BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
CHICKEN VEGGIE SOUP II
This is a great tasting, simple to make soup. It consists of diced chicken breast with an array of mixed vegetables. It's relatively low in fat and high in taste.
Provided by Stephanie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
- To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
- Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 15.8 g, Cholesterol 32.9 mg, Fat 5.9 g, Fiber 4.4 g, Protein 21.1 g, SaturatedFat 1.1 g, Sodium 1048.8 mg, Sugar 7.7 g
SIMPLE CHICKEN SOUP
This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.
Provided by Food Network Kitchen
Time 55m
Yield 8 cups (4 servings)
Number Of Ingredients 9
Steps:
- Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
- When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
Nutrition Facts : Calories 157, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 24 milligrams, Sodium 272 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
HOMEMADE CHICKEN SOUP
Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!
Provided by Jill
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 10
Number Of Ingredients 7
Steps:
- Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
- Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g
CHICKEN SOUP II
Make and share this Chicken Soup II recipe from Food.com.
Provided by Tonkcats
Categories Chicken
Time 1h
Yield 1 batch, 6 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in a stockpot and cover with water.
- Boil chicken until it falls off the bone.
- Remove bones and gristle.
- Set aside.
- Cook potatoes in fresh water until tender (not mushy).
- Rinse.
- Cook carrots in broth until tender.
- Add remaining ingredients and cook at least another 30 minutes.
Nutrition Facts : Calories 733, Fat 14.2, SaturatedFat 3.9, Cholesterol 65.7, Sodium 497.6, Carbohydrate 116.8, Fiber 12.8, Sugar 11.8, Protein 37.6
CHICKEN TORTILLA SOUP II
I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes) For a beef version check out my recipe #261711.
Provided by Eddie Shipman
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
- Add chicken broth and bring to boil.
- Add tomatoes, Rotel, taco seasoning, and chicken.
- Cut Tortillas into small pieces and add to broth mixture.
- Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
- Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
- Add milk and simmer for additional 10 minutes.
- If thicker soup is desired, add more diced tortillas and let incorporate into soup.
- Garnish with shredded cheese and broken tortilla chips.
- Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
- Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
- If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
- You can also use grilled chicken fajita meat for poached diced chicken.
- NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.
Nutrition Facts : Calories 322.1, Fat 18.1, SaturatedFat 10.1, Cholesterol 74.2, Sodium 1569, Carbohydrate 12.8, Fiber 2.6, Sugar 4.8, Protein 26.8
CHICKEN SOUP FROM SCRATCH
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
CHICKEN TORTILLA SOUP II
Easy to make ahead and makes great leftovers too!
Provided by Trey
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
- Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 24.4 g, Cholesterol 68.8 mg, Fat 22.3 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 3.9 g, Sodium 796.3 mg, Sugar 4.6 g
OLD-FASHIONED CHICKEN NOODLE SOUP II
Make and share this Old-Fashioned Chicken Noodle Soup II recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Chicken
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, bring chicken and stock to a boil over med-high heat.
- Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast registers 170°, about 45 minutes.
- Skim the soup if any scum develops on the surface.
- Using tongs, transfer chicken to a large plate and let cool slightly.
- Remove skin and bones and discard.
- Shred meat into bite-size pieces.
- Skim the fat from the surface of the stock with a large spoon and return to a simmer over medium heat.
- Add carrots, celery, onion, and thyme; simmer until vegetables are softened, about 15 minutes.
- Remove thyme sprigs.
- Return chicken to the pot and stir in noodles, parsley, and lemon juice; increase heat to med-high and bring to a boil.
- Boil until noodles are tender, about 5 minutes.
- Season with salt and pepper to taste.
- Ladle into heated bowls and garnish with parsley.
Nutrition Facts : Calories 470.3, Fat 20.1, SaturatedFat 5.6, Cholesterol 104.4, Sodium 632.9, Carbohydrate 40.4, Fiber 1.8, Sugar 7.8, Protein 29.9
THE BEST CHICKEN SOUP EVER
This soup my Grandmother used to make when we didn't feel well. I have doctored it up a bit.
Provided by CARRIEK
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
- Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
- Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
- Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 35 g, Cholesterol 115 mg, Fat 23 g, Fiber 3.9 g, Protein 34 g, SaturatedFat 6.7 g, Sodium 761 mg, Sugar 5.7 g
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