HOMEMADE CHICKEN SOUP
Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!
Provided by Jill
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 10
Number Of Ingredients 7
Steps:
- Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
- Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g
SIMPLE CHICKEN SOUP
This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.
Provided by Food Network Kitchen
Time 55m
Yield 8 cups (4 servings)
Number Of Ingredients 9
Steps:
- Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
- When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
Nutrition Facts : Calories 157, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 24 milligrams, Sodium 272 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
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.
CHICKEN SOUP
Ina Garten uses rich homemade stock to make her Chicken Soup recipe from Barefoot Contessa on Food Network; she serves it with matzo balls for ultimate comfort.
Provided by Ina Garten
Time 1h35m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
- To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
- Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
BASIC CHICKEN SOUP
Classic chicken soup with a punch of lemon and garlic. Cooked egg noodles, rice, or pasta make a nice addition to this soup.
Provided by Robyn Stone
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h3m
Yield 8
Number Of Ingredients 12
Steps:
- Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
- Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken thighs; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
- Bring to a boil, coaxing anything stuck to the bottom of the pot off with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from heat and add lemon juice.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 8.8 g, Cholesterol 53.1 mg, Fat 13.1 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 2.7 g, Sodium 1454.6 mg, Sugar 2.5 g
CLASSIC HOMEMADE CHICKEN SOUP
This is an old fashioned chicken soup the way my grandmother made it. She passed it down to my mother and then to me. Since this is a handed down recipe, the measurements aren't exact, and it's more about using your "eye" and "judgment".
Provided by onipar
Categories Clear Soup
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut up your chicken into pieces (thighs, legs, breasts, etc) and place in a large stock pot.
- Fill with cold water to cover and put on high heat as you assemble the rest of the ingredients.
- Cut up all of your veggies. You can do this any way you like, but I like to leave these in large pieces so they don't get too mushy during the long cooking time.
- You can tie your dill and parsley together if you like.
- Put all the veggies and herbs into the pot.
- Add extra water if needed.
- Bring to a boil, and then let simmer.
- Simmer for 2-4 hours*.
- *The cook time is largely up to you. I like to cook mine for many hours to get all of the flavors out of the chicken, but really, once the chicken is cooked through, you can take it off the fire.
- If you prefer to have smaller pieces of carrots, potatoes, or celery in your soup, dice as much as you want and put it into the pot 30-40 minutes before it's done.
- ***TIP: There will be A LOT of fat on the top of this soup from the chicken skin. Traditionally, you would cook this the day before, refrigerate over night, and then remove the hardened fat layer. Easy as pie. But, if you want it the same day, you will have to skim the fat as the cooking progresses. So watch the soup over the 2-4 hours of cooking and skim as you go.
- Add salt and pepper to taste. (you will need a lot of salt. Don't fret. Start off with a teaspoon. Taste. Add another pinch. Taste. Add. And so on until you reach desired flavor.
- Take all the chicken out of the pot and remove the meat from the bones and skin. Discard the bones and skin. You can replace the meat into the pot or leave it on the side for people to put into their individual bowls.
- Make egg noodles, rice, or dumplings to accompany.
- Eat and enjoy.
Nutrition Facts : Calories 252.7, Fat 15.7, SaturatedFat 4.5, Cholesterol 71.3, Sodium 124.8, Carbohydrate 9.4, Fiber 2.4, Sugar 4.4, Protein 18.1
QUICK CHICKEN SOUP
This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.
Provided by MSPHOTO
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 4 g, Fiber 4.9 g, Protein 37 g, SaturatedFat 1.1 g, Sodium 1568.1 mg, Sugar 9.9 g
BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
QUICK CHICKEN SOUP
This homemade classic-loaded with chicken, pasta and vegetables-is so easy!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Number Of Ingredients 12
Steps:
- Heat all ingredients except pasta in 4-quart Dutch oven. Stir in pasta. Heat to boiling, stirring occasionally; reduce heat.
- Simmer uncovered 10 to 15 minutes, stirring occasionally, until pasta and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg
CHICKEN SOUP FROM SCRATCH
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
CHICKEN SOUP
Canned chicken soup has nothing on this delicious chicken soup recipe. Chicken and hearty vegetables come together to make a family-friendly soup that's sure to become one of your go-to recipes on cold days when soup is what you crave.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Tie parsley stems together using kitchen twine. Prepare a bouquet garni: Place peppercorns, bay leaf, thyme, and garlic in a 5-by-5-inch piece of cheesecloth; tie to enclose using kitchen twine.
- In a large pot, combine parsley stems, bouquet garni, carrots, parsnips, onions, and chicken, breast-side down. Add enough water to cover; season with salt. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
- Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove and discard parsley stems and bouquet garni. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot. Cook until heated through; season with salt. Serve garnished with chopped parsley.
