chefs)|
|by Bruno Loubet|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 418 for chicken 15 bean soup
Slice casings of ... Deglaze pan with chicken stock, and transfer ... setting or until beans are tender. Note: ... substituted for dried for enhanced flavor.
Rinse the beans in cold running ... back to the soup. Add potatoes ... any leftover ham, it may be cubed and added to the soup during the last 15 minutes.
Heat the oil ... salt, pepper, and beans. Bring to ... and add to soup 15 minutes before soup ... escarole is tender. Serve sprinkled with Parmesan cheese.
Bring beef stock ... package of dried beans, 1 of ... greens to the soup near the end ... will only require 10-15 minutes to become ... make soup with chicken, simply follow ... convenience and extra flavor.
Fry out chopped ... or brown whole chicken legs if using ... half hour before soup is done, boil ... simmer an additional 15 minutes, then turn ... for the cannellini beans.
Heat water, beans, sage, and dry soup mix to boiling ... 1/2 hours. Stir in chicken and parsley. Cover and cook until chicken is done, about 20 minutes.
Rinse beans. Put them ... medium heat. Cook 15 minutes. Reduce heat. ... 15 minutes. Coat chicken with barbecue sauce ... Tabasco sauce. Garnish with cilantro.
Heat water, beans, sage and soup mix to boiling ... hours. Stir in chicken and cilantro. Cover and cook until chicken is done, approximately 30 minutes.
Take 1 whole chicken and simmer in ... 1/2 hours. Add: Bring to simmer point again for 1 hour. Add chicken and simmer again for 1/2 hour. You're all done.
Place in crock-pot and cook on high for 3 hours. Note: Cook in saucepan on simmer for about 30 minutes if you cannot wait 3 hours.
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