TEST KITCHEN'S FAVORITE CHICKEN SOUP MADE WITH A WHOLE CHICKEN
Ask your butcher to cut a chicken into pieces and give you the backboneâ€"it makes for a richer broth.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 4h45m
Number Of Ingredients 12
Steps:
- Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
- Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, and celery. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
- Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with noodles, dill, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.
FARMHOUSE CHICKEN SOUP
Over the years, I've changed this recipe bit by bit until my family said it was perfect. I hope your family enjoys it as much as we do!
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10-12 servings (about 3 quarts).
Number Of Ingredients 18
Steps:
- Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer., For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.
Nutrition Facts : Calories 210 calories, Fat 8g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 558mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.
CHICKEN SOUP - AMERICA'S TEST KITCHEN RECIPE - (3/5)
Provided by á-2908
Number Of Ingredients 22
Steps:
- Heat oil in Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot and celery. Cook 5-10 minutes, stirring often, until chicken is no longer pink, but not browned. 2 Reduce heat to medium-low. Add water, broth, bay leaves, salt and chicken breasts. Cover and cook 30 minutes. Remove lid, increase heat to high and bring to a boil. (If liquid is already boiling when lid is removed, remove chicken breasts immediately and proceed.) Transfer chicken breasts to a plate and set aside. Adjust heat to maintain gentle boil and cook an additional 20 minutes. Strain stock through fine-mesh strainer, pressing on solids to extract as much liquid as possible, then discard solids. Allow stock to stand 5 minutes, then skim off most of the fat (leave a tablespoon or two behind for flavor). (Stock can be refrigerated 2 days or frozen up to 3 months at this point. Store chicken breasts in a ziplock bag with the air squeezed out and stock in an airtight container.). 3 To make soup from the stock, return stock to Dutch oven over medium-high heat. In a small bowl, combine cornstarch with cold water until smooth. Stir slurry into hot stock and bring to gentle boil. Add onion, carrot, celery and potato. Cook until potato is almost tender, 10-15 minutes. Adjust heat as needed to keep at a gentle boil. Add egg noodles and cook another 5 minutes or until noodles and all vegetables are tender. 4 Meanwhile, remove skin and bones from chicken breasts. Shred meat with fingers or two forks and return to stock. Add parsley and cook until chicken is heated through, about 2 minutes. Adjust seasoning with salt and pepper and serve. Read more: http://www.food.com/recipe/hearty-chicken-noodle-soup-344454#ixzz1FHcTZZfz
AUTUMN CHICKEN TORTILLA SOUP
This is adapted from an America's Test Kitchen Recipe and one of our all time favorite soup recipes! The flavors are so intense that you feel as though it was simmering on the stove all day! Enjoy!
Provided by Vino p.o. prn
Categories Chicken
Time 1h15m
Yield 9 cups, 6 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE TORTILLA STRIPS:.
- Scatter tortilla strips on baking sheet, drizzle with oil and bake at 425 degrees until golden brown and crispy (about 12-14 mins.).
- Remove tortilla strips from oven, season with salt and transfer to a paper towel lined plate to cool.
- FOR THE SOUP:.
- While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan.
- Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes.
- Transfer chicken to large plate and set aside to cool.
- Pour broth through fine-mesh strainer and discard solids in strainer.
- When cool enough to handle, shred chicken into bite-sized pieces & discard bones.
- Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth.
- Heat oil in Dutch oven over high heat until shimmering.
- Add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
- Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.
- If desired, add up to 2 teaspoons additional adobo sauce.
- Add shredded chicken and simmer until heated through, about 5 minutes.
- Place portions of tortilla strips in bottom of individual bowls and ladle soup over the tortilla strips.
- Dress soup with desired garnishes.
