Clear Chicken Soup Recipes

CLEAR CHICKEN SOUP

Steps:

• Put the chicken in the pot with diced carrot, onions, garlic cloves, thyme, lemongrass and water covering the chicken. Simmer for 45 minutes until the chicken is cooked. Remove the chicken from the broth and strain the broth. Keep the vegetables aside. Add the garlic, thyme, peas and corn to the broth and simmer the broth for another 10-15 minutes until reduced. Throw away the thyme and garlic and add the vegetables and soya sauce to the broth.
• Shred the chicken and keep it aside.
• Serving
• Place the shredded chicken and vegetables in the centre of a soup bowl. Pour the broth from the side. Finish it with the garnish on top.

CLASSIC HOMEMADE CHICKEN SOUP

Steps:

• Cut up your chicken into pieces (thighs, legs, breasts, etc) and place in a large stock pot.
• Fill with cold water to cover and put on high heat as you assemble the rest of the ingredients.
• Cut up all of your veggies. You can do this any way you like, but I like to leave these in large pieces so they don't get too mushy during the long cooking time.
• You can tie your dill and parsley together if you like.
• Put all the veggies and herbs into the pot.
• Add extra water if needed.
• Bring to a boil, and then let simmer.
• Simmer for 2-4 hours*.
• *The cook time is largely up to you. I like to cook mine for many hours to get all of the flavors out of the chicken, but really, once the chicken is cooked through, you can take it off the fire.
• If you prefer to have smaller pieces of carrots, potatoes, or celery in your soup, dice as much as you want and put it into the pot 30-40 minutes before it's done.
• ***TIP: There will be A LOT of fat on the top of this soup from the chicken skin. Traditionally, you would cook this the day before, refrigerate over night, and then remove the hardened fat layer. Easy as pie. But, if you want it the same day, you will have to skim the fat as the cooking progresses. So watch the soup over the 2-4 hours of cooking and skim as you go.
• Add salt and pepper to taste. (you will need a lot of salt. Don't fret. Start off with a teaspoon. Taste. Add another pinch. Taste. Add. And so on until you reach desired flavor.
• Take all the chicken out of the pot and remove the meat from the bones and skin. Discard the bones and skin. You can replace the meat into the pot or leave it on the side for people to put into their individual bowls.
• Make egg noodles, rice, or dumplings to accompany.
• Eat and enjoy.

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

QUICK CHICKEN SOUP

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
• Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
• Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

SOTO AYAM (INDONESIAN CLEAR CHICKEN SOUP)

Steps:

• In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
• Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
• In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
• Stir in broth, cover, and bring to a boil.
• Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
• Crush stalk with the back of a knife, then cut into 3-inch pieces.
• Add to broth.
• Add chicken breasts to broth.
• Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
• Lift out chicken and let cool at least 10 minutes.
• Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
• In a bowl, pour 5 cups hot water over bean thread noodles.
• Let stand until the noodles are tender to bite, about 5 minutes; drain.
• If desired, snip through noodles with scissors to make shorter strands.
• Season broth with salt and pepper to taste.
• Return to a boil over high heat.
• Tear the chicken into shreds.
• In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
• Pour hot broth into a tureen or pitcher.
• Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
• Ladle or pour hot broth into bowls.
• Sprinkle with potato chips and fried shallots.
• Add juice from lime wedges, chili sambal, and more salt and pepper to taste.