Souper Simple Chicken Soup Recipes

SIMPLE CHICKEN SOUP

Steps:

• In a large saucepan, bring broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in chicken and soup; heat through.

SIMPLE CHICKEN SOUP

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.

QUICK CHICKEN SOUP

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.

EASY SOUTHWESTERN CHICKEN SOUP

Steps:

• Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

SOUPER CHICKEN

Steps:

• Preheat oven to 300°F.
• Mix soups and wine.
• Pour over chicken
• Cover and bake for 2 1/2 hours
• Thicken sauce with cornstarch and water if you want gravy
• If you want stew, add some onions, carrots, frozen peas etc. 30 minutes before it is done.

SOUPER SIMPLE CHICKEN SOUP

Steps:

• Season chicken breasts with salt and pepper.
• Roast chicken breasts with large chunk-veggies in a large dutch at 400°F until done, 35-45 minutes.
• Remove chicken from pan and cool.
• Remove meat from breasts and reserve.
• Place skin and bones back into the dutch oven.
• Place pan back on stove over a medium heat, stirring occasionally until contents are well browned.
• Add small amount of water to pan and bring to a boil, stir to remove all brown bits from the bottom of the pan.
• Add remaining water and peppercorns, bring to a boil, reduce to simmer and cook, partially covered, for 1 1/2 - 2 hours.
• Skim as required.
• Add more water if level gets too low.
• You can add any other herbs that you like at this time.
• I like thyme and basil, but nothing is required.
• Remove dutch oven from heat, skim fat off surface and strain liquid into a soup pot.
• Place soup pot over medium heat and bring stock to a boil.
• Add chopped veggies and parsley and lower heat to maintain a good rolling boil.
• Cook for 15-20 minutes, or until veggies are tender and sweet.
• Lower heat to simmer.
• Adjust water to suit your own tastes add more if you want more, weaker, broth.
• If desired add some frozen vegetables at this time.
• A bit of corn and lima beans are good, While the veggies are boiling chop reserved chicken and prepare your noodles.
• Add chicken to pot and stir.
• Don't add the chicken too early or it will be shredded.
• Adjust seasoning.
• Place noodles or rice in bottom of a soup bowl, ladle a generous amount of soup over it.
• Don't add your rice/pasta to the main soup bowl--it will quickly over cook and become mush (and ruin all your leftovers!).