Tender chicken breasts are the perfect thing to use in soup.
In fact, you can even make them into chicken soup, which can then be served as a soup dish or stuffed with vegetables or meat.
But why are chicken breasts the perfect way to make soup?
Well, because they’re cooked through in a slow cooker.
And that’s because they are.
The cooking time is just right for making chicken soup.
You’ll need: Chicken breastsCook time: 5 hours, 20 minutesCook time per 1 pound: 10 minutesCooking time per pound: 30 minutesCooktime per 1/4 pound: 15 minutesCook times for chicken breasts: 5 to 10 minutes per 1-pound packageCook times per package: 15 to 30 minutes per 2-pound packCook times: 30 to 45 minutes per 3-pound boxCook times from chicken breasts per package of 3- to 4-pound chicken stock: 30 hoursCook time from chicken: 5 daysCook times in chicken broth: 30 daysCook time in chicken stock for 2 to 3 servings per serving: 4 to 6 daysCooktime in broth for 4 to 5 servings per meal: 7 to 10 daysCooktimes from chicken broth per serving per serving of broth: 10 to 15 daysCookTime from broth for 6 to 8 servings per bowl: 20 to 30 days.
Ingredients 2 tablespoons butter, melted, plus more for brushing or coating the chicken breastsHeat the butter in a large skillet over medium-high heat.
Add the garlic, chili powder, salt and pepper.
Cook, stirring occasionally, until fragrant, about 5 minutes.
Add the chicken, season with pepper and garlic powder, and cook, stirring frequently, until the chicken is fork tender, about 2 minutes.
Remove the chicken from the heat and set aside.
In a separate bowl, whisk together the chicken broth, 1 cup of the chicken stock, the cream, the sugar, Worcestershire sauce and the fresh herbs.
(You can use an immersion blender if you prefer.)
In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, baking salt, cinnamon, nutmeg, allspice, cloves, and ground allspouse and pepper into the butter and chicken broth mixture.
Stir in the chicken.
Stir together the eggs, milk, and salt in a small bowl.
Pour the wet ingredients into the dry ingredients, beating to combine.
Set aside to rest.
Heat the oil in a heavy-bottomed pot over medium heat.
Place the chicken and seasonings into the pot.
Reduce the heat to medium-low and simmer for 15 minutes.
Stir the chicken occasionally to prevent it from sticking to the bottom of the pot, about 20 minutes.
Remove the chicken to a plate and set it aside.
Place the chicken breast in a medium-sized stockpot or pot with about 1 1/2 inches of water in it.
Bring the pot to a boil and then cover and cook for 5 minutes, stirring the chicken frequently, or until the breast is tender and almost cooked through.
Remove from the pot and let rest at room temperature for 5 to 7 minutes.
Heat a large, deep skillet over high heat.
Pour in the butter.
Cook for 1 minute on one side, stirring to coat.
Transfer to the other side of the skillet and cook until the butter is melted, about 1 minute.
Transfer to the blender and blend until smooth.
Transfer the butter to a large bowl.
Set the butter aside.
Using a hand mixer, combine the flour with the milk and salt.
Add in the flour mixture.
Beat until the flour is smooth and fluffy, about 3 minutes.
Transfer back to the bowl and add the cornstalk mixture, butter, and a pinch of nutmeg.
Beat again to combine, and add in the spices.
Transfer the batter to a clean skillet, lined with parchment paper.
Pour about 1 tablespoon of batter into the prepared skillet.
Pour more batter as necessary, filling the pan evenly.
Pour chicken into the skillet.
Cook until chicken is just cooked through, about 10 to 12 minutes, depending on the size of the meat and whether it is seasoned well.
Transfer chicken to plates.
Serve with warm salad.