Homemade Chicken Soup With Wings Recipes

CHICKEN WING SOUP

Chicken Wing Soup image

A unique soup for a cold winter day!

Provided by Gaiden5

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

2 (12 ounce) cans chicken chunks, drained
½ cup hot sauce
¼ cup butter
2 small onions, diced
5 stalks celery, diced
2 cups water
¾ cup all-purpose flour
¾ cup milk
2 cubes chicken bouillon
6 ounces processed cheese (such as Velveeta®), cubed

Steps:

Shred chicken with a fork in a bowl and add hot sauce; stir to combine.
Melt butter in a small skillet over medium heat; cook and stir onions and celery in melted butter until tender, about 10 minutes.
Mix water, flour, milk, and chicken bouillon in a large pot until smooth. Add processed cheese, shredded chicken, and onion mixture.
Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.

Nutrition Facts : Calories 439.3 calories, Carbohydrate 19.4 g, Cholesterol 115.7 mg, Fat 24.7 g, Fiber 1.3 g, Protein 33.4 g, SaturatedFat 12 g, Sodium 1845.2 mg, Sugar 5.3 g

BASIC CHICKEN SOUP

Basic Chicken Soup image

Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 7

Ingredients

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick

Steps:

Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g

HOMEMADE CHICKEN SOUP WITH WINGS

Homemade Chicken Soup With Wings image

I love chicken soup and when ever I think one of my babies are coming down with something I have to make it. My 3yr old asks for it when ever she starts to cough its so cute. The funny thing is that my babies will only eat my soup. Another thing I like about using wings is that there is less grease and the meat is always nice and tender, never dry or tough and it keeps the flavor well. I hope you enjoy this recipe as much as my babies do. I get everything from my local HEB.

Provided by -._Eri-.-Kapz_.-

Categories Stocks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 -5 lbs chicken wings, clean well (with enough water to cover everything)
1 whole white onion, sliced
1 green bell pepper, sliced
1/4 cup cilantro, finely chopped
1 celery, sliced 1/2 inch thick (use the whole thing)
2 jalapeno peppers, cut in half (1 for mild)
3 whole potatoes, peeled and cubed bite size
2 green zucchini, sliced 1inch thick
1 -2 chayote, cubed (optional)
1/2 cup , knorr sabor latino and then to taste
1 tablespoon seasoning salt (to taste)
1/2 tablespoon black pepper (to taste)
1/2 tablespoon garlic powder
1 whole cabbage, cut in 1 inch slices
12 ounces green beans

Steps:

1) In a nice sized pot fill a little under half way with water and bring to a boil, meanwhile rinse off the chicken wings.
2)Rinse off all the vegetables and prepare the first 5 vegetables.
3) When the water is at a rolling boil add chicken wings, sabor latino, seasoned salt, black pepper, garlic powder, cilantro, onion, bell pepper, jalapeno, and celery in that order.
4) Let simmer for about 30 minutes on medium- low heat, stirring occassionally, not to much you dont want mushy soup just enough to make sure nothing is sticking.
5) When ready add the remaining vegetables as followed: rinsed green beans, chayote, squash, potatoes, and sliced cabbage letting the cabbage sit on top do no push down or stir bring the food from the bottom up.
6) Let boil for another 15 minutes so that the vegetables can cook.
7) Let cool and serve with corn tortillas and lemon. Enjoy!

BUFFALO CHICKEN WING SOUP

Buffalo Chicken Wing Soup image

My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor,. It's very popular with guests. Start with a small amount of hot sauce, then add more if needed to suit your family's tastes. -Pat Farmer, Falconer, New York

Provided by Taste of Home

Categories Lunch

Time 4h5m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

5 cups 2% milk
3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken (about 1 pound)
1 cup sour cream
1/4 to 1/2 cup Louisiana-style hot sauce
Optional: Sliced celery and additional hot sauce

Steps:

In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.

Nutrition Facts : Calories 572 calories, Fat 29g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 1308mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 57g protein.

CHICKEN WINGS IN TOMATO SOUP

Chicken Wings in Tomato Soup image

A lovely, inexpensive meal that uses chicken drumettes, tomato soup, green peppers and sweet Vidalia onions. Serve it over white rice.

Provided by Saundra A. Boyd

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 quart oil for frying
3 pounds chicken drumettes
2 (26 ounce) cans condensed tomato soup
6 cups water
2 green bell peppers, diced
1 large Vidalia onion, diced

Steps:

In a large, heavy skillet, heat oil to 375 degrees F (190 degrees C). Fry the drumettes until lightly browned and no longer pink on the inside. Remove from heat and drain excess oil.
In a large saucepan, bring the tomato soup and water to a boil. Reduce heat and simmer. Mix in the drumettes, green bell peppers and Vidalia onion. Simmer approximately 15 minutes.

Nutrition Facts : Calories 488.5 calories, Carbohydrate 38.9 g, Cholesterol 47.7 mg, Fat 29.5 g, Fiber 2.6 g, Protein 20.2 g, SaturatedFat 5.7 g, Sodium 1394.2 mg, Sugar 20.1 g

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