CREAMY CHICKEN SOUP
Make and share this Creamy Chicken Soup recipe from Food.com.
Provided by breezermom
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
- Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
- Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.
CHICKEN NOODLE SOUP (BILL'S STYLE)
Make and share this Chicken Noodle Soup (Bill's Style) recipe from Food.com.
Provided by Gruenes
Categories < 4 Hours
Time 1h20m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put chicken, carrots, celery & onions into the pot and add water until the chicken is covered.
- Bring to a boil and add season salt.
- Boil until chicken is done.
- Remove chicken and cool.
- Remove meat from the bones, chop it and put it back into the pot with the chicken broth.
- Bring to a boil add noodles, peas and season salt to taste.
- Boil until noodles are done.
- Enjoy!
Nutrition Facts : Calories 647, Fat 36.9, SaturatedFat 10.5, Cholesterol 186.5, Sodium 252.5, Carbohydrate 31.9, Fiber 4.3, Sugar 5.6, Protein 44.9
BILL'S CREAMY SHREDDED CHICKEN SOUP
This is a full-flavored, rich, and creamy shredded chicken soup recipe that is not only good as a dish base, but just plain good on its own. No added salt, and only a small amount of low-sodium chicken broth. Garnish with parsley and Cheddar cheese.
Provided by Bill Falk
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a 3- to 4-quart saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Gradually stir in flour to form a paste. Slowly add milk, mixing continually. Simmer for 10 minutes.
- Add shredded chicken, chicken broth, sour cream, salt-free seasoning blend, pepper, garlic powder, and celery seed; bring to a rolling boil. Reduce heat and simmer for 20 to 25 minutes.
- Stir in cubed chicken and heat for 10 minutes. Add cornstarch and thicken to desired consistency. Adjust seasonings.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 11.8 g, Cholesterol 75.4 mg, Fat 14.6 g, Fiber 0.3 g, Protein 31.8 g, SaturatedFat 3.5 g, Sodium 134.1 mg, Sugar 8.5 g
SHREDDED CHICKEN SOUP
This recipe was given to me in 1981 by a famous Chinese Cook. A very light but tasty broth like soup.
Provided by William Uncle Bill
Categories Chicken
Time 43m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook chicken breasts on a grill until just done, about 3 to 4 minutes.
- Shred chicken and place in a mixing bowl.
- In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.
- Pour mixture over shredded chicken, mix well and marinate for 15 minutes.
- In a small bowl, soak Chinese mushrooms until soft.
- Shred or cut mushrooms very thin.
- In a large saucepan, add 5 cups of water; bring to boil.
- Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.
- Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.
- Cook for 3 minutes.
- In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.
- While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.
Nutrition Facts : Calories 50.8, Fat 2.1, SaturatedFat 0.6, Cholesterol 12.1, Sodium 747.2, Carbohydrate 3.3, Fiber 0.5, Sugar 1.6, Protein 5
GREEK LEMON CHICKEN SOUP
Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Posted for the Zaar World Tour 2005 to Greece.
Provided by LAURIE
Categories Poultry
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
- Stir in rice, chicken, lemon juice and rind.
- Bring mixture to a boil.
- Reduce heat.
- Cover; simmer 15 to 20 minutes or until rice is tender.
VELVETY SMOOTH CREAM OF CHICKEN SOUP
Got leftover chicken? This is incredibly delicious! I made it for the family and they devoured it. Great for lunch or dinner with a salad. Makes 6 generous bowls. From: The Big Book of Chicken by Maryana Vollstedt
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot over medium heat, melt the butter.
- Add the onions, carrots, and celery and saute' until tender, about 10 minutes.
- Stir in flour and blend. Continue stirring for a minute, careful not to burn.
- Increase heat to medium-high.
- Add the stock and bring to a boil, stirring constantly (whisk comes in handy here) until slightly thickened, 8-10 minutes.
- Taste test and season with salt and white pepper.
- Add some hot stock to the half-and-half, tablespoon by tablespoon to warm it up before adding to the soup. Stir in the half-and-half and add the chicken to the soup pot.
- Reduce the heat to low and simmer until all the flavors are blended; 10 minutes longer.
- Ladle into bowl and serve.
Nutrition Facts : Calories 351, Fat 20, SaturatedFat 10.4, Cholesterol 80.2, Sodium 783.3, Carbohydrate 22.2, Fiber 1.4, Sugar 6.1, Protein 20
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