Oh So Good Chicken Soup Recipes

OH-SO-GOOD CHICKEN VEGETABLE SOUP

Steps:

• In a 2-quart pot, combine fresh chicken thighs and 4 cups water and bring to a boil. Reduce heat to a simmer and let cook for 30 minutes, skimming the broth every few minutes until most of the scum is gone.
• Heat stockpot over medium heat. Add oil and cook onions, carrots, and garlic. Add 1 1/2 tsp salt and cook until tender, about 5 minutes, stirring occasionally so garlic does not burn.
• Add chicken and stock to the onions and carrots in the stockpot.
• Add the 1L carton of organic chicken broth.
• Bring entire mixture to a boil, then reduce heat to low and let simmer for at least 1 - 1 1/2 hours. Cover with lid, leaving a small gap.
• Remove chicken pieces from the soup. Add tender vegetables (broccoli, cauliflower, zucchini, etc.) to the soup.
• Remove chicken meat from the bones, discarding the skin and cartilage. Shred the chicken meat and return to the soup.
• Heat through until vegetables are tender.
• Feel free to add 1/2-1 cup water if the soup has reduced too much after 3-4 hours of simmering.
• Season to taste with salt and fresh ground black pepper.

OH-SO-GOOD CHICKEN

Steps:

• In a skillet, heat oil over medium heat. Saute mushrooms.
• Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

OLD FASHIONED CHICKEN SOUP

Steps:

• Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes. Add carrots and cover with water. Bring to a simmer and cook for 1 hour. Remove chicken from soup and let cool. Remove meat from bones and shred, discard skin. Return meat to pot and stir in parsley and noodles. Cook for another 20 minutes.