Best Chicken Pepperpot Soup Disneys Boma Recipes

CHICKEN PEPPER POT SOUP

Chicken Pepper Pot Soup image

I got this fabulous recipe when I vacationed at Disney's Animal Kingdom Lodge. The soup was on the Boma - Flavors of Africa Buffet. When I inquired about a cookbook with the recipe, the waitress went & got the recipe from the kitchen. This is posted in the same manner I got it, but I'll tell you that finding 1 gallon containers of broth is difficult. So I use 10 14oz cans, it's a little more, but just as good. I also usually use 2 poblanos. Using ready to go chicken tenders is a big time saver. I just sautee them in a little sesame oil & garlic before I dice them. This soup is very tasty and borderline addicitive. I've made several times since I got back. It is absolutley delicious the next day and freezes well. Hope you enjoy it as much as I do.

Provided by Tina and Angie

Categories Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

6 chicken breasts, Diced
1 gallon low sodium chicken broth (or 10 14oz cans)
2 cups low sodium soy sauce (1 15oz bottle)
2 tablespoons garlic, Chopped
2 tablespoons sugar
2 tablespoons hot sauce (I use Asian Chili Sauce)
1 cup cornstarch
1 cup water
2 red bell peppers, Chopped
1 green bell pepper, Chopped
1 poblano pepper, Diced
2 onions, Diced
1 cup mushroom, Diced
2 tablespoons sesame oil

Steps:

Cook chicken unitl half done. Set Aside.
Heat Chicken Stock, Soy Sauce, Garlic, Sugar, Sesame Oil, and Hot Sauce. (You can add Collard Greens at this point if desired.) Bring to Boil.
Make a slurry. Combine 1 Cup Cornstarch with 1 Cup Water and mix until all Cornstarch is disolved. Add to Stock and reduce heat and simmer for 20 minutes.
Add all Vegetables and Chicken. Cook until Chicken and Vegetables are done. Another 20 to 30 minutes depending on Chicken.
Drizzle with Sesame Oil when serving. If desired, you can add fresh Spinach just before serving.

CHICKEN PEPPERPOT SOUP DISNEY'S BOMA

Chicken Pepperpot Soup Disney's Boma image

Make and share this Chicken Pepperpot Soup Disney's Boma recipe from Food.com.

Provided by tbean1

Categories Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 gallon chicken stock or 1 gallon chicken broth
2 cups soy sauce
2 tablespoons garlic, chopped
2 tablespoons sugar
2 teaspoons hot sauce
2 teaspoons sesame oil
1 red bell pepper, diced
1 green bell pepper, diced
1/2 poblano pepper, diced
1 onion, diced
1 cup spinach or 1 cup collard greens, rough chopped
4 chicken breasts, diced
1 cup mushroom, diced
1/4 cup lemon juice

Steps:

Cook diced chicken until half done. Set aside.
Heat chicken stock, soy sauce, garlic, sugar, and hot sauce.
Add all of the vegetables and the chicken. Cook until the vegetables are done.
Add spinach when ready to serve. Drizzle with the sesame oil when serving.

Nutrition Facts : Calories 386.4, Fat 13.9, SaturatedFat 3.7, Cholesterol 60.8, Sodium 4790.4, Carbohydrate 29.4, Fiber 1.8, Sugar 13.9, Protein 35.9

CHICKEN CORN CHOWDER FROM BOMA IN ANIMAL KINGDOM RESORT - DISNEY RECIPE - (4.4/5)

Chicken Corn Chowder from Boma in Animal Kingdom Resort - Disney Recipe - (4.4/5) image

Provided by MJH

Number Of Ingredients 12

Ingredients

2 Chicken Breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 Chicken Bouillon Cube

Steps:

Bring chicken stock to a boil. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes. Add parsley and hot sauce, simmer for five minutes. Serve hot

CHICKEN POTPIE SOUP

Chicken Potpie Soup image

My grandmother hand-wrote a cookbook; she created this amazing pie crust, and I added the delicious soup for it. -Karen LeMay, Seabrook, Texas

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1-1/4 teaspoons salt
2/3 cup shortening
5 to 6 tablespoons 2% milk
SOUP:
2 tablespoons butter
1 cup cubed peeled potatoes
1 cup chopped sweet onion
2 celery ribs, chopped
2 medium carrots, chopped
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth
2 cups shredded cooked chicken
1 cup frozen petite peas
1 cup frozen corn

Steps:

In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake at 425° for 8-11 minutes or until golden brown. Cool on a wire rack., For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender., Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries.

Nutrition Facts : Calories 614 calories, Fat 30g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1706mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.