Book 1

• Chicken Rice Soup
• Clam/Seafood Chowder
• White Chicken Chili

Chicken Rice Soup

Ingredients

• Whole roaster chicken
• 1 onion peeled and halved
• 1 bayleaf
• 1 allspice
• Salt and Pepper to taste
• 1-2 garlic cloves
• Vegetables
  • Carrots
  • Celery
  • Potatoes
  • Peas
  • Corn
• Rice

Directions

1. Put a whole chicken in a large stock pot, filled with enough water to cover the chicken, several quarts at least.
2. Add 1 onion, peeled and halved, bayleaf, 1 all spice if you have it, salt and pepper, and a garlic clove or two if you'd like.
3. Boil until chicken is done, maybe an hour to an hour and a half, depending on the size of the chicken.
4. Remove chicken from broth and set aside to cool. Strain broth with a fine strainer. Discard solids. (You can let the broth sit overnight if you want to be able to scrape some of the fat off, we usually leave it).
5. Taste broth, you can add additional salt and pepper or chicken bouillon if needed. Bring back to a boil.  Add whatever veggies you'd like.
6. Remove chicken from carcass, cut into bite size pieces.
7. Give veggies a Head Start of maybe 15 minutes or so, then add rice. (if you'd like firmer rice, cook rice separately till near done and add to broth at end of cooking). After rice is near done, add cooked chicken back to broth.
   
   Fresh or dried parsley is a nice addition also.

Clam/Seafood Chowder

Ingredients

• 1 Quart clams - For seafood chowder, add mussels, fish, scallops and shrimp)
• 1/4 cup salt pork (or chopped bacon)
• 3/4 cup onion - sliced
• 2 cups cold water
• 1/2 cup cream
• 2 tablespoons butter
• 3 cups diced potatoes

Instructions

• Boil the potatoes
• Drain chopped clams, save the liquid
• Cook salt pork - almost crisp
• Add onions and simmer until soft (3-5 minutes)
• Add the potatoes, water & clam juice
• Simmer 10 more minutes
• Add the clams, and other seafood if making seafood chowder
• Cook 12-20 minutes
• Add butter, half & half as needed

White Chicken Chili

Equipment

Ingredients

• 1 small yellow onion, diced
• 1 tbsp olive oil
• 2 cloves garlic, finely minced
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 (7 oz) can diced green chilies
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and freshly ground black pepper, to taste
• 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
• 1 1/4 cup frozen or fresh corn
• 2 (15 oz) cans cannellini beans
• 2 1/2 cups shredded cooked chicken*
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro, plus more for serving
• Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)

Instructions

Notes