How To make Mimi's Mexican Chicken Soup
1 tb Vegetable or olive oil
1 Onion
chopped
2 Garlic cloves
:
finely chopped 1 lg Red bell pepper diced
1 qt Homemade chicken broth
1/3 c Fresh lime juice or
1/4 c Lemon juice
1 Boneless chicken breast
:
cooked and shredded 1 c Cooked rice
1 c Tomatoes chopped
1/2 c Fresh cilantro :
chopped
Salt and pepper to taste :
GARNISH Fresh cilantro :
chopped
In large saucepan, heat oil and saute onion, garlic and bell pepper until softened and fragrant - several minutes. Add the chicken broth; bring to a boil. Add the fresh lime or lemon juice, chicken and rice and bring back to a boil. Add tomatoes and cilantro, then turn off heat immediately. Taste and add salt and pepper if desired. Serve immediately with cilantro sprinkled over top as a garnish to each bowl. From 1991 "Shepherd's Garden Seeds" catalog. Pg. 3. Electronic format by Cathy Harned.
How To make Mimi's Mexican Chicken Soup's Videos
My grandmother gave me a wonderful soup recipe! We eat and want more!
Grandma gave me a wonderful soup recipe! We eat and want more! A wonderful recipe for chicken soup that everyone, even children, will love. One bowl of this soup will not be enough and you will definitely want more. This chicken soup is very good for digestion and is very good to eat after the holidays to relieve the digestive system.
Recipe:
350 g chicken
1.5 liters of water
cook until done
remove foam
chop 2 onions
frying oil
fry the onion over medium heat
cut 1 carrot
fry over medium heat
add 1 spoon of broth
take the chicken out of the broth
leave to cool
cut 2-3 potatoes
after 3 minutes add 2 tablespoons of paste
add a few black peppercorns
add 3 bay leaves
cook until potatoes are cooked
add 1 cup frozen peas
beat 1 egg
pour the egg into the soup
add salt to taste
add chicken meat
Easy chicken soup is ready!
Chicken soup is very useful for the digestive system after the festive table.
Bon appetit!
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World’s Famous Mimi’s Chicken Casserole
Great quick and easy weeknight meal
These are the following ingredients i have used:
2 lbs boneless skinless chicken breasts
salt and pepper to taste the chicken
1 can cream of chicken low fat
1 can cream of mushroom low in sodium
1 cup chicken broth
1 cup greek plain unsweetened yogurt
1 tbsp onion powder
1 tbsp granulated garlic
'1/4 tsp celery salt
1 tsp oregano
1.5 cups of cooked rice boiled (no salt)
for the toppings:
1 link ritz cracker (regular/garden herbs flavor)
1/2 cup melted margarine
2 small bags of tostitos nachos
Baking time 25-30 minutes depending upon the oven
Baking temperature 350F
Thank you so much for watching my videos. God Bless You
Have a great week ahead!!
Take care
LOVE Mimi...
Shahid Kapoor Sister Sanah Kapur masi Ratna Pathak Shah participates in her Chooda Ceremony ✨❤️????????
How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart
For an impressive summer soup, watch Martha Stewart make this delicious, creamy corn chowder. Four cups of corn stock and five ears of corn go into this satisfying dish. Serve this meal hot, and garnish it with chives and hot sauce if desired.
#MarthaStewart #Corn #Chowder #Summer #Recipe #Food
Get the recipe at:
00:00 Introduction
00:21 How to Start The Stock
1:32 Prepping And Adding Potatoes
3:00 How To Thicken The Soup
4:21 Recombining The Separated Soup
4:46 How To Serve
5;38 Final Result
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How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart
How to Make Old-Fashioned Chicken Noodle Soup
Host Julia Collin Davison makes a comforting and deeply flavored old-fashioned chicken noodle soup.
Get the recipe for Old-Fashioned Chicken Noodle Soup:
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