Sunday, March 02, 2008
 
MY CHICKEN SOUP STORY
A few weeks ago I was in the supermarket and saw that chicken legs were on sale. Should I or shouldn't I? I don't really have time to cook down here but I was tempted to buy them because I've been thinking "I'd love to have some homemade chicken soup."

So, what do I do?

I come home and put the chicken in the freezer and when I have the other ingredients I need, I'll take the chicken out and make my soup. Time marches on and finally I have the carrots, celery and onions and am ready to cook.

I have the chicken defrosting in my refrigerator, I have all I need to start cooking but there is one thing I do not have, it's TIME.

After a few days I start getting concerned, how long can the chicken sit there? I have no time to peel carrots, clean celery and slice onions. What to do?

Forget the chicken soup, I decided to make a very fast and easy recipe:



Millie's Quick and Easy CHICKEN with RICE

8 chicken legs
1 package Lipton® Recipe Secrets® Onion Soup Mix
1 cup rice
2 1/2 cups of water
seasonings to taste
1 can cream of mushroom soup
1 small can mushrooms

Rinse chicken legs and place in a 9x12 pan. Mix remaining ingredients together. Sprinkle with seasonings.

Cover chicken and bake at 375 degrees for one hour. Uncover and bake at 450 degrees for 1/2 hour.

When pan is uncovered, stir the mixture. If it looks dry, add a little water.

Looks like the only way I'm going to get my chicken soup is, order it in a restaurant

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posted by millie garfield @ 2:09 PM | Permalink | I LOVE COMMENTS >>
Comments:
Well, of course it doesn't replace chicken soup but it does sound pretty yummy, Millie!
# posted by Anonymous Anonymous : 5:00 PM
 
At least you saved the chicken!
# posted by Anonymous Anonymous : 5:46 PM
 
That sounds good to eat, but I fear it would have too much sodium for mr. kenju. Next time you want chicken soup, buy a chicken breast, broil it and cut it up into a pot with some chicken stock, baby carrots a few ribs of celery with leaves, a few green onions (chopped), a handful of rice and a can of diced tomatoes. Add a little Mrs. Dash and some pepper, and you have goooooood eating.
# posted by Blogger kenju : 11:05 PM
 
I know a really fast easy chicken soup recipe if you want it! Less than an hour to the table... And it's better than the 4 hour ordeal I used to make!
# posted by Blogger Wendy : 5:39 PM
 
momma

You gave me a good laugh! Yes, I saved the chicken - one up north.

kenju

Your recipe sounds really good and easy to put together. I never used scallions in my soup - sounds like a good thing to add.

When I get wonton soup in a restaurant I do enjoy the scallions in the soup. Have to try that.

wendy

I'd love to have your easy recipe for chicken soup. Would you leave a comment and tell me how you make it.

Thanks
# posted by Blogger millie garfield : 12:48 PM
 
Sounds good Millie but I also want your chicken soup recipe when you have time to post it here.

Kenju's sounds good also.
# posted by Blogger Chancy : 11:14 PM
 
chancy

Good idea. When I make a post about my chicken soup I'll title it "My Chicken Soup Story -Part 2.

Coming soon.
# posted by Blogger millie garfield : 3:22 PM
 
Quick Full-Flavored Chicken Broth (Pam Anderson: The Perfect Recipe)

Ingredients
1 tablespoon vegetable oil
1 medium onion, cut into medium dice
3 pounds chicken legs and thighs, trimmed of excess fat and cut into 2-inch pieces or 4 pounds chicken backs and/or bones, cut into 2-inch pieces
1 teaspoon salt
2 bay leaves

Instructions
Heat oil in a large, heavy-bottomed soup kettle over medium-high heat. When oil shimmers, add onion and chicken pieces and sauté until no longer pink, 5 to 7 minutes.

Reduce heat to low. Cover and cook until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water (already boiling if you are in a hurry), salt and bay leaves. As soon as water comes to a simmer, immediately reduce heat to low again. Cover and simmer until broth is rich and flavorful, 20 to 30 minutes longer.

Strain and discard solids. Broth is ready to use. Or cool to room temperature and refrigerate or freeze.

Yield: scant 2 quarts
# posted by Anonymous Anonymous : 6:07 PM
 
Wendy

Thanks for your soup recipe - sounds quick and easy.

Like the idea of browning the onions and chicken first.

Will try it.

Thanks so much.
# posted by Blogger millie garfield : 7:07 PM
 
The only hard part is cutting the chicken up - you really need to hack the legs and thighs into 2" pieces - you wont' believe how much flavor it adds! Enjoy!
# posted by Anonymous Anonymous : 9:12 AM
 
Dear Millie,

How did you learn how to blog. I want to show my Mom and Dad. They don't have a lot of friends and are getting older and not feeling well. The are also in there 80's. Although you seem very happy and in good spirits. Good for you.

Maybe blogging can help them not feel so alone. My husband and I don't know too much about blogging and it would be good for us too. My husband and I moved to Maui from Los Angeles a few years ago and my parents as I mentioned above are alone and in Reseda (Los Angeles ) California.

Thank You.

Sincerely yours,

Deborah (my email address is mauikids@mac.com
# posted by Blogger Mauikids : 12:13 AM
 
thank you...
# posted by Anonymous Anonymous : 9:06 AM
 
thank you...
# posted by Anonymous baba : 10:24 AM
 
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