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Winter is the time for easy, comforting meals. For us that's soup. And pasta, stir-fries, risotto.... Anything that's done with a minimum of fuss using 1 or 2 pans.
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There are over 250 recipes, all with detailed Nutrition Analysis.
But if this is what you are looking for - here's the recipe:Chicken Mushroom Chowder
Total time: 35 minutes
I used chicken breasts, but thighs would work as well. Either way, used skinned chicken to save on fat and calories. Because everything is sautéed briefly this is a quick-cooking soup; because it's a chowder, it's very thick. Add more stock or milk if you prefer it thinner. This is enough for 2 meals or 4 persons.
Ingredients:
- 2 chicken breasts, 300gr, 10.5oz
- 8oz (250gr) mushrooms an interesting, forest variety if possible, 225gr, 8oz
- 2 onions, 220gr, 7.8oz
- 4 cloves garlic, 12gr, .4oz
- 4 - 5 carrots, 240gr, 8.5oz
- 3/4 cup basmati rice, 135gr, 4.8oz
- 2 tbs butter, 28.4gr, 1oz
- 2 tbs oil, 27gr, .95oz
- 4 tbs flour, 40gr, 1.4oz
- 4 - 5 cups chicken stock, depending on how thick you like it... personal taste, 1000gr, 35.5oz
- 1 tsp thyme
- 1 cup milk, 240gr, 8.5oz
Instructions:
- Cut chicken into bite-size pieces.
- Chop onion.
- Mince garlic.
- Clean and roughly chop mushrooms and carrots.
- In a large saucepan heat butter and oil over medium heat. Add chicken and sauté 2 minutes.
- Add onions and sauté 3 minutes.
- Add garlic, mushroom, carrot and rice and sauté 3 minutes.
- Add flour and sauté 30 seconds.
- Slowly stir in chicken broth, stirring constantly.
- Add thyme.
- Bring to a boil, reduce heat, cover and simmer 20 minutes or until rice is done.
- Uncover, stir in milk and heat through. Serve.
For leftover chowder.....
Chicken and Mushroom Chowder 'Vesuvius' Time: 15 minutes
If one can put an egg on pizza, why not add one to soup? A poached egg nestled in the center of the chowder adds interest, flavor and a bit more protein to stretch the leftovers. Plus, it's delicious!
Ingredients:
- Chicken Mushroom Chowder
- chicken stock, optional
- 2 eggs, 130gr, 4.6oz
- 3 tbs vinegar, any flavor, it's to help keep the eggs shaped nicely
Instructions:
- Gently reheat soup. If it's too thick, thin with a bit of chicken stock
- While soup heats poach egg: Fill a large skillet with water.
The water should be at least 1 1/2 inches deep, 2 inches (5 cm) would be better.
Heat water over medium-high heat. - Add vinegar.
- When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg - off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together.
- Do next egg.
- With regular spoon scoop some hot water over tops of eggs.
- Poach for 3 - 4 minutes or until white is set but yolk is still very soft.
- When eggs are almost done ladle soup into bowls.
- Remove eggs with a slotted spoon, drain briefly and gently add to soup. Serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
| 2 eggs / per egg Calories: 186 / 93 Total Carbohydrates: 1 / .5 Dietary Fiber: 0 / 0 Total Fat: 13 / 6.5 Saturated Fat: 4 / 2 Cholesterol: 550 / 275 Protein: 16.5 / 8.25 Calcium: 69 / 34.5 Sodium: 182 / 91 |
With the egg....
The fine print:
The recipes do NOT use processed foods, with the exception of- canned (tinned) tomatoes and sauce in winter (or use your own from the freezer)
- red and white kidney beans, chickpeas (or use dried and cook earlier)
- tuna, olives, capers, mustard, ketchup and other condiments
- occasionally other items... puff pastry, pimientos, etc.
- Great for the wonderful (organic) produce from your CSA - or your own garden
Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
Naturally, whether or not the serving size suits you
depends on appetite, activity level, and all sorts of stuff we know nothing about.
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