MOM'S HOMEMADE CHICKEN SOUP
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
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 CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
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 VEGETABLE SOUP WITH CHICKEN OR BEEF(GERMAN GEMUSE SUPPE)
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
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 EASY CHICKEN & HOMEMADE NOODLES
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
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 CHICKEN & NOODLES
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
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
Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred.
Provided by carolann moak
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 44.1 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 4.9 g, Protein 17.7 g, SaturatedFat 3.2 g, Sodium 1067.3 mg, Sugar 9.5 g
CHICKEN NOODLE SOUP
Make and share this Chicken Noodle Soup recipe from Food.com.
Provided by MizzNezz
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large pot.
- Sauté the celery, carrot and onion for 5 to 10 minutes.
- Add thyme, poultry seasoning, chicken broth and bouilion.
- Bring to a boil.
- Add noodles and chicken and cook on low for 20 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 304.8, Fat 8, SaturatedFat 2.6, Cholesterol 70.3, Sodium 1085.2, Carbohydrate 32.3, Fiber 2.4, Sugar 3.6, Protein 24.1
MOM'S HEARTY CHICKEN AND RICE SOUP
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
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 ITALIAN WEDDING SOUP
This hearty soup is perfect year round- wintertime for a warmup or room temp in the summer made with fresh spinach. Either ground turkey or ground beef may be used for the meatballs
Provided by Keeferop
Categories European
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook 2 chicken breasts in boiling water until cooked through. Dice or shred into bite size pieces. Set aside.
- Cook Acini di Pepe. Set aside.
- Combine ground turkey, salt, pepper, parsley, grated parm, and breadcrumbs. Form into marble size meatballs.
- Bring 10cups of chicken to a boil and add meatballs. Cook for 30 minutes.
- Add thawed spinach and cooked chicken. Cook another 10 minutes.
- Beat eggs with cheese and add very slowly drop by drop. Add drained pasta. Cook 10 minutes. Serve.
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