Leahs Chicken Soup Recipes

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LEEKY CHICKEN SOUP



Leeky Chicken Soup image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

4 large leeks, trimmed, washed, and dried
2 boneless skinless chicken breast halves
1 large bay leaf, fresh or dried
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, chopped
Salt and freshly ground black pepper
1 cup dry white wine
1 quart chicken stock
2 cups egg pasta, such as broken egg fettuccine or tagliatelle
2 tablespoons chopped fresh thyme leaves
2 teaspoons grated lemon zest
1/4 cup fresh flat-leaf parsley, chopped
Crusty baguette, sliced
Soft cheese such as goat cheese, Robiola, Camembert or Boursin

Steps:

  • Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
  • Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
  • Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
  • Spread the crusty bread slices with soft cheese and serve with the soup.

LEAH'S CHICKEN SOUP



Leah's Chicken Soup image

Jewish Penicillin that even my mother-in-law likes. This is a traditional chicken soup, all-purpose in nature. The secrets to excellent chicken soup include the parts you use, what you do with everything, and patience (even though this takes only about an hour to make).

Provided by VIKINGBABE02

Categories     Chicken Soup

Time 1h15m

Yield 10

Number Of Ingredients 6

5 pounds chicken leg quarters
1 large onions, sliced
4 large carrots, peeled and chopped
1 bunch celery tops with leaves, chopped
salt and pepper to taste
1 bunch fresh dill, chopped

Steps:

  • Place the chicken quarters in the largest pot you own with the onions, carrots and celery. Fill the pot with cold water 3/4 full. Season with salt and pepper and place over medium heat. Bring to a boil, then reduce heat and simmer, covered, 45 minutes to 1 hour, skimming foam as necessary.
  • Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm.
  • Remove the chicken. Get another big huge receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.) Refrigerate or freeze for future use. When cool enough to handle, shred or chop chicken meat for future use.
  • Authors notes: Put some of this stock away in the freezer for recipes -- it's good to add to a turkey roasting pan instead of water, to rice, and to just about everything else -- or emergencies such as company, illness or tsuris. If you want to make soup, put some of the stock on the stove in a soup pot (not the big one unless you're feeding mishpocha). When it's about ten minutes before serving time, add some of the chicken, carrot coins, extra fine egg noodles, or celery.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 5.8 g, Cholesterol 133.8 mg, Fat 8.9 g, Fiber 1.8 g, Protein 42.7 g, SaturatedFat 2.3 g, Sodium 180.3 mg, Sugar 2.7 g

LEAH'S CHICKEN SOUP



Leah's Chicken Soup image

Jewish Penicillin that even my mother-in-law likes. This is a traditional chicken soup, all-purpose in nature. The secrets to excellent chicken soup include the parts you use, what you do with everything, and patience (even though this takes only about an hour to make).

Provided by VIKINGBABE02

Categories     Chicken Soup

Time 1h15m

Yield 10

Number Of Ingredients 6

5 pounds chicken leg quarters
1 large onions, sliced
4 large carrots, peeled and chopped
1 bunch celery tops with leaves, chopped
salt and pepper to taste
1 bunch fresh dill, chopped

Steps:

  • Place the chicken quarters in the largest pot you own with the onions, carrots and celery. Fill the pot with cold water 3/4 full. Season with salt and pepper and place over medium heat. Bring to a boil, then reduce heat and simmer, covered, 45 minutes to 1 hour, skimming foam as necessary.
  • Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm.
  • Remove the chicken. Get another big huge receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.) Refrigerate or freeze for future use. When cool enough to handle, shred or chop chicken meat for future use.
  • Authors notes: Put some of this stock away in the freezer for recipes -- it's good to add to a turkey roasting pan instead of water, to rice, and to just about everything else -- or emergencies such as company, illness or tsuris. If you want to make soup, put some of the stock on the stove in a soup pot (not the big one unless you're feeding mishpocha). When it's about ten minutes before serving time, add some of the chicken, carrot coins, extra fine egg noodles, or celery.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 5.8 g, Cholesterol 133.8 mg, Fat 8.9 g, Fiber 1.8 g, Protein 42.7 g, SaturatedFat 2.3 g, Sodium 180.3 mg, Sugar 2.7 g

LEAH'S LEMON SOUP (A



Leah's Lemon Soup (A image

This is my favorite soup in the whole wide world. I have tried lots of recipes and have liked some, and have been disappointed by many. I like a lot of rice in my soup, it makes it nice and thick. So, to take the guesswork out, I created my own! I am a purist when it comes to this soup... no frills, and just a little spiciness! I make so much of it my hubby jokes that one day I will turn into a pot of lemon soup!

Provided by Viking Knitter

Categories     Long Grain Rice

Time 1h15m

Yield 10-14 serving(s)

Number Of Ingredients 8

9 cups chicken broth
1 1/2 cups raw long-grain rice
9 egg yolks
3/4 cup lemon juice
1/2 tablespoon crushed dried oregano
3 tablespoons dried parsley
fresh ground pepper, to taste
Tabasco sauce, to taste

Steps:

  • Beat eggs in large bowl with whisk until frothy. Add lemon juice.
  • Heat chicken broth in stockpot until it lightly boils. Ladle out 1 cup broth and set aside.
  • Turn up heat for the broth, until boiling. Add rice, cover, reduce heat to low and cook for 10 minutes.
  • Meanwhile, slowly pour the reserved hot broth into the egg-lemon mixture while beating until frothy.
  • When rice is done cooking (will be slightly firm) Slowly add egg-lemon-broth mixture, while stirring constantly, to avoid curdling the eggs.
  • Add oregano, parsley, pepper, and Tabasco.
  • Continue cooking for 20-30 minutes on medium-low heat, stirring frequently, until thickened to desired consistency.
  • Check seasonings and adjust to taste.

Nutrition Facts : Calories 186.3, Fat 5.1, SaturatedFat 1.7, Cholesterol 169.9, Sodium 696.9, Carbohydrate 25.4, Fiber 0.6, Sugar 1.2, Protein 8.7

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