GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
GRANDMA'S CHICKEN NOODLE SOUP
This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
- In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
- In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 11.4 g, Cholesterol 32.9 mg, Fat 3.6 g, Fiber 0.7 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1663.8 mg, Sugar 1.6 g
GRANDMA'S CHICKEN SOUP
Whenever you're feeling sick, this will make you feel better! Trust me, you can even freeze it, this way you have it whenever you need it. Serve with egg noodles, if desired.
Provided by Love2c0ok
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 4h20m
Yield 8
Number Of Ingredients 9
Steps:
- Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
- Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 11.1 g, Cholesterol 100.6 mg, Fat 53.2 g, Fiber 3.4 g, Protein 26 g, SaturatedFat 14.9 g, Sodium 908.1 mg, Sugar 5.4 g
OLD FASHIONED CHICKEN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 10
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.
GRANNY'S HOMEMADE SOUP
My Granny sure was a "Good Cooker"! We all loved her food especially certain things like her soup. We all try to make ours taste "just like Grannys". When we make it we are sure to call everyone and brag. I normally boil a whole chicken and use most of it for the soup and a little for something else. Granny never drained the cans of veggies, but I never lose as much water as she did, maybe because I put a cover on the boiling chicken.
Provided by Chef Mommie
Categories Chicken Breast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Wash chicken.
- Put in large pot and cover above chicken with hot water about 1 inch.
- Open tomatoes and drain juice into pot.
- Crush tomatoes with hands and add to pot.
- Wash celery and carrots, then slice and add to pot.
- Bring to a boil and then cover and lower temp to a low boil and cook 1 hour.
- Watch to make sure liquid doesn't boil out. If it gets low add a little more water.
- Remove chicken, set aside and let cool.
- Add potatoes and cook 30 more minutes.
- After potatoes are done, take 3 or 4 chunks and smash them on the side of the pan. This will help to thicken the soup.
- Add onion, tomato SOUP (or sauce), corn and butter beans and cook about 10 minutes.
- Pull the chicken off the bone and add to pot.
- Salt and Pepper to taste now or in your own bowl. I personally think salt is a must in this soup.
- Stir and serve.
- Delicious!
GRANNY'S CHICKEN SOUP
Make and share this Granny's Chicken Soup recipe from Food.com.
Provided by howdyjuneau
Categories Stocks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in a bowl, and mix well. In a saucepan, bring 3 cups (750ml) of water, 1 tablespoons (15ml) butter or margarine and 2/3 cup (150ml) of Granny's Chicken Soup mix to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until rice is tender. Store dry product in an airtight container for up to 6 months.
- Makes 2-3 servings per batch.
Nutrition Facts : Calories 705.1, Fat 1.6, SaturatedFat 0.3, Sodium 387.5, Carbohydrate 154.3, Fiber 5.8, Sugar 0.4, Protein 13.9
GRANNY'S CHICKEN AND RICE
Steps:
- In large mixing bowl, stir together cans of soup. Use empty soup cans and fill with water and mix well. Add rice and stir well.
- Pour rice mixture in large pan and place chicken on top. Sprinkle with paprika and cover with aluminum foil.
- Bake at 400 degrees F for about 1 1/2 hours, removing the foil the last half hour and stirring rice, or until chicken is done and rice cooked.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANNY'S SPICY SOUP
My mother makes the best soups around and has become known to others as "The Soup Lady". When my kids ask me to make Granny's soup, I'm happy to oblige.
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 10
Steps:
- Place chicken and water in a large soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours or until chicken falls off bone. , Strain broth; return to kettle. Allow chicken to cool; debone and cut into chunks. Skim fat from broth. Return chicken to broth along with celery, carrots and onion. , Place pickling spices in a tea ball or cheesecloth bag; add to soup. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove spices; add salt if desired, bouillon, pepper and noodles. Cook for 10-15 minutes or until noodles are tender.
Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 74mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
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