Best Chicken soup Recipes

[lenin7]

I like almost all kinds of soups but one of my favorites is chicken soup. Chicken soups are very tasty and it is also well known that chicken noodle soup is a good remedy for cold and flu.

Here some of the best recipes for chicken soup. I hope you like them as I like.

Chicken Noodle Soup

Ingredients:

3 lb. chicken

2 qts. water

2 tsp. salt

1 1/2 cup chicken stock

2 cups celery, chopped

2 cups carrots, chopped

1 tart apple, chopped

1 cup onions, chopped

Dash pepper

4 cups egg noodles

Directions:

1. Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth.
2. Debone chicken and return to kettle with strained broth.
3. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.
4. Add noodles and cook 8-10 minutes.

Chicken Soup With Tiny Meatballs

Ingredients:

2 pounds stewing chicken

4 cups water

2 1/2 teaspoon basil

1/2 pound small onions

1 bay leaf

1 clove garlic

5 carrots, sliced

Parsley and celery leaves

MEATBALLS:

1 cup finely minced beef

1 egg

1 slice crumbly white bread

1/2 teaspoon salt

Freshly ground black pepper

Directions:

CHICKEN SOUP:

1. Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic.
2. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender.
3. Remove chicken from pan. Cool and carefully skim fat from surface of soup.
4. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.

MEATBALLS:

1. Mix beef with egg, bread, salt and pepper.
2. Form into small meatballs, add meatballs to soup and simmer for 35 minutes.
3. Meanwhile, skim and bone the chicken. Cut meat into small pieces.
4. Garnish the soup with chicken and serve.

Chicken Soup Recipe

Ingredients:

1 large stewing chicken, cut in pieces

1 qt. cold water

1 tbsp. dried parsley

1 bay leaf

1 tbsp. salt (optional)

1-2 tsp. curry powder

1/8 tsp. nutmeg

1/8 tsp. ground cloves

2 tbsp. olive oil

1 med. onion, chopped

1 med. carrot, chopped

1 green bell pepper, chopped

1 med. apple, pared, cored and chopped

Salt and pepper to taste

1/3 cup flour (optional)

1 (14 oz.) can stewed tomatoes

Cayenne pepper to taste

Directions:

1. In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender). Remove chicken, if needed, to determine the need for more water. You'll need at least a quart. Discard skin and bones; cut meat into small chunks.
2. In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender. Remove from heat and stir in flour.
3. Stir in broth, chicken and tomatoes (with juice) and cayenne pepper. Boil, reduce heat; cover and simmer about 1 hour.
4. Sprinkle with croutons and serve. It makes 8-10 servings.

Enjoy your chicken soup !!

[lesterbeach]

Thanks for sharing such good recipe of chicken soup. It easy and I'll try it tonight.

[ike]

You can find several Chicken soup recipes (http://welovechicken.com/chicken-recipe/chicken-soup-stew-recipes/) on this page: http://welovechicken.com/chicken-recipe/chicken-soup-stew-recipes/

[Semigourmet]

M's Miracle Chicken Noodle Soup
Servings 6-8




Ingredients

1 pound leftover roasted chicken
2 32oz. containers chicken stock
1 medium to large onion minced or chopped
2 medium garlic cloves minced
2 large carrots sliced
2 medium to large stocks celery sliced
2-3 teaspoons dried thyme, to taste
2-3 teaspoons dried rosemary, to taste
1-2 teaspoons ground black pepper, to taste
Salt to taste (I would wait until you use all the chicken base you are going to add as it is pretty salty)
Chicken base if needed
Leftover gravy from roasted chicken.
Home made noodles (as many as you like)




Directions

1. In Dutch oven or stock pot over medium heat. Add about 2 tablespoons olive oil and onions, sauté about 1-2 minutes. Add garlic and vegetables stir to combine. Cook about 5 minutes and add chicken stock.


2. Add seasonings and gravy. Taste to check flavor. Add seasonings and chicken base to taste. It should taste the way you want your soup to taste. Bring to a low boil cover and let cook until vegetables are tender. When the vegetables are tender add chicken. Let warm through and come back to a boil. Add noodles one handful at a time stirring to make sure they don’t stick together as they cook. Add as many as you like. The noodles will thicken the soup. Give them about 5 to 7 minutes to cook. It freezes well also.

[Semigourmet]

Cream of Chicken Soup

Servings 6-8

Ingredients

½ cup unsalted butter
1 medium Spanish onion, chopped (I just used a yellow onion)
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
½ cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley, or (2 teaspoons dried parsley)
3 sprigs fresh thyme, or (2 teaspoons dried thyme)
1 bay leaf
2 ¾ cups cooked, diced chicken
½ cup heavy cream
2 ½ teaspoons dry sherry
1 tablespoon kosher salt (I would use about 2 teaspoons kosher, and/or about 2 teaspoons sea salt)
Freshly ground black pepper to taste


Directions

1. Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.

2. Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.

3. Stir in the chicken and bring to a boil. Remove from the heat.
4. Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

Note This is very tasty and would be great even without the heavy cream (also called whipping cream)