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.
BIG-BATCH CHICKEN SOUP
Use a whole chicken to make a big batch of family-friendly chicken soup. Treat the recipe as a base and add your choice of veg, or bulk it up with grains
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Soup
Time 1h40m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Fry the sofrito mix in the rapeseed oil for about 10 mins until it is really soft and the onion is translucent. Do this over a low heat and don't let it brown. Tip into a casserole.
- Sit the chicken on top of the sofrito, add the bay leaf and stock melts and enough cold water to come most of the way up the chicken. Bring slowly to a simmer and then put a lid on the casserole. Cook for 1 hr then check whether the chicken is cooked through - the meat should have started to pull away from the ends of the legs if it is. Carefully lift the chicken out of the pan and let it cool a little then ease the breast meat from the carcass. (Cool and chill the breasts if you want to keep them for another day, or chop them if you want to make a generous batch of this soup.) Strip the remaining meat off the bones and chop it into cubes small enough to sit on a soup spoon.
- Taste the broth the chicken was cooked in and if it tastes weak, then boil it for 15-20 mins to reduce it then taste again. Don't season it until you are happy with the flavour. If you want to chill or freeze some of the soup base do it now and add the rest of the ingredients later when you reheat it. Stir in the peas and sweetcorn (if using) along with the soup pasta and bring back to a simmer. Add back the chicken meat.
Nutrition Facts : Calories 424 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.6 milligram of sodium
MY BIG FAT GREEK LEMON SOUP (MADE EASY)
My easy version of Avgolemono (Greek egg lemon soup), made with my Recipe #488671, can be prepared two ways -- with diced rotisserie chicken -- or without. NOTE: IF USING LOW-SODIUM OR SALT-FREE CHICKEN STOCK, SEASON WITH SEA SALT BEFORE FINAL SIMMER. YOU MAY SUBSTITUTE CHICKEN STOCK WITH CHICKEN BROTH IF DESIRED.
Provided by The Spice Guru
Categories Chicken Thigh & Leg
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- ONE: In a wide 2-3 quart saucepan, add 3 cups chicken stock (reserving the remaining 2 cups chicken stock, chilled), 1/4 cup fresh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup), 2 teaspoons granulated sugar, and 1/8 teaspoon finely grated fresh lemon zest. Stir. Add 1/4 cup uncooked orzo pasta. Bring mixture to a rolling boil, then reduce heat to medium. Cover and simmer for 15 minutes. Remove from heat. Stir in 1 cup of the cold chicken stock, reserving the final 1 cup for the following step.
- TWO: In a medium mixing bowl, add the remaining 1 cup cold chicken stock. Gradually whisk in 4 tablespoons flour until lump-free (or 5 tablespoons flour for a thicker soup). Whisk 2 eggs into the flour mixture until smooth. Pour mixture all at once into saucepan mixture while whisking vigorously. Return to low heat (do not raise the numeric rangetop setting higher than a 2 1/2 setting beyond this point, to prevent the eggs from curdling).
- THREE: If desired, add 1 1/2 - 2 cups diced boneless skinless rotisserie-cooked chicken. Heat over low to medium-low heat, stirring often with a wooden spoon, until completely thickened and heated through (about 10 minutes). Garnish with minced fresh parsley if desired. Serve and enjoy.
Nutrition Facts : Calories 259.6, Fat 14.2, SaturatedFat 7.3, Cholesterol 106, Sodium 373.6, Carbohydrate 22.2, Fiber 0.5, Sugar 6.1, Protein 10.4
CHICKEN VEGETABLE SOUP LOW CARB/LOW FAT
This soup is so tasty and good for you! Have as little or as much as you like! It is perfect for filling you up before your small meal of healthy stuff! I used this soup for colds/flus and even for dieting!!
Provided by limecat
Categories Clear Soup
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to boil.
- In the meantime, cut up all the vegetables into small cubes.
- Cut the chicken into 1cm cubes.
- Add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes.
- Add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer.
- Soup is ready when all ingredients have sunk to the bottom!
Nutrition Facts : Calories 97.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 40.2, Sodium 123, Carbohydrate 5.6, Fiber 1.5, Sugar 2.4, Protein 14.2
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