CLASSIC JEWISH CHICKEN SOUP
A classic recipe for 'Jewish Penicillin!' Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!
Provided by Jennifer Feher
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
- Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
- Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.
Nutrition Facts : Calories 200 calories, Carbohydrate 21.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 4.8 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 283.3 mg, Sugar 5.5 g
CHICKEN SOUP
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put all the ingredients, except the matzo balls, in a large stockpot, cover abundantly with water, and bring to a boil. Skim to remove all the gray scum that will float to the surface, then let cook at a simmer for about 3 hours. Just keep tasting: when the broth tastes golden and chickeny, it's ready. Remove the chicken and, if you like, leave the soup to get cold to you can remove any fat that collects on the surface. That way you can accrue some schmaltz, too.
- Reheat the stock, and serve it as a plain soup, or add a few carrot sticks - from about 2 carrots, say - and cook in the soup, adding some torn-up pieces of chicken to warm through at the end. I like to add freshly chopped parsley. (You can also cook the Matzo Balls in the soup as well while it's heating up again.)
- Whisk the egg in a large-ish bowl, then whisk in the melted schmaltz (or whatever). Carry on whisking as you add the water or soup stock, the matzo meal and salt and pepper, and mix together into a rough paste; if it's too stiff to feel that it might be malleable later, add a little more water. Put in the refrigerator to chill for 1 hour (or leave overnight if you wish) then dip out small lumps of paste and roll them into walnut-sized balls between the palms of your hands. Cook the dumplings in boiling, salted water and simmer for about 40 minutes (you can just cook them directly in the soup, but I'll do anything to preserve its unstarchy clearness). They are cooked when they rise to the surface. Add to the soup, and ladle out generously into waiting bowls.
ZIMBABWEAN CHICKEN AND VEGETABLE SOUP
This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter and a few red pepper flakes for unexpected flavors and just the right amount of kick.
Provided by mary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 23.7 g, Cholesterol 11.6 mg, Fat 14.5 g, Fiber 5.8 g, Protein 12.2 g, SaturatedFat 2.9 g, Sodium 590.2 mg, Sugar 11 g
JACQUES PEPIN'S CHICKEN SOUP
Provided by Jacques Pepin
Categories dinner, one pot, soups and stews, appetizer
Time 2h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the gizzards and hearts under cool running water, place them in a saucepan with 6 cups of water and bring to a boil over high heat. Boil 1 to 2 minutes, then skim off and discard any fat and impurities that rise. Cover, reduce the heat to low and boil gently for 45 minutes.
- With a slotted spoon, remove the gizzards and hearts from the cooking liquid and place them on a chopping board. When cool enough to handle, cut them into 1/4-inch pieces or chop them coarsely in a food processor. Return them to the cooking liquid with the celery, carrots and salt. Bring back to a boil over high heat, cover, reduce the the heat to low and boil gently for another 45 minutes.
- Add the cornmeal, scallions and dill and cook for 15 minutes longer, stirring occasionally.
- Spoon into bowls. Garnish, if desired, with a tablespoon of sour cream and a sprinkling of cilantro.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 594 milligrams, Sugar 3 grams, TransFat 0 grams
NAJWA'S CHICKEN SOUP
Make and share this Najwa's Chicken Soup recipe from Food.com.
Provided by najwa
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter over medium heat, add onion and cook until softened but not browned.
- Add garlic, potato, chicken, carrot, salt, pepper and thyme, cook until chicken is no longer pink.
- Add chicken stock and simmer over low heat for 5 minutes.
- Add rice and simmer for 5 minutes.
- Add milk, lemon and parsley, heat through and serve.
Nutrition Facts : Calories 290.4, Fat 11.9, SaturatedFat 5.8, Cholesterol 48.2, Sodium 304.2, Carbohydrate 29.3, Fiber 2.1, Sugar 10.7, Protein 16.7
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