CHICKEN SOUP TETE STYLE
A wonderful, from scratch, chicken and rice soup. It's lovely to make on a cool fall day or in frosty winter. I am posting it as originally written but I like brown rice in it. Don't be afraid of the cinnamon it's what makes it so different and interesting.I must admit that I do peel the onion and garlic. This can be a full meal by adding some veggies and serving with some lovely crusty bread and fresh sliced apples and cheese for dessert.
Provided by Annacia
Categories Whole Chicken
Time 5h8m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a good sized stock pot and fill with cold water to cover chicken by 3 to 4 inches, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins.
- Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
- In a bowl put rice and 1 cup of water to soak(soak brown rice for about an hour). While it is soaking skim fat off the top of broth and remove usable meat from chicken.
- Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens.
- Once soup has reached desired thickness heat through and serve.
Nutrition Facts : Calories 477.9, Fat 16, SaturatedFat 4.5, Cholesterol 71.3, Sodium 116.9, Carbohydrate 59.2, Fiber 3.9, Sugar 3.9, Protein 22
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
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
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 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.
More about "chicken soup tete style recipes"
THE BEST CHICKEN SOUP YOU'LL EVER EAT - AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 Calories 269 per servingCategory Dairy Free, Dinner, Soup
- Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
- Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
- Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
- Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
THE BEST CHICKEN SOUP RECIPE - THE FORKED SPOON
CHICKEN SOUP RECIPES
From allrecipes.com
OLD FASHIONED CHICKEN SOUP | CHICKEN.CA
From chicken.ca
RECIPE REVIEW: PIONEER WOMAN CHICKEN TORTILLA SOUP
From tasteofhome.com
20 TOP-RATED CHICKEN SOUP RECIPES
From allrecipes.com
27 BEST CHICKEN SOUP RECIPES FROM SCRATCH - FOOD …
From foodnetwork.com
35 CHICKEN SOUP RECIPES TO MAKE FOR DINNER | TASTE OF HOME
From tasteofhome.com
CHICKEN SOUP RECIPES | TASTE OF HOME
From tasteofhome.com
HOMEMADE CREAM OF CHICKEN SOUP | RECIPETIN EATS
From recipetineats.com
SLOW COOKER VEGETABLE AND GROUND TURKEY SOUP RECIPE
From allrecipes.com
ALLRECIPES
HEIDI SZE'S CHICKEN, LEEK AND PARSNIP SOUP WITH NOODLES
From abc.net.au
7 GRANDMA-APPROVED SLOW COOKER RECIPES
From allrecipes.com
TOMATO CHICKEN NOODLE SOUP (PROTOYIAHNI) | DIANE KOCHILAS …
From sbs.com.au
CHICKEN SOUP TETE STYLE RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
NOT TO BRAG, BUT I CREATED A TRULY MAGICAL 5-INGREDIENT …
From foodnetwork.com
FEEL BETTER CHICKEN SOUP RECIPE | FEASTING AT HOME
From feastingathome.com
29 HEARTY CHICKEN SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
BEST CHICKEN PARM SOUP RECIPE - HOW TO MAKE CHICKEN PARM …
From delish.com
TOM KHA GAI RECIPE | HOW TO MAKE THAI COCONUT CHICKEN SOUP
From tasteofhome.com
CHICKEN SOUP TETE STYLE - REVIEW BY MARY M. - ALLRECIPES.COM
From allrecipes.com
INSTANT POT CHICKEN TORTILLA SOUP - SIMPLY DELICIOUS
From simply-delicious-food.com
RECIPES FOR CHICKEN SOUP TETE STYLE - COOKTIME24.COM
From cooktime24.com
15+ NEW CHICKEN DINNER RECIPES IN THREE STEPS - EATINGWELL
From eatingwell.com
CHILLED CUCUMBER SOUP RECIPE - WCTV
From wctv.tv
EASY CHICKEN NOODLE SOUP | RECIPETIN EATS
From recipetineats.com
#lactose #time-to-make #course #main-ingredient #cuisine #preparation #soups-stews #poultry #european #diabetic #chicken #dietary #egg-free #free-of-something #meat #whole-chicken
You'll also love