My Familys Favorite Fast Chicken Soup Food

FAST CHICKEN SOUP BASE

Steps:

• Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
• Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
• Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

FAVORITE CREAMY CHICKEN NOODLE SOUP

Steps:

• Finely chop onions, celery and carrots. Place chopped vegetables in large saucepan with chicken breasts and water. Add salt. Bring to a boil and cover with lid. Simmer on low heat until chicken is tender.
• Remove chicken, reserving all broth and vegetables as stock for soup. Debone chicken. Chop in small pieces and set aside.
• Add noodles to broth and simmer until noodles are one-half done. Add butter and cream of chicken soup. Simmer slowly for 5 minutes. Add milk and chopped chicken. Give taste test for salt and pepper. For thinner soup, add more milk.
• Note: After noodles have been added do not bring to a full boil. Simmer slowly on very low heat. Enjoy!

MY FAMILY'S FAVORITE FAST CHICKEN SOUP

Steps:

• In saucepan, combine chicken broth, chicken breast, carrots, celery, onion and water.
• Simmer, covered, for 30 minutes.
• Remove chicken; trim meat from bones; add to soup.
• Stir in noodles.
• Simmer, covered, 15 minutes.
• Garnish with chopped parsley and grated Parmesan to your liking.

DAD'S CHICKEN SOUP

Steps:

• Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in rice and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.

MY NOT-SO-QUICK AND EASY CHICKEN NOODLE SOUP

Steps:

• Heat chicken and water to boiling, skimming fat as it accumulates.
• Add the onion, celery, carrots, seasonings, and bouillon.
• Bring back up to a boil, cover and simmer over low heat for approximately 45 minutes to an hour.
• When chicken is tender, remove to a plate till cool enough to handle.
• Remove skin and pull off meat into bite-size pieces.
• Place chicken back in the pot,and add noodles, and fresh parsley if desired.
• Reheat and serve.

FAMILY FAVORITE CHICKEN NOODLE SOUP

Steps:

• In a large saucepot, saute carrots, celery and onion in the butter for 2 minutes over med-high heat.
• Add broth, garlic and bay leaf, give it a stir, put the lid on the pot and crank up the heat to high until it start boiling.
• When boiling, remove lid an drop in the noodles. Give it a good stir and leave the lid off.
• Boil on med-high for 25 minutes.
• In the meanwhile, remove the (pre-cooked) chicken meat from the bones and set aside.
• After 25 minutes, turn down the heat to low.
• Add the peas, seasonings and chicken.
• Stir and let it cook on low for 15 minutes.

FANCY FAST CHICKEN

Steps:

• Preheat oven to 350.
• Place the chicken in a 9x13 pan sprayed with"Pam".
• Top each piece of chicken with a slice of cheese.
• Arrange the sliced mushrooms over the cheese.
• Mix the soup and the wine together, and pour over the top.
• Sprinkle the stuffing over the top.
• Melt the margarine and drizzle over the top.
• Bake for approx 40 minutes or until chickenis baked through.

JEN'S FAST AND FAVORITE CHICKEN

Steps:

• For slow cooker:
• Sprinkle a little bit of the dry onion soup mix in the bottom of the slow cooker. Put in chicken and spread mushroom soup on top. Sprinkle the rest of the onion soup on the chicken and add the water. Cook on low 4-6 hours or on high 3-5 hours.
• For oven:
• Mix the mushroom soup and onion soup together in a small bowl. Spread a small amount of the soup mixture in the bottom of a glass 9x13 baking dish. Put the chicken in and spread the remaining soup mixture on top. Add water and bake covered at 350 degrees F for 45-60 minutes or until chicken is cooked through.