Dees Best Chicken Soup Recipes

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.

Steps:

• Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
• Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
• Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
• Serve piping hot with a sprinkling of parsley over each bowl.

Steps:

• 1. Place steak in water, with chopped onion, salt & pepper, basil and beef bouillon. Bring to a boil, turn heat down and simmer until steak is tender. No, I haven't cut the meat up yet.
• 2. Once meat is tender start adding your vegetable; tomatoes, peas, corn, lima beans, okra and potatoes. Turn heat up to a medium heat until it starts to boil, lower heat and simmer until vegetables (potatoes in this case) are tender.
• 3. Now, take the steak out of the soup, place on a cutting board and cut in to bite size pieces, return pieces to soup. Stir the meat into soup and you are ready to eat! That is IF you have the cornbread ready!
• 4. Notes: There are a lot of variations for this soup; Chicken and chicken bouillon instead of beef,or browned ground beef, instead of field peas use english peas, you can add carrots and celery, instead of home canned vegetables use canned or frozen from the grocery store. My mother would put macaroni in this soup if we didn't have potatoes on hand. Or if you prefer rice, add rice instead of potatoes or macaroni. If you have leftover vegetables in the refrigerator toss em in. This makes a large pot of soup, what I have left I put in freezer containers and freeze for later use.

Steps:

• Place chicken inside a large pot and cover with water (distilled is best).
• Bring to a boil then turn down to medium and cook about 40 minutes.
• Remove the chicken, debone it and put back into the pot.
• Add remaining ingredients EXCEPT for the canned soup and cook until vegetables are tender (about 45 minutes to an hour).
• Put the canned soup in a strainer and run cold water over it to take the extra fat out.
• Add to the pot and cook about 15 minutes more.
• Enjoy!