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In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook until browned, about 5 minutes. Transfer to a plate and set aside.
Copycat Chick-Fil-A Chicken Tortilla Soup Chick-fil-A’s chicken tortilla soup boasts a (very!) dedicated fan base—as soon as sweater weather hits, people line up for this seasonal menu item.
Many recipes use lemon in the beginning of the recipe, but for soup, you’ll want to wait and add the lemon towards the end of the cooking process to retain its vibrancy.
Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until rice is done.
Meanwhile, in a large saucepan, combine the chicken, scallions, garlic, corn, cumin and 1/2 cup of the cilantro with the chicken broth. Season with salt and pepper and bring to a boil. Simmer the broth over moderately high heat until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate and let cool slightly.
Thai Peanut Noodle Soup. At 7 p.m. on a weeknight, pantry flavor bomb ingredients can be the difference between sitting down to a satisfying home-cooked dinner at 7:30 and ordering take-out.
Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato.
The soup cups' designs are an homage to elements of Panera's soups: tomatoes, broccoli cheddar, and the chain's popular bread bowls. But the chain isn't just here to give you the bowl. It wants ...