Select a Category:
Mariana Jewelry |
Old World Christmas Ornaments |
Sales & Specials|
Thank you for shopping with us. Check out our Sale page for newly reduced moccasins and sandals.
Your Shopping Cart
This pair of Padilla Soup cups hold a whopping 16 ounces of soup, coffee, tea, cappucino, or latte. If you are a serious coffee drinker and need that big 16 oz jolt in the morning that this cup is the cup for you. Order four and invite three of your friends over some morning to sit on the deck and sip coffee. You will get plenty of compliments on your set of beautiful mugs. When you are home sick from work, nothing is more comforting than some hot chicken soup served in your favorite mug. This mug will be your favorite mug.
Chicken Soup Recipe
# 1 tablespoons olive oil
# 1 whole chicken, breasts removed and reserved
# 2 onions
# 2 quarts boiling water
# 2 bay leaves
# 1 1/2 large carrots
# 1 celery stalk
# 1/2 teaspoon dried thyme
# 1/4 cup fresh parsley leaves
# Ground pepper
You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes.
Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves.
Heat the oil in a large heavy-bottomed soup pot and saut� the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and saut� until translucent, approximately 4 to 5 minutes. Remove and set aside.
Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible. This is the hardest part of the recipe. If you have a meat cleaver, it makes the job easier, but if you don�t, do the best you can with a chefs knife.
Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.
Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and saut� the remaining onions along with the carrot and celery for about 5 minutes.
When the chicken breasts are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender.
Season with salt and pepper, add parsley and serve. You can also add noodles, orzo, or small pasta shells and cook until tender.
Click here to get a better look at the coffee mug color options.
Arrow Gift Shop
201 East Wall Street, Eagle River, Wisconsin 54521,