BEST CHICKEN SOUP EVER
I took a few recipes and made a combination to create my very own chicken noodle soup - which I now freeze and give to my family and friends when they are sick!!
Provided by misskris3780
Categories Onions
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in large stock pot.
- Add diced chicken pieces to pot to brown chicken, and cook for 5-10 minutes.
- Add onions, celery, garlic and carrots and saute so everything begins to "sweat".
- Add all seasonings and cook for a few more minutes.
- Add chicken stock to mixture in pot and stir.
- Add spinach leaves to stock and stir.
- Bring this to a boil, uncovered.
- Reduce to simmer and cook for about 15-20 minutes, seasoning broth to taste.
- Add 1 cup of water to pot, bring to boil again.
- Add the bag of noodles directly to pot and cook for another 15 minutes.
- Once noodles are cooked, remove pot from heat.
- When cooled, you can refrigerate or freeze.
OLD FASHIONED CHICKEN SOUP
A from-scratch chicken soup made from chicken legs simmered into a simple broth. No need for ready-to-serve chicken broth when it is so simple to make your own.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 15
Number Of Ingredients 16
Steps:
- Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
- Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
- Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
- Stir in egg noodles or dry pasta noodle of your choice.
- Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
- To serve, garnish with fresh minced parsley.
Nutrition Facts :
DUTCH OVEN CHICKEN SOUP
This is simple, home-style soup. I try to be specific because I know there are people just starting out, so I ask a little patience for that! I love it if someone describes a technique for the kitchen, it helps me too!
Provided by KissaMew
Categories < 4 Hours
Time 1h30m
Yield 1 large pot of soup, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and clean whole chicken, taking out the giblets. You can cook these with the chicken for flavour if you like.
- Place your chicken into your Dutch oven or a large stock pot. I have "Vintage" Reverware and love it! But you use what you have. A 6 quart size is good.
- Fill the pot with water to cover the chicken, about 1/4 inch more over the chicken if you have room.
- Turn you burner on high with your stockpot centered and bring the water to a boil. Then turn the heat down to a slow boil and add the onion, pepper and powdered garlic. This will flavor you chicken.
- Cook the chicken through, until a fork pierces the main part easily, do not cook it off the bone or you'll have chicken mush, not soup.
- I set a very large Pyrex bowl in my sink, get out my largest stainless steel colander and place it in the bowl, and pour the whole pot of broth and chicken into the colander. Be careful about the steam so it doesn't scald you!
- Set the pot back on the stove (You did turn it off for now, right?).
- Lift the colander out of the bowl, straining the juice through it. Set it on a large plate or cutting board.
- Carefully pour the broth from the bowl to the stock pot. Turn the heat back on and simmer the broth. Add more water if necessary to bring the level up to about an inch from the rim of you pot. Use less liquid if you want less soup.
- Add potatoes, celery, carrots, rice and bouillon cubes to your broth at this point. Cover and simmer at a slow boil to continue to cook.
- On your cutting board: use a fork and knife to pull pieces from the cooked chick, leaving the skin, fat and bones to discard. I don't keep the onion from this either, it's just to flavor the soup. If you like, you can break the leg and thigh bones and add them to the broth so their marrow can continue to flavour the soup. Discard these bones before serving.
- Cut the chicken meat to sizes you like.
- Check your vegetables, if they are almost cooked, add your chicken back into the stockpot. Taste your broth and add seasonings and salt to taste. I have people who are sensitive to salt, so I don't cook with it often, but it's on my table.
- Finish simmering until vegetables are done. Turn off the heat.
- If you are making biscuits, leave the cover on and bake your biscuits now, while the soup "sets". If your family is like mine, this gives you a good excuse for a "breather" while your biscuits bake, and it sound so "secret recipe-ish".
Nutrition Facts : Calories 775.4, Fat 34.9, SaturatedFat 9.9, Cholesterol 170.4, Sodium 492.7, Carbohydrate 64.5, Fiber 7.6, Sugar 6.9, Protein 49.4
BEST DARN MINESTRONE SOUP AROUND
This is a recipe for a Minestrone Soup that is very similar to Lelli's Minestrone soup here in Detroit. Make sure you use a large stock pot, because this recipe is big. SIMPLY AMAZING!
Provided by Chef Ron
Categories Minestrone Soup
Time 2h25m
Yield 12
Number Of Ingredients 18
Steps:
- In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
- Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
- Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.
Nutrition Facts : Calories 587.2 calories, Carbohydrate 43.4 g, Cholesterol 138.2 mg, Fat 40.6 g, Fiber 13.5 g, Protein 15.5 g, SaturatedFat 24.4 g, Sodium 1591.5 mg, Sugar 4.4 g
BEST DARN MINESTRONE SOUP AROUND
This is a recipe for a Minestrone Soup that is very similar to Lelli's Minestrone soup here in Detroit. Make sure you use a large stock pot, because this recipe is big. SIMPLY AMAZING!
Provided by Chef Ron
Categories Minestrone Soup
Time 2h25m
Yield 12
Number Of Ingredients 18
Steps:
- In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
- Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
- Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.
Nutrition Facts : Calories 587.2 calories, Carbohydrate 43.4 g, Cholesterol 138.2 mg, Fat 40.6 g, Fiber 13.5 g, Protein 15.5 g, SaturatedFat 24.4 g, Sodium 1591.5 mg, Sugar 4.4 g
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