Uncle Bills Chicken Soup Recipes

UNCLE BILL'S CHICKEN SOUP

Steps:

• In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
• Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
• Add chicken broth, water, bay leaf, thyme and rosemary.
• Bring to boil.
• Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
• Add noodles and bring soup to boil.
• Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
• Remove bay leaf and discard.
• Stir in parsley, salt and pepper.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

UNCLE BILL'S TOMATO AND ONION SOUP

Steps:

• In a large cooking pot over medium-high heat, melt 1/2 the butter and add olive oil.
• Add onions and cook until softened and lightly golden brown, about 15 minutes, stirring occasionally.
• Add carrots, celery, garlic, sugar, paprika, chili powder and pepper and cook for 5 minutes, stirring occasionally.
• Stir in tomatoes (including liquid), tomato paste, broth, water, chicken soup base, sweet red pepper, green pepper, basil and remaining butter; bring to boil.
• Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• In a blender, puree soup in batches until smooth and return to cooking pot.
• Reheat until soup is hot.
• When serving soup, sprinkle some croutons and chopped fresh parsley.
• Refrigerate any unused portions.
• NOTE: Deleting the Chicken Soup Base will reduce the sodium content in the soup.

UNCLE BILL'S VICHYSSOISE SOUP

Steps:

• Use only the white part and slightly into the light green portion of the leek.
• Cut off the darker green portion and discard.
• Cut leeks in half lengthwise and then in half again lengthwise.
• Separate segments and wash thoroughly.
• Chop leaks small.
• In a large frying pan, add butter, chopped leeks, chopped onions and saute' until onions and leeks are a very light yellow, about 5 minutes, stirring occasionally, (DO NOT BURN).
• In a large saucepan or cooking pot, measure 4 cups of water, add chicken soup base, potatoes, sautee'd onions and leeks and white pepper.
• Bring to boil, reduce heat and cook on medium-high heat for 15 to 20 minutes or until potatoes are tender.
• In a food processor or blender, process soup in batches.
• Return soup to saucepan and adjust seasonings to taste and heat to boiling.
• Add half and half cream, mix well and return just to boil.
• Remove from heat and let sit for about 10 minutes before serving.
• Garnish with chopped chives or chopped green onions when serving.
• This soup may be served hot or chilled.
• I prefer to serve this soup hot.

UNCLE BILL'S FRENCH MUSHROOM SOUP

Steps:

• Rinse both mushrooms in cold water and immediately pat dry with paper towels.
• Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
• In a large heavy bottom soup pot, melt butter on medium heat.
• Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
• Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
• Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
• Add thyme, bay leaf and green onions.
• Reduce heat, cover and simmer for 20 minutes.
• Remove bay leaf and discard.
• In a mixing bowl, whisk together egg yolks and whipping cream.
• Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
• Return mixture to the soup pot, adding slowly and whisking all the time while adding.
• Heat over low heat until hot, about 5 minutes.
• Add white pepper to taste.
• Serve soup sprinkled with minced parsley.

UNCLE BILL'S BROCCOLI SOUP

Steps:

• In a saucepan over medium-high heat, melt butter.
• Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally.
• In a medium size cooking pot, add water and chicken soup base and bring to boil.
• Add precooked onion/carrot/garlic to soup.
• Add broccoli florets, reserving (6- 8 pieces) of broccoli florets to be added near the end of cooking.
• Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes.
• In a blender or food processor, puree' soup in batches and return to cooking pot.
• Stir in half and half cream and remaining broccoli florets.
• In a cup, mix together flour and 1/4 cup water to form a thin liquid.
• Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly.
• Add soy sauce, black pepper and stir well.
• Garnish with chopped parsley when serving.
• You can also use some carrot curls for garnish.
• Serve soup hot or cold.