Hearty Chicken Soup N Stars Recipes

Steps:

• Chop onion into small pieces.
• Slice celery and peeled carrots into 1/4 inch slices.
• Add soup base to large pot filled 3/4 of the way up with water.
• Add chicken and onion to large pot and bring to a boil.
• Reduce heat to medium and add remaining vegetables.
• Add remaining spices.
• After one hour, reduce heat to low until finished.
• Cook egg noodles in medium pot.
• Serve soup over egg noodles.

Steps:

• Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
• Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potates are tender (about 15-20 minutes).
• Using a potato masher mash the potatoes in the the stock.
• Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
• Season with salt, pepper and cayenne (if using) to taste.
• In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
• Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.

Steps:

• Place all ingredients into a very large soup pot.
• Fill pot with water, almost to the top and bring to a boil.
• Skim off any scum once the soup boils.(Optional).
• Allow to boil for 1 hour, before tasting and adjusting seasoning, if necessary.
• Boil for an additional 30-45 minutes, before removing bones and setting them aside. You can strip the bones of the chicken at this time, or wait until later.
• Continue boiling the soup on a low simmer for anywhere between 45 minute- 3hours. A longer, slower boil will yield a very nice, rich flavor.
• Once the bones have cooled off, peel and pick all the chicken pieces off the bones and put the chicken into the pot of soup. Discard the bones.
• I sometimes make this soup and then transfer it into the crockpot to simmer on 'low' for up to 24 hours (we observe the Sabbath, so this ensures we get a hot soup for lunch). The slowly simmered broth is so rich and delicious.

Steps:

• In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low until meat is tender, 5-6 hours. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.

Steps:

• Place all ingredients except the egg and cornstarch in a large pot. Bring to a boil, then simmer for an hour or until chicken juices run clear.
• While keeping broth at a simmer, remove and shred the chicken. Return shredded chicken to broth.
• Continue simmering for a few minutes. Then slowly add the cornstarch mixture to the broth, stirring it in thoroughly.
• Simmer 30 minutes.
• Note: Sometimes instead of adding tomato, I add an egg -- Take a slightly beaten egg and SLOWLY add to broth while moving a fork around the top inch or so of the broth -- it will make the egg a little thready looking like in egg drop soup.

Steps:

• Fill a large pot 2/3 full with water and bring to a boil.
• Add chicken parts with 2 tsp garlic powder, salt and black pepper and cook for 45 minutes.
• Remove from heat and separate chicken from broth with a strainer saving broth and placing back into large pot over medium-high heat.
• Allow chicken to cool while adding all veggies to broth and spices (adjust to your taste).
• Once cool enough, remove bones, skin and excess fat from chicken saving good meat for soup.
• Add to soup along with pasta and cook for 6-7 minutes (or as per package directions depending on your pasta).
• Serve with crusty bread and garnish with shredded 3 cheese blend (parmesean, romano, asagio) if desired.
• Enjoy! ;).