|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.
Results 1 - 10 of 49 for chicken gumbo soup
Result Page: 1
Melt butter in ... okra. Stir in chicken stock, cooked tomatoes, ... taste. About 15 minutes before serving add minced parsley and cooked chicken. Serves 4-6.
Place 4 cups of chicken stock and eight ... ingredients and simmer until vegetables are tender. You may substitute precooked carrots, cabbage or celery for okra.
Stew the vegetables ... cooked. Add the chicken and rice and ... tender. Add salt and pepper to taste. Simmer on low heat for an hour will enhance the flavor.
Cook chicken breasts until done; ... okra and chicken. Cook until okra is tender. Add cooked rice last, after soup has cooled. Salt and pepper to taste.
Heat broth to ... vegetables, seasonings, rice and chicken. Cover cook slowly ... until vegetables and rice are tender. Calories per serving: about 155.
Place first 9 ... minutes or until chicken is tender. Remove ... Return bite sized pieces of chicken to kettle. Bring soup gently to boiling. Ready to serve.
Place flour in ... dark brown. Combine chicken and water in ... Cover and simmer 1 hour, stirring occasionally. Remove bay leaves. Now add the cooked rice.
Place chicken in large pot ... (bay leaf, cayenne, gumbo file, garlic salt ... 5 minutes. Add chicken and simmer additional 5 minutes. Makes 6 servings.
Fry diced ham ... 5 minutes. Add chicken, 1 gallon ... rice, bay leaf and boil 30 minutes. Season with salt and pepper and add a little Worcestershire sauce.
In Dutch oven, combine chicken and water. Bring ... Set aside. Bring soup to a boil. ... chicken and simmer until thoroughly heated. Makes 2 1/2 quarts.
Result Page: 1
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