Ultimate Comfort Chicken Soup From The Heart Recipes

HEARTY HOMEMADE CHICKEN NOODLE SOUP

Hearty Homemade Chicken Noodle Soup image

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

Categories Dinner Lunch

Time 5h50m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

Ingredients

12 fresh baby carrots, cut into 1/2-inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 teaspoons mustard seed
2 garlic cloves, peeled and halved
1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
4 cans (14-1/2 ounces each) chicken broth
1 package (9 ounces) refrigerated linguine
Optional: Coarsely ground pepper and additional minced fresh parsley

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

Ultimate Comfort: Chicken Soup from the Heart image

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

Ingredients

3 lbs chicken parts (more or less)
1 large onions or 2 small onions, peeled and left whole
4 garlic cloves, peeled, left whole
1 lb carrot, peeled, cut up into sizes of your choice
3 -4 stalks celery, cut in half
2 small zucchini, cut into a few large chunks
1 bunch fresh dill
1 bunch fresh parsley
salt
pepper

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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