Best 4 Im Coco Loco For Chicken Soup Recipes
Indulge your taste buds in a delightful culinary journey with our diverse collection of chicken soup recipes. From the classic and comforting Chicken Noodle Soup to the vibrant and flavorful Coco Loco Chicken Soup, our recipes cater to every palate.
Embark on a culinary adventure with our classic Chicken Noodle Soup, a timeless recipe that embodies the essence of comfort food. Savor the heartwarming broth enriched with the goodness of tender chicken, aromatic vegetables, and delicate egg noodles.
For a tropical twist, dive into the flavors of the Coco Loco Chicken Soup, an explosion of Caribbean flair. This unique soup combines the richness of coconut milk with the succulent taste of chicken, creating a captivating and creamy delight.
For those who prefer a spicy kick, the Mexican Chicken Soup is a must-try. This zesty soup boasts a vibrant blend of Mexican spices, tender chicken, and an array of colorful vegetables, promising a tantalizing and satisfying experience.
If you're seeking a hearty and wholesome option, look no further than the Chicken and Rice Soup. This classic recipe features tender chicken, fluffy rice, and a savory broth, delivering a comforting and nourishing meal.
Craving something light and refreshing? Our Lemon Chicken Soup is the perfect choice. This invigorating soup showcases a harmonious balance of bright lemon flavors, tender chicken, and a medley of fresh herbs, leaving you feeling revitalized and refreshed.
Each recipe is meticulously crafted to ensure a delectable and satisfying experience. Whether you desire a comforting classic, a tropical adventure, a spicy indulgence, a hearty staple, or a refreshing treat, our collection of chicken soup recipes has something to satisfy every craving.
FIDEO LOCO SOUP WITH CHICKEN
I had a yummy noodle soup called Fideo Loco recently in Texas. I lightened it up by using chicken instead of the more usual beef. Also, used fewer noodles (fideo) than the Texas variety.
Provided by Carolyn Haas
Categories Vegetable Soup
Time 35m
Number Of Ingredients 14
Steps:
- 1. Heat oil in large saucepan over medium-high heat. Add fideo to saucepan and stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion, carrots and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
- 2. Stir in tomato sauce and chicken broth (or water and bouillon). Add beans. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken, frozen corn and seasoning. Cook until heated through. Sprinkle with cilantro to serve.
LOCO MOCO
Steps:
- For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
- For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
- Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
- For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
- In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
- For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
- To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.
COCONUT-LIME CHICKEN CURRY SOUP
I created this chicken recipe to replicate the flavors of my favorite curry dish-slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.
Nutrition Facts : Calories 356 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 455mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
I'M (COCO) LOCO FOR CHICKEN SOUP
------Created for RSC #9. I'm a sucker for the chicken soup with coconut milk that I order in Asian restaurants. Interestingly enough, I've never thought to make it at home. Thanks to tigerduck's excellent choice of ingredients for the contest (no, I am NOT sucking up), I now have the chance to play around and make my own version of this yummy soup. ------
Provided by Mirj2338
Categories Whole Chicken
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- First you need to make your soup base. Take your whole chicken and place it in a pot with 8 cups of cold water. Your chicken can have the skin on it, but we prefer our chickens naked, it makes the soup less fatty and also there is considerable less scum to skim as the soup boils.
- Add the whole white onion, carrots, celery stalks and coriander.
- Add salt and pepper and bring the pot to a boil. Skim as necesssary.
- Once the pot has come to a rolling boil turn the heat down and let the soup base cook at a light bubble for 60-75 minutes.
- Removed the chicken from the soup, and strain the stock into another soup pot. As for the vegetables left behind, either eat them, add them to a veggie pie or meatloaf, or, heaven forfend, throw them away.
- If you left the skin on the chicken, now's the time to take it off (and this you can throw away, I don't have any problems with that). If you first skinned your chicken before cooking it, do not read this step.
- Shred the chicken meat into 1 inch pieces and add it to the strained stock.
- Bring the soup to a boil.
- Add the 20 cherry tomato halves, bean sprouts, soy sauce, brown sugar and coconut milk.
- Taste for flavor and then add more salt and pepper if necessary. Add the cayenne pepper to taste, but don't be afraid to leave it out if you aren't a fan of spicy soups.
- Let cook for a further 7 minutes, that's it really, you don't want the tomatoes and bean sprouts to boil to death in there.
- Serve the soup in a deep bowl with one half of a hard boiled egg and some coriander for garnish.
Nutrition Facts : Calories 272.8, Fat 19.2, SaturatedFat 7.5, Cholesterol 167, Sodium 155.1, Carbohydrate 6, Fiber 1.3, Sugar 4, Protein 18.7
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, and peas.
- Don't be afraid to experiment with different spices and herbs. A little bit of cumin, chili powder, or paprika can really add depth of flavor to your soup.
- Let your soup simmer for a while. This will allow the flavors to meld together and develop. The longer you simmer your soup, the better it will taste.
- Serve your soup with a variety of toppings. Some good choices include shredded cheese, sour cream, chopped cilantro, and diced avocado.
Conclusion:
Chicken soup is a delicious and comforting dish that can be enjoyed by people of all ages. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can easily make a delicious pot of chicken soup at home. So next time you're feeling under the weather or just in need of a warm and comforting meal, give this chicken soup a try. You won't be disappointed!
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