BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
GRANDMA'S HOMEMADE CHICKEN NOODLE SOUP
A classic homemade chicken noodle soup recipe straight from my Italian grandmother's kitchen. This recipe makes a tasty, nourishing soup loaded with tender chunks of chicken, vegetables and wide noodles to catch all the delicious broth. Easy to cook on the stovetop or in a pressure cooker.
Provided by Karen Tedesco
Categories Soup and Stew
Time 55m
Number Of Ingredients 16
Steps:
- Put the butter and oil in a large pot over medium heat. When the butter is melted, add the onion, garlic, carrots and celery. Cook 5 minutes, stirring, or until the onion is softened.
- Add the chicken, broth, turmeric, 2 teaspoons salt, black pepper, lemon and Parmesan rind. Stir. Bring to a simmer, then lower the heat and partially cover the pan. Let the soup bubble gently for 45 minutes. The chicken should be very tender and shred easily with a fork. Remove the cheese rind and lemon slices and discard.
- When the soup is almost done, bring a medium pot of water to a boil. Cook the pasta until al dente, according to package directions. Drain.
- Add the noodles and dill to the soup. Serve warm in bowls, sprinkled with cheese and celery leaves.
Nutrition Facts : ServingSize 1 serving, Calories 304 kcal, Carbohydrate 21 g, Protein 29 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 119 mg, Sodium 215 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 8 g
SIMPLE CHICKEN SOUP
This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.
Provided by Food Network Kitchen
Time 55m
Yield 8 cups (4 servings)
Number Of Ingredients 9
Steps:
- Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
- When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
Nutrition Facts : Calories 157, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 24 milligrams, Sodium 272 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
CHICKEN SOUP FROM SCRATCH
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
OLD FASHIONED CHICKEN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes. Add carrots and cover with water. Bring to a simmer and cook for 1 hour. Remove chicken from soup and let cool. Remove meat from bones and shred, discard skin. Return meat to pot and stir in parsley and noodles. Cook for another 20 minutes.
ONE-HOUR CHICKEN SOUP FROM SCRATCH
WHILE SOME PEOPLE THINK IT'S TOO HARD or takes too much time to make homemade chicken soup, this recipe was originally created for a kids' cooking class to illustrate how easy it is to make pure foods instead of opening up a can. You don't need many ingredients or much time; take 20 minutes to prep and 35 minutes to simmer, and within an hour you've got a healthy, flavorful soup to enjoy all week.
Yield makes about 6 cups; serves 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the oil in a stockpot or large pot over high heat. Cut the chicken thighs into 1-inch pieces. Season the chicken with 1/2 teaspoon of the salt and add it to the pot. Cook the chicken for 4 minutes without stirring, or until it is browned. Flip the chicken and cook for an additional 3 to 4 minutes, or until the second side is browned. (Browning the chicken pieces well adds richness and color to the soup.) Set the chicken aside in a separate bowl, leaving as much fat as possible in the pot. If no fat is left, add the additional tablespoon olive oil.
- Add the celery, carrots, onion, and herbs to the pot and cook over medium heat for 5 minutes, stirring occasionally, until the carrots are slightly soft. Add the garlic and cook for 1 minute. While stirring, scrape any brown bits off the bottom of the pot and incorporate them with the vegetables.
- Return the chicken and any juices that have accumulated in the bowl to the pot. Add 5 cups water and stir. Bring the soup to a boil over high heat, and then reduce the heat to low. If any scum has formed on the top, skim it off. Simmer the soup for 15 minutes, and then stir in the pasta. Simmer for an additional 15 minutes. If the pasta is not done, continue simmering until the pasta is fully cooked.
- Stir in the hot sauce and remaining teaspoon salt and serve.
- The soup will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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4.6/5 (88)Calories 183 per servingCategory Dinner, Lunch, Soup
- Wash the chicken and remove the bag of gizzards from the inside. Place the chicken in a big soup pot, you'll need at least a 5 qt pot, and add enough water to cover the chicken. Add the whole onion, whole carrots and celery sticks to the pot. Make sure there's enough water to cover the vegetables. Bring to a boil over medium-high heat.
- Once it comes to a boil, you will notice a dirty foam floating around the top of the pot, use a skimmer to skim that out. This will ensure that you get a clear soup. Keep skimming the foam until there's no more left. Reduce the heat to medium-low, cover with a lid and cook for about 1 hour, the carrots should be fork tender and the chicken cooked through, and almost falling off the bone.
- Carefully remove the chicken from the soup pot and let it cool for a few minutes until it's cool enough so that you can pull the meat from it. Remove the carrots, celery and onion from the soup pot as well.
- If you have too much broth in the pot you can now ladle some out to a jar or airtight container for later use and store it in the fridge.
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