SARA'S FULL-FLAVORED CHICKEN SOUP
This is my tweeked version of my mom's recipe. It is soooooo tasty, I couldn't believe I didn't see a similar cooking method on here yet. It takes a while to make, but really isn't very hard!!! And it is definitely worth the wait! You really want bone in, skin on chicken to really get a good flavor. You can also use other veggies, these are just my family favorites.
Provided by Super Sara
Categories Clear Soup
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large pot on medium-high.
- Salt and pepper chicken pieces and add to hot oil.
- Brown all chicken pieces very well on each side. I find it easy to use long tongs to turn them.
- Add onions and garlic to pot and cook until transluscent. Do NOT overcook the garlic, it will really ruin the flavor of the broth.
- Add 12c. of water, chicken broth, italian seasoning and bay leaves. If you don't have broth I'll add about 2TB of Better than Boullion.
- Simmer for 1-2 hours until the chicken is falling from the bones.
- Remove Chicken from pot and set aside to cool. Strain out onions, bay leaves and any larger chunks of garlic.
- Add celery and carrots and turn heat up to boil, then reduce to simmer. While veggies are cooking, shred or cut up chicken pieces, discarding the skins and bones. Return to pot. At this point, if your stock/liquid has cooked down quite a bit, you can always add more water at this point. I usually do!
- Check vegetables after 20-30 minutes; remove from heat.
- Salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 226.2, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 209.4, Carbohydrate 5.4, Fiber 1.3, Sugar 2.3, Protein 17.5
RED LENTIL AND CHICKEN SOUP - INDIAN STYLE
This recipe is an adaptation of one of Sara Moulton's. It's Indian-style soup made easy by the use of rotisserie chicken. Feel free to add your own combination of spices if you'd like more flavor!
Provided by LifeIsGood
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a fairly large pan, over high heat. Once hot, reduce the heat to about medium. Add 1 t garam masala and cook for about 1 minute. Then add the carrots, onion, apple and celery and cook, while stirring a bit, until the mixture has softened up, approximately 8 minutes.
- Add the chicken stock, coconut milk, ginger and 1 t of the garam masala to the pan. Add the rinsed lentils and bring the soup to a boil (on high heat), then reduce the heat to low and simmer it for approximately 20 to 25 minutes. You just want to get the lentils nice and tender.
- Add the chicken and the remaining 1 t garam masala to the soup and let it return it to a boil again. Serve. Optional to sprinkle the cilantro over the top of each bowl of soup.
CHICKEN SOUP
Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones
Provided by Good Food team
Categories Lunch, Soup
Time 50m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
- Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
- Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.
- Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
- If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.
Nutrition Facts : Calories 339 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 2 milligram of sodium
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
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