Any good recipes for Chicken soup?

Question

I usually just boil a few leg quarters, and add the noodles drain them both and boil them in chicken broth than add a little garlic powder, salt, pepper, and thyme.

Answer 1

1 whole roasting chicken

8 ozs. of kluski noodles

1 bundle celery stalks, chopped

1 bag of carrots, peeled and chopped

3 16 oz. cans of chicken broth



Roast a whole chicken and save the drippings- the best chicken flavor comes from there. Refrigerate if not using immediately. (If the drippings set up like gelatin in the fridge, you've got the really good stuff)



Debone and cube the meat, set aside. Refrigerate if not using immediately.



In a pot, add chicken broth, chopped celery and carrots. Bring to a boil and cook until veggies are softened. Add chicken meat and roast drippings.



Heat until simmering. Serve in a bowl with crackers or float a baguette slice with garlic butter on top of the soup.



Enjoy

Answer 2

Chicken Noodle Soup

INGREDIENTS

1 1/2 pounds boneless, skinless chicken meat

1/2 pound uncooked spaghetti

4 cloves garlic

1/4 cup chopped onion

salt to taste

12 cups water

3 tablespoons olive oil

DIRECTIONS

In a large pot, bring the water to a boil. Add the salt and olive oil.

Chop up the chicken, and add it with the onion and garlic to the pot.

Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.

Answer 3

Classic Chicken Soup recipe:





Ingredients (serves 6)



* 1 x 1.4kg (size 14) chicken

* 2 large brown onions, finely chopped

* 2 cups loosely packed fresh continental parsley leaves

* 4 garlic cloves, crushed

* 60mls (1/4 cup) fresh lemon juice

* 2 tbs soy sauce

* 5 celery sticks, cut into lcm pieces

* 5 medium carrots, cut into lcm pieces

* 2 medium tomatoes, halved

* Salt & ground black pepper, to taste

* 1.5L (6 cups) water



Method



1. Rinse the inside of the chicken. Remove the tail and neck, and as much skin as possible from the chicken.

2. Combine the onions, parsley, garlic, lemon juice and soy sauce in a large saucepan. Cook over medium heat for 5-8 minutes or until the onions are soft. Add the chicken, celery, carrots and tomatoes and season with pepper. Add the water and bring to the boil.

3. Reduce heat to low and simmer, covered, for 1 hour or until the chicken is tender and comes away from the bones easily.

4. Remove from heat, cool for 10 minutes and place the soup in the fridge to chill overnight. (This allows the fat to rise to the surface and set.)

5. Next day, remove the soup from the fridge and use a large metal spoon to remove the layer of solidified fat from the surface.

6. Remove the chicken from the soup and place in a large bowl. Use your fingers to remove the meat from the bones and shred into pieces. Discard the bones. Return the chicken meat to the soup.

7. Bring the soup to the boil over medium heat and simmer until the chicken and vegetables are heated through. Remove the soup from the heat and skim a piece of paper towel over the surface to absorb any excess fat.

8. Season with salt and ladle the soup into deep soup bowls. Sprinkle with pepper and serve.



ENJOY!!!

Answer 4

INGREDIENTS



* 1 (3 pound) whole chicken

* 4 carrots, halved

* 4 stalks celery, halved

* 1 large onion, halved

* water to cover

* salt and pepper to taste

* 1 teaspoon chicken bouillon granules (optional)

DIRECTIONS



1. 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).

2. 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.

Answer 5

Chicken Cheese Chowder



A thick cheesy soup that is perfect for winter evenings.



INGREDIENTS

4 cups chicken broth

1 1/2 cups diced potatoes

1 cup diced celery

1 cup diced carrots

1 cup diced onion

1/3 cup margarine

1/3 cup all-purpose flour

3 cups milk

1 tablespoon soy sauce

1 pound processed cheese, cubed

2 cups chopped, cooked chicken meat



DIRECTIONS

In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.

In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.

Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted.

