French Chicken And Beef Soup Recipes

FRENCH ONION SOUP GRATINEE

French Onion Soup Gratinee image

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

Provided by Jersey Tomato

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 17

Ingredients

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
½ cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

Steps:

Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g

FRENCH CHICKEN AND BEEF SOUP

French Chicken and Beef Soup image

I don't know if this is really French, but my cookbook calls it that. In any case, it's a really tasty soup to be enjoyed in the cold autumn evenings. Use beef ribs or other meaty part on the bone.

Provided by kolibri

Categories Clear Soup

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 whole chicken
1 1/2 kg beef ribs
2 1/2 liters water
2 beef bouillon cubes
2 bay leaves
2 teaspoons salt
10 white peppercorns
1 onion, roughly chopped
6 sprigs parsley
2 parsnips
50 g celery root
2 leeks, chopped to rings

Steps:

Cut most of the meat off the beef bones. Put the bones in a large (and I mean huge) pan, put the meat on top.
Boil the water, and pour it on the meat. Put in stock cubes, seasoning, onion and parsley. Bring to boil.
Simmer for two hours, remove the foam when needed.
Cut the chicken in 8-10 pieces, and put them into the pan. Let simmer for about an hour.
Cut the parsnips and the celery root to small pieces, and put them in the pan. Simmer for 10 minutes, then put in the leeks. Simmer another for 10 minutes.
Take beef and chicken bones out together with the meat. Cut the meat into small pieces and return to pan.
Serve with bread.

Nutrition Facts : Calories 272.8, Fat 17.6, SaturatedFat 5, Cholesterol 86.4, Sodium 937.7, Carbohydrate 5.4, Fiber 0.8, Sugar 1.8, Protein 22.2

EASIEST CHICKEN TACO SOUP

EASIEST CHICKEN TACO SOUP image

Make and share this EASIEST CHICKEN TACO SOUP recipe from Food.com.

Provided by JAMES S.

Categories < 4 Hours

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs chicken thighs
2 tablespoons olive oil
1 (6 ounce) package taco seasoning
1 onion
1 (15 ounce) can stewed tomatoes
2 teaspoons garlic (minced)
1 (4 ounce) can green chilies
1 1/2 cups water
1 (8 ounce) can green chili salsa
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (2 ounce) can chopped black olives
1 cup chicken broth

Steps:

Boil chicken for 20 minutes in a pot of water.
Start chopping onion and mincinng garlic.
Put olive oil, taco seasoning, onions, and garlic in a large pot and saute on medium heat.
Shred the boiled chicken and add to the pot with the onion mixture.
Once the onions are soft and turning transparent, add everything else and let simmer for 1 to 1.5 hours.
Serve over chips and cheese.

Nutrition Facts : Calories 603.5, Fat 31.1, SaturatedFat 8, Cholesterol 143.3, Sodium 2291.4, Carbohydrate 43.6, Fiber 13.8, Sugar 8.5, Protein 39.7

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