Wal Mart Chicken Soup Recipes

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WAL-MART CHICKEN SOUP



Wal-Mart Chicken Soup image

Go to Wal-Mart (or your local grocery store) and buy one of those cheap oven roasted chickens (any flavor will work, but lemon-pepper is the best in my book...) Enjoy a meal with the chicken, then toss it in the fridge. The next day, you have the perfect chicken soup chicken in the fridge! I like it because it is dirt cheap and provides me 2 meals. Plus the soup is better than anything in a can!

Provided by LA Chef

Categories     Clear Soup

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 oven-roasted deli chicken
6 -8 quarts water
2 -4 chicken bouillon cubes (to taste)
2 -3 bay leaves (optional)
1 -2 teaspoon minced garlic
1 teaspoon salt (to taste)
1 dash pepper (to taste)
3 -4 chopped carrots (approx 1 1/2 cups)
3 -4 chopped celery (approx 1 1/2 cups)
1 medium onion, diced (I use white)
2 cups noodles, of your choice or 2 cups rice, plus
2 cups extra water, if using rice

Steps:

  • Fill up your stock pot with 6-8 cups of water and bring to a boil.
  • Add Chicken, bouillon, bay leaves, garlic, salt and pepper.
  • Boil chicken for about an hour, cover pot if you like more broth.
  • While the chicked boils, chop your onion/carrots/celery.
  • Strain broth and chicken into a large bowl (temporarily) - this keeps any gristle and skin out that may have fallen off during the boil.
  • Set aside your strainer with the chicken, and pour your broth back into the stockpot.
  • Continue to simmer the broth and add celery first, it takes the longest.
  • While the celery simmers, take a pair of forks and remove the meat from the chicken. Be sure to keep all gristle and skin out of the meat. (I use tongs and a fork).
  • About 20 minutes later, add the carrots, onion, chicken meat, and your noodles.
  • Simmer for 30 more minutes.
  • Remove the soup from the heat, and let stand for 10-15 minutes (otherwise will be way to hot to eat.).
  • Enjoy! Be sure to save your leftovers because they're even better than the fresh stuff! When re-heating add 1-2 tbsp water to a cup of soup and enjoy!

Nutrition Facts : Calories 649.1, Fat 33.4, SaturatedFat 9.3, Cholesterol 198.6, Sodium 1219.6, Carbohydrate 22.2, Fiber 2.8, Sugar 4.5, Protein 61.5

COPYCAT OLIVE GARDEN CHICKEN GNOCCHI SOUP RECIPE BY TASTY



Copycat Olive Garden Chicken Gnocchi Soup Recipe by Tasty image

Bring the memories of Olive Garden home with this copycat Chicken Gnocchi Soup recipe. It's a cozy, comforting dish that the whole family will love.

Provided by Bella Lopez

Categories     Dinner

Time 1h

Yield 6 Servings

Number Of Ingredients 18

2 tablespoons neutral oil, such as canola or vegetable
1 1/2 cups diced yellow onion
1 cup diced carrot
1 cup diced celery
6 garlic cloves, grated
1 1/2 medium chicken breasts, cooked and chopped
5 cups chicken stock
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon dried thyme
1 1/2 cups half-and-half
1 pound gnocchi
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cup chopped fresh spinach or kale
Parmesan cheese, for garnish

Steps:

  • In a large pot, heat the oil over medium-high heat until shimmering. Add the onion, carrots, and celery and sauté until tender, about 6 minutes.
  • Add the garlic and chicken and toss to incorporate, then pour in the chicken stock and season with the salt, garlic powder, onion powder, pepper, and thyme. Bring to a boil and cook for about 10 minutes, until fragrant.
  • Stir in the half-and-half and gnocchi and cook for 2 minutes, until beginning to thicken slightly.
  • In a small bowl, whisk together the cornstarch and water.
  • Reduce the heat to medium-low. Stir in the cornstarch slurry and cook for another 3 minutes, until the soup has thickened. Stir in the spinach, then remove the pot from the heat.
  • Ladle the soup into bowls and garnish with the Parmesan cheese, then serve immediately.
  • Enjoy!

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