3 easy being green chicken Recipes

my basic broth recipe, carcass of a chicken , and partly from a bunch of turkey necks . i make broth in a large pasta pot, with a drainer insert. then, when i am done, i can pull out and strain any bones, and the depleted soup veg in 1 easy shot, leaving the clear stock behind. this 1 included leek greens. carrots , celery, a parsnip, and bay, thyme and celery leaves in a little bundle. it turned out to be pretty concentrated, with a high bones to water ratio- after 4 hours burbling away on a tiny flame. ater making my noodle soup, i still have half of the broth left in the freezer.i like to make broth a day ahead, refrigerate and skim fat., ingredients for chicken soup, rich poultry broth 1 quart, sugar snap peas, cut in half 1 cup, sliced leftover roast lemon chicken meat 1 breast, fat type noodles 6 oz. dry, salt and freshly ground black pepper, fresh basil 1/4 cup , in thin strips a/k/a chiffonade, fresh tarragon 2 tbsps minced, fresh oregano or marjoram 2 tbsps chopped, fresh chives 1/4 cup, snipped up with scissors

olive oil, butter or margarine, boneless, skinless chicken breasts (or thighs ), seasoned salt, garlic pepper, cumin, chili powder, lime wedge, white or yellow onion , cut into thin strips, tub fresh mushrooms , wiped clean and sliced, chicken stock (or water) - just enough to deglaze bottom of pan, cheese sauce, margarine, shredded monetrey jack , queso, or other cheese that melts well, sour cream, green chiles, drained, rice, i use the lipton package of spanish rice , or old elpaso mexican rice in the box. simply because i like them both, and they are easy. if you prefer to cook your own recipe of spanish or mexican rice, that would definately work. rice is just the 1 thing i like in the instant (those two brands, anyway), margarine, i happened to have some fresh cilantro and half a tomato to be used, so i topped the portions with cilantro and chopped tomato, they don tsp do that in the restaurant, but we liked it.