Chicken Comfort

FaceBook Name: thor baker

Creator of the Recipe: thor baker

Recipe Name: Chicken Comfort

Estimated Prep Time: 90

Ingredient List and Amount used: Parmesan Cheese Bread
10 egg white, save the yolks
1 cup of Almond Flour
1/4 cup of sour cream
pinch of salt
1 tbsp of baking soda
2-1/2 cups of shredded Parmesan cheese

Chicken Stew
1 Rotisserie chicken deboned
4 stalks of celery chopped
1 medium zucchini cubed
1 medium yellow squash cubbed
1/2 cup of chopped red onion
1 large glove of garlic
1 can of green beans
handful of mushrooms
1 quart of chicken stock
1/2 cup of heavy cream
1 stick of butter

Recipe instructions: Parmesan Bread
In a good blender add all of the egg whites and blend till frothy. Add in 2 cups of Parmesan cheese (reserve 1/2 cup to put on top) and again blend till well mixed. Now add in the Almond Flour and the sour cream and a pinch of salt, blend until well mixed. Have your pan ready to go into a 400 degree oven then add in the baking soda and blend for a few seconds. Immediately pour out in a parchment lined cookie sheet. Bake for 20 minutes then spread out the remainder of the Parmesan cheese spreads and place back into the oven. Bake this until golden brown on top. Remove from the oven and allow to cool for a few minutes while the oven cools off then replace it back into the oven while the chicken soup is being made. This will toughen up the bread which makes for a better side dish to go with the soup.


Cream of Chicken soup:
Place a stick of butter in the bottom of a large stock pot and bring to medium heat. Place all of the chopped and deboned chicken in the stock pot adding in all of the veggies listed. Cover the pot and allow to simmer for a few minutes, be sure to turn it over or it will stick. Pour about a 1/2 cup of chicken stock in the pot and bring to a boil while covered.

Combine the egg yolks and the heavy cream and whip adding this to a sauce pan with the remainder of the chicken broth. Bring up the heat slowly just until it begin to boil then turn it off. Once the all of the veggies int he chicken soup are fork tender pour the chicken stock from the sauce pan into the large stock pot with the chicken and veggies and immediately turn off the heat. Stir to combine altogether.

General Comments : Chickn pot pies are a possibility here, maybe precook the bread batter then gently pour over the chicken soup and bake.

Estimated Servings: 12

Calories per Serving: 304

Carbohydrates: 7

Fiber: 3

Carbs-fiber: 4

Protein: 23

Fat: 30

Type of Recipe: "American"