Chicken Soup From The Heart Recipes

HEARTY CHICKEN SOUP

Steps:

• Clean chicken thoroughly in fresh, cold running water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands, add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavor to the soup. Place crushed chicken and giblets into a large stock pot.
• Using a food processor, grate 2 carrots, 1 onion, and all of the celery. Add to stock pot and cover chicken with water. Place the remaining carrots and onions that were not grated, bouillon cubes and red bell pepper into the pot. Bring to a boil for 5 minutes and then simmer for one hour.
• Add barley and continue to cook for another hour.
• Remove from heat and carefully remove the chicken and giblets from the pot; placing them into a large, clean shallow bowl. Pull the meat from the chicken and dice. Return chicken meat to pot and add sweet corn. Can be served immediately or refrigerated or frozen for later use.

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.

CHICKEN SOUP FROM THE HEART

Steps:

• Fill large soup pot with cold water.
• Add cleaned chicken pieces, peeled, whole yellow onion, and dill.
• Cook on stovetop on a high heat until water just starts to boil.
• Reduce heat to simmer, but do not cover the pot.
• The chicken will bring up it's brown foam, remove it as it comes up. You may add more preboiled water to the pot if the amount of water in the pot has been reduced to 3/4, but not more than once.
• After 1.5 hours of simmering, raise the heat to medium and add the carrots and salt.
• Slowly add 1/2 cup of Osem Consomme seasoning mix and stir through, to make sure that no seasoning mix is stuck to the bottom of the pot.
• Reduce heat back to simmer and continue to simmer for an additional 30 minutes.
• Add the celery and cook for 5-10 minutes more, until the celery is no longer firm, but not yet tender (it will continue to cook even when the heat is turned off).
• Remove from heat, and cover pot. Let stand 15-20 minutes, until celery just tender.
• Remove all chicken, carrots, onion, dill, and celery from soup and place in separate container.
• Transfer soup from the pot through the cheesecloth to a different pot, or container of your choice. Do this slowly, as the soup is still hot, ensuring that all the soup pass through the cheesecloth before being transferred to another pot. You may need another couple of hands to help you hold the cheesecloth over the second pot. This is a crucial step of the recipe, because it ensures that your final product is a clear broth. Also, this is a way to trim the fat, and allows the palate to taste the chicken soup rather than the chicken fat.
• Discard whatever is left on the cheesecloth.
• Serve the broth clear with either a carrot and a celery, or, you may add fine noodles or a kreplach for a perfect Jewish Chicken Soup.
• Enjoy!

BBQ CHICKEN SOUP

Steps:

• Arrange chicken pieces in the bottom of a large soup pot. Add garlic, garlic powder, onion powder, and pepper. Carefully pour the chicken broth and BBQ sauce over the top. Bring to a boil and then reduce to a simmer. Cook, covered, for 10 to 15 minutes or until the chicken is cooked through.
• Remove the chicken pieces from the broth. Add the corn, Navy beans, and cilantro and bring to a gentle simmer. In the meantime, shred or cut the chicken into chunks, discarding any fat.
• Return the chicken meat to the pot and adjust the seasonings with salt and pepper, to taste. Serve hot, sprinkled with mozzarella cheese, red onion, additional cilantro, and crushed tortilla chips, as desired.