Moms Chicken Soup Food

MOM'S CHICKEN SOUP

Steps:

• Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.

MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP

Steps:

• Preheat oven to 350°F.
• Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
• In a medium bowl, combine condensed soup and half and half.
• Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
• Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

MOM'S CHICKEN & NOODLES

Steps:

• Mix first 3 ingredients. This should equal 9 cups.
• Pour into large pan.
• Add soups and chicken.Stir until mixed well.
• Bring to a boil on high heat.
• Add noodles.
• Reduce heat to medium-high and cook uncovered 5 minutes, stirring occasionally.
• Reduce heat again to medium and cook 10-12 minutes more,or until noodles are soft.
• Remove from heat and let set at least 10 minutes to thicken broth before serving.

MOM MOAK'S CHICKEN NOODLE SOUP

Steps:

• Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes.
• Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.

MOM'S CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. , Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes. , Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.

MOM'S HEARTY CHICKEN AND RICE SOUP

Steps:

• Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
• Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.

MOM'S HOMEMADE CHICKEN SOUP

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned.
• Mix all ingredients except peas and noodles in 3 1/2- to 4-quart Crock-Pot slow cooker.
• Cover and cook on low heat setting 6 1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center.
• Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or until noodles are tender.

MOM'S CHICKEN SOUP

Steps:

• 1. I put the whole chicken in the pressure cooker for around fifteen to twenty minutes. Or boil in large pot til done. While the chicken is cooking ,I like to chop all the veggies you want to add and soften them in botton of soup pan with a little butter and chicken broth to blend flavors together. When chicken is cooled enough after boiling, I pull the meat off and kind of shred it. I just use white, family preferred, but the dark meat adds flavor as well. Put all your liquid in pot with veggies, add chicken and let it simmer a half hour or so, to finish, I add cut-up uncooked noodles, like to add a little spinach and what ever other veggies you like. Sometimes I will add a mix of frozen veggies in.