Tammys Chicken Soup Recipes

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

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!

TAMMY'S FISH CHOWDER

Steps:

• Heat olive oil and butter in a large stockpot over medium heat; cook and stir onions and celery in the hot oil until softened, about 5 minutes. Add wine; raise heat to medium-high and cook until wine is reduced by half, 2 to 3 minutes.
• Mix potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper into onion mixture; bring to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes are tender but not falling apart, 10 to 15 minutes.
• Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through, about 10 minutes. Season chowder with sugar, hot sauce, salt, and pepper.

TAMMY'S EASY SOUP

Steps:

• I brown the onions and garlic (if I'm using them) and then throw everything else in there. The measurements for the vegetables are a guess. You can use as little or as much as you like and increase/decrease the chicken broth to make it as thin or thick as you like.
• Simmer until it's hot and the flavors blend, usually about a half hour. I sometimes use salsa instead of the tomatoes and it turns out just as delicious. This is very easy to do and you can change the flavor from Mexican to Italian just by chaning your choices of spices. Couldn't be easier !

TAMMY'S LEMON CHICKEN CASSEROLE

Steps:

• preheat oven to 350 degrees.
• dice cooked lemon chicken and heat mashed potatoes in microwave until warm.
• mix chicken soup and lemon juice from Anita's chicken in separate bowl. Add in vegetables and diced chicken.
• pour into a 9x13 inch baking dish and top with mashed potatoes.
• add seasonings of your choice and shredded swiss cheese. (I usually add additional pepper after cooking to my own dish).
• cook in preheated oven for 30 minutes.

TAMMY'S CHICKEN DRESSING

Steps:

• Note: for a Large serving Use: 4-breast, 2-cups broth, 1-chopped onion, 1-can soup, 6-eggs, 1-pan cornbread.
• After cooking chicken let it cool and pull apart into chunks or shreds.
• Mix all ingredients but salt & pepper into cornbread, and mix together well.
• Salt and pepper to your taste.
• You may add a chicken flavor season if so desired.
• Pour the mix into greased appropriate sized pan and bake in pre-heated oven at 425' for 35 minutes.
• Remove from oven and serve with fresh homemade cranberry sauce, rolls, and side dishes!
• Note: We don't use Poultry seasoning; it upsets ulcers.

TAMMY'S CHICKEN SOUP

Steps:

• Boil chicken in 5 qts. water and simmer covered 1-2 hours. Pull chicken out. skim fat off top of broth. Add 4 chicken bouillon cubes to broth and bring to a slow boil.
• Add fresh vegetables (fresh is best but you can use frozen vegetables if you don't have fresh on hand). Add 1 can cream of chicken soup and 1 can cream corn. Cut chicken into bite size pieces and put back in soup. Simmer until vegies are tender. Bring heat up a bit and add pasta. We like orzo, alphabets or stars, but any pasta is fine Soup is ready when pasta is tender.