THE BEST CHICKEN SOUP EVER
This soup my Grandmother used to make when we didn't feel well. I have doctored it up a bit.
Provided by CARRIEK
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
- Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
- Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
- Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 35 g, Cholesterol 115 mg, Fat 23 g, Fiber 3.9 g, Protein 34 g, SaturatedFat 6.7 g, Sodium 761 mg, Sugar 5.7 g
THE BEST CHICKEN SOUP IN THE UNIVERSE
This is my world famous chicken soup recipe. The secret is in the sweet potato and the cook time. I freeze the leftover liquid and then either use it as chicken stock or use it as a base to start my next chicken soup (yum!). I let this cook all day long because we like it dark, but it's all a matter of personal preference. (keep the cook time in mind for the salt amount--the more cook time, the less salt!) You can vary the vegetables but don't ever leave out the sweet potato!
Provided by mosma
Time 5h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Peel all vegetables.
- Place dill, parsley, bay leaves, chicken pieces, and any vegetable you don't like eating in your bowl into a food net.
- Add net and all vegetables into a large pot (I use a 10 oz). Cover with water.
- Bring to a boil, let boil for about 20-40 minutes. Lower flame and simmer for 5-10 hours (or longer!).
- Enjoy! Serve with croutons and/or peeled white radish slices.
Nutrition Facts : Calories 109.7, Fat 5.4, SaturatedFat 1.5, Cholesterol 25.9, Sodium 1805.3, Carbohydrate 8, Fiber 1.8, Sugar 3.3, Protein 7.5
ABSOLUTE BEST CHICKEN SOUP
This is a family recipe I stumbled upon through marriage. It is a Latin-style chicken soup and it is the best I have tasted. Basically, my mother-in-law makes this soup with a few founding ingredients and then throws in whatevers available. Its always good, but I've narrowed it down for myself and you to the best ingredients to use. This recipe is great for serving to a large amount of people. *Note: You use a whole (8-piece cut) chicken if you want to serve 6-8, but if you are serving more than 6, for the purposes of the stock, use only split leg quarters. The recipe is best when fresh ingredients are used, especially cilantro. Don't even bother with the recipe if you don't have fresh cilantro. After the chicken is fully cooked, you can try to fish it out and separate the meat from the bones, but I don't usually bother with it.
Provided by Tabasco Saucy
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Fill a 12 quart pot a little more than halfway and bring water to a boil.
- Add the chicken, bouillon cubes, half of the garlic, and only 1/4 cup of the cilantro, mint, onion, and bell pepper.
- Squeeze the juice of 4 orange slices into the pot.
- Allow the chicken to cook for one hour, stirring occasionally.
- After one hour, add the potatoes, yucca, another quarter cup of cilantro, and the rest of the garlic. Stir in the ingredients and let boil for 15 minutes.
- Add the corn, plantains, tomatoes, and the rest of the cilantro, mint, onions, and peppers. Squeeze the juice of the 4 remaining orange slices into the pot and stir the soup.
- Boil the soup 20 to 30 minutes more or until the potatoes and corn are cooked thoroughly, stirring occasionally.
Nutrition Facts : Calories 838.8, Fat 37.9, SaturatedFat 10.7, Cholesterol 163.2, Sodium 1196, Carbohydrate 82.9, Fiber 9.2, Sugar 20.9, Protein 47
WORLD'S BEST HOMEMADE CHICKEN SOUP RECIPE BY TASTY
Here's what you need: whole chicken, onion, celery, large carrots, garlic, your favorite pasta
Provided by Zoe Ferdman
Categories Sides
Yield 10 servings
Number Of Ingredients 6
Steps:
- Fill a large pot with water and then add the chicken and onion. Cook over medium heat until the pot is brought to a slight boil or simmer, and set the kitchen timer for 4 hours
- After 3 hours of cooking time, rinse the celery and carrots and add them to the pot (if you'd like, also add the garlic cloves). Let all of the vegetables cook along with the onion and chicken for the remaining hour
- After everything is finished cooking, carefully remove the chicken, onion, and all of the vegetables to a large bowl and let cool slightly before storing in an airtight container in the fridge.
- Add your favorite pasta to the pot and let look according to the package directions or until al dente/tender.
- Enjoy!
Nutrition Facts : Calories 296 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 19 grams, Sugar 2 grams
CHICKEN SOUP
Steps:
- Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt.
- Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if it's tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.
- Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 minutes.
- When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.
- Strain the soup, and discard everything solid except for the carrot.
- Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Add cooked noodles, rice, kasha, or matzo balls, if using.
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