Chicken Soup From The Heart Food

CHICKEN SOUP FROM THE HEART

Steps:

• Fill large soup pot with cold water.
• Add cleaned chicken pieces, peeled, whole yellow onion, and dill.
• Cook on stovetop on a high heat until water just starts to boil.
• Reduce heat to simmer, but do not cover the pot.
• The chicken will bring up it's brown foam, remove it as it comes up. You may add more preboiled water to the pot if the amount of water in the pot has been reduced to 3/4, but not more than once.
• After 1.5 hours of simmering, raise the heat to medium and add the carrots and salt.
• Slowly add 1/2 cup of Osem Consomme seasoning mix and stir through, to make sure that no seasoning mix is stuck to the bottom of the pot.
• Reduce heat back to simmer and continue to simmer for an additional 30 minutes.
• Add the celery and cook for 5-10 minutes more, until the celery is no longer firm, but not yet tender (it will continue to cook even when the heat is turned off).
• Remove from heat, and cover pot. Let stand 15-20 minutes, until celery just tender.
• Remove all chicken, carrots, onion, dill, and celery from soup and place in separate container.
• Transfer soup from the pot through the cheesecloth to a different pot, or container of your choice. Do this slowly, as the soup is still hot, ensuring that all the soup pass through the cheesecloth before being transferred to another pot. You may need another couple of hands to help you hold the cheesecloth over the second pot. This is a crucial step of the recipe, because it ensures that your final product is a clear broth. Also, this is a way to trim the fat, and allows the palate to taste the chicken soup rather than the chicken fat.
• Discard whatever is left on the cheesecloth.
• Serve the broth clear with either a carrot and a celery, or, you may add fine noodles or a kreplach for a perfect Jewish Chicken Soup.
• Enjoy!

CHICKEN SOUP II

Steps:

• Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, 45 minutes. Remove chicken, cut up meat and return meat to the pot.
• Stir in chicken bouillon, onion, garlic, celery, carrots and bell pepper; simmer until vegetables are tender, 10 to 15 minutes.
• Stir in frozen spinach and cook until tender, 5 to 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and reserve.
• Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in reserved egg noodles, salt and pepper. Heat through and serve.

COPYCAT OLIVE GARDEN CHICKEN GNOCCHI SOUP RECIPE BY TASTY

Steps:

• In a large pot, heat the oil over medium-high heat until shimmering. Add the onion, carrots, and celery and sauté until tender, about 6 minutes.
• Add the garlic and chicken and toss to incorporate, then pour in the chicken stock and season with the salt, garlic powder, onion powder, pepper, and thyme. Bring to a boil and cook for about 10 minutes, until fragrant.
• Stir in the half-and-half and gnocchi and cook for 2 minutes, until beginning to thicken slightly.
• In a small bowl, whisk together the cornstarch and water.
• Reduce the heat to medium-low. Stir in the cornstarch slurry and cook for another 3 minutes, until the soup has thickened. Stir in the spinach, then remove the pot from the heat.
• Ladle the soup into bowls and garnish with the Parmesan cheese, then serve immediately.
• Enjoy!

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

JACQUES PEPIN'S CHICKEN SOUP

Steps:

• Wash the gizzards and hearts under cool running water, place them in a saucepan with 6 cups of water and bring to a boil over high heat. Boil 1 to 2 minutes, then skim off and discard any fat and impurities that rise. Cover, reduce the heat to low and boil gently for 45 minutes.
• With a slotted spoon, remove the gizzards and hearts from the cooking liquid and place them on a chopping board. When cool enough to handle, cut them into 1/4-inch pieces or chop them coarsely in a food processor. Return them to the cooking liquid with the celery, carrots and salt. Bring back to a boil over high heat, cover, reduce the the heat to low and boil gently for another 45 minutes.
• Add the cornmeal, scallions and dill and cook for 15 minutes longer, stirring occasionally.
• Spoon into bowls. Garnish, if desired, with a tablespoon of sour cream and a sprinkling of cilantro.

SACRED HEART SOUP

Steps:

• Combine all ingredients in a large pot. Don't forget to add the Lipton Chicken Noodle soup mix!
• Season with salt, pepper, garlic powder, parsley, italian seasonings, curry - whatever you prefer. You can also add beef bouillon and some Lea & Perrins.
• Cover with water. Boil fast for 10 minutes.
• Reduce to a simmer and cook until veggies are tender.
• If it's too bland, add more spices!