Chicken Soup 3 Ways Recipes

CHICKEN, THREE WAYS

Steps:

• To begin: Cut the breasts from the chickens and refrigerate them until you are ready to use them.
• For the Broth: Put the rest of the 2 chickens into a large pot. Cover them with cold water. Bring the water to a simmer over medium-high heat, but do not let it boil. Skim off any fat and scum that rises to the surface. Once the water is simmering add the carrot, celery, onion, garlic, bay leaves, peppercorns, and white wine. Simmer slowly for 3 to 4 hours. Remove the chicken from the pot, set it aside to cool, cover, and refrigerate it. Strain the broth through a fine mesh strainer and refrigerate until ready for use. The broth can also be frozen.
• For the Poached Breasts: Season the breasts with salt and pepper. Place each breast into a small resealable plastic bag. Divide the butter, thyme, wine, garlic, and chicken broth evenly into the bags. Press out all of the air and seal the bags tightly. Keep refrigerated until ready to cook.
• Bring a large pot of water to a boil over high heat, then reduce the heat and bring it to a simmer. Add the bags to the water and submerge them; don't let the plastic catch the rim of the pan or they will melt. Poach them, stirring occasionally, until the chicken is firm and cooked through, about 10 minutes. Remove the bags from the water and serve the chicken immediately, using the liquid in the bags as the sauce.
• For the Salad: Pick the meat from the cooled chicken, discarding the skin and bones. Cut the meat into small pieces and put them into a bowl. Add the celery, onion, celery leaves, parsley, mayonnaise, mustard, vinegar, and salt and pepper, to taste. Mix until everything is evenly blended. Serve with salad leaves or make a sandwich.

CHICKEN SOUP 3 WAYS

Steps:

• Make the soup: Add the broth and 4 cups water to a large soup pot and bring to a simmer over medium-high heat. Sprinkle the chicken with salt. Submerge the chicken pieces in the broth. When the broth starts to boil, reduce the heat to a simmer. Cook until the breast and tender start to separate, about 15 minutes, then remove with tongs or a large strainer. Continue simmering the leg pieces until the meat pulls away from the bone, about 10 more minutes. Remove the legs from the pot and set aside. When the meat is cool enough to handle, remove the skin and shred the meat by hand.
• Add the carrots and celery stalks (reserve the leaves) to the soup and simmer until tender, about 8 minutes. Stir in the shredded chicken until just heated through, about 3 minutes, then remove from the heat. Season with salt, stir in the celery leaves and cool to room temperature.
• Divide the soup into three 4-cup servings and freeze in containers for up to 1 month.
• To reheat: Thaw a container of soup and bring to a low boil in a medium saucepan. Add the desired combo mix-ins and cook for a just a few minutes to heat through. Serve.

BAKED CHICKEN AND RICE WITH THREE SOUPS

Steps:

• Preheat oven to 375 degrees.
• Combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined.
• Place the chicken breasts on top of the rice.
• Sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, Thyme and paprika to taste.
• Place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter.
• Bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked.
• Serve immediately.
• This dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. I just make it this way so no one fights over the chicken breasts which they always seem to do if I do it the other way.

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.

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.