My Familys Favorite Fast Chicken Soup Recipes

BEST HOMEMADE CHICKEN SOUP RECIPE

Steps:

• Put the roasted chicken in a large pot and put enough water (or broth) to cover the chicken.
• Add celery, carrots, onion, garlic, and thyme. Slowly bring to a boil over medium heat. Reduce heat and simmer for 20-25 minutes.
• Remove chicken and shred the meat once it's cool enough to touch. Season shredded meat with salt and pepper, and place back into the pot. (add pasta if using and cook until done)
• Add lemon juice and fresh parsley. Enjoy!

QUICK CHICKEN SOUP

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
• Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
• Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

MY FAMILY'S FAVORITE FAST CHICKEN SOUP

Steps:

• In saucepan, combine chicken broth, chicken breast, carrots, celery, onion and water.
• Simmer, covered, for 30 minutes.
• Remove chicken; trim meat from bones; add to soup.
• Stir in noodles.
• Simmer, covered, 15 minutes.
• Garnish with chopped parsley and grated Parmesan to your liking.

FAST CHICKEN SOUP BASE

Steps:

• Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
• Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
• Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

FAMILY FAVORITE CHICKEN NOODLE SOUP

Steps:

• In a large saucepot, saute carrots, celery and onion in the butter for 2 minutes over med-high heat.
• Add broth, garlic and bay leaf, give it a stir, put the lid on the pot and crank up the heat to high until it start boiling.
• When boiling, remove lid an drop in the noodles. Give it a good stir and leave the lid off.
• Boil on med-high for 25 minutes.
• In the meanwhile, remove the (pre-cooked) chicken meat from the bones and set aside.
• After 25 minutes, turn down the heat to low.
• Add the peas, seasonings and chicken.
• Stir and let it cook on low for 15 minutes.