Add chicken, heat through and enjoy

Answer 6

Chicken Noodle Soup

1 whole chicken

3 big carrots (diced or sliced)

4-5 celery sticks (diced or sliced)

3 bay leaves

1 tbsp poultry seasoning

1 medium chopped onion

2 garlic cloves (chopped or sliced)

2 bags of frozen Reman noodles



Boil chicken until done and then de-bone, de-skin, shred or cut up

Strain chicken broth into large pan

Add vegetables, garlic, bay leaves, cut up chicken and poultry seasoning - cook for 20 min. over med. heat

Add noodles and cook over med. heat for 20-25 min. or until noodles are done

Serve hot.

Answer 7

After boiling the chicken, remove it and let it cool. Add a bay leaf, minced onion, chopped carrots, chopped celery, parsley flakes, salt & pepper to taste and chicken boullion. Simmer until veggies are tender. (Meanwhile remove chicken from bone and discard with skin. Chop chicken into bite size pieces and return to soup.) Add noodles and simmer till ready. Bon Appetite. ps. remove bay leaf before serving.

Answer 8

CHICKEN CRACKER BALL SOUP



chicken any parts (cooked and boned)

1 box of saltine crackers

6 eggs

2 c. milk

salt and pepper to taste

you may add carrots, celery, and onion if you wish just like regular chicken noodle soup.



Cover chicken with water. Add chicken stock, cover and simmer until chicken is done. Remove and debone. Crush (the whole box)crackers in blender or use a food processor, until they look like sand.

Put into a bowl, add eggs mix slowly. Add the milk until moist. Roll into balls, larger than marbles, smaller than a ping pong balls.

Bring the soup to a boil and add the balls.

Cover and simmer for 15 minutes. Replace the chicken and enjoy.





OR





CHICKEN TORTELLINI SOUP



9 oz. package frozen cut broccoli, thawed

6 cups water

3 cans condensed chicken broth

1 (10 3/4 oz) can cream of chicken soup

2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)

1 cup chopped onion

1 cup grated carrots

2 cloves garlic, minced

1/2 teaspoon basil leaves

1/2 teaspoon oregano leaves

12 oz. package cheese tortellini (fresh or frozen)

grated parmesan cheese (optional)



In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, carrots, basil and oregano.

Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.

Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.

Serve garnished with grated parmesan cheese if desired.





OR





CHICKEN, LIME AND TORTILLA SOUP



1/2 lb. chicken breast, boneless and skinless

4 cups chicken stock

juice of 3 limes

1/2 cup tomato juice

1/2 cup chopped red bell pepper

1 tsp. chopped green chilies

1 jalapeno, chopped

1/4 cup cilantro, chopped

2 tsp. Worcestershire sauce

3 green onions, chopped

1/4 cup rice

1/4 cup corn

1 avocado per each bowl (diced small)

1 cup mixed Mexican cheese (shredded)

1 tsp. minced garlic

1/2 tsp. ground black pepper

salt to taste

tortilla strips



Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.

While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips.

Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes.

Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.)





OR





CHICKEN CORN SOUP



1 lg. chicken

1 lg. onion

2 stalks celery

1 can cream of celery soup

1 tbsp. salt

1/2 tsp. celery seed

2 cans creamed corn

1 can whole kernel corn



DOUGH BALLS:



Can substitute two cans of can biscuits.



1 c. flour

1 egg

1/4 tsp. salt

1/4 tsp. baking powder



Boil chicken until done. Remove from pot and let cool. Remove bones and skin. Add onion, celery, salt and celery seed to chicken broth. Cook until onions and celery are done. Add corn, creamed corn and celery soup to pot and bring to boil. Drop dough in hot broth and add chicken to broth, cut up in small pieces. Reduce heat and simmer for a few minutes



JM

Answer 9

get the recipe from the Swanson chicken broth box or their web site. and perdue has packages of pre cooked chicken cuts that you just heat and eat .the package is blue.

Answer 10

Greek Chicken (AVGOLEMONO) soup, its the soup that bits every other chicken soup hands down, look that up on the net under greek recipes and you will never forget it once you try it

Answer 11

....variations on a theme?......penne pasta (like BBs)....carrots and celery add a flavor(and I don't normally like cooked veggies)....onions,dried red chile peppers,or hot sauce .....butter (in moderation).....cream of chicken soup,breast meat cut up,boiled first and not overcooked....parsley?.....tomatoes diced...(not too many)......

Answer 12

I think you should check out http://www.highclassrecipes.com



I saw some good recipes there. good luck to you.