Grandmas Italian 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 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.

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 ITALIAN CHICKEN SOUP

Steps:

• 1. Use a large stock pot. Rinse chicken, inside and out. Place in stock pot and cover with water. Add the onion. Simmer for 45 minutes or until the chicken is cooked through.
• 2. Remove the cooked chicken from the pot. When cool enough to handle, remove chicken meat and add back to the stock pot. Discard skin, fat, bones, etc.
• 3. Add carrots and celery to the stock pot and continue to simmer. Meanwhile make meatballs.
• 4. Mix the chopmeat, eggs and breadcrumbs. Season with salt and pepper. Form into mini meatballs and drop into the soup. Simmer soup until meatballs are cooked through and celery and carrots are soft. Add tomato paste and stir. You can skim any foam from the top of the soup at this point.
• 5. We normally make small pasta - ditalini, elbows, small shells or any type of small pasta to go along with this. Do NOT add to the soup. Make the pasta, add to your bowl and ladle soup over top. Garnish with parmesan cheese. Serve with crusty italian bread and you have a meal. There will be leftovers! You can also freeze 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 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.

NONNA'S ITALIAN STYLE CHICKEN NOODLE SOUP

Steps:

• To a large dutch oven, or other soup pot, add the broth, olive oil, celery, carrots, onion, and parsley. Over high heat, bring the soup to a rolling boil. Reduce the heat to medium and continue boiling for 15-20 minutes, or until the carrots are tender.
• While the soup cooks, prepare the pasta according to the package directions JUST until al dente. Immediately strain and run around cold water, stirring until all the pasta is cool to stop the cooking process. Set aside.
• Reduce the heat again, this time to medium low, and stir in the chicken, Parmesan, and salt and pepper. Let the soup cook an additional 5-10 minutes, stirring occasionally.
• To serve, ladle the soup into bowls. Stir in the desired amount of pasta into each bowl. Garnish shreds of freshly grated Parmesan and chopped parsley, if desired.

GRANDMA'S CABBAGE SOUP

Steps:

• In a large stockpot, heat olive oil over medium heat.
• Stir in onion and garlic, cook until onion is transparent, about 5 minutes.
• Stir in water, bouillon, salt and pepper.
• Bring to a boil, then stir in cabbage.
• Simmer until cabbage wilts, about 15 minutes.
• Stir in tomatoes.
• Return to a boil, then simmer 15 to 20 minutes, stirring often.

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 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 '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.