BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
WONTON SOUP
I love soups, and one of my favorites is wonton soup. This version was printed in Saveur magazine. In China this dish is considered a snack rather than one course of a meal. If you have a choice, try to find a good quality, thinner, wonton wrapper at your Asian food market. The steps look long, but I've broken them down in many simple steps for clarity.
Provided by PanNan
Categories Clear Soup
Time 46m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Soup Base:.
- Place ingredients for soup base into a large soup pot and bring to a boil over medium heat.
- Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors.
- Remove broth from heat and set aside.
- Wontons:.
- Place 2 tbsp chicken stock and cornstarch into a large mixing bowl and stir to combine.
- Add minced scallions, minced ginger, pork, soy sauce, dry sherry, sesame oil, and sugar, and stir well.
- Fill a cup with water and set it nearby.
- Place a wrapper in front of you so that it looks like a diamond.
- Dip your finger in the water and moisten all 4 edges of the wrapper.
- Place about 1 tsp of the meat mixture in the center of the wrapper and fold in half over the filling to make a triangle.
- Press firmly along the sides to seal it and remove any excess trapped air.
- Moisten the left and right corners of the triangle and pinch them together.
- Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel.
- Repeat until all wontons are made.
- Soup:.
- Bring reserved broth to a boil, cover and reduce heat to medium low.
- Add wontons to simmering broth.
- Stir occasionally until wonton filling is firm and cooked through - about 5 minutes.
- Stir in spinach leaves and cook for 30 seconds until they wilt.
- Serve hot.
FAST CHICKEN SOUP BASE
It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
- Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
- Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)
Nutrition Facts : Calories 338.2 calories, Carbohydrate 5.8 g, Cholesterol 91.2 mg, Fat 21.3 g, Fiber 1.4 g, Protein 29.5 g, SaturatedFat 5.3 g, Sodium 118 mg, Sugar 2.7 g
CHICKEN SOUP
Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones
Provided by Good Food team
Categories Lunch, Soup
Time 50m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
- Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
- Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.
- Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
- If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.
Nutrition Facts : Calories 339 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 2 milligram of sodium
ASIAN CHICKEN NOODLE SOUP
Steps:
- Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
- Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
- Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
CHICKEN SOUP BASE
I keep plenty of this delicious soup base on hand for my father. He can serve it as is, or dress it up with some easy variations.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14 servings (6-1/2 pints soup base).
Number Of Ingredients 9
Steps:
- Place chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 2 hours or until chicken is tender. Remove chicken; allow to cool. Add enough water to broth to measure 3 quarts. , Remove chicken from bones; cut into bite-size pieces and return to pan. Add remaining ingredients; cover and simmer for 10 minutes or until vegetables are tender. If desired, pour cooled soup into 1-pint freezer containers and freeze for future use., For Chicken Potato Soup: In a saucepan, combine 1 pint thawed soup base, 1/2 cup cubed peeled potatoes, and salt and pepper to taste. Cover and cook over medium heat until potatoes are tender. , For Cream of Chicken Soup: In a saucepan, combine 1/4 cup all-purpose flour and 1 cup milk; mix until smooth. Stir in 1 pint thawed soup base. Bring to a boil; boil for 2 minutes, stirring constantly. Add 1/2 teaspoon chicken bouillon granules and salt and pepper to taste.
Nutrition Facts : Calories 145 calories, Fat 7g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 779mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
DAK GOMTANG (KOREAN CHICKEN SOUP)
A flavorful chicken soup made with a whole chicken!
Provided by Hyosun
Number Of Ingredients 12
Steps:
- Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 - 8 quarts pot). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken).
- Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium and boil, covered, for about 40 - 50 minutes, depending on the size of the chicken. Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender.
- Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones.
- Shred the meat into small bite size pieces. You can strain the broth, remove the excess fat and serve at this point. But, I put the bones back in the soup and boil again for more flavorful broth.
- Optional Step: Put the bones back in the broth and simmer over medium low heat for an additional 30 minutes to an hour depending on how much time you have.
- Strain the broth and remove the excess fat. You can spoon off the fat, refrigerate the broth until the fat solidifies, or use a fat separator.
- To serve, place some rice in a serving bowl, add chicken pieces, and then ladle the hot broth on top. Typically, chopped scallions, salt and pepper, and optional spicy sauce are served separately so each person can season to taste. Serve piping hot with kimchi.
CHICKEN SOUP BASE
This is the base for the ultimate comfort food in wintertime... or any time you might be feeling sick.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- In a 10- or 12-quart stockpot, heat oil over high. Add chicken parts and cook, turning frequently, until browned on all sides, 15 minutes.
- Pour out fat. Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by 1/2 inch (about 12 cups).
- Bring to a boil over high. Reduce heat and simmer until chicken is cooked through, 40 minutes, skimming fat and foam and flipping chicken once.
- Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes.
- Pour liquid through a paper-towel-lined sieve into a large bowl (you should have 10 cups broth). Discard vegetables and chicken parts.
- Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups meat).
Nutrition Facts : Calories 216 g, Fat 7 g, Fiber 2 g, Protein 29 g, SaturatedFat 2 g
VIETNAMESE CHICKEN PHO SOUP (PHO GA)
Recipe video above. Chicken Pho (Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!You won't use all the chicken, but it's infused with lovely flavour so there's loads of uses - see Note 7.
