Absolute Best Chicken Soup Recipes

THE BEST CHICKEN SOUP EVER

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.

ABSOLUTE BEST CHICKEN SOUP

Steps:

• Fill a 12 quart pot a little more than halfway and bring water to a boil.
• Add the chicken, bouillon cubes, half of the garlic, and only 1/4 cup of the cilantro, mint, onion, and bell pepper.
• Squeeze the juice of 4 orange slices into the pot.
• Allow the chicken to cook for one hour, stirring occasionally.
• After one hour, add the potatoes, yucca, another quarter cup of cilantro, and the rest of the garlic. Stir in the ingredients and let boil for 15 minutes.
• Add the corn, plantains, tomatoes, and the rest of the cilantro, mint, onions, and peppers. Squeeze the juice of the 4 remaining orange slices into the pot and stir the soup.
• Boil the soup 20 to 30 minutes more or until the potatoes and corn are cooked thoroughly, stirring occasionally.

BASIC CHICKEN SOUP

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.

ABSOLUTE BEST CHICKEN TORTILLA SOUP EVER

Steps:

• Heat olive oil in a Dutch oven over medium heat.
• Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
• Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices.
• Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
• Add chicken and cilantro. Cook until thoroughly heated.
• Ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.

THE VERY BEST CHICKEN SOUP

Steps:

• In a 3-quart soup pot, simmer the stock. Add the chicken and poach until opaque and firm, about 10 minutes. Transfer to a plate. Add the carrots to the broth and cook until fork-tender, about 10 minutes. Add the fennel, greens, and beans and simmer.
• Shred the chicken into 1-inch strips with your hands. Add to the pot and simmer until the chicken is heated through, about 2 minutes. Season with salt and pepper. Ladle into 4 shallow soup bowls and serve.