MAMA'S CHICKEN SOUP
This is my adaptation of a recipe for Jewish Penicillin, a.k.a. Chicken Soup. Everyone who tries it loves it - even my two year old. You can also leave out the meat and potatoes or rice and use this as a really flavorful chicken stock. I usually get around 6 quarts of soup, but it depends on how much I simmer it down.
Provided by Halcyon Eve
Categories Stocks
Time 2h30m
Yield 6 quarts
Number Of Ingredients 10
Steps:
- Place chicken in an 8 quart stockpot. Add onion, celery, parsley, salt, peppercorns, and bay leaves.
- Fill pot with water to cover by 2-3 inches. Bring to boil; reduce heat and simmer, skimming foam from surface.
- Simmer for 1 hour, checking to be sure soup is still simmering and to make sure level doesn't drop too low (if it does, add more cold water, bring back to simmer, and cook a little longer).
- Remove chicken from soup and let sit, covered, until cool enough to handle; continue simmering soup in the meantime.
- Remove meat from bones and return bones, skin, etc to soup. Refrigerate chicken meat.
- Continue simmering soup. Soup may be simmered for another 1/2 hour or so, or may be simmered for a few hours - the time at this point is quite flexible. Just keep checking the broth level now and then; add cold water and return to simmer if it drops too low.
- Taste and correct seasoning. Strain through a few layers of cheesecloth into a clean stockpot. Discard vegetables and bones. Keep broth hot while you prepare the desired starch.
- If using potatoes, peel and cube and simmer until tender. Place some potato chunks and chicken meat into bowls and ladle hot broth over.
- If using rice, cook rice according to package directions. Place some rice and chicken meat into bowls and ladle hot broth over.
- If using noodles, cook according to package directions and drain well. Place some noodles and chicken meat into bowls and ladle hot broth over.
- This soup may be defatted if you make it in advance, cool quickly in an ice bath, and chill in the refrigerator. Once chilled, the fat will solidify on the surface and may be skimmed off. At this point, the broth may be frozen for later use (with or without meat, and without potatoes or rice), or it may be heated and served.
MAMA JEAN'S CHICKEN NOODLE SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
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.
MAMAW'S CHICKEN AND RICE CASSEROLE
I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Provided by katiefbenham
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
- Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g
CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP
Make and share this Carrabba's Mama Mandola's Chicken Soup recipe from Food.com.
Provided by 1 Baker
Categories Clear Soup
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
- Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
- Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times.
- Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon.
- Let cool.Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
- When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
- Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup.
- Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.
MOM'S CHICKEN SOUP
The flavor of this soup is wonderful on a cold fall or winter day. Whenever I am feeling a little stuffy, I make this soup and I start to feel better.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.
Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 651mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
MAMA'S CHICKEN ROLL UPS RECIPE - (3.9/5)
Provided by BobN
Number Of Ingredients 8
Steps:
- Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken, reserving the broth. When cooled enough to handle, remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13-inch casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375°F oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.
More about "mamas chicken soup recipes"
MAMA'S BEST CHICKEN SOUP – MODERN HONEY
From modernhoney.com
5/5 (1)Total Time 50 minsCategory SoupCalories 284 per serving
- In large stock pot, heat oil over medium high heat. Add onion and cook for 4-5 minutes, stirring often. Add carrots and potatoes. Add chicken stock, salt, and pepper and stir. Add chicken tenders and lower heat to low and cover. Let cook for 30-40 minutes or until carrots and onions are tender and chicken is cooked through.
- Shred chicken and add parsley, basil and thyme. Let cook for 5 more minutes. Taste and season accordingly.
MAMA'S CHICKEN SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 55 minsServings 6
THE MAMA’S CHICKEN AND GNOCCHI SOUP | MY BLISSFUL MESS
From myblissfulmess.com
MAMA S CHICKEN SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
MAMA'S CHICKEN SOUP - GLUTEN FREE RECIPES
From fooddiez.com
MAMAS CHICKEN ROLL UPS - MINDSTIPS
From mindstips.com
MAMA LEONE'S CHICKEN SOUP RECIPE - FOOD.COM
From pinterest.com
MAMA’S HEALING CHICKEN SOUP | AM1NAH
From am1nah.com
MAMA'S CHICKEN SOUP RECIPE
From mamas-southern-cooking.com
MAMA'S CHICKEN SOUP RECIPE | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
MAMA'S CHICKEN SOUP - DAIRY FREE RECIPES
From fooddiez.com
MOM'S CHICKEN SOUP - BRIANA THOMAS
From briana-thomas.com
MAMA'S CHICKEN SOUP RECIPE
From ketonebee.com
CARRABBA’S SPICY SICILIAN CHICKEN SOUP (MAMA MANDOLA’S CHICKEN …
From cocoandash.com
NOT YOUR MAMA'S CHICKEN NOODLE SOUP RECIPE | SIDECHEF
From sidechef.com
MAMA'S CHICKEN SOUP - NATURES FARE
From naturesfare.com
MAMA LEONE'S CHICKEN SOUP RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
MAMA'S CHICKEN SOUP - WHOLE30, PALEO | PRIMALGOURMET
From cookprimalgourmet.com
MAMAS CHICKEN SOUP - RECIPES | COOKS.COM
From cooks.com
MAMA AVILA'S CHICKEN SOUP - BIGOVEN.COM
From bigoven.com
MAMA'S CHICKEN SOUP - BIGOVEN
From bigoven.com
MAMAS 2 STEP HOMEMADE CHICKEN SOUP FOR THE SOUL (AND …
From mandapandaprojects.com
MAMA'S CHICKEN SOUP RECIPE
From crecipe.com
MAMA'S CHICKEN SOUP - NETWORK TEN - 10 PLAY
From 10play.com.au
MAMA”S CHICKEN SOUP RECIPE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
MAMA'S CHICKEN SOUP - RECIPE WILD
From recipewild.com
MAMA'S CHICKEN POULET, OR "CHICKEN CHICKEN" - SOUTHERN PLATE
From southernplate.com
THE BEST CHICKEN VEGETABLE SOUP RECIPE (+ VARIATIONS) | WELLNESS …
From wellnessmama.com
CARRABBA’S COPYCAT MAMA MANDOLA’S CHICKEN SOUP
From thecompanyshekeeps.org
INSTANT POT CHICKEN TACO SOUP RECIPE | WELLNESS MAMA
From wellnessmama.com
MAMA’S CHICKEN SOUP - GREEK RECIPES
From mamastaverna.com
MAMAS CHICKEN SOUP - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
RECIPE: MAMA'S CHICKEN SOUP STEP BY STEP WITH PICTURES
From handy.recipes
MAMA SUE FRIED CHICKEN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MAMA'S CHICKEN SOUP - STUDENT RECIPES
From studentrecipes.com
CHICKEN SPAGHETTI - MAMA LOVES FOOD
From mamalovesfood.com
MAMAS CHICKEN SOUP — WHOLEFOOD MAMA
From wholefoodmama.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love