Chicken Soup To Die For Recipes

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.

BASIC CHICKEN SOUP

Steps:

• Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
• Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
• Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
• Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

OLD FASHIONED CHICKEN SOUP

Steps:

• Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
• Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
• Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
• Stir in egg noodles or dry pasta noodle of your choice.
• Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
• To serve, garnish with fresh minced parsley.

BRENDA EASY POT PIE TO DIE FOR

Steps:

• 1. Put your crust in a pie pan. Then in a bowl mix soup, cooking creme,salt and pepper. Then Fold in veg. and chicken. Then put in all in your pie pan.
• 2. Put top crust on . pinch crust together. Then brush on one beaten egg with water. Makes it golden color.Cook 375 for 45 minutes.

TO DIE FOR CHICKEN/BACON/ CORN CHOWDER

Steps:

• 1. Sauté the bacon, over medium heat, until browned.
• 2. Chef's Note: Chowders work better when the bacon is cooked but not crispy. So, resist the temptation to overcook those little piggies.
• 3. Remove bacon from the pan, allow to cool, and then dice.
• 4. Drain the bacon grease from the pan, and reserve.
• 5. Put one tablespoon of the bacon grease back into the pan; add the onion, and celery, and then sauté until softened, about 6 to 8 minutes.
• 6. Remove from pan, and reserve.
• 7. Take the two chicken breasts and slice in half, lengthwise.
• 8. Add an additional tablespoon of bacon grease to the pan.
• 9. Chef's Tip: If the thought of all that bacon grease scares you, you can substitute it with some good extra virgin olive oil.
• 10. Salt and pepper the chicken breasts, and then add to the pan.
• 11. Cook, over medium heat for 5 minutes.
• 12. Flip the chicken breasts, and then cook, covered, for an additional 5 minutes.
• 13. Chef's Note: The chicken should be just cooked through, but not overly browned, or crispy.
• 14. Remove from pan, allow to cool, and then cut into cubes.
• 15. Add the flour, salt, black pepper, paprika, and cayenne pepper to the chicken stock, and whisk until thoroughly combined.
• 16. Chef's Note: There is a big difference between a chicken stock, and a broth. This recipe calls for stock; however, if all you have is broth (unless it's low sodium), remember that broth's are typically much saltier than a stock... plus they do taste different. Stocks are more hardy, and that's what this recipe calls for.
• 17. Add the chicken stock to a large pot, and bring the mixture up to a slow simmer, continue to whisk as it begins to thicken.
• 18. Warm the half & half in the microwave, or stovetop, and then slowly add to the chicken stock; whisking as you go.
• 19. Chef's Note: Warm, but do not let the half & half get anywhere near boiling.
• 20. Bring the liquid back to a slow simmer.
• 21. Chef's Note: From this point forward, never allow the liquid to rise above a simmer.
• 22. Add the cubes of softened cream cheese a few at a time, and whisk until fully incorporated into the liquid.
• 23. Add all the ingredients into the pot (except the lime juice), and simmer for about an hour, partially covered, until the potatoes are tender.
• 24. Chef's Tip: As it simmers, add a bit more salt and/or pepper to taste, but only if you think it needs it. This recipe can quickly go over the top on the salt, so be careful. Season then taste, season then taste; all good chefs taste as they cook... That's why my aunt used to say: Never trust a skinny chef.
• 25. Chef's Tip: This recipe produces a very thick chowder, which is how I prefer it; however, if it's a bit too thick for your tastes, then have some extra stock available, and ladle in a bit at a time, until you achieve your perfect consistency. As a matter of fact, if I have leftovers, and I usually don't... But, if I do, I usually add a ounce or so of chicken stock when I reheat it the next day.
• 26. Add the lime juice at the end to brighten the chowder.
• 27. Serve hot, with oyster crackers, or a nice loaf of fresh bread. Enjoy.
• 28. Keep the faith, and keep cooking.

TO DIE FOR CHICKEN MARSALA

Steps:

• Place chicken breasts between two pieces of plastic wrap.
• With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.
• Dredge breasts in flour until all sides are coated.
• Heat olive oil in a large skillet or frying pan.
• Cook breasts until almost done, about 3-4 minutes on each side.
• Remove from pan being sure to keep warm.
• (I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.
• Add broth, mushrooms and garlic.
• Cook on medium/high for 10 minutes or until reduced by half.
• Add breasts back to pan and cook for another 10 minutes.
• (Sauce should have reduced more and thickened some) Serve over angel hair pasta.

TO-DIE-FOR CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
• Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
• Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
• Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
• Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
• Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

JAN'S COMFORTING, YUMMY BUT NAUGHTY CHICKEN WILD RICE SOUP

Steps:

• Cook rice according to directions and brown the ground beef.
• Put all ingredients into crockpot.
• cook on high for 2-3 hours.
• Enjoy.

TO-DIE-FOR THANKSGIVING STUFFING

Steps:

• Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
• In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
• Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
• When combined, stuff bird or place in separate large baking dish(es).
• Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
• Serves 12 or more as part of a Thanksgiving feast.

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE

Steps:

• Preheat the oven to 550°F (290°C) and adjust the rack to the center position. Evenly spread the chicken wings directly on an unlined rimmed baking sheet. Roast the wings until golden brown, about 30 minutes.
• Remove wings from the oven and drain any rendered chicken fat into a heatproof dish and reserve. Pour about 1/2 cup of water on to the sheet tray and scrape up any browned bits that may be stuck to the bottom. Transfer the wings along with the water and dissolved browned bits to a 3-quart sauce pot. Cover with 1 1/2 quarts of water.
• Bring to a boil over high heat, then let boil vigorously for 15 minutes. Reduce to a simmer, then cook gently for 2 hours, adding water as needed to maintain the 1 1/2-quart volume.
• Meanwhile, preheat a sous vide cooker to 140°F (60°C). Season chicken breasts generously with salt. Place chicken in zipper-lock bags or vacuum bags and add 2 tablespoons of the reserved chicken fat. Remove air from zipper-lock bags using the water displacement method , or use a vacuum sealer to seal the vacuum bags. Add chicken and cook for 2 hours. (See note for instructions on how to cook the chicken without using a sous vide setup.)
• Heat a 12-inch sauté pan over high heat. Peel the onion and cut crosswise into thick 1-inch slices. Char the onion slices in the hot pan until blackened on both sides. Add onions to stock and simmer an additional 1 hour.
• After chicken stock has simmered for a total of 3 hours, pass through a fine mesh strainer. Discard chicken wings and onion and return stock to pot. Season with salt and pepper.
• In a pot of salted boiling water, cook the pasta until al dente. Drain and toss with the remaining reserved chicken fat.
• Dice the chicken breasts into 1/2-inch pieces and portion into the bottom of 4 serving bowls. Add the pasta and dill to each bowl. Top with hot chicken stock. Finish with a squeeze of fresh lemon juice, to taste. Serve right away.