Souper Simple Chicken Soup Food

SIMPLE CHICKEN SOUP

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.

SOUPER SIMPLE CHICKEN SOUP

Steps:

• Season chicken breasts with salt and pepper.
• Roast chicken breasts with large chunk-veggies in a large dutch at 400°F until done, 35-45 minutes.
• Remove chicken from pan and cool.
• Remove meat from breasts and reserve.
• Place skin and bones back into the dutch oven.
• Place pan back on stove over a medium heat, stirring occasionally until contents are well browned.
• Add small amount of water to pan and bring to a boil, stir to remove all brown bits from the bottom of the pan.
• Add remaining water and peppercorns, bring to a boil, reduce to simmer and cook, partially covered, for 1 1/2 - 2 hours.
• Skim as required.
• Add more water if level gets too low.
• You can add any other herbs that you like at this time.
• I like thyme and basil, but nothing is required.
• Remove dutch oven from heat, skim fat off surface and strain liquid into a soup pot.
• Place soup pot over medium heat and bring stock to a boil.
• Add chopped veggies and parsley and lower heat to maintain a good rolling boil.
• Cook for 15-20 minutes, or until veggies are tender and sweet.
• Lower heat to simmer.
• Adjust water to suit your own tastes add more if you want more, weaker, broth.
• If desired add some frozen vegetables at this time.
• A bit of corn and lima beans are good, While the veggies are boiling chop reserved chicken and prepare your noodles.
• Add chicken to pot and stir.
• Don't add the chicken too early or it will be shredded.
• Adjust seasoning.
• Place noodles or rice in bottom of a soup bowl, ladle a generous amount of soup over it.
• Don't add your rice/pasta to the main soup bowl--it will quickly over cook and become mush (and ruin all your leftovers!).

SOUPER SIMPLE TORTELLINI SOUP

Steps:

• Saute onion, celery, carrots, and garlic in butter over medium heat until crisp-tender in a large stock pot or dutch oven.
• Stir in water and boullion, and heat to boiling.
• Add tortellini, and reduce heat to medium low.
• Simmer 15-20 minutes or until tortellini are tender.
• Stir in parsley, nutmeg, pepper. Sprinkle each bowl with cheese for garnish.

SOUPER CHICKEN

Steps:

• Preheat oven to 300°F.
• Mix soups and wine.
• Pour over chicken
• Cover and bake for 2 1/2 hours
• Thicken sauce with cornstarch and water if you want gravy
• If you want stew, add some onions, carrots, frozen peas etc. 30 minutes before it is done.

SO SIMPLE SOUPER SOUP

Steps:

• In large kettle add all ingredients except parsley, bring to a boil, reduce to simmer.
• Simmer for 30 minutes til carrots are done but not mushy.
• add in parsley last 2 minutes.
• pepper to taste.
• Served with crusty italian bread Recipe # 175079.

SOUPER EASY QUICHE

Steps:

• In a medium bowl, beat eggs until foamy.
• Gradually add soup and cream, mixing well.
• Sprinkle cheese, bacon, and broccoli evenly over pie crust.
• Pour soup mixture over all.
• Sprinkle with nutmeg.
• Bake at 350 for 50 min.
• or until center is set.
• Let stand before serving.

SOUPER EASY CHICKEN POT PIE

Steps:

• Line pie plate with 1 crust.
• Mix together the chicken, vegetables and soup. Pour into pie plate.
• Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork.
• Poke or cut a few lines in the crust to release steam.
• Bake at 425 degrees Fahrenheit for 30 minutes or until crust is brown.

SUPER SIMPLE CHICKEN SOUP

Steps:

• Place first 5 ingredients in a soup pot and saute for 5 minutes.
• Add chicken, stir.
• Combine hot water and base then add to your pot.
• Cook (medium boil) for 15 minutes or until carrots are done enough for you.
• Combine cold water and corn starch then add to your pot while stirring.
• Your soup will thicken and be ready to serve.
• *You can add more cornstarch mixture if you would like it thicker. I like mine somewhere between a soup and a stew consistency.*.