Jeanettes Awesome Chicken Soup Recipes

MAMA JEAN'S CHICKEN NOODLE SOUP

Steps:

• Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
• Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
• Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.

JEAN'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
• Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

AWESOME CHICKEN NOODLE SOUP

Steps:

• Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
• Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
• Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
• Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
• Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

AWESOME CHICKEN NOODLE SOUP

Steps:

• Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
• Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
• Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
• Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
• Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

YEMENITE CHICKEN SOUP

Steps:

• Hawaii spice mix: Toast cloves, coriander, black peppercorns, cumin, caraway, cardamom pods, and celery seed in a dry skillet over medium heat until fragrant, 1-2 minutes. Shake occasionally to prevent burning. Remove from heat, then set aside in a bowl to cool completely.
• Grind spices finely, adding in turmeric, cinnamon, and salt. Sift through a fine-mesh strainer into a bowl. If not using right away, store the blend in a tightly sealed container for up to one month. Makes ½ cup.
• Chicken soup: Roughly chop onion, celery, garlic, and carrots. In a Dutch oven over medium-high heat, sauté vegetables in oil until soft and onions are translucent, 8-10 minutes. Add Hawaii spice mix and stir to combine.
• Add stock to the vegetables. Roughly chop parsley and cilantro (including stems) and add to the pot. Bring soup to a gentle simmer. Meanwhile, season chicken with salt on both sides and add to the pot. Cover and simmer 30 minutes. Add diced potatoes and cook another 15 minutes, until chicken pulls from the bone and potatoes are tender.
• Assembly: Place a piece of chicken into a bowl. Ladle vegetables around the chicken, followed by a ladle of broth. Garnish with fresh cilantro and a drizzle of tahini. Serve hot.

JEANETTE'S AWESOME CHICKEN SOUP

Steps:

• Prepare Chicken: Remove giblets, rince and put in pot, with enough water to cover it. I usually put in enough water to make it float a little- too much water makes a less flavorfull broth!
• Boil chicken.
• While chicken is boiling, chop the onion and celary. I chop it fine so that my kids have a harder time picking it out, but you can make it as big as you want.
• In a seperate pot, fry the onions and celary until cooked through- the onions will become translucent.
• Chop mushroom.
• Add mushrooms, marsala, parsley, sage, thyme and sprigs of rosemary. LEAVE THE ROSEMARY ON THE STEM! I have found that while rosemary adds a nice flavor, it doesn't really soften up, if you leave it on the stem you can take it out easier when you are ready to serve.
• Cook the marsala-mixture for a few minutes until it begins to thicken. BE CAREFUL, once it cooks down it burns easy.
• Remove this mixture from heat.
• Peel the carrots, zucchini and potatoes, if you like (I do not) and chop them.
• When the chicken is finished cooking through, remove it from the broth and allow it to cool until you can shred it and add it to the marsala mixture. Keep the broth.
• Take a few cups of the broth from the boiled chicken and add it to the marsala mixture. Add carrots and bring to a boil.
• A minute or so after this mixture begins to boil, add the potatoes, then zucchini.
• Allow veggies to cook through and remove soup from heat.
• Serve with a good crustie bread.