Coca With Tomato Salad Coca De Trampo Food

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THE BEST CHICKEN SOUP EVER



The Best Chicken Soup Ever image

This soup my Grandmother used to make when we didn't feel well. I have doctored it up a bit.

Provided by CARRIEK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 14

1 (2 to 3 pound) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2 (14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle (bow tie) pasta

Steps:

  • Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
  • Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
  • Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
  • Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 35 g, Cholesterol 115 mg, Fat 23 g, Fiber 3.9 g, Protein 34 g, SaturatedFat 6.7 g, Sodium 761 mg, Sugar 5.7 g

THE BEST CHICKEN SOUP IN THE UNIVERSE



The Best Chicken Soup in the Universe image

This is my world famous chicken soup recipe. The secret is in the sweet potato and the cook time. I freeze the leftover liquid and then either use it as chicken stock or use it as a base to start my next chicken soup (yum!). I let this cook all day long because we like it dark, but it's all a matter of personal preference. (keep the cook time in mind for the salt amount--the more cook time, the less salt!) You can vary the vegetables but don't ever leave out the sweet potato!

Provided by mosma

Time 5h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb chicken piece (wings, drumsticks, necks, whatever)
2 carrots
1 sweet potato
1 -2 onion
1 turnip
1 -2 stalk celery
1 kohlrabi (optional)
1 parsnip
1 zucchini
1 bunch dill
1 bunch parsley
2 bay leaves
2 tablespoons salt (or to taste)

Steps:

  • Peel all vegetables.
  • Place dill, parsley, bay leaves, chicken pieces, and any vegetable you don't like eating in your bowl into a food net.
  • Add net and all vegetables into a large pot (I use a 10 oz). Cover with water.
  • Bring to a boil, let boil for about 20-40 minutes. Lower flame and simmer for 5-10 hours (or longer!).
  • Enjoy! Serve with croutons and/or peeled white radish slices.

Nutrition Facts : Calories 109.7, Fat 5.4, SaturatedFat 1.5, Cholesterol 25.9, Sodium 1805.3, Carbohydrate 8, Fiber 1.8, Sugar 3.3, Protein 7.5

THE BEST CHICKEN SOUP EVER



The Best Chicken Soup Ever image

I learned how to make this soup when I was in Ecuador a couple of years ago and it is still the best recipe for chicken soup that I have ever tasted. Please let me know what you think of it.

Provided by Calywa

Categories     Clear Soup

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 (3 -4 lb) whole chickens
1 chicken bouillon cube
1 large juicy tomatoes
1 handful fresh cilantro
1 handful fresh parsley
1 med-small onion, peeled and quartered
1 celery, with leafy greens attached
3 -4 garlic heads
2 bay leaves
salt, pepper and oregano to taste
3 medium potatoes, cut up into small squares
1 poblano peppers or 1/2-1 green bell pepper, diced
1 large carrot, diced
1 small onion, diced
6 ounces frozen peas
2/3 cup uncooked rice
1 handful of both finely chopped parsley and cilantro

Steps:

  • To make the stock, place all of the ingredients from the first (for the stock) section in a large stockpot. Add just enough water to cover the chicken and let simmer under low heat for approximately 1 1/2 to 2 hours.
  • Turn off the heat and remove the chicken from the stock. Strain the chicken broth and if necessary, skim off any extra fat from the top with a ladle.
  • Once the chicken is cool enough to handle with your hands, pull the chicken into large chunks and dispose of the skin and bones.
  • To the stock and chicken chunks, add all the ingredients from the second (for the soup) section of ingredients.
  • Let simmer for another 20 minutes or so until all the ingredients are cooked thoroughly and the flavors infuse together. Remove from heat and enjoy.

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