Moms Homemade Chicken Soup Food

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MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP



Mom's Chicken Breasts With Mushroom Soup image

Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)

Provided by BarbryT

Categories     Chicken Breast

Time 1h5m

Yield 3-6 serving(s)

Number Of Ingredients 7

3 -6 chicken breast halves
1 (10 1/2 ounce) can condensed cream of mushroom soup, undiluted (if doubling recipe, use cream of celery soup for the second can)
5 1/4 ounces half-and-half (1/2 soup can) or 5 1/4 ounces milk (1/2 soup can)
onion salt
celery salt
garlic powder
pepper

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 EASY CHICKEN & HOMEMADE NOODLES



Mom's Easy Chicken & Homemade Noodles image

I was browsing chicken & noodle recipes on Zaar, but there aren't many with homemade noodles & IMHO that's the best part. I am posting the current evolution of my mother's (my grandmother's) recipe before I start to forget it. The flour amounts are not specific because it's always different. I just add more as needed to keep the dough workable. Sometimes I use cans of herbed chicken broth or substitute seasoned salt for the regular salt. This is a recipe from memory & I am constantly making little changes to it, but it's always satisfying at the table. Comfort food at it's best. Simple, filling & especially good on a cold winter day. Don't let the length of instructions intimidate. This is very easy, I'm just very detailed. I hope you will give it a try.

Provided by Tinkerbell

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
4 cups water
1 teaspoon salt
2 1/2-4 cups flour
3 eggs
4 -5 tablespoons milk
salt & pepper
2 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can cream of chicken soup (or vary flavor by using cream of celery, onion, or mushroom soup in place of the chicken)
10 3/4 ounces water (optional, if needed)
4 -6 cups mashed potatoes (optional, for serving)

Steps:

  • In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
  • While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.
  • When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick.
  • Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.
  • When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths.
  • Add the chicken broth to the stock pot & bring broth & water to a boil.
  • Add noodles & whatever flour is with them to the boiling pot.
  • Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
  • Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes.
  • Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.

MOM'S HOMEMADE CHICKEN SOUP



Mom's Homemade Chicken Soup image

Come home to this filling homemade chicken and veggie soup - a delicious slow-cooked dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h50m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 medium stalk celery, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 1/2 cups baby-cut carrots
1 tablespoon chicken bouillon granules
1 teaspoon dried thyme leaves
1 can (49 1/2 ounces) ready-to-serve chicken broth
1 cup frozen green peas
1 cup fine egg noodles

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.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 80 mg, Fiber 4 g, Protein 37 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 2680 mg

MOM'S HEARTY CHICKEN AND RICE SOUP



Mom's Hearty Chicken and Rice Soup image

Categories     Soup/Stew     Chicken     Garlic     Poultry     Rice     Kid-Friendly     Back to School     Dinner     Lunch     Spring     Healthy     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

8 cups water
2 chicken breast halves; skin and fat removed
2 whole chicken legs with thighs; skin and fat removed
3 carrots, peeled, halved crosswise
3 celery stalks, quartered crosswise
1 onion, sliced
2 teaspoons salt
2 garlic cloves, chopped
1 bay leaf
3/4 cup uncooked long-grain white rice
Chopped fresh parsley

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 CHICKEN NOODLE SOUP



Mom's Chicken Noodle Soup image

My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! -Marlene Doolittle, Story City, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 4 pounds), cut up
2 quarts water
1 medium onion, chopped
2 teaspoons chicken bouillon granules
2 celery ribs, diced
2 medium carrots, diced
2 medium potatoes, peeled and cubed
1-1/2 cups fresh or frozen cut green beans
1 teaspoon salt
1/4 teaspoon pepper
NOODLES:
1 cup all-purpose flour
1 large egg, lightly beaten
1/2 teaspoon salt
1 teaspoon butter, softened
1/4 teaspoon baking powder
2 to 3 tablespoons milk

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.

Nutrition Facts : Calories 429 calories, Fat 16g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 1012mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 4g fiber), Protein 34g protein.

MOM'S VEGETABLE SOUP WITH CHICKEN OR BEEF(GERMAN GEMUSE SUPPE)



Mom's Vegetable Soup With Chicken or Beef(German Gemuse Suppe) image

Nothing can beat a bowl of steaming hot soup to warm the soul! This hearty chicken (or beef) vegetable soup is especially welcome and satisfying on a cold winter's day, or if you're feeling a bit under the weather. Serve with a crusty French bread or rolls and fresh butter; would also be great topped with matzo/matzoh balls, freshly chopped dill, and fresh lemon slices. From my mother, who has been making this soup since time immemorial. Enjoy!

Provided by BecR2400

Categories     Vegetable

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 13

1 round beef bones (soup bone) or 1 whole chicken
8 cups water
1 bay leaf
1 onion, cut into 1/2-inch chunks
3 sprigs fresh parsley
4 -5 medium carrots, sliced
1 leek, chopped (white and light-green parts only)
2 -3 stalks celery, sliced (with leaves)
1 -2 chicken bouillon cube
ground black pepper (do not add any salt)
3 -4 medium potatoes, peeled and chopped into 1-inch chunks
1 medium cauliflower, broken into rosettes
1/2 cup fresh parsley, chopped

Steps:

  • To an 8 quart stock pot, add beef bone or chicken, water, bay leaf, onion chunks, and sprigs of parsley. Bring to a boil; cover, then simmer about 1 to 1 1/2 hours until beef or chicken is almost done.
  • Remove meat bone or chicken to a plate and let cool enough to handle. Strip meat from the bones into chunks (discard bones), and set aside.
  • Meanwhile add sliced carrots, leek, chopped celery with leaves, chicken bouillon cubes and pepper (do not add salt). Bring to a boil; cover and simmer 5 to 10 minutes.
  • Add the potatoes and the chunks of meat from the cooled soupbone or the chicken; cover and simmer about 35 minutes longer.
  • Add cauliflower rosettes, cover, and simmer for 10 minutes. Add chopped fresh parsley and remove from heat.
  • Serve steaming hot with a crusty French bread or rolls and butter.
  • Makes good leftovers (soup is great on day 1, but tastes even better on days 2-3), and freezes/reheats well.
  • VARIATIONS: May add about 6 oz. frozen peas at same time as cauliflower (increase cooking time by about 5 minutes to compensate for the cold peas). I also sometimes add a cup or two of fresh sliced zucchini and/or green beans a few minutes after adding the cauliflower. Also good with sliced hot dogs or kielbasa sausage added during the last 5 minutes or so of cooking time (enough time to heat through).

Nutrition Facts : Calories 109.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 187.5, Carbohydrate 24, Fiber 4.8, Sugar 4.8, Protein 3.9

MOM'S CHICKEN & NOODLES



Mom's Chicken & Noodles image

Make and share this Mom's Chicken & Noodles recipe from Food.com.

Provided by tcourto

Categories     Low Cholesterol

Time 45m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 6

1 (49 1/2 ounce) can sweet sue chicken broth
1 (14 1/2 ounce) can sweet sue chicken broth (add enough water to make 2 cups)
1 cup water
2 (10 1/2 ounce) cans cream of chicken soup
10 -12 ounces cooked chopped chicken
1 lb kluski homestyle amish egg 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'S CHICKEN



Mom's Chicken image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 10

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
2 teaspoons chile flakes
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 cloves garlic, smashed
One 4- to 6-pound chicken, cut into 8 pieces

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.

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