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
CHICKEN NOODLE SOUP
Provided by Food Network
Categories main-dish
Time 6h45m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Pour the chicken stock into a large saucepan and add in the chicken breasts. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook, uncovered, for 5 minutes. Remove the pot from the heat, cover and let sit for 15 minutes, or until the chicken is cooked through. Remove the chicken from the stock and set aside to rest.
- Meanwhile, in another saucepan, heat the oil over medium heat and add in the onion, carrots, celery and fennel. Season with salt and pepper and cook until lightly golden, about 3 to 5 minutes. Stir in the garlic and turmeric and cook for 30 seconds before carefully pouring in the hot chicken stock. Turn the heat up to high, bring to a boil and cook until the vegetables are just tender, about 5 minutes. Add in the egg noodles and cook according to the package directions, or until tender.
- Just before serving, use two forks to shred the chicken into bite-sized pieces and add to the soup along with the greens, lemon juice and herbs and a final seasoning of salt and pepper.
- On a sturdy work surface using a sharp knife, break down the chicken by removing the wings and legs at their joints and splitting the legs into thighs and drumsticks. Carefully remove the breast meat from the carcass and wrap and set aside in the fridge or freezer for later use. Place the broken-down chicken bones, wings, thighs and drumsticks into a large stockpot.
- Roughly chop the celery and carrots into large chunks and add them to the pot. Leave the onion unpeeled, cut it in half, and place in the pot along with the garlic, parsley stalks, thyme, bay, peppercorns and salt. Pour 4 liters of water (about 1 gallon) on top, adding more if the veg and chicken are not fully covered.
- Place the pot over high heat, bring to a boil, then immediately reduce the heat to low to maintain a low simmer. Simmer the stock for at least 4 hours, occasionally skimming any frothy foam that floats to the surface.
- When the stock is flavourful and the chicken bones fall apart easily when pressed, scoop out as much of the chicken and veg as possible, then strain the stock through a fine mesh sieve. Allow the stock to cool to room temperature before transferring to resealable containers and storing in the fridge for up to one week or in the freezer for up to 6 months.
SIMPLE CHICKEN SOUP
I revised a recipe that my family loved so it would be lighter and easier to make. It's a hearty and healthy meal served with a green salad and fresh bread. - Sue West, Alvord, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in chicken and soup; heat through.
Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 820mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
SIMPLE CHICKEN NOODLE SOUP
Steps:
- Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.
- Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.
- Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat.
- Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.
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
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
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
EASY CHICKEN NOODLE SOUP
Make and share this Easy Chicken Noodle Soup recipe from Food.com.
Provided by OahuPat Abrams
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Throw it all in a big saucepan and simmer 20 minutes.
HOMEMADE CHICKEN SOUP
Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!
Provided by Jill
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 10
Number Of Ingredients 7
Steps:
- Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
- Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g
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
SIMPLE CHICKEN STEW/SOUP
A wonderful meal for a cold night. (I hate cooked carrots. Cooking them this way makes them fall apart & become part of the broth. You still get the nutrients without actually biting into them.)
Provided by FDADELKARIM
Categories Chicken
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle a small amount of salt, pepper, cumin, & paprika on the chicken. (About 1/2 teaspoon of each spice for all 3 pieces of chicken).
- Pour 1 1/2 cups of water into the pressure cooker. Add the olive oil, tomato paste, garlic, & the rest of the spices into the pot. (Don't forget 1/2 teaspoon of salt, pepper, cumin, & paprika).
- Note: If you are using a regular pot instead of a pressure cooker the cook times are tripled & you may need more water.
- Place the chicken into the cooker & add the onions & carrot. Cook for 10 minutes, after it begins to hiss. (Regular pot, roughly 30 minutes).
- Remove chicken & place on a plate. Put the potatoes & 1 1/2 cups of water into the pot & cook for 4 more minutes, after it begins to hiss. (Regular pot, 12-15 minutes).
- While the potatoes are cooking break the chicken into small pieces (disregard the bones).
- Once the potatoes are done add the chicken back into the pan & stir. Pour into a serving dish & serve with warm bread.
Nutrition Facts : Calories 186, Fat 3.9, SaturatedFat 0.6, Sodium 681.1, Carbohydrate 35.4, Fiber 5.4, Sugar 4.3, Protein 4.3
CHICKEN SOUP
Make and share this Chicken Soup recipe from Food.com.
