Chicken Soup From The Heart Recipes

LEFTOVER ROAST CHICKEN SOUP

Steps:

• In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
• Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
• Season to taste with salt and pepper and serve.

HEARTY CHICKEN VEGETABLE SOUP

Steps:

• In a stock pot, saute green peppers and onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally.

HEARTY CHICKEN NOODLE SOUP

Steps:

• In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. , Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough. , Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender.

CHICKEN SOUP FROM THE HEART

Steps:

• Fill large soup pot with cold water.
• Add cleaned chicken pieces, peeled, whole yellow onion, and dill.
• Cook on stovetop on a high heat until water just starts to boil.
• Reduce heat to simmer, but do not cover the pot.
• The chicken will bring up it's brown foam, remove it as it comes up. You may add more preboiled water to the pot if the amount of water in the pot has been reduced to 3/4, but not more than once.
• After 1.5 hours of simmering, raise the heat to medium and add the carrots and salt.
• Slowly add 1/2 cup of Osem Consomme seasoning mix and stir through, to make sure that no seasoning mix is stuck to the bottom of the pot.
• Reduce heat back to simmer and continue to simmer for an additional 30 minutes.
• Add the celery and cook for 5-10 minutes more, until the celery is no longer firm, but not yet tender (it will continue to cook even when the heat is turned off).
• Remove from heat, and cover pot. Let stand 15-20 minutes, until celery just tender.
• Remove all chicken, carrots, onion, dill, and celery from soup and place in separate container.
• Transfer soup from the pot through the cheesecloth to a different pot, or container of your choice. Do this slowly, as the soup is still hot, ensuring that all the soup pass through the cheesecloth before being transferred to another pot. You may need another couple of hands to help you hold the cheesecloth over the second pot. This is a crucial step of the recipe, because it ensures that your final product is a clear broth. Also, this is a way to trim the fat, and allows the palate to taste the chicken soup rather than the chicken fat.
• Discard whatever is left on the cheesecloth.
• Serve the broth clear with either a carrot and a celery, or, you may add fine noodles or a kreplach for a perfect Jewish Chicken Soup.
• Enjoy!

ULTIMATE COMFORT: CHICKEN SOUP FROM THE HEART

Steps:

• Clean chicken, put it in an 8 to 10 quart soup pot, and add enough water to fill the pot about 3/4 of the way. Put on a relatively high flame and cover. When the scummy stuff begins to come out of the chicken (as it begins to boil), skim it off with a big spoon and toss it out. Bring to a slow boil or a fast simmer (sounds like a dance step, eh?), and cook about another 30 minutes.
• Add onions, garlic, carrots, celery, and zucchini. Continue to cook for about another hour or two.
• Add parsley and dill, and salt and pepper to taste. Cook another 30 minutes, then taste to adjust seasoning.
• If you want to make it more lean, cool the soup down, skim off the fat and reheat.
• Enjoy!