Worlds Best Chicken Soup Recipes

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BEST CHICKEN SOUP EVER



Best Chicken Soup Ever image

I took a few recipes and made a combination to create my very own chicken noodle soup - which I now freeze and give to my family and friends when they are sick!!

Provided by misskris3780

Categories     Onions

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 18

3 tablespoons extra virgin olive oil
1 1/2 lbs diced boneless chicken breasts (and or or thighs)
3 teaspoons kosher salt
3 quarts chicken stock
1 cup water
4 minced garlic cloves
1 teaspoon cracked black pepper
1 cup diced white onion
2/3 cup chopped carrot
2/3 cup chopped green onion
1 cup chopped celery
1 1/2 cups fresh spinach leaves
2 tablespoons chopped fresh parsley leaves
1 teaspoon basil leaves
1/4 teaspoon oregano leaves
2 bay leaves
1 teaspoon crushed red pepper flakes
1 (12 ounce) bag extra broad egg noodles

Steps:

  • Heat olive oil in large stock pot.
  • Add diced chicken pieces to pot to brown chicken, and cook for 5-10 minutes.
  • Add onions, celery, garlic and carrots and saute so everything begins to "sweat".
  • Add all seasonings and cook for a few more minutes.
  • Add chicken stock to mixture in pot and stir.
  • Add spinach leaves to stock and stir.
  • Bring this to a boil, uncovered.
  • Reduce to simmer and cook for about 15-20 minutes, seasoning broth to taste.
  • Add 1 cup of water to pot, bring to boil again.
  • Add the bag of noodles directly to pot and cook for another 15 minutes.
  • Once noodles are cooked, remove pot from heat.
  • When cooled, you can refrigerate or freeze.

THE BEST CHICKEN SOUP EVER



The Best Chicken Soup Ever image

This soup my Grandmother used to make when we didn't feel well. I have doctored it up a bit.

Provided by CARRIEK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 14

1 (2 to 3 pound) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2 (14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle (bow tie) pasta

Steps:

  • Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
  • Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
  • Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
  • Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 35 g, Cholesterol 115 mg, Fat 23 g, Fiber 3.9 g, Protein 34 g, SaturatedFat 6.7 g, Sodium 761 mg, Sugar 5.7 g

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

CHICKEN SOUP



Chicken Soup image

This is a classic chicken soup recipe, using homemade stock and a whole chicken.

Provided by Sharon Lebewohl

Categories     Soup/Stew     Chicken     Poultry     Vegetable     Passover     Low/No Sugar     Carrot     Parsnip     Spring     Kosher     Dill     Simmer

Yield Makes 8 servings

Number Of Ingredients 11

1 pound chicken parts
2 stalks celery, including leafy tops, cut into 3-inch pieces
1 whole chicken, thoroughly rinsed
Salt to rub inside chicken
1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
1 large whole carrot, peeled
1 medium whole parsnip, peeled
2 teaspoons salt
1/4 teaspoon pepper
1 bunch of dill, cleaned and tied with a string
Optional additions: Cooked egg noodles, rice, kasha, or matzo balls

Steps:

  • Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt.
  • Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if it's tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.
  • Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 minutes.
  • When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.
  • Strain the soup, and discard everything solid except for the carrot.
  • Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Add cooked noodles, rice, kasha, or matzo balls, if using.

THE VERY BEST CHICKEN SOUP



The Very Best Chicken Soup image

This version of chicken soup is brimming with healthful beans, carrots, and bitter greens.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 7

8 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
Two 8-ounce skinless, boneless chicken breasts, trimmed of fat
2 large carrots, sliced into 1/4-inch rounds (about 2 1/2 cups)
1 small fennel bulb, sliced very thin, preferably on a mandoline
1/2 cup puntarella or other bitter greens, such as escarole
1 cup cooked cranberry, white, navy, or Great Northern beans
Kosher salt and freshly ground black pepper

Steps:

  • In a 3-quart soup pot, simmer the stock. Add the chicken and poach until opaque and firm, about 10 minutes. Transfer to a plate. Add the carrots to the broth and cook until fork-tender, about 10 minutes. Add the fennel, greens, and beans and simmer.
  • Shred the chicken into 1-inch strips with your hands. Add to the pot and simmer until the chicken is heated through, about 2 minutes. Season with salt and pepper. Ladle into 4 shallow soup bowls and serve.

WORLD'S BEST HOMEMADE CHICKEN SOUP RECIPE BY TASTY



World's Best Homemade Chicken Soup Recipe by Tasty image

Here's what you need: whole chicken, onion, celery, large carrots, garlic, your favorite pasta

Provided by Zoe Ferdman

Categories     Sides

Yield 10 servings

Number Of Ingredients 6

1 whole chicken
1 onion, halved
6 large stalks celery, cut in half
6 large carrots, cut in half
4 cloves garlic, optional
1 cup your favorite pasta, (I recommend using smaller shapes such as stelline, orzo, pastina, or any other similar shapes)

Steps:

  • Fill a large pot with water and then add the chicken and onion. Cook over medium heat until the pot is brought to a slight boil or simmer, and set the kitchen timer for 4 hours
  • After 3 hours of cooking time, rinse the celery and carrots and add them to the pot (if you'd like, also add the garlic cloves). Let all of the vegetables cook along with the onion and chicken for the remaining hour
  • After everything is finished cooking, carefully remove the chicken, onion, and all of the vegetables to a large bowl and let cool slightly before storing in an airtight container in the fridge.
  • Add your favorite pasta to the pot and let look according to the package directions or until al dente/tender.
  • Enjoy!

Nutrition Facts : Calories 296 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 19 grams, Sugar 2 grams

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