Nutrition Facts : Calories 397.2, Fat 27.7, SaturatedFat 10.7, Cholesterol 66.6, Sodium 348.3, Carbohydrate 12.8, Fiber 3.3, Sugar 3.1, Protein 27.7
More about "chicken soup americas test kitchen recipe 3"
FARMHOUSE CHICKEN NOODLE SOUP | AMERICA'S TEST KITCHEN
From americastestkitchen.com
5/5 (3)Category Main Courses, SoupsServings 8
HEARTY CHICKEN NOODLE SOUP - AMERICA'S TEST KITCHEN
From americastestkitchen.com
5/5 (7)Category Main Courses, SoupsServings 6-8
CHICKEN STEW | AMERICA'S TEST KITCHEN RECIPE | HIP …
From hipfoodiemom.com
FARMHOUSE CHICKEN NOODLE SOUP | AMERICA'S TEST KITCHEN
From mastercook.com
BEST CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE CHICKEN …
From today.com
QUICK AND HEARTY CHICKEN NOODLE SOUP | AMERICA'S …
From mastercook.com
FARMHOUSE CHICKEN NOODLE SOUP BY AMERICA'S TEST …
From zavoramerica.com
CLASSIC CHICKEN NOODLE SOUP - AMERICA TEST KITCHEN
From bigoven.com
AMERICAS TEST KITCHEN CHICKEN RECIPES
From chickenrecipespinit.blogspot.com
AMERICA'S TEST KITCHEN CHICKEN SOUP - THERESCIPES.INFO
From therecipes.info
AMERICA'S TEST KITCHEN CHICKEN PAPRIKASH RECIPE
From recipeschoice.com
AMERICA'S TEST KITCHEN CHICKEN RECIPES
From recipeschoice.com
AMERICA’S TEST KITCHEN ACQUACOTTA (EP 2109) | WSKGWSKG
From wskg.org
THAI CHICKEN SOUP | AMERICA'S TEST KITCHEN - MASTERCOOK
From mastercook.com
QUICK AND HEARTY CHICKEN NOODLE SOUP | AMERICA'S TEST KITCHEN
From americastestkitchen.com
HOMEMADE CHICKEN NOODLE SOUP AMERICA'S TEST KITCHEN / VIEW …
From chickencacciatorebbc.meetrecipes.com
QUICK AND HEARTY CHICKEN NOODLE SOUP | AMERICA'S TEST KITCHEN
From pinterest.com
AMERICA'S TEST KITCHEN MATZO BALL SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN MEATLOAF AMERICAS TEST KITCHEN RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
AMERICAS TEST KITCHEN BEST CHICKEN SOUP SLOW COOKER RECIPE
From recipeschoice.com
AMERICA'S TEST KITCHEN CAULIFLOWER RECIPES - THERESCIPES.INFO
From therecipes.info
SLOW COOKER CHICKEN NOODLE SOUP AMERICA’S TEST KITCHEN / …
From amaretticookiesrecipe.meetrecipes.com
A GUIDE TO ROAST CHICKEN BY AMERICA’S TEST KITCHEN
From phxcooks.com
HOW TO MAKE PRESSURE COOKER FARMHOUSE CHICKEN NOODLE SOUP
From youtube.com
OLD-FASHIONED CHICKEN NOODLE SOUP | AMERICA'S TEST …
From americastestkitchen.com
PIN BY MJ P ON AMERICA'S TEST KITCHEN RECIPES | AMERICA'S TEST …
From pinterest.com
CHICKEN SOUP AMERICA'S TEST KITCHEN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
THREE-CUP CHICKEN | AMERICA'S TEST KITCHEN - MASTERCOOK
From mastercook.com
INSTANT POT PROVENçAL CHICKEN SOUP | AMERICA'S TEST KITCHEN
From americastestkitchen.com
AMERICA'S TEST KITCHEN GREEK CHICKEN - THERESCIPES.INFO
From therecipes.info
TEST KITCHEN CHICKEN SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
AMERICA'S TEST KITCHEN FRIED FISH - THERESCIPES.INFO
From therecipes.info
BUTTER CHICKEN WITH PREMADE SAUCE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
AMERICA’S TEST KITCHEN’S TORTILLA SOUP - FLATLAND
From flatlandkc.org
AMERICA'S TEST KITCHEN SOUP RECIPES
From recipeschoice.com
AMERICA’S TEST KITCHEN ONLINE COOKING SCHOOL
From onlinecookingschool.com
AMERICA'S TEST KITCHEN'S CHICKEN AND PASTRY IS A COMFORT FOOD DISH ...
From splendidtable.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love