Same here and I am a lemon head, love the stuff. I just got 4 bottles of Volcano Lemon Juice (Italian) at Costco. Brilliant flavor. As for the True Lemon/Lime, I found the restaurant size boxes (500/200 count) of the stuff and have gobs.
Chicken soup challenge
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Same here and I am a lemon head, love the stuff. I just got 4 bottles of Volcano Lemon Juice (Italian) at Costco. Brilliant flavor. As for the True Lemon/Lime, I found the restaurant size boxes (500/200 count) of the stuff and have gobs.
msmofet
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This recipe can be chicken or turkey soup. I like to make it with leftover turkey from Thanksgiving.
Ms. Mofet's Creamy Turkey (or Chicken) Confetti Soup
Ms. Mofet's Creamy Turkey (or Chicken) Confetti Soup
CharlieD
Chef Extraordinaire
Huh, huh. I also was going to make chicken soup, and though I had onions, I did not have carrots. I have made pretty decent chicken soup without onions, but never without carrots. It is very one dimensional in the end. Even though I knew that i went and made soup. And one dimensional it was.
Addie
Chef Extraordinaire
Huh, huh. I also was going to make chicken soup, and though I had onions, I did not have carrots. I have made pretty decent chicken soup without onions, but never without carrots. It is very one dimensional in the end. Even though I knew that i went and made soup. And one dimensional it was.
Fortunately, Spike came to my rescue. Three carrots and about five onions, rather on the small size. I already had some celery. So I made the soup and I ate all the carrots. I also made dumplings with Bell's Seasoning in them. Pirate couldn't stop going back for more and more. About the third trip he got down my large vegetable serving bowl and finished off the dumplings and the rest of the soup. I was lucky to finish a cereal size bowl. I filled up on all the carrots. The Bell Seasoning also flavored the broth of the soup and really gave it some depth.
CharlieD
Chef Extraordinaire
"Mexican" chicken soup, it not real Mexican food, but I found it years ago on taco box and we love it.
Love Mexican chicken soup. Never knew it was not really Mexican. I've had it in a Mexican restaurant.
Your soup looks very thick. Share the recipe please.
Dawgluver
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Indeed, CakePoet, recipe please! We go to Mexico quite often, this looks like no soup I've had there.
GotGarlic
Chef Extraordinaire
There are Mexican chicken soups. I think CakePoet is saying this particular recipe is not authentic Mexican.
Farmer Jon
Sous Chef
Back in my trucking days I got some chicken soup off a Mexican food truck. I was at the docks in LA. Long beach to be exact. Anyway, It came in a styrofoam cup. There was a chicken leg and whole okra sticking out of the broth.
Now I'm use to moms and grandmas chicken soup. I thought I don't know what the heck this this. Lazy can't even take the meat off the bone. It was absoutly delicious.
Now I'm use to moms and grandmas chicken soup. I thought I don't know what the heck this this. Lazy can't even take the meat off the bone. It was absoutly delicious.
CWS4322
Chef Extraordinaire
My grandma's dumplings are my favourite:
2 c flour
1/2 tsp salt
2/3 c milk
4 tsp baking powder
1 beaten egg
2 T bacon or chicken fat
1. Sift dry ingredients and cut in fat.
2. Add egg and milk. Mix until moist.
3. Drop by tablespoons on top of simmering soup. Cover and simmer for 12-15 minutes.
2 c flour
1/2 tsp salt
2/3 c milk
4 tsp baking powder
1 beaten egg
2 T bacon or chicken fat
1. Sift dry ingredients and cut in fat.
2. Add egg and milk. Mix until moist.
3. Drop by tablespoons on top of simmering soup. Cover and simmer for 12-15 minutes.
Orginal recipe is
1 pkg of enchilada spice
1 tin of Mexican beans
400 gram of diced chicken
1 onion
1 box of Tomato passata + 1 box of water.
1 tin of Mexican corn
2 stock cubes
Nachos and sour cream to serve.
This company folded many years ago and I cant get hold of any of this any more. So this what I been changing it too.
Mexican Chicken soup:
400 gram diced chicken
1 chopped onion.
500 gram carton of tomato passata ( smooth tomato sauce with just tomatoes and salt)
400 ml water
190 gram tin of black beans
190 gram tin of mix beans
150 gram tin of corn
1 tablespoon cumin powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon chipotle paste
1 teaspoon chili powder.
1 tablespoon paprika powder.
2 chicken stock cubes.
butter.
