Chicken Hab Soup Food

LEONA'S CREAM OF CHICKEN AND HERB SOUP

Steps:

• Cook chicken in broth with onions, celery and carrots.
• approx 1 1/2 hours.
• remove skin and bones, chop chicken, skim fat.
• Return chicken to the pot, add herbs and rice.
• In a seperate pot, melt butter, add flour, whisk for 1 min, slowly add your cream and milk and whisk over low heat till thickened.
• Add to the pot with the chicken, rice and broth, stirring till smooth and thick.
• Heat through.
• Serve with parsley on top.
• Enjoy!

HOME-STYLE CHICKEN AND HAM SOUP

Steps:

• In large saucepan cook bacon until crisp; remove and crumble.
• Brown ham and cook onion with thyme in drippings until tender.
• Add remaining ingredients except bacon.
• Heat; stir occasionally.
• Garnish with bacon.

HASH BROWNS CHICKEN SOUP

Steps:

• Mix together soups and water; heat until very hot.
• Drop hash browns into hot soup to cook potatoes and thicken soup.
• Add cooked chicken and seasonings and heat through.

CHICKEN-HAB SOUP

Steps:

• To make the stock, combine all of the ingredients in a large saucepan, and add water to cover. Bring to a boil and boil, uncovered, for 10 minutes, skimming off any foam that rises to the surface. Reduce the heat, cover, and simmer until the chicken begins to fall off the bones, about 50 minutes. Allow the chicken to cool in the stock.
• Remove the chicken from the stock and discard the skin and bones. Using two forks, shred the meat and set aside. (You should have about 2 cups.) Strain the stock to remove any solids, and add water, if necessary, to equal 4 cups.
• To make the soup, place the 4 cups spiced stock in a saucepan and bring to a simmer. Add the green onions, bell pepper, and sherry. Simmer, uncovered, for 5 minutes.
• To serve, divide the shredded chicken evenly among 6 to 8 bowls. Ladle the soup into the bowls and garnish with the herbs.