Denises Chicken Soup Recipes

CHICKEN SOUP

Steps:

• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
• To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
• Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
• Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

DENISE'S PEANUT CHICKEN

Steps:

• Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
• In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

DENISE'S AMERICAN CHOP SUEY

Steps:

• Cook macaroni according to package directions.
• Spray a large skillet with a cooking spray like pam.
• Add about two tablespoons Olive Oil.
• Brown the ground beef.
• Add the peppers, onions, celery, garlic and mushrooms and continue to cook till vegetable are almost tender.
• Add the tomato soup, diced tomatoes, wine and the spices.
• Simmer for about 20 minutes.
• Drain cooked macaroni and place in a large bowl.
• pour the tomato mixture over the macaroni and mix well.
• Serve with lots of freshly grated Parmesan cheese.

DENISE'S CHICKEN SOUP

Steps:

• Pour chicken broth into a large pot. Add about 3 quarts of water. Place remaining ingredients in pot and bring to a boil. Cook, covered, for 30-45 minutes, until veggies are tender and chicken is cooked through. Remove chicken from the broth and shred; return to pot. Also remove any celery leaves or any pieces of veggies you don't want to keep in the soup (some like to remove all the onion; I prefer to keep it in). If desired, add some freshly chopped or dried parsley the last few minutes of cooking. Some celery seed or celery salt is optional as well. If you've added too much water and the broth is too clear, add a chicken bouillon cube the last few minutes of cooking as well.
• Note: For a richer stock, try adding a 12 oz. lowfat turkey gravy to the soup right before serving; just heat through and stir; add this right before adding the pasta. This gives the soup a creamier consistency.
• While soup is cooking, cook 1 8 oz. package of ditalini pasta. Drain; pour a small amount of olive oil over the pasta to keep it from sticking together. Store separately from soup.
• When serving, reheat pasta and place in serving bowl. Pour soup over. Salt and pepper to taste; pass freshly grated Parmesan cheese.