STEVE'S CHICKEN NOODLE SOUP
Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.
Provided by Steve Grooms
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
- Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 29.9 g, Cholesterol 65 mg, Fat 6.6 g, Fiber 3.9 g, Protein 23.2 g, SaturatedFat 1.3 g, Sodium 593 mg, Sugar 2.7 g
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.
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
MOM'S SPECIAL CHICKEN SOUP
Nothing is more comforting than this chicken soup. I am convinced a single bowl can soothe anything from the common cold to a stressful day. My mother made it often for our family when I was growing up. -Cookie Curci, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- Place chicken and water in a Dutch oven; bring to a boil. Reduce heat; add the onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour. , Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. Remove chicken from bones; cut into cubes; set aside. Discard bones. Add carrots to broth and simmer about 15 minutes or until tender. Add chicken and chopped parsley to broth; heat through. Serve with rice.
Nutrition Facts : Calories 184 calories, Fat 7g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 41mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
SIMPLE CHICKEN SOUP
I revised a recipe that my family loved so it would be lighter and easier to make. It's a hearty and healthy meal served with a green salad and fresh bread. - Sue West, Alvord, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 820mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
SIMPLE CHICKEN STEW/SOUP
A wonderful meal for a cold night. (I hate cooked carrots. Cooking them this way makes them fall apart & become part of the broth. You still get the nutrients without actually biting into them.)
Provided by FDADELKARIM
Categories Chicken
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle a small amount of salt, pepper, cumin, & paprika on the chicken. (About 1/2 teaspoon of each spice for all 3 pieces of chicken).
- Pour 1 1/2 cups of water into the pressure cooker. Add the olive oil, tomato paste, garlic, & the rest of the spices into the pot. (Don't forget 1/2 teaspoon of salt, pepper, cumin, & paprika).
- Note: If you are using a regular pot instead of a pressure cooker the cook times are tripled & you may need more water.
- Place the chicken into the cooker & add the onions & carrot. Cook for 10 minutes, after it begins to hiss. (Regular pot, roughly 30 minutes).
- Remove chicken & place on a plate. Put the potatoes & 1 1/2 cups of water into the pot & cook for 4 more minutes, after it begins to hiss. (Regular pot, 12-15 minutes).
- While the potatoes are cooking break the chicken into small pieces (disregard the bones).
- Once the potatoes are done add the chicken back into the pan & stir. Pour into a serving dish & serve with warm bread.
Nutrition Facts : Calories 186, Fat 3.9, SaturatedFat 0.6, Sodium 681.1, Carbohydrate 35.4, Fiber 5.4, Sugar 4.3, Protein 4.3
STEVE'S CHICKEN NOODLE SOUP
Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.
Provided by Steve Grooms
Categories Noodle Soup
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
- Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 29.9 g, Cholesterol 65 mg, Fat 6.6 g, Fiber 3.9 g, Protein 23.2 g, SaturatedFat 1.3 g, Sodium 593 mg, Sugar 2.7 g
SUPER SIMPLE AND SPEEDY CHICKEN SOUP
Need chicken soup fast and don't have time to cook that bird for hours? This has happened to us plenty of times, when someone has come home in the mood for chicken soup.
Provided by Mirj2338
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan over high heat, bring the broth to a boil.
- Add the chicken, carrots, peas and scallions.
- Reduce the heat and simmer for 5 minutes, or until the carrots are tender.
- Season with salt and pepper, if desired (there should be enough flavor in the broth).
- Serve, or freeze for later.
STEVE'S CHICKEN NOODLE SOUP
Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.
Provided by Allrecipes
Categories Noodle Soup
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
- Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 29.9 g, Cholesterol 65 mg, Fat 6.6 g, Fiber 3.9 g, Protein 23.2 g, SaturatedFat 1.3 g, Sodium 593 mg, Sugar 2.7 g
STEVE'S CHICKEN NOODLE SOUP
Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.
Provided by Allrecipes Member
Categories Noodle Soup
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
- Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 29.9 g, Cholesterol 65 mg, Fat 6.6 g, Fiber 3.9 g, Protein 23.2 g, SaturatedFat 1.3 g, Sodium 593 mg, Sugar 2.7 g
STEVE'S CHICKEN NOODLE SOUP
Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.
Provided by Allrecipes Member
Categories Noodle Soup
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
- Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 29.9 g, Cholesterol 65 mg, Fat 6.6 g, Fiber 3.9 g, Protein 23.2 g, SaturatedFat 1.3 g, Sodium 593 mg, Sugar 2.7 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
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