Italian Chicken Sausage and Artichoke Soup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian Chicken Sausage and Artichoke Soup Recipe. Enjoy quick and easy chicken recipes and learn how to make Italian Chicken Sausage and Artichoke Soup.

We like the fennel flavor of Italian sausage, but any chicken sausage will work.

Yield: Serves 4 to 6
Total: 40 MinutesIngredients

2 tablespoons olive oil
1 pound Italian chicken sausage, casings removed and meat broken into chunks
3 cans (15 oz. each) reduced-sodium chicken broth
1 pound frozen artichoke hearts, thawed and halved
1 bunch chard (1 lb.), stemmed and chopped
Parmesan cheese
Warm ciabatta bread

Preparation

1. Heat oil in a large pot over medium-high heat. Cook sausage until browned, stirring often, 10 minutes. Add broth, artichokes, and 2 cups water and bring to a boil.
 
2. Reduce heat to a simmer. Add chard and cook, covered, until wilted, about 3 minutes. Ladle soup into bowls and serve with freshly grated cheese and bread.
 
Note: Nutritional analysis is per 1 1/2-cup serving.
 
Nutritional Information
Amount per serving

Calories: 225
Calories from fat: 51%
Protein: 20g
Fat: 13g
Saturated fat: 2.8g
Carbohydrate: 8.6g
Fiber: 5.2g
Sodium: 611mg
Cholesterol: 81mg 

Sunset
JANUARY 2011
 
More from the Chicken Recipes Kitchen:

Southern Italian Chicken Soup Recipe
Chicken-Vegetable Soup Recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe 

Black Bean and Chicken Chilaquiles Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Black Bean and Chicken Chilaquiles Recipe. Enjoy quick and easy chicken recipes and learn how to make Black Bean and Chicken Chilaquiles.

Traditionally a Mexican breakfast, black bean and chicken chilaquiles requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives.

Yield: 6 servings
Total: 45 Minutes
 
Ingredients

Cooking spray
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces)

Preparation Preheat oven to 450°.
 
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
 
Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

Note:

A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a sauté of day-old tortilla strips, fresh tomato sauce, cream, and cheese. This hearty version is baked. Refrigerate leftover chilaquiles in individual containers with tight-fitting lids. To reheat, drizzle with a tablespoon of water, and microwave just until thoroughly heated.

Nutritional Information
Amount per serving Calories: 293
Calories from fat: 15%
Fat: 4.9g
Saturated fat: 1.7g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 1.2g
Protein: 22.9g
Carbohydrate: 40g
Fiber: 5.9g
Cholesterol: 46mg
Iron: 2.3mg
Sodium: 602mg
Calcium: 200mg

Julianna Grimes Bottcher, Cooking Light
NOVEMBER 2006
 
More from the Chicken Recipes Kitchen:

Italian Chicken Sausage and Artichoke Soup Recipe
Southern Italian Chicken Soup Recipe
Chicken-Vegetable Soup Recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe

Lemongrass chilli chicken (ga xao xa ot) recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemongrass chilli chicken (ga xao xa ot) recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemongrass chilli chicken (ga xao xa ot).

Luke Nguyen cooks up the flavours of Vietnam with this aromatic chicken stir-fry recipe. It's quick and simple enough for everyday dinners, with plenty of wow-factor for entertaining.

Serves 4
Preparation 15min
Cooking 15min
Skill level Easy

By
Luke Nguyen

Ingredients

60 ml (¼ cup) fish sauce
1½ tbsp sugar
2 lemongrass stalks, white part only, finely diced
4 garlic cloves, finely diced
2 long red chillies, finely diced
500 g chicken thigh fillets, cut into bite-size pieces
60 ml (¼ cup) vegetable oil
250 ml (1 cup) young coconut juice
½ onion, cut into wedges
3 coriander sprigs, to garnish
jasmine rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Marinating time: 1 hour

In a mixing bowl, combine fish sauce and sugar, and mix until sugar has dissolved. Add half of the lemongrass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken, then cover and marinate it in the refrigerator for 1 hour, or overnight for a better result.

Bring a large saucepan or wok to medium heat, add oil and remaining lemongrass, garlic and chilli, and fry until fragrant and slightly brown.

Turn heat to high then add the chicken. Cook for about 2 minutes on each side, until sealing all over.

