Walmartchickensoup Recipes

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SIMPLE CHICKEN SOUP



Simple Chicken Soup image

This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.

Provided by Food Network Kitchen

Time 55m

Yield 8 cups (4 servings)

Number Of Ingredients 9

Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
4 cups low-sodium chicken broth
2 medium carrots, sliced into 1/4-inch-thick rounds
2 celery stalks, sliced into 1/4-inch-thick slices
1 medium onion, chopped
1 bay leaf
1/2 cup white rice
2 tablespoons chopped parsley
Kosher salt

Steps:

  • Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
  • Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
  • Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
  • When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.

Nutrition Facts : Calories 157, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 24 milligrams, Sodium 272 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams

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

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