OLD FASHIONED CHICKEN SOUP
A from-scratch chicken soup made from chicken legs simmered into a simple broth. No need for ready-to-serve chicken broth when it is so simple to make your own.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 15
Number Of Ingredients 16
Steps:
- Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
- Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
- Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
- Stir in egg noodles or dry pasta noodle of your choice.
- Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
- To serve, garnish with fresh minced parsley.
Nutrition Facts :
EASIEST CHICKEN TACO SOUP
Make and share this EASIEST CHICKEN TACO SOUP recipe from Food.com.
Provided by JAMES S.
Categories < 4 Hours
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Boil chicken for 20 minutes in a pot of water.
- Start chopping onion and mincinng garlic.
- Put olive oil, taco seasoning, onions, and garlic in a large pot and saute on medium heat.
- Shred the boiled chicken and add to the pot with the onion mixture.
- Once the onions are soft and turning transparent, add everything else and let simmer for 1 to 1.5 hours.
- Serve over chips and cheese.
Nutrition Facts : Calories 603.5, Fat 31.1, SaturatedFat 8, Cholesterol 143.3, Sodium 2291.4, Carbohydrate 43.6, Fiber 13.8, Sugar 8.5, Protein 39.7
More about "recipe for chicken soup"
THE BEST CHICKEN SOUP YOU'LL EVER EAT - AMBITIOUS …
From ambitiouskitchen.com
20 TOP-RATED CHICKEN SOUP RECIPES | ALLRECIPES
From allrecipes.com
LITERALLY THE BEST CHICKEN NOODLE SOUP RECIPE
From therecipecritic.com
CLASSIC CHICKEN SOUP RECIPE | REAL SIMPLE
From realsimple.com
29 HEARTY CHICKEN SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
50+ CHICKEN SOUP RECIPES FROM SCRATCH THAT’LL WARM …
From tasteofhome.com
OUR BEST CHICKEN SOUP RECIPES | BETTER HOMES
From bhg.com
CHICKEN SOUP RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
38 BEST CHICKEN SOUP RECIPES - EASY CHICKEN SOUP …
From countryliving.com
41 BEST CHICKEN SOUP RECIPES (PLUS CHICKEN GUMBO, …
From epicurious.com
HOMESTYLE CHICKEN NOODLE SOUP - DAMN DELICIOUS
From damndelicious.net
40+ EASY HOMEMADE CHICKEN SOUP RECIPES - DELISH
From delish.com
ULTRA-SATISFYING CHICKEN NOODLE SOUP - INSPIRED TASTE
From inspiredtaste.net
HOMEMADE CHICKEN NOODLE SOUP (FROM SCRATCH!)
From recipetineats.com
HOMEMADE CREAM OF CHICKEN SOUP | RECIPETIN EATS
From recipetineats.com
CLASSIC CHICKEN NOODLE SOUP RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN SOUP - THE PIONEER WOMAN
From thepioneerwoman.com
CREAMY CHICKEN SOUP - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CHICKEN AND WILD RICE SOUP RECIPE
From lemonsforlulu.com
CHICKEN SOUP RECIPES - BBC FOOD
From bbc.co.uk
25 CHICKEN SOUP RECIPES THAT'LL SATISFY YOUR SOUL - TODAY
From today.com
GARLIC CHICKEN SOUP (QUICK & EASY RECIPE)
From irenamacri.com
OLD FASHIONED CHICKEN SOUP FROM SCRATCH (USING A WHOLE CHICKEN)
From dishesanddustbunnies.com
EASY CHICKEN NOODLE SOUP FROM SCRATCH - RECIPE | COOKS.COM
From cooks.com
16 OF OUR BEST CHICKEN SOUP RECIPES | CHATELAINE
From chatelaine.com
27 BEST CHICKEN SOUP RECIPES FROM SCRATCH - FOOD NETWORK
From foodnetwork.com
CHICKEN SOUP RECIPES - FOOD NETWORK
From foodnetwork.com
*OLIVE GARDEN* CHICKEN GNOCCHI SOUP - LAUREN'S LATEST
From laurenslatest.com
CHICKEN SOUP RECIPES - CHICKEN SOUPS & CHICKEN SOUP IDEAS
From simplyrecipes.com
SOUP MADE WITH SHREDDED CHICKEN - THERESCIPES.INFO
From therecipes.info
CRACK CHICKEN SOUP - EASY CHICKEN RECIPES
From easychickenrecipes.com
NOT YOUR GRANDMA'S CHICKEN SOUP RECIPES - TASTE OF HOME
From tasteofhome.com
CHICKEN SOUP RECIPES | TASTE OF HOME
RECIPES USING CREAM OF CHICKEN SOUP - CAMPBELL SOUP COMPANY
From campbells.com
CHICKEN SOUP RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love