Steves Super Simple Chicken Soup Recipes

Steps:

• Place first 5 ingredients in a soup pot and saute for 5 minutes.
• Add chicken, stir.
• Combine hot water and base then add to your pot.
• Cook (medium boil) for 15 minutes or until carrots are done enough for you.
• Combine cold water and corn starch then add to your pot while stirring.
• Your soup will thicken and be ready to serve.
• *You can add more cornstarch mixture if you would like it thicker. I like mine somewhere between a soup and a stew consistency.*.

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.

Steps:

• 1. In a medium-large pot, heat broth, bay, rosemary, onions and carrots to boiling. Add chicken and reduce to simmer. Simmer 10 minutes, then cover and remove from heat. Let stand 15-20 minutes or until chicken is just cooked through. Remove chicken from pot and set aside. Remove bay and rosemary and discard. Taste broth for seasoning. Add salt and pepper as needed. Heat broth to low boil. Shred cooked chicken. Set aside. Add noodles to pot and cook to al dente. Do not over-cook! Reduce heat to low simmer. Add chicken back to pot to heat through. Taste for seasoning, adjust and serve.

Steps:

• In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
• Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
• Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

Steps:

• Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.
• Remove chicken from the broth. Chop into small pieces, and return meat to the pot.
• Add egg noodles, and cook until tender.

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

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.