1 whole chicken, breasts removed and reserved
2 onions
2 quarts boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper
PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes.
Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves.
HOW TO MAKE AT HOME
Heat the oil in a large heavy-bottomed soup pot and saut茅 the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and saut茅 until translucent, approximately 4 to 5 minutes. Remove and set aside.
Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible. This is the hardest part of the recipe. If you have a meat cleaver, it makes the job easier, but if you don鈥檛, do the best you can with a chefs knife.
Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.
Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and saut茅 the remaining onions along with the carrot and celery for about 5 minutes.
When the chicken breasts are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender.
Season with salt and pepper, add parsley and serve. You can also add noodles, orzo, or small pasta shells and cook until tender.
Has anyone a recipe for Chicken soup please?
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Has anyone a recipe for Chicken soup please?
Ingredients
1 medium onion, chopped
1 medium carrot, chopped
1 stalk of celery, chopped
1 or 2 cloves of garlic, chopped finely
Salt and Pepper to taste
A dash of olive oil
A small pat of butter (optional)
A cup or so of chopped, cooked white chicken meat, skin and fat removed
Half a cup of chopped, cooked dark chicken meat, skin and fat removed, (optional)
6 cups of chicken stock or broth.
Half a cup of pre-cooked rice (see notes below)
Chopped or dried parsley, sage, rosemary and thyme (yes, just like the song!)
Preparation
1. Warm up your olive oil and butter in your soup pot on medium-low.
2. Add the vegetables and a dash of salt. Add the garlic a minute or so later. Cook until the vegetables are soft and translucent.
3. A minute or so before the vegetables are done, add the sage, rosemary and thyme.
4. Add the chicken pieces and cook for a minute or two more.
5. Add the chicken stock and the pre-cooked rice.
6. Bring to a boil, then reduce heat to low. Simmer for 5 to 10 minutes.
7. Add the parsley a minute or so before serving.
Note : You see how easy it is? Part of the reason this is my best chicken soup recipe is that there is nothing fancy or difficult going on! If you want to change it up, here are a couple of ideas:
For a change in flavor, use dried or fresh tarragon in place of the classic herbs listed above. Add a bit more garlic if you do this, as it is a wonderful combination.
I like to chop my vegetables in larger pieces than for cream soups, so the soup has some ';body'; to it. You can chop them finely if you like for a thinner soup.
If your rice is not pre-cooked, you will need to add liquid to compensate. Add double the liquid by volume as you are adding rice, and reduce the amount of rice to about half. So to replace half a cup of pre-cooked rice, you should add a quarter cup of uncooked rice and half a cup of liquid (either water or additional stock or broth). Also, you need to increase the cooking time to about half an hour to allow the rice to cook. This means you may need to top up the liquid part way through cooking to compensate for evaporation.
You can replace the rice with noodles of any sort. This turns it into my best chicken noodle soup recipe! Just add them about 7 to 10 minutes before serving to allow them to cook (will depend on the type and thickness of noodles). Simply cook until they are the desired tenderness.
You can add other vegetables to this recipe for a change. One of my favorites is to add a handful of frozen peas about 5 minutes before serving. They have just enough time to cook through and still remain firm enough to have that wonderful ';burst'; of flavor in the mouth.
Chicken Soup With Passatelli Chicken Soup With Italian Dumplings Recipe
Ingredients :
2 slices white bread, torn into rough chunks
2 large eggs
I cup freshly grated Parmesan cheese (I highly recommend Parmigiano-Reggiano), plus more to pass at table
Pinch of nutmeg
Salt and pepper to taste
2 quarts prepared chicken stock
2 Tbl minced fresh parsley leaves
Directions
Preheat oven to 300F. Grind bread in food processor. Measure 1/2 cup bread crumbs onto a small baking sheet. Toast until lightly dried, about 5 minutes. Cool completely. Combine bread crumbs, eggs, Parmesan, nutmeg, and salt and pepper to taste in a medium bowl. Refrigerate mixture until firm, about 15 minutes. With moistened hands, roll tespoonfuls of bread mixture into grape-sized balls. Bring the stock to a boil in a large stockpot over medium heat, then reduce heat to a gentle simmer. Drop the dumplings into the gently simmering stock and cook until they float to the surface, and are cooked, about 3-4 minutes. Stir in parsley, and adjust seasonings if necessary. Ladle soup and dumplings into bowls and serve immediately, passing extra cheese at the table.
Chicken Soup
3 skinless, boneless chicken breast halves
8 cups water
10 carrots, peeled and sliced
6 stalks celery, thinly sliced
1 onion, diced
8 cubes chicken bouillon
1 (12 ounce) package uncooked egg noodles
In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.
If you have a slow cooker (Crock Pot) this is the best recipe and so easy. I have tried it and it turned out delicious!
2 1/2 to 3 1/2 lbs. chicken pieces (I used approx. 3 to 4 cooked chicken breasts and chopped them up) choose what you prefer
4 cups water
4 cups chicken broth
1 tsp seasoned salt
1 tsp salt, or to taste
1/4 tsp pepper
1 small onion, chopped
4 medium carrots, chopped (or however many you prefer, I love carrots so I added more)
2 stalks celery, chopped
1/2 tsp dried marjoram or basil
1 bay leaf
6 ounces egg noodles
Place everything EXCEPT the noodles in the Crock Pot. Cover and cook on low 5 to 6 hours. Remove chicken and bay leaf from pot (if you decide to use uncooked dark meat chicken); take meat from bones, dice, and return to broth, and add the noodles. Bump up the crock pot setting to HIGH and cook another half hour or until the noodles are done or you can cook noodles in a separate pot until almost done and then add to the crock pot.
