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.
MY DOCTOR'S MAMA'S CHICKEN SOUP
Women often ask me for my chicken soup recipe. I actually got it from my doctor's mama. If you have a sore throat, aches, fever, feel yucky all over, make this soup and have bowls. It will make you feel better. Even good for days when you have the blahs...ahhh..comfort food at it's best, just like Mama's!
Provided by BamaKathy
Categories Chicken
Time 6h15m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Put chicken, onions, 2 unpeeled carrots, 2 celery stalks, turnip, garlic and bay leaf in a large soup pot. Fill with water to within two inches of top of pot and cover. ( I use a big soup pot, like a 15qt. If you like stronger soup, use a smaller pot.) Set over high heat and bring to a boil. Lower heat and simmer uncovered, for 2 hours. Occasionally skim the froth as it develops on the surface and discard.
- Remove from heat. Place a colander in another pot big enough to contain the stock. Pour soup through the colander into the second pot. Remove colander to separate stock from vegetables and chicken pieces.
- Pour the stock back into the pot. Let cool and then refrigerate stock several hours to overnight. Meanwhile, remove chicken from the bone, tear into edible pieces and set aside. Discard vegetables and bones.
- Remove and discard congealed fat from the surface of the refrigerated stock. Place the pot of stock over high heat and bring to a boil.
- Lower heat and add salt, pepper, dill and sugar. Simmer about 30 minutes. Add sugar and wine, simmer another 10 minutes. Adjust salt and pepper to taste. Lower heat enough to keep soup hot, add reserved chicken. Can add matzo balls or egg noodles as desired.
- Can be frozen before adding matzo or noodles if desired.
Nutrition Facts : Calories 88.7, Fat 4.7, SaturatedFat 1.3, Cholesterol 23, Sodium 169.1, Carbohydrate 4.9, Fiber 0.9, Sugar 2.5, Protein 6.1
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.
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