Germaine Swansons Chicken Soup Recipes

GERMAINE SWANSON'S CHICKEN SOUP

Germaine Swanson's Chicken Soup image

Provided by Marian Burros

Time 4h

Yield about 5 quarts

Number Of Ingredients 8

Ingredients

1 medium yellow onion, unpeeled
1 4-inch piece of fresh ginger
8 to 10 pounds chicken backbones
2 whole star anise pods
2 cinnamon sticks (each 2 inches long)
5 whole cloves
1/3 cup turbinado (raw) sugar
2 teaspoons salt

Steps:

Place onion directly on a gas burner or under an electric broiler, and roast it, turning with tongs, until it is lightly browned on all sides.
Cut the ginger in half lengthwise. Using a side of a heavy cleaver or chef's knife, smash ginger all over. This will release its full flavor.
Skin chicken bones, and rinse well. Place bones, onion, ginger and spices in a large soup pot. Add 3 gallons of water, and bring to a boil over high heat. Lower heat to medium-low, and simmer for 3 hours, skimming foam and fat off the surface with a slotted spoon until the stock becomes clear and is reduced by half.
Strain stock through a fine sieve, and discard the solids. Refrigerate overnight. Next day, remove all fat from the surface.
Bring stock to a boil, and cook 5 minutes; then, add sugar and salt, and serve.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 179 milligrams, Sugar 2 grams, TransFat 0 grams

EASY SWANSON CHICKEN NOODLE SOUP

Easy Swanson Chicken Noodle Soup image

I found this recipe in a recent AARP magazine and thought I would give it a try. It was so very easy and I wanted to archive it here for furture use and for my daughter if she ever wants to know how to make it. Make it easy on yourself and buy a rotisserie deli chicken and shred that.

Provided by Fireflylover

Categories Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 cups Swanson chicken broth
2 -3 dashes black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken

Steps:

Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil.
Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.

Nutrition Facts : Calories 156.5, Fat 4.9, SaturatedFat 1.4, Cholesterol 32.5, Sodium 1415.4, Carbohydrate 7.7, Fiber 1.1, Sugar 1.8, Protein 19.5

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