CHICKEN AND STARS SOUP
Make and share this Chicken and Stars Soup recipe from Food.com.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 1h15m
Yield 11 serving(s)
Number Of Ingredients 8
Steps:
- In a stock pot, place chicken, carrots, garlic, onion and celery; cover with water.
- Boil for thirty to forty minutes, remove chicken from pot.
- Allow chicken to cool (very important unless you like burnt fingers) remove skin and bones, then chop chicken into bite-size pieces.
- Add chicken back to soup, add parsley, pasta, salt and pepper.
- Allow to simmer until noodles are cooked.
- You may need to add water to keep soup soupy after pasta has cooked.
- Use your own judgment.
FLU FIGHTER CHICKEN SOUP WITH GARLIC AND STAR ANISE
Coming down with something? This is the superhero of chicken soups. It's loaded with antibacterial and antifungal garlic and flu-fighting star anise. Ginger gives you a leg up on digestion and fights nausea while broccoli adds a dose of vitamin C. This recipe makes a large batch of soup that gets better with age, so freeze some for the next time you're under the weather.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool.
- Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.
Nutrition Facts : Calories 388 calorie, Fat 7.1 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 180 milligrams, Carbohydrate 10.1 grams, Fiber 2.7 grams, Protein 67.4 grams, Sugar 2.8 grams
CHICKEN SOUP WITH STARS AND MEATBALLS
Categories Beef Cheese Chicken Pasta turkey Kid-Friendly Parmesan Ground Beef Winter Cookie Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- 1. Bring a large pot of salted water to a boil.
- 2. Set aside 4 tablespoons of the cheese.
- 3. Combine the ground meat, onion, bread crumbs, spinach, egg, 3/4 teaspoon of the salt, and the remaining cheese in a medium bowl. Shape into 30 meatballs, each 1 inch in diameter.
- 4. Heat the oil in a large, heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium-low; add the meatballs and cook, turning, until lightly browned, about 10 minutes. Using a slotted spoon, transfer the meatballs to a large saucepan.
- 5. Meanwhile, add the pasta to the boiling water and cook according to the package directions; drain.
- 6. Add the chicken stock to the browned meatballs and bring to a boil. Reduce heat and simmer until the meatballs are just cooked through, about 5 minutes. Stir in the pasta and salt to taste.
- 7. Ladle the soup into bowls and sprinkle with the reserved cheese.
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 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.
CHICKEN NOODLE SOUP
I made this soup because of the leftover turkey I had from Thanksgiving. It was very tasty, quick and easy to make. It even tastes better the following day.
Provided by clw721
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in saucepan over medium heat.
- Saute' onion, carrots and celery 10 minutes.
- Add broth to pan.
- Bring to boil over high heat.
- Stir in noodles.
- Reduce heat to low.
- Cover and simmer 10 minutes or until noodles are tender.
- Add chicken, simmer 1-2 additional minutes to heat though.
Nutrition Facts : Calories 136.8, Fat 6.5, SaturatedFat 3.9, Cholesterol 27.2, Sodium 87.5, Carbohydrate 17.3, Fiber 2.2, Sugar 3.7, Protein 2.9
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