Thick N Hearty Chicken Cheese Soup Recipes

HEARTY CHICKEN SOUP

Steps:

• Clean chicken thoroughly in fresh, cold running water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands, add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavor to the soup. Place crushed chicken and giblets into a large stock pot.
• Using a food processor, grate 2 carrots, 1 onion, and all of the celery. Add to stock pot and cover chicken with water. Place the remaining carrots and onions that were not grated, bouillon cubes and red bell pepper into the pot. Bring to a boil for 5 minutes and then simmer for one hour.
• Add barley and continue to cook for another hour.
• Remove from heat and carefully remove the chicken and giblets from the pot; placing them into a large, clean shallow bowl. Pull the meat from the chicken and dice. Return chicken meat to pot and add sweet corn. Can be served immediately or refrigerated or frozen for later use.

HEARTY CHEESE SOUP

Steps:

• In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream.

HEARTY HOMEMADE CHICKEN NOODLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low until meat is tender, 5-6 hours. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.

THICK N' HEARTY CHICKEN CHEESE SOUP RECIPE - (4/5)

Steps:

• In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook & stir until thickened and bubbly. Stir in chicken and cheese. Cook and stir over law heat until cheese melts. Serve hot.

KITTENCAL'S HEARTY CHICKEN SOUP

Steps:

• Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
• Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potates are tender (about 15-20 minutes).
• Using a potato masher mash the potatoes in the the stock.
• Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
• Season with salt, pepper and cayenne (if using) to taste.
• In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
• Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.

CREAMY CHICKEN SOUP

Steps:

• For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
• Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
• For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
• Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
• Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
• Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.

THICK AND CREAMY BROCCOLI CHEESE SOUP

Steps:

• Steam Broccoli by either putting in Microwave safe dish with lid and a small amount of water, or on stove in a covered sauce pan and small amount of water.
• Cook just until soft.
• Oil skillet 1/8" in bottom.
• Heat, then add 3 TBS Butter.
• Add 2 Tbs Flour, chopped Green onion bottoms and ground Pepper.
• Cook until Yellow in color, just enough so the flour is not raw.
• Add 2 Cans of Chicken Broth.
• Stir quickly, using whisk if you have one.
• Add Steamed Broccoli and any pan liquids.
• Add Green Onion tops, and Simmer 15-20 minutes on Med heat.
• This will slightly reduce liquid and impart flavors. The broccoli breaks apart and "makes" the soup. If you would like whole pieces of broccoli, keep some out to add at the end. This way they will not overcook.
• Reduce heat.
• Add Colby and American Cheeses.
• Cook on low 1 minute.
• Add 1 Cup Half and Half slowly, so it will not clump.
• Here you must watch temperature, so keep it on low.
• Cook 10 minutes.
• Add Cornstarch to water and stir.
• Pour in 1/2 of cornstarch mixture and stir.
• Then pour in 2nd half of mixture and stir.
• Turn heat off and stir until thick.

THICK N' HEARTY CHICKEN CHEESE SOUP

Steps:

• 1. In a medium saucepan, cook carrots and green onion i hot butter or margarine about 10 minutes or until tender but not browned.
• 2. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly.
• 3. Stir in Chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot. (Serving suggestion from Victoria - serve in bread bowls.)