FEEL-BETTER CHICKEN AND RICE SOUP RECIPE
If you want this take on classic chicken soup to have a similar consistency to congee, add 10-15 minutes to the cooking time so that it can become nice and thick.
Provided by Andy Baraghani
Yield 2-4 servings
Number Of Ingredients 10
Steps:
- Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10-12 minutes. Add potatoes to pot and cook, stirring occasionally, until soup thickens, potatoes and rice are tender, and chicken is cooked through, 15-20 minutes.
- Transfer chicken to a cutting board and shred with 2 forks. Return meat to pot. Stir lemon juice and soy sauce into soup; taste and season with salt if needed.
- Ladle soup into bowls and top with cilantro and lots of pepper.
- Do Ahead: Soup (without cilantro) can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.
FEEL-GOOD CHICKEN SOUP
This brothy ginger, soy, and chile-scented Asian chicken soup is bound to make anyone feel 110% better.
Provided by Donna Hay
Categories HarperCollins Dinner Winter Soup/Stew Chicken Chile Pepper Ginger Garlic
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the stock, ginger, and soy sauce in a large saucepan over high heat and bring to the boil. Add the gai lan and cook for 1 minute or until just tender. Divide the chicken, onion and chile between serving bowls and ladle the broth and gai lan over to serve.
MAMA JEAN'S CHICKEN NOODLE SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
- Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
- Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.
MAMA'S "FEEL BETTER" CHICKEN SOUP
Who doesn't LOVE chicken soup! It really does nourish the heart & soul. This recipe requires one special ingredient.. Love! It's taken me years to perfect this recipe, but well worth it! My kids request this soup every time they get sick, hence the name "Feel Better Soup." It's a perfect comfort food. This is also one of the...
Provided by Megan Todd
Categories Chicken Soups
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. In a large crock pot, add chicken broth. I like to use leftover broth from the Blue Moon Crock Pot Roasted Chicken, it's nice and rich in color and already seasoned. Warm chicken broth over medium heat.
- 2. When broth has warmed, add water, vegetables, cubed chicken, seasonings, and chicken base if needed. Bring to a gentle boil for 5 minutes, reduce heat and simmer for 25 minutes.
- 3. Add 12 ounces egg noodles, stir in. Continue to simmer for 10 minutes, noodles will be just about done. Remove from heat & allow to sit for 5 minutes. This allows the noodles to complete cooking. Be careful not to over cook, as noodles continue to soak in the juices & can get mushy. Serve with crackers, or fresh bread. This soup freezes well for later use.
MY DOCTOR'S MAMA'S CHICKEN SOUP
Women often ask me for my chicken soup recipe. I actually got it from my doctor's mama. If you have a sore throat, aches, fever, feel yucky all over, make this soup and have bowls. It will make you feel better. Even good for days when you have the blahs...ahhh..comfort food at it's best, just like Mama's!
Provided by BamaKathy
Categories Chicken
Time 6h15m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Put chicken, onions, 2 unpeeled carrots, 2 celery stalks, turnip, garlic and bay leaf in a large soup pot. Fill with water to within two inches of top of pot and cover. ( I use a big soup pot, like a 15qt. If you like stronger soup, use a smaller pot.) Set over high heat and bring to a boil. Lower heat and simmer uncovered, for 2 hours. Occasionally skim the froth as it develops on the surface and discard.
- Remove from heat. Place a colander in another pot big enough to contain the stock. Pour soup through the colander into the second pot. Remove colander to separate stock from vegetables and chicken pieces.
- Pour the stock back into the pot. Let cool and then refrigerate stock several hours to overnight. Meanwhile, remove chicken from the bone, tear into edible pieces and set aside. Discard vegetables and bones.
- Remove and discard congealed fat from the surface of the refrigerated stock. Place the pot of stock over high heat and bring to a boil.
- Lower heat and add salt, pepper, dill and sugar. Simmer about 30 minutes. Add sugar and wine, simmer another 10 minutes. Adjust salt and pepper to taste. Lower heat enough to keep soup hot, add reserved chicken. Can add matzo balls or egg noodles as desired.
- Can be frozen before adding matzo or noodles if desired.
