Goodoldfashionedchickensoupstew Recipes

GOOD OLD FASHIONED CHICKEN SOUP/STEW

Steps:

• In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
• Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
• At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
• Remove the meat from the bones, cut and set aside.
• Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
• Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.

GOOD OLD FASHIONED CHICKEN SOUP

Steps:

• Place chicken in stockpot and pour chicken broth and water in the pot. Turn heat on high and bring to a boil.
• Immediately lower to a simmer and add carrots, onion, celery, bay leaf, basil, parsley, tarragon, salt and pepper.
• Cook for 1 hour and 15 minutes.
• Add orzo and stir. Cook for additional 15 minutes.
• Take chicken out of pot and remove meat from bones and return meat back to the pot and stir.
• Ladle chicken soup in some bowls or crocks.
• Eat
• Enjoy

OLD FASHIONED CHICKEN SOUP

Steps:

• Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
• Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
• Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
• Stir in egg noodles or dry pasta noodle of your choice.
• Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
• To serve, garnish with fresh minced parsley.

OLD-FASHIONED CHICKEN STEW

Steps:

• Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
• Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
• Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

OLD FASHIONED CHICKEN SOUP

Steps:

• Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes. Add carrots and cover with water. Bring to a simmer and cook for 1 hour. Remove chicken from soup and let cool. Remove meat from bones and shred, discard skin. Return meat to pot and stir in parsley and noodles. Cook for another 20 minutes.

OLD-FASHIONED CHICKEN AND CORN STEW

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl using tongs.
• While chicken is browning, peel potatoes and cut into 1-inch pieces.
• Add onion, garlic, and 1 teaspoon thyme to pot and sauté, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute. Whisk in broth and water and bring to a boil, whisking.
• Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Stir in chicken (along with any juices accumulated in bowl) and cream, then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes. Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.