Herbed Chicken Soup Food

HERBED CHICKEN SOUP

Steps:

• 1. Trim the chicken breast of excess fat and sinew. Put 500 ml (17 fl oz/2 cups) water in a saucepan and bring to a simmer. Add the chicken, bay leaf, peppercorns, clove and parsley and cook for 8 minutes, or until the chicken is tender and cooked through. Remove the chicken from the liquid and cool slightly before shredding. Discard the bay leaf, peppercorns, clove and parsley, and reserve the cooking liquid. 2. Heat the oil in a large, heavy-based saucepan. Add the onion, carrot and celery and cook over medium heat for 5 minutes, or until the onion is soft. Add the potato, rosemary, thyme and marjoram and cook, stirring, over medium heat for 1 minute. 3. Add the stock and reserved cooking liquid. Season to taste with salt and pepper and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potato and carrot have softened. Add the creamed corn and shredded chicken and stir for 2 minutes, or until heated through. Stir in the parsley.

HERBED CHICKEN NOODLE SOUP

Steps:

• In a dutch oven place the first 12 ingredients in pot.
• Cover bring to a boil; skim fat.
• Reduce heat; cover and simmer 1 hour or until chicken is tender.
• Remove chicken; allow to cool.
• Debone and cut chicken into chunks.
• Skim fat from broth; bring to a boil.
• Return chicken to kettle.
• Add cooked noodles, heat through.
• Remove bay leaf.

HERBED CHICKEN SOUP

Steps:

• In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

HERBED CHICKEN WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
• Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
• Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
• and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
• Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Steps:

• Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
• When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
• Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

CHICKEN AND HERB DUMPLINGS

Steps:

• Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
• Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Steps:

• 1. Tie parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and place in a large saucepan with onion, carrots, celery, lemon zest, and chicken breasts. Pour in broth and bring to a boil over high heat. Immediately reduce heat to low and skim surface. Cover and cook until chicken is firm to touch, about 20 minutes. Remove from heat and transfer chicken to a platter. When chicken is cool enough to handle, pull meat in large strips from bones; discard bones.
• 2. Add asparagus, peas, and mushrooms to broth. Cook until vegetables are tender, about 3 to 5 minutes. Remove herb bundle, return chicken to broth and cook until heated through, 2 to 3 more minutes. Pour soup into 4 large bowls and garnish with chopped parsley and tarragon.

SEPHARDIC CHICKEN SOUP WITH SOFRITO AND HERBED MATZO BALLS

Steps:

• To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.
• Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.
• Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor.
• While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.
• When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)
• Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).

CHILLED CORN SOUP WITH HERBED CHICKEN

Steps:

• In a deep skillet or saucepan simmer chicken in broth, covered, turning it once, 10 minutes and remove skillet or pan from heat. Let chicken stand in broth, covered, 20 minutes, or until just cooked through, and cool, uncovered. Chill mixture, covered, at least until cold, about 6 hours, and up to 1 day. Drain chicken and shred into a bowl. Add dill, chives, and salt and pepper to taste and toss to combine well.
• Peel potatoes and cut into 1/2-inch pieces. In a 4-quart saucepan simmer water, potatoes, corn, reserved cobs, and cumin, partially covered, until potatoes are very tender, about 15 minutes, and cool. Discard cobs and in a blender purée half of corn mixture in batches until smooth, transferring to a bowl. Stir in remaining corn mixture, cayenne, and salt to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, thin soup with ice water if desired and season with salt and pepper if necessary.
• Divide soup among 4 bowls and mound chicken in center.

BAKED HERBED CHICKEN BREASTS

Steps:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.

HERBED CHICKEN CASSEROLE

Steps:

• Prepare the rice according to package directions.
• Spoon the rice into a 2 quart baking dish.
• Arrange the chicken over the top of the rice.
• Put the sauterne (or other white wine) and the soup in a skillet and over medium heat, stir until blended.
• Add the butter, celery, mushrooms and pimiento.
• Cook until the butter is melted, stirring constantly.
• Bring to a boil, stirring frequently.
• Pour soup mixture over chicken.
• Bake, covered, at 350º for 25 minutes.
• Uncover and continue baking for 15 to 20 minutes longer or until heated through.

HERBED TOMATO AND CHICKPEA SOUP

Steps:

• Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.

HERB CHICKEN SOUP

Steps:

• Heat oil in 5-qt. Dutch oven or large deep skillet on medium-high heat. Add chicken and onions; cook and stir 6 to 8 min. or until chicken is done.
• Stir in flour. Add broth, beans and dressing mix; stir. Bring to boil; cover.
• Simmer on low heat 20 min. Serve topped with cheese.

CHICKEN NOODLE SOUP WITH FRESH HERBS

Steps:

• In a large skillet over medium heat, cook onions in oil until translucent.
• Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
• Transfer vegetable mixture to a large pot and pour in chicken broth.
• Simmer over low heat, covered, for 30 minutes.
• Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.