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Cabbage and Tomato Chicken Soup

Cabbage and Tomato Chicken Soup

This is posted for the World Tour 2005 RecipeZaar event. I won't have time to try it right away, but it looks wonderful.This kosher recipe is from The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens - this particular one was contributed by Lori Newberg, Buffalo Hadassah in New York.To make this South Beach friendly, skip step 1, and start with 6 cups fat free chicken broth for step 2; use 4 cups roasted (or rotisserie) chicken or turkey breast for step 3.
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Caldo Tlapeño (A Mexican Chicken and Rice Soup)

I am not sure if I spelled Tlapeño correctly, and I am not exactly sure what it means. However, I do know that Caldo means broth. This is a simple recipe for a dish that you will probably never find on the menu at any diner in Mexico, but my companion always ordered it and it was always served.
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Campbell's Sweet & Sour Chicken Stir-Fry

This is from the label of 25% less salt Chicken Broth.The label recipe calls for Asian vegetable mix which makes a nice departure from the usual.
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Canned Chicken

I like to have meals on the table quickly. Canning meat allows me to do that, since I don't have to thaw it out first! Canning is easy, and you prepare for several meals at one time! You can use this in casseroles, salads, chicken & noodles--any recipe that calls for pre-cooked chicken. The liquid in the jar is broth!
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Chef Joey's Organic Chicken & Mushroom Burger

Chef Joey's Organic Chicken & Mushroom Burger

The inside of this delicious burger was very moist and flavorful. The original recipe called for 3 tbsp. bulgar. I changed this and added 1 cup Nature's burger mix. I liked how this added something extra to the recipe.I had to add more broth to this as I found the burger mix really absorbed the moisture.I put the patties on a sprouted bun with grilled red onions and mushrooms. I used garlic chives from my garden as well.I served the burgers with some sweet pickles and a side of seasoned barbecued potatoes.
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Chicken & Dumplings

This recipe came out of a cookbook compiled by a newspaper woman in my city. I'm posting it in response to a recipe request. I have used this recipe for making dumplings for years. I will admit that I'm not picky about the quantity of chicken that I use. I just throw whatever I have into the pot. These are old fashioned doughy dumplings, so if you're looking for the noodle type, these aren't for you. They aren't really heavy though. The broth thickens quite well. The original recipe calls for you to shred the chicken. I always leave it in chunks because I like the texture. I also don't tend to measure the seasonings that I put in. I sometimes use more poultry seasoning and sometimes add some basil or oregano. This is an easy recipe to adapt to your individual taste.
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Chicken & Bacon Meatballs in Cider Broth

Chicken & Bacon Meatballs in Cider Broth

This is a different twist on a chicken noodle soup. It uses the cheaper cuts of chicken (the thighs) and a few veggies to make a tasty and warming dish for those chilly fall nights. The majority of the recipe can be done in a crockpot and then all you have to do is boil up the pasta and you are done. This should work with both hard and normal cider depending on if you are feeding kids or not.
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Chicken and Chorizo Stew (Slow Cooker)

Chicken and Chorizo Stew (Slow Cooker)

Thumbs up & awesome is how my husband described this stew. I served with steamed brown rice, but tortillas or tortilla chips would be good as well. You can vary the amount of spiciness by adjusting the amount of chipotle chile you add. Put the chicken broth and can of tomatoes in the fridge overnight to prevent the chicken from overcooking and getting dry (or reduce cook time). Adapted slightly from Cook's Illustrated Best Make Ahead Recipes.
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Chicken and Flour Tortilla Dumplings

Chicken and Flour Tortilla Dumplings

These taste just like the one's your grandmother use to make. They are so thin and perfect. Unless you tell I promise nobody will ever know they are flour tortilla's. If you want to make for a really big crowd, follow the same instructions just use a 6 qt pot and an additional small pack of 8.5 oz shells. Also you can omit the chicken if you want and use canned chicken broth or bouillon cubes.
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Chicken and Pasta Soup

On back of College Inn broth label; sounded good, posting to get rid of the paper!
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