Ultimate Comfort Chicken Soup From The Heart Recipes
HEARTY HOMEMADE CHICKEN NOODLE SOUP
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. -Norma Reynolds, Overland Park, Kansas
Provided by Taste of Home
Time 5h50m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 199 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 663mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges
ULTIMATE COMFORT: CHICKEN SOUP FROM THE HEART
There is nothing unusual or magic about this chicken soup. It just always works--bringing warmth, comfort, and peace into our house. It is particularly delicious when served with kneidlach (matzo balls) and/or kreplach (sort of like wantons). Hope your loved ones feel loved when you make it. This soup can easily be doubled, tripled, you name it. It freezes well without the veggies, and is great to have on hand in the freezer.
Provided by Sarah Chana
Categories Chicken
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Clean chicken, put it in an 8 to 10 quart soup pot, and add enough water to fill the pot about 3/4 of the way. Put on a relatively high flame and cover. When the scummy stuff begins to come out of the chicken (as it begins to boil), skim it off with a big spoon and toss it out. Bring to a slow boil or a fast simmer (sounds like a dance step, eh?), and cook about another 30 minutes.
- Add onions, garlic, carrots, celery, and zucchini. Continue to cook for about another hour or two.
- Add parsley and dill, and salt and pepper to taste. Cook another 30 minutes, then taste to adjust seasoning.
- If you want to make it more lean, cool the soup down, skim off the fat and reheat.
- Enjoy!
Nutrition Facts : Calories 269.1, Fat 13.8, SaturatedFat 3.8, Cholesterol 88.1, Sodium 123.5, Carbohydrate 6.7, Fiber 1.9, Sugar 2.9, Protein 28.4
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