Using ingredient defatted chicken broth
A-maize-ing Chowder
- 1 baking potato cubed
- 475 ml evaporated skim milk
- 190 gr carrot (sliced)
- 150 gr kernel corn (frozen whole)
- 240 ml defatted chicken broth
- 120 gr leek (sliced)
- 3 gr parsley (chopped)
- some salt and pepper
Bombay Soup
- 2 steamed asparagas spears (cut into pieces)
- 1/4 steamed
- 240 ml defatted chicken broth
- 5 gr butter
- 1 gr curry powder
- some garlic
Broccoli Garden Soup
- 4 garlic (cloves)
- 2 onions
- 1,400 ml defatted chicken broth
- 575 gr yams
- 260 gr broccoli
- 100 gr celery tops
- 5 ml olive oil
- 1 gr allspice (ground)
- some simmer the yams
Creamy Tater Soup
- 2 potatoes
- 1 d cayenne pepper
- 950 ml defatted chicken broth
- 300 gr celery (chopped)
- 240 ml low-fat milk
- 120 gr onion (chopped)
- 1 gr salt
Garlic, Shrimp, And Vegetable Stir
- 2 garlic (cloves minced)
- 1 bell pepper seeded (red)
- 250 gr shrimp (uncooked)
- 190 gr snow peas stem ends removed
- 150 gr long rice (grain white uncooked)
- 60 ml water
- 30 ml dry sherry
- 30 gr green onion thinly (sliced)
- 30 ml hoisin sauce
- 30 ml sodium soy sauce (reduced)
Parmesan
- 2 fennel bulbs
- 425 gr potatoes
- 475 ml defatted chicken broth
- 120 ml skim milk
- 28 gr flavored bread crumbs
- 10 gr parmesan (grated)
- some pepper to
One Serving Boston Clam Chowder
- 1 potato (red)
- 240 ml low-fat milk
- 240 ml defatted chicken broth
- 40 gr onion (chopped)
- 34 gr celery (sliced)
- 32 gr spinach (shredded)
- 30 gr leek (sliced)
Roman Holiday Soup
- 1 whisk in oil
- 3,700 gr tomato paste
- 1,400 ml defatted chicken broth
- 400 gr green beans (sliced)
- 190 gr carrots (sliced)
- 120 gr onion (chopped)
- 50 gr macaroni (uncooked)
- 30 gr parmesan cheese (grated)
- 30 ml water (cold)
- 16 ml olive oil
Rustic Herbed Apricot Chicken
- 4 garlic (cloves)
- 2 chickens
- 1 tawny port
- 475 ml defatted chicken broth
- 60 ml olive oil
- 60 ml extra-virgin olive oil
- 30 ml balsamic vinegar
- 30 ml oil in
- 30 ml extra-virgin olive oil
- 16 gr all purpose flour