Beef And Chicken Soup Food

YEMENITE BEEF AND CHICKEN SOUP

Steps:

• In a large pot, place water, beef and marrow bones and bring to boil.
• Lower heat and add garlic, onions, parsley and dill.
• Cut a cross in the tomato (do not cut all the way through) and add to pot.
• Cover pot and simmer 20 minutes.
• Add the chicken and bring to boil.
• Add carrots (peeled but whole), celery, curry and cumin.
• Lower heat and simmer 20 minutes until cooked.
• Refrigerate overnight.
• In the morning, skim the layer of fat off the top. Fish out the chicken, remove the skin and bones, cut chicken into pieces and return chicken pieces to pot.
• Add zucchini, potatoes, hawaij and salt and pepper to taste. Bring to boil, reduce heat and simmer covered 10 minutes.
• Add lemon juice. Remove marrow. Garnish with cilantro.
• Good served with z'chug (Yemenite chili pepper paste) and hilbe (Yemenite fenugreek paste) to taste.

FRENCH CHICKEN AND BEEF SOUP

Steps:

• Cut most of the meat off the beef bones. Put the bones in a large (and I mean huge) pan, put the meat on top.
• Boil the water, and pour it on the meat. Put in stock cubes, seasoning, onion and parsley. Bring to boil.
• Simmer for two hours, remove the foam when needed.
• Cut the chicken in 8-10 pieces, and put them into the pan. Let simmer for about an hour.
• Cut the parsnips and the celery root to small pieces, and put them in the pan. Simmer for 10 minutes, then put in the leeks. Simmer another for 10 minutes.
• Take beef and chicken bones out together with the meat. Cut the meat into small pieces and return to pan.
• Serve with bread.

GROUND BEEF, NOODLE, CREAM OF CHICKEN SOUP CASSEROLE

Steps:

• Brown ground beef in skillet.
• Season with onion powder, salt and pepper.
• After browning, add cream of chicken soup; mix well.
• Add one soup can full water and mix well.
• Simmer on low 25 minutes.
• Mix in cooked and drained noodles and transfer this to a buttered baking dish.
• Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
• Bake the casserole uncovered in 325° oven for 25 to 30 minutes.

AWESOME BEEF OR CHICKEN TACO SOUP

Steps:

• Mix together all ingredients.
• Simmer for 30 minutes.
• Serve with tortilla chips, cheese, and cornbread if desired!

THE BEST CHICKEN SOUP EVER

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.

CREAMY CHICKEN AND BEEF

Steps:

• In a large skillet, partially cook bacon over medium heat. Drain on paper towels. Place beef in a greased 3-qt. slow cooker. Fold chicken pieces in half and wrap a bacon strip around each; place over the beef. , Combine the flour, soup and sour cream until blended; spread over chicken. Cover and cook on low until chicken is tender, 8-9 hours. Serve over noodles.

BEEF AND VEGETABLE SOUP

Steps:

• In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender., Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

CHICKEN AND BEEF MEATBALL SOUP

Steps:

• Follow instructions on the box for instant soup. Too much or too little water and the soup is either too weak or too salty.
• Add chicken stock mix to boiling water.
• Roll ground beef into little meat balls approximately the size of a quarter.
• Bring chicken stock mix to a boil, add the meat balls, add the vermicelli, nutmeg and parsley. Break vermicelli noodles into 1/2 inch pieces. adding too much vermicelli makes the soup too thick.
• Cook until all meatballs surface, approximately 15 minutes.
• Add a dash of Magi to taste, otherwise use salt and pepper. (a few dashes of dark Japanese soy sauce can be substituted, but it just doesn't taste the same, just too salty).
• This soup can be eaten right after it is made, but is much better the following day after it is refrigerated and reheated. Place in refrigerator.
• After cooling, don't skim fat.
• Place back on burner and reheat.
• Good for three or four days and is delicious. To serve as a meal, add a nice salad and some crusty bread and butter. Enjoy!

BEEF AND LENTIL SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
• Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
• After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

COZY COTTAGE BEEF STEW SOUP

Steps:

• In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.
• Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.

CHICKEN AND BEEF BRUNSWICK STEW

Steps:

• In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth. , Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.