Comforting Chicken Shell Soup Food

COMFORTING CHICKEN NOODLE SOUP

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. , Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.

COMFORTING CHICKEN & SHELL SOUP

Steps:

• 1. In a dutch oven, combine chicken, water, chicken stock, onion, carrots, celery, bay leaf, salt & pepper. Bring to a boil and reduce heat to low; simmer until chicken is tender.
• 2. Remove the bay leaf. Now, remove the chicken and cool - debone and cut into small cubes, set aside. Now, add potatoes, bouillon, season salt and poultry seasoning to the broth. Simmer for another 15 minutes. Add the milk, macaroni and chicken and return to simmer.
• 3. Melt the butter in a small saucepan over medium heat. Add the flour and continuously stir until mixture begins to brown.
• 4. Add the butter mixture to the pot and blend well. Simmer on low heat for 20 minutes. Season to taste. Can sprinkle with nutmeg and some extra fresh parsley if desire. When reheating you may want to add a bit more milk or stock to thin it out a bit, as it thickens as it cools. Enjoy this delicious comfort soup...

CREAMY SHELL SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and set aside.
• Simmer water, chicken, diced onions, celery, minced parsley, bay leaf, salt and pepper in Dutch oven until chicken is tender. Remove bay leaf; discard. Remove chicken; cool.
• Add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth. Simmer 15 minutes. Add milk, cooked pasta, and chicken; return to simmer.
• Melt butter or margarine over medium heat. Add flour, stirring constantly, until mixture begins to brown. Add to soup; blend well. Let soup stand 20 minutes to blend flavors. Season to taste. Garnish with nutmeg and chopped parsley.

COMFORTING CHICKEN NOODLE SOUP

Steps:

• Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.
• Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth
• Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.
• While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.
• Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.
• Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.
• Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.
• Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.
• Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.
• Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.
• Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.

CHICKEN AND NOODLES RECIPE

Steps:

• In a large pot or dutch oven, sauté diced onion in olive oil over medium high heat until translucent, about 3 to 5 minutes. Add garlic and carrots and continue sautéing for an additional minute, stirring frequently.
• Add 1 ½ cups chicken stock or broth, bay leaf, salt, pepper and thyme and bring to a simmer over medium high heat. Cook until the carrots are tender, about 5 to 7 minutes.
• Add the remaining chicken stock or broth and celery and bring to a boil. Add the noodles and cook for 5 minutes, uncovered.
• While the noodles are cooking, prepare the roux. In a small skillet, melt butter then add flour and whisk to combine. Cook for one minute and then add 1 cup of milk and bring to a simmer and let simmer for 2 to 3 minutes until thickened. Remove from heat.
• Stir the remaining one cup of milk, frozen peas, and prepared roux into the pot with the noodles. Stir to combine.
• Add the shredded chicken and continue cooking over medium heat at a gentle simmer until thickened to your liking.
• Serve hot with fresh herbs, Parmesan cheese, smoked paprika or fresh ground black pepper.

COMFORTING CHICKEN SOUP

Steps:

• Heat olive oil in a saucepan, add onion, garlic, chicken and leeks, and sauté gently for 8 minutes without browning.
• Add the potatoes, stock, thyme and bay leaves, and simmer for 20 minutes.
• Add sweetcorn kernels and cook for a further 10 minutes. Remove thyme and bay leaves before serving. Season to taste with freshly ground black pepper.