Heat up the butter in a deep pot, add the onion and fry until golden, add the chicken and fry for few minutes. Add the spices and stir. Add the tomato passata and water and stock cubes. Drain corn and beans and add to the soup, stir and let come to a simmer and simmer for 20 minutes. Add more water if needed, taste and season with salt and pepper if needed. Serve with creme fraiche or sour cream, nachos and pickled peppers.
For us this serves four, but we are Swedish and our portions are small.
1 pkg of enchilada spice
1 tin of Mexican beans
400 gram of diced chicken
1 onion
1 box of Tomato passata + 1 box of water.
1 tin of Mexican corn
2 stock cubes
Nachos and sour cream to serve.
This company folded many years ago and I cant get hold of any of this any more. So this what I been changing it too.
Mexican Chicken soup:
400 gram diced chicken
1 chopped onion.
500 gram carton of tomato passata ( smooth tomato sauce with just tomatoes and salt)
400 ml water
190 gram tin of black beans
190 gram tin of mix beans
150 gram tin of corn
1 tablespoon cumin powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon chipotle paste
1 teaspoon chili powder.
1 tablespoon paprika powder.
2 chicken stock cubes.
butter.
Heat up the butter in a deep pot, add the onion and fry until golden, add the chicken and fry for few minutes. Add the spices and stir. Add the tomato passata and water and stock cubes. Drain corn and beans and add to the soup, stir and let come to a simmer and simmer for 20 minutes. Add more water if needed, taste and season with salt and pepper if needed. Serve with creme fraiche or sour cream, nachos and pickled peppers.
For us this serves four, but we are Swedish and our portions are small.
CWS4322, Love the sound of that dumpling recipe. Copied and saved. Need ways to use up some bacon drippings and that sounds scrumptious! Thank you!
Chief Longwind Of The North
Certified/Certifiable
Ok, biscuit style dumplings: We all ahve our favorite dumpling recipe. Some people use Bisquick, some use buttermilk and baking soda, some use milk and baking powder, and the list goes on. The is the easiest recipe for dumplings ever, with no mess to lean up. Purchase a bag of frozen Pillsbury buttermilk bisuits. They are ras and ready to bake. Take as many as you need out to the bag, still frozen, and drop Into your chicken soup and cover. Let sit in the boiling soup for 20 minutes, remove and serve.
Yeh, i know, I have a reputation for making everything from scratch. But last night I wanted dumplings, and time was limited. So I threw together the soup and added the frozen biscuits, just to see if it would work. The dumplings were pretty good, a little soggy on the bottom, but good nonetheless.
So much for my reputation.
Seeeeeeeya; Chief Longwind of the North
Yeh, i know, I have a reputation for making everything from scratch. But last night I wanted dumplings, and time was limited. So I threw together the soup and added the frozen biscuits, just to see if it would work. The dumplings were pretty good, a little soggy on the bottom, but good nonetheless.
So much for my reputation.
Seeeeeeeya; Chief Longwind of the North
CWS4322
Chef Extraordinaire
I use whatever fat I have--chicken, bacon, lard. And I use milk, cream, buttermilk, yogurt. Whatever. I made Grandma's dumplings tonight to top off the chicken soup I made. I used chicken fat, buttermilk, and cream. Mom ate all of her soup because it was just like her Momma used to make
. I drop the dumplings off a T spoon and simmer on low for 12-15 minutes. Works for us.
I always find it amusing when my girlfriend says her bisquits are always soggy on the bottom. Well, I have had them and they are delightful. But it begs the question...
if you are boiling or steaming something on top of a liquid - how can it NOT be a bit soggy on the bottom?
To my mind "it goes with the territory" so to speak.
if you are boiling or steaming something on top of a liquid - how can it NOT be a bit soggy on the bottom?
To my mind "it goes with the territory" so to speak.
msmofet
Chef Extraordinaire
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Charlie, I can't remember which thread you mentioned a thumbs up emoticon.
Can you see this emoticon?
CharlieD
Chef Extraordinaire
Yes, thank you , I can see this one now.
But can it be saved somewhere so it can be used in the future?
msmofet
Chef Extraordinaire
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Save it to your pictures folder or desktop or some place you can find easily. When you want to use it go into manager attachments or even easier use the paper clip above the reply window.
Would you like me to scale it down for you?
Last edited:
msmofet
Chef Extraordinaire
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I tried to send you a smaller version by PM but I can't add attachments to PM's.
So here is a smaller version.
