BEST CHICKEN SOUP EVER
I took a few recipes and made a combination to create my very own chicken noodle soup - which I now freeze and give to my family and friends when they are sick!!
Provided by misskris3780
Categories Onions
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in large stock pot.
- Add diced chicken pieces to pot to brown chicken, and cook for 5-10 minutes.
- Add onions, celery, garlic and carrots and saute so everything begins to "sweat".
- Add all seasonings and cook for a few more minutes.
- Add chicken stock to mixture in pot and stir.
- Add spinach leaves to stock and stir.
- Bring this to a boil, uncovered.
- Reduce to simmer and cook for about 15-20 minutes, seasoning broth to taste.
- Add 1 cup of water to pot, bring to boil again.
- Add the bag of noodles directly to pot and cook for another 15 minutes.
- Once noodles are cooked, remove pot from heat.
- When cooled, you can refrigerate or freeze.
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
THE BEST CHICKEN NOODLE SOUP
We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
- Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
- Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
- While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
- When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.
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.
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
BEST-EVER HEARTY CHICKEN SOUP
This is my own creation and I make it every week, much to the delight of my DH. It has the richest, yummiest flavor and is really hearty. Your family will love it! We always eat this Friday night, so I make it Thursday evening, chill it, and then skim the hardened fat off the soup before serving it. The remaining broth is so light and low-fat, it's amazing! Please...PLEASE review the recipe if you try it.
Provided by E-Eva
Categories Chicken
Time 2h15m
Yield 7-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 105.8, Fat 0.3, SaturatedFat 0.1, Sodium 49.2, Carbohydrate 13.1, Fiber 2.4, Sugar 4.4, Protein 1.7
THE VERY BEST CHICKEN SOUP
This version of chicken soup is brimming with healthful beans, carrots, and bitter greens.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 7
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.
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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.
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- Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
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