CHICKEN SOUP FOR THE SOUL
This is a wholesome soup that cures all ails, including Hangover, Colds/Flu and Depression. There a million varieties, but this is mine...
Provided by Jana Steinhagen
Categories One Dish Meal
Time 2h26m
Yield 2 liter, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- First of all I had 2 chickens that I seperated the legs and breasts of to be used another time.
- The Carcass then cut into smaller bits I placed into a large stock pot and covered with my finest water.
- This is brought to a simmer and the foam skimmed of as it rises to the top.
- After about 10 minutes I add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem.
- This stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long).
- After 20 minutes I will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup.
- Strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil.
- Now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. Then it's ready to make you feel good!
- Enjoy!
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
CHICKEN SOUP FOR THE SOUL WITH RICE AND DUMPLINGS
It's that time of year again to make a big pot of chicken soup. Body-warming, delicious and filling, this recipe is a cinch to pull together. Use leftover cooked chicken or turkey for an easy meal.
Provided by COOKGIRl
Categories Poultry
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- *NOTE: I have used leftover cooked rice for this soup recipe. Add the cooked rice right before adding the dumpling batter to the pot. Do not add the cooked rice at the onset or it will turn to mush.
- In a large soup pot, melt 1 tablespoon of the butter until hot and saute the mushrooms, celery and carrots until tender.
- Stir in the chicken stock, chicken meat, green peas, par-boiled rice, thyme, and black pepper. Bring to a boil.
- Meanwhile, prepare the dumplings. In small bowl beat together the eggs, 1/4 cup melted butter or margarine, and 1/4 teaspoon salt. Stir in the flour.
- Once the soup has come to a boil, drop the dumplings batter from a small greased or buttered spoon to make 16 mounds on top of the soup. Reduce heat and simmer, covered, about 10 minutes or until dumplings are cooked and "light".
- Adjust seasoning before serving. Say a blessing and open wide.
Nutrition Facts : Calories 598.4, Fat 25.7, SaturatedFat 12.2, Cholesterol 205.4, Sodium 823.2, Carbohydrate 55.3, Fiber 3.4, Sugar 9, Protein 34.6
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