Ultimate Comfort Chicken Soup From The Heart Food

BASIC CHICKEN SOUP

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.

ULTIMATE CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven or stock pot heat the oil over medium high heat and brown the chicken pieces in batches on all sides until dark golden brown. Transfer the chicken to a plate and set aside. Add the onion, carrots, celery, and leek and cook until softened, 4-5 minutes. Add garlic and cook for another minute.Return the chicken pieces to the pot along with the thyme, rosemary, bay leaves, salt, and pepper. Add the broth and stir to scrape any browned bits on the bottom of the pot. Bring the soup to a boil, reduce the heat to low, cover ,and simmer for 50-60 minutes. Remove the chicken and let it sit until cool enough to handle. Remove and discard the skin. Remove and dice the chicken meat. Discard the bones. If desired, spoon off the top layer of oil on the soup. Add the noodles and cook for 8-10 minutes or until done. Discard the bay leaves. Place the chicken pieces back in the pot along with the parsley and lemon juice and heat through. Add salt and pepper to taste. Serve immediately.

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP

Steps:

• 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
• 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

ULTIMATE COMFORT: CHICKEN SOUP FROM THE HEART

Steps:

• Clean chicken, put it in an 8 to 10 quart soup pot, and add enough water to fill the pot about 3/4 of the way. Put on a relatively high flame and cover. When the scummy stuff begins to come out of the chicken (as it begins to boil), skim it off with a big spoon and toss it out. Bring to a slow boil or a fast simmer (sounds like a dance step, eh?), and cook about another 30 minutes.
• Add onions, garlic, carrots, celery, and zucchini. Continue to cook for about another hour or two.
• Add parsley and dill, and salt and pepper to taste. Cook another 30 minutes, then taste to adjust seasoning.
• If you want to make it more lean, cool the soup down, skim off the fat and reheat.
• Enjoy!

CLASSIC CHICKEN-VEGETABLE SOUP

Steps:

• In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.