QUICK CHICKEN SOUP
This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.
Provided by MSPHOTO
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
- Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
- Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 4 g, Fiber 4.9 g, Protein 37 g, SaturatedFat 1.1 g, Sodium 1568.1 mg, Sugar 9.9 g
CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY
Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
- MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
- Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
- Season to taste with salt and pepper, then stir in the parsley.
- Serve topped with Parmesan.
- Enjoy!
ULTIMATE FLU-BUSTING CHICKEN SOUP
This chicken soup is good for your soul and your health. Made from scratch, it's packed with ingredients to boost your immune system and ward off the illness. What it's not packed with is fat and empty calories. Reasearchers at the University of Nebraska found that homemade Chicken soup really does make you feel better when your sick. It reduces congestion and inflammation by limiting the movement of white blood cells that produce infection-related mucus. The result? Fewer sniffles. This version also harnesses the healthy power of tomatoes, potatoes, and garlic. Published in our local paper.
Provided by Judith N.
Categories Clear Soup
Time 2h20m
Yield 12 cups
Number Of Ingredients 12
Steps:
- Put chicken, celery, 2 cloves garlic, 1 cup carrots, the oregano sprig and half the onion into a large pot. Fill pot with cold water, 2 inches above ingredients; put over high heat. When water boils, cover and reduce heat to medium. Simmer 1 hour.
- Set aside chicken to cool and discard all veggies and herbs. Strain broth into a large bowl, skim fat from top, and set aside.
- Put oil, jalapeno, the chopped oregano leaves, 2 remaining garlic cloves (minced) and the remaining half onion (chopped) into a large pot. Cook at medium heat until vegetables are just soft, about 5 minutes. Turn heat to high; add broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes and carrots are tender, about 15 minutes.
- Remove skin and bones from chicken. Shred meat into bite-sized pieces. Add chicken, tomatoes, salt and pepper to soup. Cook until warm.
Nutrition Facts : Calories 122.4, Fat 3.9, SaturatedFat 1.1, Cholesterol 23.2, Sodium 56.4, Carbohydrate 12.9, Fiber 2.1, Sugar 2.7, Protein 9.1
CHICKEN SOUP FOR A COLD
My mom always made this soup for me when I was sick. Now I make it for my family. The garlic and the lime are both really good for colds. As little salt as possible should be used.
Provided by One Little Deer
Categories High Protein
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
- Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.
- Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.
MILLION DOLLAR CHICKEN CASSEROLE
Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.
Provided by Amanda Stanfield
Categories Chicken Casserole
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
- Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
- Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
- Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg
QUICK HOMEMADE CHICKEN SOUP FOR THE SICK
I make this soothing soup all the time when one of my loved ones gets sick. It is fast and makes a lot. This soup freezes well and tastes amazing.. Its all with pantry ingredients so you don't have to run out to get anything..
Provided by Donna Thiemann @Angelfoodie
Categories Chicken Soups
Number Of Ingredients 6
Steps:
- Add all ingredients to a 10 cup rice cooker. Set the rice cooker to white rice. (about 20 minutes) Serve when the rice tests done and the soup is hot. Note: I used a little bit of orzo so the pic above does not appear clear. If you use rice only the broth is yellow and clear.. Very good for colds and flu's of any kind. Best of All FAST!!
- This freezes well if you use rice such as Uncle Ben's converted rice. Other types of rice will get mushy.
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