CREAMY CHICKEN SOUP
Provided by Mel
Time 1h
Number Of Ingredients 18
Steps:
- For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
- Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
- For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
- Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
- Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
- Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.
Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 14 g, Protein 17 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 574 mg, Fiber 1 g, Sugar 7 g
THE BEST CHICKEN SOUP EVER
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
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
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
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
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.
POTLUCK CHICKEN VEGETABLE SOUP
I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. -Bertha Vogt, Tribune, Kansas
Provided by Taste of Home
Time 2h35m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 16
Steps:
- Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.
Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.
BEST-EVER HEARTY CHICKEN SOUP
This is my own creation and I make it every week, much to the delight of my DH. It has the richest, yummiest flavor and is really hearty. Your family will love it! We always eat this Friday night, so I make it Thursday evening, chill it, and then skim the hardened fat off the soup before serving it. The remaining broth is so light and low-fat, it's amazing! Please...PLEASE review the recipe if you try it.
Provided by E-Eva
Categories Chicken
Time 2h15m
Yield 7-10 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients into a very large soup pot.
- Fill pot with water, almost to the top and bring to a boil.
- Skim off any scum once the soup boils.(Optional).
- Allow to boil for 1 hour, before tasting and adjusting seasoning, if necessary.
- Boil for an additional 30-45 minutes, before removing bones and setting them aside. You can strip the bones of the chicken at this time, or wait until later.
- Continue boiling the soup on a low simmer for anywhere between 45 minute- 3hours. A longer, slower boil will yield a very nice, rich flavor.
- Once the bones have cooled off, peel and pick all the chicken pieces off the bones and put the chicken into the pot of soup. Discard the bones.
- I sometimes make this soup and then transfer it into the crockpot to simmer on 'low' for up to 24 hours (we observe the Sabbath, so this ensures we get a hot soup for lunch). The slowly simmered broth is so rich and delicious.
Nutrition Facts : Calories 105.8, Fat 0.3, SaturatedFat 0.1, Sodium 49.2, Carbohydrate 13.1, Fiber 2.4, Sugar 4.4, Protein 1.7
HEARTY CHICKEN AND RICE SOUP
This is my husband's and my favorite chicken soup, and I love that it is healthy soup.
Provided by Carrie Murphy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 18.3 g, Cholesterol 21.9 mg, Fat 2.8 g, Fiber 1.7 g, Protein 16.1 g, SaturatedFat 0.8 g, Sodium 997.8 mg, Sugar 3.3 g
CHICKEN SOUP FROM SCRATCH
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
HEARTY CHICKEN VEGETABLE SOUP
I've made this soup many times for my husband and four sons. Even though they're married and have homes of their own, my sons still like to come to our house to eat. This recipe is always a hit with them.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 quarts.
Number Of Ingredients 15
Steps:
- In a stock pot, saute green peppers and onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 199 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 1360mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 5g fiber), Protein 11g protein.
KITTENCAL'S HEARTY CHICKEN SOUP
This is a thick hearty delicious soup I make using my recipe#118258 but can be made using using canned broth. Add in some cooked rice or egg noodles also if desired! The spinach is only *optional* if you are not a spinach-lover then you can omit, I like to add it in! The success of this soup will depend on the quality of your chicken broth, so make certain to use the best broth available! You can adjust all amounts to suit taste and increase the chicken broth if desired, the exact amounts do not really matter for all ingredients.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
- Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potates are tender (about 15-20 minutes).
- Using a potato masher mash the potatoes in the the stock.
- Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
- Season with salt, pepper and cayenne (if using) to taste.
- In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
- Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.
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- Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
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