Rainy Season Chicken Soup Recipes

RAINY DAY CHICKEN AND RICE SOUP

Steps:

• In a large stockpot combine the parsley, pepper, onion, chicken, bouillon cubes and 10 cups water. Bring to a boil and cook for about 30 minutes. Remove and reserve the chicken from the broth, then strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool and cut into cubes.
• Measure the broth and add water so that you have 8 cups of liquid in the large stockpot. Add the carrots and potatoes, bring to a boil and cook until the potatoes are done, about 20 minutes. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the rice and reserved chicken. Stir the mixture and let it stand for 10 minutes before serving. Garnish with cubed cheese.

THE BEST CHICKEN SOUP EVER

Steps:

• Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
• Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
• Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
• Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

RAINY SEASON CHICKEN SOUP

Steps:

• In large pot, melt the butter over low heat. Add leeks, carrot, onion, celery, and chicken. Stir gently, cover to cook over low heat for 5 minutes.
• Take off the lid, stir the vegetables, turn the chicken. cover and cook another 5 minutes or until chicken is done.
• Remove the chicken and set aside.
• Sprinkle the flour over the vegetables and pan juices. Stir to cook over low heat for 2 minutes. Slowly add white wine and 4 c broth. Stir and cook until bubbly and thickened. Add the sour cream very slowly and allow to cook gently.
• Slice the chicken into bite size pieces and add back to pot.
• Bring the 4 remaining cups of stock to boiling and add fideo. Cook until almost done. Add all to the soup. Bring back to boiling and serve immediately.

RAINY SEASON CHICKEN SOUP

Steps:

• Using a small pan, bring a cup of water to a boil & drop in the mushrooms. Cook uncovered med high for 10 min, drain, pat dry, slice thinly & set aside. In a lg sauce pan, melt the butter over low heat. Put in the leeks, carrot, onion, celery & chicken, stir gently, & cover to cook over low heat for 5 min. Take off cover, stir vegetables, turn the chicken. Cover & cook for another 5 minutes. Check chicken for doneness. Remove the chicken from the pan and set aside to cool. Add the mushrooms to the vegetable mixture. Sprinkle the flour over the vegetables and stir to cook over low heat for 2 minutes. Slowly add the wine & 2 cups of the chicken broth. Stir & cook till thick & bubbly. Add the sour cream very slowly, and allow to cook gently while you slice the chicken into bite sized pieces. In a large frying pan bring the remaining 2 cups of broth to a boil and add the noodles. Cook for about 4 min or until almost done. Do not drain. Slowly add the noodle mixture to the the chicken mixture & bring back to boiling.