Thai Chicken Soup
  Ingredients 3/4 cup jasmine rice
olive or canola oil spray
1 tsp green curry paste
1 litre MAGGI Real Chicken Stock
200ml CARNATION Light & Creamy Evaporated Milk
1 tsp coconut essence
1-2 red chillies, deseeded and finely chopped
2 stems lemongrass, outer leaves removed, finely chopped
4 kaffir lime leaves, finely shredded
1 tsp minced ginger
500g chicken breast fillets, cut into thin strips
200g green beans, cut into 3cm lengths
1 red capsicum, deseeded and cut into thin strips
2 tsp honey
4 large or 6 small bread rolls
   Serves: 4 - 6

Method:

Cook rice according to packet instructions. Spray a non-stick saucepan with
oil and cook curry paste over medium heat for 3 minutes, stirring
occasionally. Add the stock, milk, coconut essence, chillies, lemongrass,
lime leaves and ginger. Bring to the boil, then reduce heat to low, add
chicken and simmer for a further 5-10 minutes or until chicken is cooked
through. Add beans, capsicum, rice and honey and simmer for a further 5
minutes or until vegetables are tender. Serve with bread rolls, if desired.

Barley with Sauteed Mushrooms Soup

INGREDIENTS

- 1 tablespoon vegetable oil
- 2 teaspoon crushed garlic
- 3/4 cup chopped sweet green pepper
- 3/4 cup chopped mushrooms
- 3/4 cup pot barley
- 1-1/2 cups crushed canned tomatoes
- 3 cups chicken stock
- 1-1/2 teaspoons dried basil (or 2 tablespoons chopped fresh)
- 1/2 teaspoon dried oregano
- 3 ounces feta cheese, crumbled

DIRECTIONS

In large nonstick saucepan, heat oil; saute garlic, green pepper and mushrooms until softened, approximately 5 minutes. Add barley and saute for 2 minutes, stirring constantly.

Add tomatoes, stock, basil and oregano; cover and simmer for approximately 30 minutes or until barley is tender. Pour into serving dish and sprinkle with cheese.

Chicken Soup with Avocado

1 small onion, chopped coarsely
2 garlic cloves or 2 teaspoons chopped garlic from jar
1/2 jalapeno pepper, chopped and seeded
or 1 small can chopped jalapeno
1/2 cup cilantro leaves
Leftover chicken, cubed (equal to about 1 1/2 cups)
6 cups chicken broth
4 corn tortillas or 1 cup of tortilla chips
2 firm avocados or 1/2 cup prepared guacamole dip
2 tablespoons fresh lime juice
Pour a tablespoon of oil in the bottom of a large sauce
pan. Sauté the onion and fresh garlic and fresh jalapeno
for about 3-4 minutes. If using chopped garlic from jar
add it about 30 seconds before you add the liquid. Add
broth and simmer for an additional 10 minutes.

If using corn tortillas, halve tortillas and cut into 1/8
inch strips. Heat 1/4 cup oil in a frying pan. Divide
strips into 3 batches and fry until golden. As they cook,
remove with tongs and drain on paper towel. If using
fresh avocados, pit and cut into 1/2 inch cubes. Add
chicken to broth, add remaining cilantro, avocado, lime
juice and salt to taste Add canned jalapenos.

Note: If using ready-made guacamole, put a dollop in each
soup plate and then ladle the soup over it. Garnish with
tortilla strips or tortilla chips.

Yield: 4 to 6 servings

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One whole chicken
1 gallon water (enough to cover chicken)
1 onion cut in quarters
3 garlic cloves
1 inch of ginger root shredded
2 teaspoons salt
1 pound new potatoes
4 large carrots cut in one inch slices
2 stalks celery cut in one inch slices
1 can baby corn

1. Combine chicken, water, onion, garlic, ginger, and salt in a
large stock pot and bring to a boil.
2. Simmer for 30 minutes to 1 hour skimming off oil and fat as needed.
3. Test chicken with a fork to determine when it is tender and fully cooked.
3. Remove the chicken and shred it, removing bones, fat, skin, and gristle.
4. Strain chicken broth.
5. Add vegetables and chicken to chicken broth and bring to a boil,
reduce heat and simmer for 30 minutes or until potatoes are done. Serve hot.

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Chicken and Salsa Soup

Category: Chicken, Salsas, Soups
Yield: 4 servings

2 (8 oz. ea) boneless, skinless chicken breast halves, cut into
bite-size pieces
1 3/4 cups water
1 can (14.5-oz.) reduced-sodium chicken broth
1 1/2 tsp chili powder
1 1/2 cups loose-pack frozen whole kernel corn
1 cup ORTEGA® Thick & Chunky Salsa
1/2 cup shredded Monterey Jack cheese with jalapeño peppers
3 cups tortilla chips (optional)

Procedures
COMBINE chicken, water, broth and chili powder in large saucepan.
Bring to a boil.
Reduce heat to low; cook, covered, for 8 minutes.
Add corn; cook, uncovered, for 5 minutes or until chicken is no longer
pink.
Stir in salsa; heat through.
Sprinkle each serving with cheese.
Serve with chips.

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CHICKEN AND PINEAPPLE SOUP VIETNAMESE STYLE

CHICKEN AND PINEAPPLE
SOUP VIETNAMESE STYLE

Yield:
6 Servings
AmountIngredient
1 medOnion, thinly sliced
2 tblVegetable oil
1 medTomato, coarsely chopped
2 cupFresh pineapple, coarsely chopped
4 cupChicken stock
1 tspLemongrass
1 pchHot chili peppers, crushed dried
1 tblFish sauce
1 cupChicken white meat, cooked and shredded

In a medium saucepan saute the onion in the oil over
moderate heat until it wilts.

Add the tomato, pineapple, stock and lemongrass,
hot peppers, and fish sauce

Simmer uncovered, over low heat for about 1/2 hr.

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chicken legs, breast and all other pieces you wish to include
one onion halfed
2 garlic cloves halved
4 carrotts peeled, cut up
1 stalk celery separated
1 bay leaf
4 sprigs rosemary
enough water to cover pot
salt
freshly ground black pepper
3 chicken bouillion cubes
olive oil

Add all vegeatble ingredients and chicken cover with water
add herbs about 2 tbsp salt 1 pepper and chicken cubes.
Boil and then reduce until simmer for about 45 minutes.
Add about 2 tbsp olive oil and reduce for another 25 minues.

This stock is full of falvor. You can cook it longer for a more rich flavor.
Taste in between 20 minute intervals to see if it is necessary to season.
Strain and serve