Provided by Nagi
Number Of Ingredients 22
Steps:
- Char onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
- Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack (Note 6).
- Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
- Strain & measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
- Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.
- Keep broth warm until ready to serve
- Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)
- Place Toppings out on the table.
- Reheat chicken (can briefly dunk in broth!).
- Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
- Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
- Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!
Nutrition Facts : Calories 501 kcal, Carbohydrate 87 g, Protein 20 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 1486 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
More about "chicken soup base food"
KNORR® PROFESSIONAL LIQUID CONCENTRATED BASE CHICKEN 4 …
From unileverfoodsolutions.ca
Brand KNORR
HOMEMADE VEGETABLE SOUP BASE – FOOD IN JARS
From foodinjars.com
50+ CHICKEN SOUP RECIPES FROM SCRATCH THAT'LL WARM …
From tasteofhome.com
THE BEST HOMEMADE CHICKEN SOUP - THE WOODEN SKILLET
From thewoodenskillet.com
5/5 (19)Total Time 4 hrs 15 minsCategory Soup
WHAT IS CHICKEN SOUP BASE - COPYKAT RECIPES
From copykat.com
5/5 (2)Category SoupCuisine FrenchCalories 16 per serving
CHICKEN SOUP BASE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5/5 Category LunchServings 14Total Time 45 mins
STAFFORD® BLUE LABEL REDUCED SODIUM CHICKEN BOUILLON BASE ...
From unileverfoodsolutions.ca
Brand STAFFORD
SOUP BASE CHICK - BROTH | MAYRAND
From mayrand.ca
Brand Rose Hill
AMAZON.COM : MINOR'S CHICKEN BASE AND STOCK, GREAT FOR ...
From amazon.com
4.7/5 (3.8K)Protein 1 GramsBrand MINOR'SServing Description 0.75 tablespoons (6 grams)
REGAL CHICKEN SOUP BASE - 13 OZ. - WEBSTAURANTSTORE
From webstaurantstore.com
5/5 (88)Base Types Granular / PowderBrand Regal SpicePrice $2.25
CALORIES IN CHICKEN SOUP BASE - CALORIE, FAT, CARB, FIBER ...
From sparkpeople.com
Calories 15.0Sodium 680.0 mgCholesterol 0.0 mgTotal Fat 0.5 g
CHICKEN SOUP BASE - 25 LB. - WEBSTAURANTSTORE
From webstaurantstore.com
5/5 (18)Base Types Granular / PowderBrand WebstaurantStorePrice $39.99
BETTER THAN BOILLON CHICKEN SOUP BASE, 454G : AMAZON.CA ...
From amazon.ca
4.3/5 (14)Flavour ChickenBrand Better Than BoillonPackage weight 0.76 Kilograms
LOW FODMAP CHICKEN STOCK/SOUP BASE | FODY FOOD CO.
From fodyfoods.com
4.5/5 (193)Availability In stockBrand Fodyfoods
SOUP BASE CHICKEN - BROTH | MAYRAND
From mayrand.ca
Brand Berthelet
CHICKEN SOUP BASE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CHICKEN SOUP MIX NO MSG, LOW SODIUM - BULK BARN
From bulkbarn.ca
CAMPBELL'S® SAVOURY CHICKEN CONCENTREATED SOUP BASE ...
From campbellsfoodservice.ca
CHICKEN SOUP BASE & FOOD SEASONING | GOURMET PANTRY ...
From spicesetc.com
WHAT IS THE DIFFERENCE BETWEEN CHICKEN BASE AND CHICKEN ...
From cooksdelight.com
CHICKEN SOUP BASE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CHICKEN SOUP BASE - EBAY
From ebay.ca
CHICKEN SOUP RECIPES - BBC GOOD FOOD
CHICKEN SOUP BASE – SIMPLY SPLENDID FOOD
From simplysplendidfood.com
IS ESSENHAUS CHICKEN SOUP BASE KETO? | SURE KETO - THE ...
From sureketo.com
CREAMY CHICKEN SOUP - YOUTUBE
From youtube.com
SOUP BASE, CHICKEN, UPC: 048200493765 WEIGHT TO VOLUME ...
From aqua-calc.com
LOW FODMAP CHICKEN STOCK/SOUP BASE | FODY FOOD CO.
From fodyfoods.ca
GORDON FOOD SERVICE STORE
From gfsstore.com
LYNCH FOODS - CHICKEN SOUP BASE 12LB X 1
From supplybox.ca
CLUCK THIS: THE BEST CHICKEN BASE SUBSTITUTE OUT THERE ...
From gimmetasty.com
AMAZON.CA: CHICKEN SOUPS: GROCERY & GOURMET FOOD
CHICKEN SOUP BASE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN SOUP BASE (NO MSG) – SUPERIOR FOOD SERVICE
From superiorfoodservice.ca
BUY CHICKEN SOUP ONLINE | SHOP SOUPS | WALMART CANADA
From walmart.ca
IS STREIT'S CHICKEN SOUP BASE KETO? | SURE KETO - THE FOOD ...
From sureketo.com
CHICKEN SOUP WITH BONE BROTH (THE #1 FLU-FIGHTING MEAL)
From branchbasics.com
CHICKEN SOUP BASE - SAPUTO FOODSERVICE
From saputofoodservice.ca
CHICKEN SOUP BASE, NO ADDED MSG - MOM'S PANTRY
From momspantry.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love