GET WELL SOON SOUP
Make and share this Get Well Soon Soup recipe from Food.com.
Provided by Elmotoo
Categories < 4 Hours
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- Combine all stock ingredients in a very large stockpot.
- Bring to a boil & simmer 1 1/2 hours.
- Remove chicken to a strainer set over a large bowl. When cooled, pick meat off bones & reserve for another use.
- Let vegetables simmer another hour then strain. The liquid should be significantly reduced.
- While stock is blissfully simmering away, make meatballs.
- Preheat oven to 350°F.
- Combine all meatball ingredients well with your hands.
- Shape into 1" balls. You should get about 2 dozen.
- Place on a baking sheet & bake 15 minutes. Roll around on baking tray & bake another 15 minutes.
- When stock is done & strained, put 8c into a large soup pot. Reserve the rest for a myriad of other dishes. It also freezes very well.
- Add all the vegetables to the stock.
- Bring to a boil & simmer until veggies are tender - about 15 minutes - breaking up the tomatoes a bit as it simmers.
- Add meatballs & heat through another 10 minutes.
- Taste for seasoning; add salt & pepper as necessary. Add parsley & serve.
- We enjoyed this garnished with freshly grated parmesan cheese.
Nutrition Facts : Calories 1182.2, Fat 62.3, SaturatedFat 21.1, Cholesterol 371.9, Sodium 4915.6, Carbohydrate 73.8, Fiber 14.8, Sugar 24.2, Protein 85.2
GET WELL CHICKEN NOODLE SOUP
This is the soup I want when I'm under the weather. It's also a great pick-me-up after a late night! I usually make a batch once every three months or so and freeze it in 24 or 32 oz containers so that I always have some ready to pull out.
Provided by Dragonfly Cafe
Categories Clear Soup
Time 2h30m
Yield 5-6 quarts, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken breasts in the bottom of a tall stock pot. Sprinkle with salt and pepper and add chicken stock and enough water to cover and allow the chicken to float slightly. Bring to a boil then reduce to low and simmer until the skin is pulled back and the meat is white.
- Remove the chicken breasts and place on a cutting board. Skim the foam off the top of the soup. Add the celery, carrots, onion, and poultry seasoning. Cover and simmer.
- Allow the chicken to cool so that you don't get burned while handling it. Remove the skin from the chicken breasts and cut away all the meat. Cut meat into small bite-sized pieces. Add meat back to the soup. Taste the broth about twenty minutes after the chicken has been added. Add salt, pepper, and poultry seasoning to taste.
- About fifteen to twenty minutes before you are ready to serve, break the noodles in half and add to the soup. Cook until just past al dente.
Nutrition Facts : Calories 241.4, Fat 5.3, SaturatedFat 1.5, Cholesterol 30.9, Sodium 142.4, Carbohydrate 31.5, Fiber 1.9, Sugar 2, Protein 16
MOTHER RABBIT'S GET WELL SOUP
This is a recipe from one of my daughters' favorite storybooks, "The Bunnies' Get Well Soup," by Joan Elizabeth Goodman. The recipe is submitted in response to a request. I think the most important part of this recipe is that is should be served with hugs!
Provided by SilentCricket
Categories Vegetable
Time 1h40m
Yield 1 large pot of soup
Number Of Ingredients 15
Steps:
- Wash, peel, pare, slice, cube, dice, and chop all the vegetables.
- Half fill your biggest pot with water.
- Set it on the stove to boil.
- Add all the ingredients, reduce to simmer.
- Cook for one hour or more.
- Serve with buttered toast and hugs!
Nutrition Facts : Calories 5581.6, Fat 13.8, SaturatedFat 2.9, Sodium 2300.3, Carbohydrate 1240, Fiber 184.6, Sugar 127.4, Protein 155.6
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