CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY
Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
- MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
- Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
- Season to taste with salt and pepper, then stir in the parsley.
- Serve topped with Parmesan.
- Enjoy!
CHICKEN SOUP (((JEWISH PENICILLIN)))
This recipe was developed by my grandmother, Anna Buhal'tsev Bell Mersky, and then slightly improved by my mother, Sandy, and it is the MOST AUTHENTIC and BEST recipe for Jewish Chicken Soup that you will ever find. Trust me, it is GREAT!!!
Provided by Alan Leonetti
Categories Clear Soup
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Do not cut up the chicken.
- Place the whole chicken in a very large pot.
- Cover chicken with water.
- Place on high heat and bring to a boil.
- Cook for 5 minutes.
- Remove from heat& skim the scum off the top.
- Slice carrots across into pieces 1/4" thick and place into pot.
- Slice celery the same as the carrots and place into pot.
- Quarter onion and place into pot.
- Peel& quarter the sweet potatoes and place into pot.
- Cut up parsnips and place into pot.
- Place the soup greens, which are the tops of anise, into the pot.
- Discard the actual anise root.
- Place pot back on the burner on medium-low heat and simmer.
- Slightly season with salt, pepper and garlic to taste.
- Cover and continue to simmer until vegetables are tender and the chicken is done and almost falling off the bone.
- Remove the chicken from the pot and remove all of the chicken from the carcass.
- Discard the carcass and return the chicken pieces back to the pot.
- Taste to see if it is seasoned to your liking.
- If it's not, adjust with more salt, pepper and garlic as needed.
- Separately boil the pot stickers and then add them to the soup just before serving, or else you can make matzo balls as directed on the box of matzo ball mix, and then add the matzo balls to the soup just before serving.
Nutrition Facts : Calories 467.1, Fat 23.5, SaturatedFat 6.7, Cholesterol 115, Sodium 240.9, Carbohydrate 32, Fiber 6.8, Sugar 11.8, Protein 31.6
CHICKEN SOUP (AUNT MARY'S PENICILLIN)
Mary Stacey shared this chicken soup recipe with The Times in 1990. The then 76-year-old aunt of Curtis Sliwa, of the Guardian Angels, made it regularly in her Howard Beach home, carrying the soup to Mr. Sliwa as he patrolled the subways. Mrs. Stacey believed that the magic of chicken soup is unleashed only when the carrots and onions are mashed into the broth. Strained, it makes an excellent broth for a myriad of soups. The strained broth can be frozen in small containers for future soups or in ice-cube trays to use in sauces.
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, main course, side dish
Time 3h45m
Yield Three quarts
Number Of Ingredients 11
Steps:
- In a large pot, place four quarts cold water. Add the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt and peppercorns and slowly bring to a boil over medium heat. Reduce the heat and simmer for three hours, using a spoon to skim the soup as thoroughly as possible. Cool. (The soup can be strained at this point, to use as chicken broth. Mrs. Stacey proceeds with the next two steps.)
- Strain the soup. Discard the onion, parsley, bay leaf and peppercorn, and save the other vegetables. Skin and debone the chicken and save the meat. Return the chicken meat, carrots, celery and garlic clove to the pot and bring back to a simmer, seasoning with additional salt or pepper to taste.
- Serve the soup in big bowls, over pastina, rice or very thin spaghettini. The soup's curative powers are released only when the vegetables are mashed together in the bowl. Use a fork for mashing. Use a big spoon for eating.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 77 milligrams, Sugar 0 grams, TransFat 0 grams
JEWISH CHICKEN SOUP
This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
Provided by Layla
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
- In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
- Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
- While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 39.5 g, Cholesterol 212.3 mg, Fat 27.2 g, Fiber 2.7 g, Protein 32.1 g, SaturatedFat 6.4 g, Sodium 720.7 mg, Sugar 2.8 g
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