MIX & MATCH CHICKEN SOUP
Make and share this Mix & Match Chicken Soup recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 32
Steps:
- BASIC CHICKEN SOUP:.
- Place chicken pieces and backbone in a large stockpot. Add carrots, onion, celery, parsley, bay leaf, peppercorns, and 1 tablespoon salt. Add 16 cups water and place over high heat.
- When water boils, reduce to a brisk simmer. Skim any foam that accumulates on the surface. Continue to cook, skimming occasionally, until chicken is cooked and broth is slightly reduced, 1 hour.
- Remove chicken pieces. Continue to simmer broth. When chicken is cool enough to handle, shred meat into bite-sized pieces, discarding skin and bones. Strain broth into a clean stockpot and discard solids. Skim fat and return chicken to broth. Add desired additions and garnishes, and serve.
- TORTILLA SOUP VARIATION:.
- To hot broth, add corn, tomatoes, black beans, and jalapeno. Maintain a brisk simmer and cook for 2 minutes, until corn and jalapeno are just tender. Add lime juice and chopped cilantro and season to taste with salt and pepper. Serve, garnished with additional lime wedges, cilantro sprigs, tortilla chips, and cheddar cheese.
- SHIITAKE-EGG DROP SOUP VARIATION:.
- To hot broth, add bok choy, shiitakes, scallions, soy sauce, vinegar, and sesame oil. Maintain a brisk simmer and cook for 3 minutes, until bok choy and shiitakes are just tender. Add eggs and stir gently, until set, about 1 minute more. Season to taste with additional soy sauce and vinegar, and serve, garnished generously with sliced scallions.
- ASPARAGUS-SPINACH SOUP VARIATION:.
- To hot broth, add asparagus. Maintain a brisk simmer and cook for 3 minutes, until asparagus is just tender. Remove from heat and add spinach, lemon juice, heavy cream, dill, and basil. Stir until spinach is wilted. Season to taste with salt and pepper and serve, garnished with additional herbs and olive oil.
CHICKEN AND RICE SOUP MIX
The recipient of this gift will have one hearty bowl of soup, that will chase away the chills on a blustery winter's day. Suggest they have it with a salad or roll for a satisfying meal.-Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Transfer to a small spice jar. Store in a cool, dry place for up to 6 months. Yield: 4 tablespoons., To prepare soup: In a small microwave-safe bowl, place soup mix. Pour boiling water over mix; cover and let stand for 5 minutes. Stir in chicken. Microwave, uncovered, on high for 1-2 minutes or until heated through.
Nutrition Facts : Calories 196 calories, Fat 2g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 1034mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 2g fiber), Protein 28g protein.
MIX-N-MATCH CHICKEN SOUP
Make and share this Mix-N-Match Chicken Soup recipe from Food.com.
Provided by digifoo
Categories Corn
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 34
Steps:
- Prepare:.
- Bring stock to boil in large stock pot. Add all ingredients; salt and pepper to taste; reduce heat; simmer for at least one hour.
- Freeze:.
- Allow soup to cool. Pour into freezer bags and freeze. Can line coffee cans with a freezer bag and pour directly into bag. Seal, remove from container and freeze.
- If using noodles or rice, add these items after removing the soup from the stove. This will avoid noodles and rice becoming too mushy.
Nutrition Facts : Calories 39, Fat 1.4, SaturatedFat 0.4, Sodium 746.6, Carbohydrate 0.9, Sugar 0.7, Protein 4.9
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- Make the Base. Heat 2 tablespoons olive oil or butter in a medium saucepan over medium heat. Add 1 cup chopped onion or leeks and cook, stirring, until tender, 3 to 5 minutes; season with 1/2 teaspoon kosher salt and a few grinds of pepper.
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