Secret Recipe World » Soups

Chili’s Chicken & Green Chile Soup Recipe

Recipes McGee — Sun, 05 Feb 2012 21:27:56 +0000

Ingredients

2 Tablespoons extra virgin olive oil

1 onion, chopped

4 cloves fresh or roasted garlic, mince

80 oz chicken broth, 2 1/2 cartons of the 32 oz

10 oz can rotel tomatoes, mild

7 oz can diced green chilies

4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper

2 1/2 Cups cooked rice of choice, I used basmati

1/4 Cup fresh lime juice

1 1/2 teaspoons ground cumin

Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

Directions

1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!!

10-12 servings

Carrabba’s Italian Grill Mama Mandola’s Sicilian Chicken Soup Recipe

Recipes McGee — Sat, 28 Jan 2012 18:56:29 +0000

Carrabba’s Mama Mandola’s Chicken Soup

Ingredients

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1(14-ounce) can imported Italian plum tomatoes
1 (5-pound) whole chicken, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 garlic cloves, finely chopped
6 quarts water
Salt and freshly ground black pepper

Pasta or rice for serving-see note
Freshly grated Parmesan or Romano cheese

Directions

Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice. Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper. Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours.

When soup is finished, remove chicken pieces with a slotted spoon. Let cool.

Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher. When chicken has cooled enough to handle, remove skin and bones and return meat to soup.

Note: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or
small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add
freshly grated Parmesan or Romano cheese, if desired.

Souplantation & Sweet Tomatoes Lemon Chicken Orzo Soup Recipe

Recipes McGee — Tue, 27 Dec 2011 22:13:46 +0000

CHICKEN PIECES:

1 lb. raw chicken breast Cook chicken in oven at 325 degrees until done.

Cut into ½” cubes. Add to soup later.

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ORZO PASTA:

6 cups water In a pot, bring water and salt to a boil. Add pasta

½ lb. orzo pasta and cook for approximately 10 minutes. Strain pasta

¾ teaspoon table salt and flash cool in cold water. Drain off excess water.

Add to soup later.

SOUP RECIPE:

9 tablespoons flour In a pot, melt butter and stir in flour. Cook for 5 minutes

5 tablespoons margarine or butter minutes on medium heat. Stir often.

11 ½ cups water Add ingredients to pot and bring to a boil. Simmer

4 ½ tablespoons chicken base for 15 minutes.

½ cup lemon juice

½ tablespoons lemon zest

½ teaspoon kosher salt

¼ teaspoon white pepper

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1 ¼ cups whisked cracked eggs (6 eggs) Place eggs in a bowl. SLOWLY add hot broth and

2 cups hot soup broth whisk to combine. SLOWLY add back to pot and whisk to combine. Add slowly or eggs will curdle.

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2 tablespoons coarsely chopped sorrel Add ingredients to soup. Season to taste with salt

cooked orzo pasta and pepper.

cooked chicken pieces

Yields approximately 1gallon.

Souplantation & Sweet Tomatoes Chicken Noodle Soup Recipe

Recipes McGee — Sun, 04 Dec 2011 23:38:37 +0000

Ingredients

Chicken Noodle Soup

21/4 lbs whole chicken
30 grams chicken bullion
51/2 cups chicken broth
pepper to taste
21/2 cups cooked noodles

Directions

1. Place chicken broth in a large pot and bring to a boil.
2. Add chicken, bullion, butter and pepper.
3. Cook until chicken is done (approximately 30 minutes).
4. Remove chicken from broth.
5. Take chicken meat off from bones and add back to broth.
6. Add 21/2 cups cooked noodles and mix thoroughly.
7. Return soup to medium heat and reheat if needed.
8. Ladle soup into individual warm soup bowls, serve and enjoy!
9. Refrigerate leftovers in an air-tight container.

Applebee’s Tomato Basil Soup Recipe

Recipes McGee — Tue, 22 Nov 2011 23:42:21 +0000

Ingredients

1 Teaspoon Olive Oil
1/2 Cup Onion-minced very finely
2 28 Ounce Cans Crushed Tomatoes
2 Cups V-8 juice
1 Cup Chicken Broth or Stock
2 Garlic Cloves; pressed
14 – 18 Fresh Basil Leaves
½ tsp Italian Seasoning
1-1/4 Cup Heavy Cream
Salt and Pepper to taste

Directions

1. Heat 1 teaspoon olive oil in a large sauce pan and saute onion and garlic in olive oil.
2. Place tomatoes, juice and chicken broth/stock in sauce pan with onions and garlic, over medium heat; simmer 30 minutes. Puree the tomato mixture along with the basil leaves, onions, garlic and Italian seasoning.
3. Turn heat to LOW heat. SLOWLY add heavy cream; season with salt and pepper as needed.
Simmer on low for 1 ½ – 2 hours on low. BE SURE THE SOUP DOES NOT BOIL.
Servings: 4