Add coconut juice and onion. Cover with a lid, then cook on medium heat for 5 minutes or until sauce has reduced by half.

Transfer to a bowl, garnish with coriander and serve with jasmine rice.

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Banana blossom, coconut chicken and chilli salad
Griddled chicken and asparagus with white bean salad
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Chicken Tortilla Soup Recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Tortilla Soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Tortilla Soup.

SHOW: Rescue Chef
EPISODE: Sunday Soup for Supper

Total Time: 35 min
Prep: 10 min
Cook: 25 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Directions

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Recipe courtesy Danny Boome

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Lemon Chicken Breasts
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Lemon Chicken Breasts Recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon Chicken Breastsd recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon Chicken Breasts.

Recipe courtesy of Ina Garten

SHOW: Barefoot Contessa
EPISODE: Cook Like a Pro

Total Time: 1 hr
Prep: 15 min
Inactive: 10 min
Cook: 35 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Nutritional Analysis
Per Serving

Calories 393
Total Fat 19.5 g
Saturated Fat 3 g
Protein 49 g
Total Carbohydrate 3 g
Sugar 0 g
 
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Indian chicken with cucumber salad recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian chicken with cucumber salad recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian chicken with cucumber salad.

Serves 4
15mins to prepare and 45mins to cook
720 calories / serving Ingredients

1 x 1·1kg pack chicken legs and drumsticks
1tbsp tomato purée
2tbsp Indian curry paste
1 garlic clove, crushed
100ml (3½fl oz) plain yogurt
2·5cm (1in) piece root ginger, grated
1tbsp white wine vinegar
coriander, to serve
lemon wedges, to serve

For the rice and salad
400g (13oz) basmati rice
1 cucumber, halved, deseeded and sliced
1⁄4 red onion, finely sliced
2tbsp plain yogurt
2tbsp olive oil
2tsp mint sauce
2tsp white wine vinegar

Score the chicken with a knife several times on each side, right to the bone. Mix the purée, curry paste, garlic, yogurt, ginger and vinegar in a large bowl. Add the chicken and toss to coat. Chill for 15 minutes, or up to 24 hours. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the chicken in a large, ovenproof roasting tin and spoon over the marinade. Cook for 35-40 minutes, until cooked through and the juices run clear. Meanwhile, cook the rice following the packet instructions and prepare the salad. Combine the cucumber and onion in a bowl and set aside. In another bowl, mix the yogurt, olive oil, mint sauce and white wine vinegar to make a runny dressing.

Serve the chicken with the rice and salad, with the dressing on the side to drizzle over. Garnish with the coriander and lemon wedges to squeeze over, if you like. 

From Tesco Real Food

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Chicken korma recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken korma recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken korma.

 Serves 6
25 mins to prepare and 40 mins to cook
750 calories / serving
Freezable

Ingredients

4 skinless chicken breasts, diced
50ml sunflower oil
2 cloves garlic, minced
1 onion, finely chopped
1 inch piece of ginger, minced
1/2 teaspoon chilli powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground white pepper
250ml passata
4 tablespoons chicken stock
2 tablespoons ground almonds
4 tablespoons double cream
4 tablespoons plain yogurt
salt
pepper
parsley leaves, to garnish
poppadoms, to garnish

For the pilau rice
250g basmati rice, rinsed in several changes of cold water, then drained
500ml boiling water
1tbsp sunflower oil
1/2tsp turmeric
salt
pepper

Prepare the rice by heating the oil in a large saucepan over a medium-high heat. Add the rice, turmeric and seasoning and stir well. Cover with the boiling water and bring to the boil. Cover tightly with a lid, then lower to a simmer for 10-12 minutes.Remove from the heat and keep the lid on until ready to serve.

Sweat the onion, garlic and ginger in a large casserole dish over a medium heat for 5-6 minutes until soft, stirring occasionally. Add all the spices and continue to cook for 1-2 minutes, stirring occasionally. Add the passata and chicken stock and bring to a simmer.

Stir in the ground almonds and the chicken and simmer for 10-12 minutes until the chicken is cooked. Stir in the cream and yogurt and adjust the seasoning to taste. Spoon into a metal serving bowl and garnish with a parsley leaf. Re-heat the rice if necessary and serve in a bowl with the poppadoms alongside. 

From Tesco Real Food

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