Chicken Song Soup Recipes

CHICKEN SONG SOUP

Steps:

• Place the chicken breasts and 8 cups of water in a large pot. Season with the salt and pepper and bring to a boil over a high heat.
• Turn the heat down to medium-low. Place a lid on the pot and simmer for about 1 hour.
• Once the chicken is falling off the bone, remove it from the pot and set to one side. Allow to cool.
• Once the chicken has been removed add the rice into the broth.
• Then mix the garlic, onion, carrots, celery, parsley, sage, rosemary, and thyme into the broth. Return to a simmer.
• As the vegetables simmer, take the skin and bones off the chicken and discard them. Shred the chicken meat, and stir it into the soup.
• Simmer for about 30 minutes until the vegetables are tender.
• Serve the soup in a large bowl.

HOMEMADE CHICKEN SOUP

Steps:

• 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).
• 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.

ROTISSERIE CHICKEN NOODLE SOUP

Steps:

• Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
• Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.