I hope this recipe will help:
Chicken Soup with Noodles
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
1 Tablespoon vegetable oil
2 medium onions, cut into medium dice
1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces
Salt
1 large carrot, peeled and sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 teaspoon dried thyme leaves
2 cups (3 ounces) hearty egg noodles
Ground black pepper
1/4 cup minced fresh parsley leaves
Preparation:
Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Saute until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes.
Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.
Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones.
Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)
Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery. Saute until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes.
Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.
Yield: about 3 quarts; 6 to 8 servings
I love the seasonings in this soup, especially roasting the Chicken instead of boiling it, it adds another level of flavor that is just fantastic! You can omit the potatoes if you like, but the starch also helps to thicken the soup and give it a heartier look, in my opinion. If you don't have condensed milk, you could use half and half or heavy cream, or even milk. It all depends on how thick you want it, or if you just want a plain broth soup, you can omit the cream all together, either way, the seasonings just make this soup! Hope you enjoy this recipe, I certainly love it!
Roasted Chicken Noodle Soup
INGREDIENTS
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk
DIRECTIONS
In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).
This may end up sounding like a whole lot of trouble to make, but it is worth the time....................
2 pounds of chicken breast, bone in and with skin on (or you can use a whole chicken too (wash it well). You want a nice rich broth and the bones and skin on chicken will provide that.
1 quart of chicken stock or broth and water enough to cover the amount of chicken you have in the pot.
Bring this to a boil and simmer until chicken is done. Depending on how large your pieces are, it should take around 45 minutes to an hour.
Take chicken out of broth and cool enough to cut into bite size pieces. Add the chicken back to the broth and discard the bones and skin. You now have your base and can add whatever you want to this. You can add cut up celery, onion, small baby corn, carrots, noodles, or any other veggies you like. Simmer until all veggies are done after adding them.
If you like dumplings take 1/4 cup of the broth and let it cool, add an egg, a small amount of salt/pepper, and enough flour to make the consistency of a thick batter. When mixing the batter with fork it will pull away from the bowl like a dough. Have the broth boiling and add by teaspoon full and boil for 10 minutes
Ingredients:
4 lb chicken quartered
3 qt cold water
6 lg carrots, thinly sliced
3 lg celery stalks w/leaves, sliced
3 sm parsnips, peeled, sliced
1 lg onion, cut into 8 wedges
4 lg parsley sprigs
1 Tbsp. Kosher salt
1/4 tsp. ground pepper
1/2 lb med. egg noodles (Goodman's Egg Flakes work great)
2 Tbsp. minced parsley
Directions:
1. In a stockpot, bring chicken and the water to a boil, skimming foam. Add all but 2 cups of carrots, and celery, parsnips, onion, parsley sprigs, 2 tsp. of the salt and the pepper. Simmer, partially covered, until chicken is cooked, about 1 hour. Remove chicken to a plate. When cool enough to handle, remove skin and bones, discard. Shred meat, set aside.
2. Strain broth through cheesecloth-lined sieve into clean pot(5qt). Press solids to extract liquid. Add remaining carrots and salt. Simmer covered, 5 minutes. Add noodles, simmer covered, 7 minutes or until carrots are tender and noodles are cooked. Add chicken and minced parsley. Heat through.
8 servings
1 organic free-range chicken
1 medium parsnip
2 carrots
1 leek
1 onion
2 sticks of celery
2 bay leaves
1 bunch of flat leaf parsley
Salt and pepper
About 4 litres of water
1. Firstly, prep the vegetables. Cut the parsnip into quarters, top and tail the carrots and cut in half.
2. Cut the leek, celery and onion into big pieces and put into your biggest saucepan. Then add the chicken.
3. Finally, cover in water and add the bay leaves, plus half of the parsley - stalks and all.
4. Slowly bring the pan to boil and then turn right down. Leave just below a simmer for three hours.
5. Drain all the stock into another saucepan. Slice the carrots and add to the stock, and finally add some chopped chicken back in.
6. I usually add one breast back into the soup and make the rest into Thai chicken salad or use for sandwiches.
7. Then add a handful of chopped parsley and check the seasoning
Sure. I love to cook take chicken thighs or legs remove most of the skin. Come off easy with a paper towel just pull it off. Wash chicken. Then fill your pot with water not quite to the top and put chicken in. Boil with a peeled onion nice size onion. While boiling for about 2 hours keep taking scum off and put in bowl to tass out. Cut fresh carrots, celery, parsley, potato's , Add some chicken stock broth to taste. Salt and pepper. If not using potato's boil egg noodles separately and put in at the end. And don't put the potato's in to soon or they will mush on ya. After the soup is done chicken should fall right off the bones. Make sure you take the chicken out and bone the chicken after about 11'2 hours put chicken back in. Serve with buttered Italian bread. Just made it yesterday. yummy.
Chicken %26amp; RIce Soup
Boil 2 Large Chicken Breasts in water with 1 tsp salt
Strain broth and put in large pot
Chop or shred Chicken into bite sized pieces and add to broth
Add:
Chopped Celery
Chopped Onion
Copped Carrots
1 cup rice
salt and pepper to taste
Simmer over medium heat until rice is done and vegetables are desired tenderness
why cant you just get the can? but either way, you can get regular soup broth in a can, and put veggies, and chicken slices in it.
Blimey Jo all these long complicated Recipes - I'll tell you hun you just can't beat Heinz Cream Of Chicken (honest) x
yes pour 1 can of campbells soup into a Pot and stir over heat
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