SOUPLANTATION & SWEET TOMATOES SOUP RECIPES

Recipes McGee — Mon, 17 Oct 2011 13:34:56 +0000

Ingredients

Chicken Noodle Soup

21/4 lbs whole chicken
30 grams chicken bullion
51/2 cups chicken broth
pepper to taste
21/2 cups cooked noodles

Directions

P.F. Changs Wonton Soup Recipe

Recipes McGee — Tue, 19 Apr 2011 14:45:18 +0000

Ingredients

2 chicken breast halves without skin, cubed
1 lb medium shrimp, tail off, fresh or frozen
1 cup fresh spinach, torn in small pieces
1 cup sliced mushrooms
1 x 8 oz can water chestnuts, drained
1 tspn light brown sugar
1 tbsp Chinese rice wine, or dry sherry
2 tbsp soy sauce
1 tspn finely chopped green onion, green part only
1 tspn finely chopped fresh ginger
4 cups chicken stock

homemade wontons:

24 wonton wrappers
6 oz pork, coarsely chopped
8 medium shrimp, coarsely chopped
1 tspn light brown sugar
1 tbsp Chinese rice wine, or dry sherry
1 tbsp soy sauce
1 tspn finely chopped green onion, green part only
1 tspn finely chopped fresh ginger

Directions

Bring chicken stock to a rolling boil, then add all the ingredients.
Cook until chicken and shrimp are cooked through, about 10 minutes.

For homemade wontons: In a bowl, mix the chopped pork and ground shrimp with brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.
Blend well and set aside for 25-30 minutes for the flavors to blend.

Place 1 tspn of the filling in the center of each wonton wrapper.

Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over.

To cook, add wontons to boiling chicken stock and cook for 4-5 minutes.

Transfer to individual soup bowls and serve.

Garnish with thinly sliced green onions.

Outback Steakhouse Creamy Onion Soup Recipe

Recipes McGee — Tue, 15 Mar 2011 13:02:45 +0000

Ingredients

1 1/4 cup chicken broth

3 Tbls. cornstarch

1 Tbls. Sage

75 oz. can condensed cream of onion soup

75 oz. can condensed cream of chicken soup

75 oz. can condensed cream of celery soup

1/4 cup shredded Mozzarella cheese1/4 cup shredded Colby cheese

1/4 cup shredded Provolone cheese

In blender, combine broth, sage and cornstarch.

Directions

In the top pan of a double boiler over medium heat, combine broth mixture with soups.

Mix well.

When heated through, stir in cheese and heat until melted.

Pour into oven proof bowls.

Broil in oven until tops are lightly browned.

Outback Steakhouse Potato Soup Recipe

Recipes McGee — Tue, 08 Mar 2011 18:52:06 +0000

Ingredients

5 or 6 large potatoes
1 can evaporated milk (12 ounce can)
1 lb. Velveeta Cheese, cubed
salt to taste
pepper to taste
garlic to taste

Garnish

Sour cream
Bacon bits
Shredded cheese
Green onion tops

Directions

Wash, peel, cut potatoes in small pieces. In medium size pot, barely cover with water, boil until
cooked but still firm.

Add milk and cheese.

Cook on low stirring constantly until cheese melts.

Do not boil. Ladle into serving bowls and add toppings of sour cream, bacon bits, shredded
cheese, and green onion tops.

T.G.I. Friday’s French Onion Soup Recipe

Recipes McGee — Wed, 02 Mar 2011 15:02:16 +0000

T.G.I. Friday’s French Onion Soup Recipe

T.G.I. Friday’s French Onion Soup Recipe is now yours for the making! This makes an absolutely stellar party treat.

One of the more popular recipes in my entire Secret Restaurant Recipes collection, this “copycat” version of a T.G.I. Friday’s classic really hits the mark!

Ingredients

2 Tablespoons butter or margarine

4 cups sliced onion

3 cups beef broth

1 1/2 cups water

1 Tablespoon cooking sherry — optional

1 Tablespoon Worcestershire sauce

1/4 teaspoon black pepper

1 dash dried thyme

1 cup soft croutons

1/2 cup shredded mozzarella cheese

Directions

Melt butter in saucepan over low heat. Add onions and cook 20 minutes, stirring occasionally.

Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot.

Increase heat and bring to boil, then reduce heat. Cover and simmer for 5 minutes.

Divide into bowls.

Top with croutons, then mozzarella. -Broil until cheese melts and begins to brown.