Shredded Chicken Soup Recipes

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
• Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
• MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
• Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
• Season to taste with salt and pepper, then stir in the parsley.
• Serve topped with Parmesan.
• Enjoy!

SHREDDED CHICKEN SOUP

Steps:

• Cook chicken breasts on a grill until just done, about 3 to 4 minutes.
• Shred chicken and place in a mixing bowl.
• In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.
• Pour mixture over shredded chicken, mix well and marinate for 15 minutes.
• In a small bowl, soak Chinese mushrooms until soft.
• Shred or cut mushrooms very thin.
• In a large saucepan, add 5 cups of water; bring to boil.
• Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.
• Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.
• Cook for 3 minutes.
• In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.
• While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.

BILL'S CREAMY SHREDDED CHICKEN SOUP

Steps:

• Heat oil in a 3- to 4-quart saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Gradually stir in flour to form a paste. Slowly add milk, mixing continually. Simmer for 10 minutes.
• Add shredded chicken, chicken broth, sour cream, salt-free seasoning blend, pepper, garlic powder, and celery seed; bring to a rolling boil. Reduce heat and simmer for 20 to 25 minutes.
• Stir in cubed chicken and heat for 10 minutes. Add cornstarch and thicken to desired consistency. Adjust seasonings.

EASY SHREDDED CHICKEN AND RICE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.
• Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.
• Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.