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Shamrock Cupcakes
Everyone's Irish on St. Patrick's Day, so get the family together to make a batch of these great-looking festive cupcakes. RECIPE INGREDIENTS: Cooled cupcakes (baked from your favorite... More
Everyone's Irish on St. Patrick's Day, so get the family together to make a batch of these great-looking festive cupcakes. RECIPE INGREDIENTS: Cooled cupcakes (baked from your favorite... More
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Looking for lunch, breakfast, dinner and snack ideas? Here are recipes and columns our nutritionists have contributed. Since this is a recipe exchange we welcome you to contribute your favorite recipes too.
Lemon chicken soup
Posted on Thu, April 9th, 2009
1 small whole chicken
rosemary sprig (adds good flavor but optional)
1 Tablespoon chicken broth concentrate (see note)
1 teaspoon sea salt
Juice of 1 lemon
4 carrots, peeled and cut on the diagonal
8 oz orzo, stars, or other small pasta
Remove and discard the neck and gizzards from the bird. Rinse and place in a large pot. Put enough water in to cover. Add the chicken broth concentrate and salt, cover and bring to a boil. Simmer for 20 minutes, and let rest in the pot for another 1/2 hour (slice into the breast meat to be sure it's completely cooked.) Meanwhile, cook the pasta to al dente, drain and rinse. Prepare the carrots. Remove the bird from the pot, and place on a cutting board. Skim the fat from the broth with a large ladle. Bring the stock back to a simmer, and add the carrots and lemon juice. Cook for a few minutes, while you remove the meat from the chicken. Pull all of the meat from the chicken and shred with a fork. Turn off the soup, and add the chicken. Allow to cool for a few minutes, and add the pasta. Serve with a green salad.
A note about chicken broth concentrate: I buy a product called Better Than Bouillon. It adds good chicken-y flavor to pasta, soup, beans and cooked greens when time is short. It's available in the supermarket near the canned broth. You can also find an organic version in the natural section. Also, I've tried the vegetable and beef concentrates by the same company and wouldn't recommend them. The flavor is not as good as the chicken bouillon.
This recipe is from The Spotlight’s food columnist Caroline Barrett. She is the mother of three children, Lucy, age 9, Zoe, age 7, and Elliot, age 4.
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Posted on Thu, April 9th, 2009
1 small whole chicken
rosemary sprig (adds good flavor but optional)
1 Tablespoon chicken broth concentrate (see note)
1 teaspoon sea salt
Juice of 1 lemon
4 carrots, peeled and cut on the diagonal
8 oz orzo, stars, or other small pasta
Remove and discard the neck and gizzards from the bird. Rinse and place in a large pot. Put enough water in to cover. Add the chicken broth concentrate and salt, cover and bring to a boil. Simmer for 20 minutes, and let rest in the pot for another 1/2 hour (slice into the breast meat to be sure it's completely cooked.) Meanwhile, cook the pasta to al dente, drain and rinse. Prepare the carrots. Remove the bird from the pot, and place on a cutting board. Skim the fat from the broth with a large ladle. Bring the stock back to a simmer, and add the carrots and lemon juice. Cook for a few minutes, while you remove the meat from the chicken. Pull all of the meat from the chicken and shred with a fork. Turn off the soup, and add the chicken. Allow to cool for a few minutes, and add the pasta. Serve with a green salad.
A note about chicken broth concentrate: I buy a product called Better Than Bouillon. It adds good chicken-y flavor to pasta, soup, beans and cooked greens when time is short. It's available in the supermarket near the canned broth. You can also find an organic version in the natural section. Also, I've tried the vegetable and beef concentrates by the same company and wouldn't recommend them. The flavor is not as good as the chicken bouillon.
This recipe is from The Spotlight’s food columnist Caroline Barrett. She is the mother of three children, Lucy, age 9, Zoe, age 7, and Elliot, age 4.
Readers had this to say
Nobody has made any comments about this yet... you could be the first. Comment about this article.