Provided by Chef Larz in Pennsb
Categories Chicken Breast
Time 3h20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken into small cubes and boil in broth for about 30 minutes. Or until the "scum" can be skimmed off the top.
- After skimming the broth return it to stove top and add remaining ingredients except the noodles.
- Return the soup to boiling, cover and simmer for about 3 hours on low.
- Add noodles and cook till they are tender.
Nutrition Facts : Calories 189.5, Fat 6.2, SaturatedFat 1.8, Cholesterol 42.2, Sodium 817.5, Carbohydrate 15.6, Fiber 1.3, Sugar 2.2, Protein 16.6
EASY CHICKEN NOODLE SOUP
I have been making this soup for my son since he was just a toddler. Now, I make it with lots of chicken and noodles because this is a wintertime meal at our house. Use whatever chicken pieces you have on hand, remove the skin and bone (if necessary), chop them up -- and you have done the hardest part of making this delicious soup!!
Provided by Miss Kitty
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Chop chicken into bite-sized pieces.
- Place chicken, parsley, garlic, onion, pepper, and soup base into large dutch oven or stock pot.
- Brown the chicken mixture over medium heat.
- If you are not using a non-stick pot, you may need to add a bit of water.
- Add water, and bring to a boil.
- Add noodles, and return to a boil.
- Cook for about 5 minutes until noodles are tender.
- Reduce heat, cover, and simmer for at least 20 minutes.
- (I usually turn heat very low, and let it cook for about 1 hour) Ladle into bowls and serve piping hot.
- Note: I have made this in a crockpot, also.
- Simply brown the meat and all the spices, transfer to crockpot.
- Add water and cook on low for about 2 to 3 hours depending on your crockpot.
- Add noodles, and cook another hour, or until noodles are tender and soup is good and hot.
SIMPLE CHICKEN NOODLE SOUP
This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes. Use the white meat for our Asian Chicken Salad with Bok Choy and the dark meat for our Tortilla Pie.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 6
Steps:
- In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired.
BASIC CHICKEN SOUP
Classic chicken soup with a punch of lemon and garlic. Cooked egg noodles, rice, or pasta make a nice addition to this soup.
Provided by Robyn Stone
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h3m
Yield 8
Number Of Ingredients 12
Steps:
- Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
- Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken thighs; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
- Bring to a boil, coaxing anything stuck to the bottom of the pot off with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from heat and add lemon juice.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 8.8 g, Cholesterol 53.1 mg, Fat 13.1 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 2.7 g, Sodium 1454.6 mg, Sugar 2.5 g
EASY CHICKEN-RAMEN SOUP
A quick and easy dinner that's tasty, economical and doesn't leave you with too many dishes to wash! An Asian Style Chicken Noodle Soup. Submitted for "Dining on a Dollar Contest" using contest ingredients - November 2008. Add the red pepper flakes as an option if you like a hotter style soup, or alternately use a small red chilli finely diced and add with the chopped onion.
Provided by Jubes
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine the 2 teaspoons of sesame oil with the minced garlic- set aside.
- Using a large stockpot or saucepan, heat the vegetable or peanut oil and then add the carrot, onion and cabbage.
- Gently stir-fry until the vegetables have softened slightly - around 3-5 minutes.
- Add the chicken stock, soy sauce, shredded chicken and green beans. Bring to the boil.
- Once the soup is to the boil, add the sesame soaked garlic and the 2 packets of ramen noodles (do not use the seasoning sachets) and boil until the noodles are cooked. Approx 5 minutes. Stirring occasionally.
- Season with salt and pepper to taste. Stir thru the cilantro (if using). Serve and enjoy!
EASY CHICKEN SOUP RECIPE
Serve up a hearty dish with our Easy Chicken Soup Recipe. This Easy Chicken Soup Recipe is a chunky, delicious soup that is quick and easy to prepare.
Provided by My Food and Family
Categories Beans
Time 40m
Yield Makes 8 servings, about 1 cup each.
Number Of Ingredients 7
Steps:
- Heat oil in large saucepan on medium-high heat. Add chicken and onion; cook and stir 8 min. or until chicken is cooked through.
- Stir in flour. Add beans, broth and dressing mix; mix well. Bring to boil.
- Reduce heat to low; cover. Simmer 20 min., stirring occasionally.
Nutrition Facts : Calories 240, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
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