Recipe Box: Chinese Chicken And Rice Soup

by Kimberly Dresdner on April 24, 2014

Chinese Chicken and Rice Soup 1

I had a pile of food-based magazines stacked up before Nick and I moved and in order to reduce the load but keep some of my favorite recipes, I decided to take photos of various pages in the magazines and then toss the magazine.  It sure saved on a lot of unwanted weight, while still having access to recipes I wanted to try or had already tried and wanted to repeat again.  Well, this recipe is one of those that I had yet to try.  It turned out pretty good.  Not an all-time favorite, but pretty decent, non-the-less.  Enjoy!

Chinese Chicken and Rice Soup 2

Chinese Chicken and Rice Soup
By Food Network Kitchen

Makes 4 servings; 417 calories per serving

4 large eggs
Kosher salt and freshly ground pepper
2 tablespoons peanut or vegetable oil
2 large tomatoes, halved and thinly sliced
4 cups low-sodium chicken broth
1 bunch scallions, sliced
1 tablespoon sesame oil
2 teaspoons soy sauce
1 cup shredded rotisserie chicken, skin removed
4 cups baby spinach
1 1/2 cups cooked rice

Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.

Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 1/2 teaspoons salt. Partially cover and simmer 5 minutes.

Stir in the chicken, spinach and rice and warm through. Season the soup with salt and pepper.

Chinese Chicken and Rice Soup 3


Recipe Box: Chicken And Pepper Stew With Olives

by Kimberly Dresdner on April 22, 2014

Chicken and Pepper Stew with Olives 1

I think I’ve made this once before, but I’ve made so many recipes over the past few years, it’s hard to keep track of what I’ve made and what I anticipated making.  At any rate, this recipe comes from Real Simple Magazine, and as magazine name describes, this recipe is pretty simple.  Nick and I had been going on a soup and stew kick for a little which because he chipped a filling and was having a hard time eating without getting food stuck in the chipped filling.  I tried to make as many “soft” recipes as possible and this made the cut.  Since this recipe makes so much, I ended up cutting it in half. (Nick has since had his dentist appointment and we are back to eating more than just soup and stew for dinner!)

Chicken and Pepper Stew with Olives 2

Chicken and Pepper Stew with Olives
By Real Simple Magazine

Makes 8 servings; 563 calories per serving

1/2 cup all-purpose flour
1 teaspoon paprika, preferably smoked
Kosher salt and black pepper
16 boneless, skinless chicken thighs (about 6 pounds), halved
3 tablespoons olive oil
3 red bell pepper, sliced
3 green bell peppers, sliced
4 cloves garlic, smashed
2 cups low-sodium chicken broth
2 cups pitted olives
1/2 cup golden raisins
2 cups long-grain white rice

In a large bowl, combine the flour, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken and toss to coat.

Heat 1 tablespoon of the oil in a large pot over medium-high heat. In batches, brown the chicken, turning, 6 to 8 minutes; transfer to a plate as it browns and add more oil as necessary.

Add the bell peppers, garlic, ½ cup of the broth, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Cook, stirring and scraping up any browned bits, until the peppers begin to soften, 4 to 6 minutes.

Add the olives, raisins, and the remaining 1½ cups of broth and bring to a boil. Nestle the chicken in the vegetables and simmer, covered, for 15 minutes. Uncover and simmer until the chicken is cooked through and the sauce is slightly thickened, 15 to 20 minutes.

Twenty minutes before the stew is done, cook the rice according to the package directions. Serve with the stew.

Chicken and Pepper Stew with Olives 3