Bills Creamy Shredded Chicken Soup Recipes

UNCLE BILL'S CHICKEN SOUP

Steps:

• In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
• Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
• Add chicken broth, water, bay leaf, thyme and rosemary.
• Bring to boil.
• Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
• Add noodles and bring soup to boil.
• Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
• Remove bay leaf and discard.
• Stir in parsley, salt and pepper.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

BILL'S CREAMY SHREDDED CHICKEN SOUP

Steps:

• Heat oil in a 3- to 4-quart saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Gradually stir in flour to form a paste. Slowly add milk, mixing continually. Simmer for 10 minutes.
• Add shredded chicken, chicken broth, sour cream, salt-free seasoning blend, pepper, garlic powder, and celery seed; bring to a rolling boil. Reduce heat and simmer for 20 to 25 minutes.
• Stir in cubed chicken and heat for 10 minutes. Add cornstarch and thicken to desired consistency. Adjust seasonings.

EASY SHREDDED CHICKEN AND RICE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.
• Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.
• Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.

SHREDDED CHICKEN SOUP

Steps:

• Cook chicken breasts on a grill until just done, about 3 to 4 minutes.
• Shred chicken and place in a mixing bowl.
• In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.
• Pour mixture over shredded chicken, mix well and marinate for 15 minutes.
• In a small bowl, soak Chinese mushrooms until soft.
• Shred or cut mushrooms very thin.
• In a large saucepan, add 5 cups of water; bring to boil.
• Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.
• Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.
• Cook for 3 minutes.
• In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.
• While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.