Grandmas Chicken Soup Food

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• In a medium sized pot combine stock, veggies and spices except parsley.
• Bring to a boil and cook for 3 minutes.
• Add the chicken and cook for 8-10 minutes or until tender.
• Stir in parsley.
• While chicken is cooking, cook the noodles in a large pot as per package directions.
• Drain and add to soup.

GRANDMA'S CHICKEN-BARLEY SOUP

Steps:

• Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.
• Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid. Cook about 40 minutes, until chicken is cooked through. Leaving broth in pan, remove chicken to a bowl and set aside to cool slightly. Cover and refrigerate.
• Add remaining broth to pan. Stir in remaining ingredients (except salt, pepper and parsley). Bring to a boil, reduce heat to low and cover pan. Simmer about 1 1/2 hours, until barley and vegetables are done.
• Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat and skin (if you do not want the skin, skip the browning process and discard skin after removing meat from bones). Add to pot for last 1/2 hour and cook until heated through. (If soup is too thick at this point, add some water) Add salt and pepper to taste.
• Add parsley and ladle into bowls.

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
• In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

THE SECRET TO GRANDMA'S CHICKEN SOUP

Steps:

• Place the bones in a pan or crock pot and add just enough water to cover the bones.
• Add the vinegar.
• Simmer for at least 6 hours.
• Pay attention to the water level as it can evaporate over time. Add water as needed.
• Denser bones need longer times - up to 24 hours.
• Fish out the bones and and strain/separate the broth
• I often freeze what I cannot drink in 2-3 days.
• Salt your broth to taste when you are ready to drink it.

GRANDMA'S CHICKEN SOUP

Steps:

• Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
• Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

GRANDMA'S CHICKEN SOUP

Steps:

• Return the pureed vegetables to the soup, stir, and reheat. Add salt and pepper to taste.

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.
• Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
• Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
• Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.
• Divide dough in half and roll each as thinly as possible to a 14" square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4" slices; shake slices open.
• Lay half of the noodles flat in a loose, overlapping mound; cut into 2" lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
• Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.

GRANDMA'S CHICKEN AND DUMPLING SOUP

Steps:

• Place chicken, water, bouillon, peppercorns, and cloves in kettle and bring to a boil.
• Later you must remove the cloves.
• Reduce heat; simmer until chicken is tender (about 1 hour).
• Cool chicken just slightly; cut into bite size pieces and set aside and look for the cloves.
• Strain and skim the chicken broth.
• Put the reserved chicken and strained broth in a large kettle; add cans of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas, and one teaspoon of salt.
• Put cover onto kettle; simmer soup on low heat for 2-3 hours, or until the vegetables are tender.
• About 30 minutes before serving, mix up dumplings by putting flour, one teaspoon salt, baking powder, and pepper together in a medium bowl.
• Add egg, melted butter, and enough milk to make moist, stiff batter.
• Drop by teaspoons into boiling liquid.
• Cook, covered and without "peeking", for 18-20 minutes or until the dumplings are done.

GRANDMA'S CHICKEN SOUP

Steps:

• Place the chicken or chicken bones in your slow cooker or Instant Pot. Cover with water. Add vinegar or kombucha. Simmer over night.
• Remove bones and strip any remaining meat off of them. Add meat back to crock pot, discard bones.
• Add onions, garlic, spices, leeks, and ginger. Simmer for 2 to 4 hours.
• Add vegetables and potatoes 1 hour before serving.
• Serve hot. Left overs can be slow cooked overnight, or stored in the fridge and reheated to boiling the next day.

GRANDMA'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Put the butter and oil in a large pot over medium heat. When the butter is melted, add the onion, garlic, carrots and celery. Cook 5 minutes, stirring, or until the onion is softened.
• Add the chicken, broth, turmeric, 2 teaspoons salt, black pepper, lemon and Parmesan rind. Stir. Bring to a simmer, then lower the heat and partially cover the pan. Let the soup bubble gently for 45 minutes. The chicken should be very tender and shred easily with a fork. Remove the cheese rind and lemon slices and discard.
• When the soup is almost done, bring a medium pot of water to a boil. Cook the pasta until al dente, according to package directions. Drain.
• Add the noodles and dill to the soup. Serve warm in bowls, sprinkled with cheese and celery leaves.

GRANDMA'S CHICKEN SOUP

Steps:

• Place chicken breasts in large stockpot with the stock and simmer for about 20 minutes, until breasts are cooked through.
• Remove chicken from pot and coarsely chop chicken or puree in food processor and place back in pot.
• Stir in half-and-half, cream, and butter.
• Using immersion blender, puree until chicken is finely diced and there are no chunks.
• Add salt and pepper to taste.
• Simmer on low for another ten minutes.
• Add cornstarch and bring to a boil.
• Turn on low and simmer for about twenty minutes.

GRANDMA'S CHICKEN AND RICE SOUP

Steps:

• Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer.
• At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly. This will produce a swirled egg pattern in the soup.

GRANDMA'S HOMEMADE CHICKEN SOUP

Steps:

• Add a whole raw chicken to a large stock pot.
• Add all ingredients, cover and simmer on medium low until it boils.
• Once the soup is boiling, turn down the temperature to low and simmer for 2 hours.
• Remove the chicken to a pan. Do this carefully so the chicken doesn't fall apart. Cut the chicken meat into pieces and add back to the soup. Garnish with fresh parsley if you like.
• Serve hot. (My grandmother served it over rice, this is totally optional.)

GRANDMA'S CHICKEN AND RICE SOUP

Steps:

• Prepare the chicken in the Instant Pot and then remove the chicken from the bone. Reserve the juices from cooking the chicken.
• Dice the celery and onion up and begin sauteing in butter.
• When the onion begins to soften, pour the rice into the pot. Stir and let saute for one minute. Stire the Better than Bouillon into the rice
• Pour the reserved juices from the Instant Pot into the rice. If you don't have the juices, add more butter, garlic powder, and parsley. Then continue to add the remaining water.
• Season with salt and pepper. Let simmer for 15-20 minutes.
• Add more water to have the consistency you would like with the soup. Also, continue to stir to keep the rice from sticking to the pan.
• Serve with oyster crackers.

GRANDMA'S CHICKEN SOUP

Steps:

• DIRECTIONS FOR STOCK
• NOTE: If you are just adding in store bought stock just skip to directions for soup.
• Place all the ingredients below into crock pot
• Rinse the whole chicken or if you have chicken cut up into pieces remove skin and place in crock pot.
• 8 cups water
• 1 onion skin removed and chopped into quarters
• 2 carrots chopped into big chunks
• 2 celery ribs chopped into big pieces
• 1 tablespoon peppercorns
• Place on low for 6 to 12 hours up to 24 hours.
• DIRECTIONS FOR SOUP
• For homemade stock - strain meat and veggies, saving the broth of course.
• Let chicken cool while you add preparing the soup.
• In medium sauce pan saute' 1 onion chopped, 2 celery ribs chopped and 3 cloves garlic minced
• Saute for a few minutes until soft
• Add to crock pot
• 2 carrots chopped in circles
• Add to crock pot
• Add to crock pot, the can tomatoes, can tomato sauce, pasta or potatoes, lemon juice, zest, herbs, salt & pepper to taste and any other fresh or frozen veggies you want to add.
• Remove chicken from bones and add shredded chicken to the crock pot
• Cook until potatoes or rice is done or until veggie are just a little soft. Cook about 30 minutes.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

Steps:

• Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot.
• Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat.
• Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf.
• For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.