Rave Review Chicken Soup Food

RAVE REVIEW CHICKEN SOUP

Steps:

• In a large skillet, heat 2 tablespoons butter over medium heat. Brown chicken; transfer to a 5-qt. slow cooker. Add remaining butter to skillet; saute onion, carrots and celery until slightly softened. Add garlic; cook 1 minute longer. Transfer onion mixture to slow cooker; add next 8 ingredients. Cook, covered, on low 4 hours or until carrots are tender. , In a small bowl, mix cream and cornstarch until smooth; gradually stir into soup. Cook, covered, on high 15-20 minutes or until soup is thickened. If desired, sprinkle with parsley.

SUPERFOOD CHICKEN SOUP

Steps:

• Heat the coconut oil in a large pot over medium-high heat. Stir in the ginger and garlic; cook until the ginger softens and the garlic just starts browning, about 3 minutes. Add the turnip and kale and cook, stirring occasionally, until the kale is wilted, about 4 minutes.
• Add the turmeric and 1/2 teaspoon each salt and pepper; stir until the vegetables are coated. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook until the turnip is just tender, about 10 minutes.
• Add the chickpeas and chicken to the pot. Increase the heat to medium high and return the soup to a simmer. Cook until the chicken is warmed through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice. Serve with naan.

CHICKEN RICE SOUP

Steps:

• Bring 4 cups of the broth to a boil in a large soup pot.
• Add the rice, celery, carrot and onion, and cook for 14 minutes.
• Stir in the chicken and the remaining broth, and cook another 5 to 6 minutes.

RAMEN CHICKEN SOUP

Steps:

• In a large saucepan, bring chicken broth, the contents of the flavor packet from the noodles, and oregano or basil to boiling.
• Break up noodles.
• Add noodles and broccoli to saucepan; return to boiling, reduce heat and simmer, uncovered, 3 minutes.
• Stir in chicken and heat through.
• Ladle into bowls; sprinkle with almonds and serve.

CHICKEN AND BACON CHOWDER

Steps:

• In a large soup kettle or Dutch oven, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. , Saute celery and onion in drippings until tender. Add potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in remaining ingredients and heat through.