Ingredients
- 3 large carrots, diced into neat small cubes (divided into 3rds)
4 or 5 large celery stalks, diced into neat small cubes (divided into 3rds)
3 tablespoons of butter
1 tablespoon of oil
1/4 tsp salt (optional)
1/4 black pepper
1 tsp or tbsp Tabasco
3/4 cup of chicken wing (cayenne) sauce (or more to your preference)
2 cups chicken stock (or more to your preference)
1 or 2 tsps of honey
2 or 3 cups chicken
¼ cup pastina, couscous or quinoa (if not pre-rinsed, rinse it by running it under a cold tap for 2 - 3 minutes before cooking)
Simpler cream of recipe:
2 cups milk
1 or 2 cans (10-3/4 ounces) condensed cream of chicken soup (or cream of celery, or 1 of each), undiluted
1 1/2 to 2 cups shredded cooked chicken (about 1/2 pound) (see below)
1/4 to 1/2 cup (2 to 4 ounces) sour cream
1/4 to 1/2 cup hot pepper (cayenne) sauce
1/8 to 1/4 cup blue cheese dressing (optional)
1/4 tsp Paprika,
1/4 tsp Season Salt (optional)
¼ tsp black pepper
¼ tsp cayenne pepper
1/4 cup each of chopped onions and celery or a frozen mirepoix mix (carrot, celery, onion)
1/2 cup blue cheese crumbles (optional) for topping
Make it a chowder add: ½ bag O’Brien chopped potatoes
(For extra flavor:
Marinate cooked chicken breast in ½ the bottle of Franks or other Hot Sauce for 2 hrs minimum or overnight in fridge covered with plastic wrap.)
To serve with blue cheese chips:
1 7-ounce bag yellow corn chips
1 7-ounce bag blue corn chips [I just used the white corn ones I had on hand.]
3/4 pound blue cheese, crumbled, recommended type Maytag Blue [I had some gorgonzola left over from another recipe, so I used that. Close enough, right?]
1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)
Description
This Is Taken Mainly From The
Spark Recipes
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