Nutrition Facts : Calories 88.7, Fat 4.7, SaturatedFat 1.3, Cholesterol 23, Sodium 169.1, Carbohydrate 4.9, Fiber 0.9, Sugar 2.5, Protein 6.1
FEEL BETTER CHICKEN NOODLE SOUP
I whipped this up last week when I was under the weather with a sinus infection/upper respiratory/fever thing. I had no appetite, but needed something warm and comforting, and this did the trick. (Oh, and my family didn't leave me any leftovers, either! Thanks a lot, guys!) I used frozen home-made chicken stock with chicken harvested from a small fryer, but in a pinch, canned broth and chicken might work, too. Any short pasta would be fine.
Provided by Gatorbek
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place broth, chicken, carrots, zucchini, and celery in a pot and bring to a boil over medium heat. Simmer for about 5 minutes, until the veggies begin to soften.
- Add noodles and cook for an additional 10 minutes. Ladle into a large mug (that you can hold and sip in bed!) and serve with saltine crackers.
- Feel better!
Nutrition Facts : Calories 501, Fat 11.9, SaturatedFat 3.2, Cholesterol 101.7, Sodium 771.4, Carbohydrate 62.4, Fiber 3.4, Sugar 11.1, Protein 34.2
SUPER EASY CHICKEN NOODLE SOUP
This chicken noodle soup is an easy dinner that will take you from the stove to the table quickly. Precooked chicken such as rotisserie chicken makes this meal come together even faster. Chicken noodle soup is also a great learning food for picky eaters with simple, classic ingredients.
Provided by Kristy Richardson
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Add olive oil to pan and let it heat warm up. Then add carrots, celery, and onion to the pan and let soften for a minute or two. then add spices and water. Let everything cook for 3-4 minutes.
- Fill a separate pot with water and a and pinch of salt. Bring to a boil. Add egg noodles and cook according to the package, usually about 8-10 minutes. Drain noodles to add to soup.
- Add broth, cooked chicken, and water to the soup pot. Bring the entire pot to a boil.
- Add cooked noodles to pot. Salt and pepper to taste, and serve!
Nutrition Facts : Calories 212 kcal, ServingSize 1 serving
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CHICKEN AND RICE SOUP RECIPE - BON APPéTIT
From bonappetit.com
4.6/5 (169)Estimated Reading Time 5 minsServings 2-4
- Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes.
- Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15–20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lemon juice and soy sauce; taste soup and season with salt if needed.
- Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.
MAMA'S CHICKEN SOUP TO GET YOU THROUGH COLD AND FLU …
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Servings 6Estimated Reading Time 3 mins
- Rinse chicken under cold water and pat dry with paper towels. In a heavy-bottomed soup pot, bring chicken stock to a boil over medium-high heat. Add chicken and bay leaf and reduce heat to low. Cover and poach until cooked through, about 10 minutes. Remove chicken from stock, drain, and shred meat, discarding skin and bones. Set meat aside.
- Simmer over low heat, covered, about 20 minutes until vegetables are tender. Add shredded chicken, parsley and black pepper. Taste, and adjust seasonings.
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From livestrong.com
Servings 12Calories 157 per servingTotal Time 1 hr 40 mins
- Preheat oven to 350 degrees. Season chicken breasts with salt and pepper and bake on a baking sheet covered in tinfoil for about 40 to 45 minutes or until no longer pink inside.
- While chicken cooks, chop carrots, celery (and leaves if your using them) and onion into small even size chunks.
- Place a soup pot on medium high heat. Once hot, add olive oil. Once oil is hot, add carrots, celery and onion and sauté for about 8 minutes or until softened. Season well with salt and pepper.
- Add fresh thyme and garlic and sauté an additional minute or so. Next add stock and lower heat to medium low. Let soup hang out for a while so flavors blend (lower heat if soup starts to boil- a gentle simmer is okay)
MAMA'S BEST CHICKEN SOUP - MODERN HONEY
From modernhoney.com
Cuisine AmericanTotal Time 50 minsCategory SoupCalories 284 per serving
- In large stock pot, heat oil over medium high heat. Add onion and cook for 4-5 minutes, stirring often. Add carrots and potatoes. Add chicken stock, salt, and pepper and stir. Add chicken tenders and lower heat to low and cover. Let cook for 30-40 minutes or until carrots and onions are tender and chicken is cooked through.
- Shred chicken and add parsley, basil and thyme. Let cook for 5 more minutes. Taste and season accordingly.
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