Classichomemadechickensoup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC HOMEMADE CHICKEN SOUP



Classic Homemade Chicken Soup image

This is an old fashioned chicken soup the way my grandmother made it. She passed it down to my mother and then to me. Since this is a handed down recipe, the measurements aren't exact, and it's more about using your "eye" and "judgment".

Provided by onipar

Categories     Clear Soup

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (2 -4 lb) roasting chickens, cut into pieces. you can also buy chicken pieces already cut
2 stalks celery, cut up
2 turnips, halved (you can leave these whole if they are small)
2 parsnips, cut up
2 carrots, cut up
1/2 bunch fresh dill (or more to taste)
1/2 bunch fresh parsley
2 onions, halved
3 -4 garlic cloves (or more to taste)
water, to cover
salt and pepper

Steps:

  • Cut up your chicken into pieces (thighs, legs, breasts, etc) and place in a large stock pot.
  • Fill with cold water to cover and put on high heat as you assemble the rest of the ingredients.
  • Cut up all of your veggies. You can do this any way you like, but I like to leave these in large pieces so they don't get too mushy during the long cooking time.
  • You can tie your dill and parsley together if you like.
  • Put all the veggies and herbs into the pot.
  • Add extra water if needed.
  • Bring to a boil, and then let simmer.
  • Simmer for 2-4 hours*.
  • *The cook time is largely up to you. I like to cook mine for many hours to get all of the flavors out of the chicken, but really, once the chicken is cooked through, you can take it off the fire.
  • If you prefer to have smaller pieces of carrots, potatoes, or celery in your soup, dice as much as you want and put it into the pot 30-40 minutes before it's done.
  • ***TIP: There will be A LOT of fat on the top of this soup from the chicken skin. Traditionally, you would cook this the day before, refrigerate over night, and then remove the hardened fat layer. Easy as pie. But, if you want it the same day, you will have to skim the fat as the cooking progresses. So watch the soup over the 2-4 hours of cooking and skim as you go.
  • Add salt and pepper to taste. (you will need a lot of salt. Don't fret. Start off with a teaspoon. Taste. Add another pinch. Taste. Add. And so on until you reach desired flavor.
  • Take all the chicken out of the pot and remove the meat from the bones and skin. Discard the bones and skin. You can replace the meat into the pot or leave it on the side for people to put into their individual bowls.
  • Make egg noodles, rice, or dumplings to accompany.
  • Eat and enjoy.

Nutrition Facts : Calories 252.7, Fat 15.7, SaturatedFat 4.5, Cholesterol 71.3, Sodium 124.8, Carbohydrate 9.4, Fiber 2.4, Sugar 4.4, Protein 18.1

CLASSIC CHICKEN NOODLE SOUP



Classic Chicken Noodle Soup image

Chicken noodle soup might be one of the simplest meals to make, but the satisfaction it brings can hardly be matched. This simplified scratch version creates depth of flavor by browning the chicken first, then softening the aromatic vegetables, and adding the broth and egg noodles. It's a chicken soup that's everything you want it to be: easy, comforting and completely classic.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 package (20 oz) boneless skinless chicken breasts, cut in 3/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 carton (32 oz) Progresso™ chicken broth
1 1/2 cups uncooked medium egg noodles (3 oz)
Chopped fresh parsley, if desired
Garlic-flavored croutons, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and pepper. Cook chicken in oil 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
  • Add onion, carrot and celery to oil and drippings in Dutch oven; cook over medium-high heat 2 to 3 minutes, stirring frequently, until softened.
  • Stir in chicken broth; heat to boiling. Stir in egg noodles and the browned chicken; return to boiling. Reduce heat; simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles are tender.
  • Serve soup topped with parsley and croutons.

Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g, TransFat 0 g

HOMEMADE CHICKEN SOUP



Homemade Chicken Soup image

Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!

Provided by Jill

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Yield 10

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g

CLASSIC JEWISH CHICKEN SOUP



Classic Jewish Chicken Soup image

A classic recipe for 'Jewish Penicillin!' Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!

Provided by Jennifer Feher

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

1 whole chicken, giblets removed
2 large onions, chopped
water to cover
2 tablespoons dried dill weed
2 tablespoons dried parsley
salt and ground black pepper to taste
4 large carrots, peeled and cut into cubes
2 potatoes, peeled and cut into cubes
2 leeks, diced
3 stalks celery, diced
1 large kohlrabi bulb, peeled and diced
3 parsnips, peeled and cut into cubes
2 tablespoons chicken bouillon granules
salt and ground black pepper to taste

Steps:

  • Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
  • Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
  • Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.

Nutrition Facts : Calories 200 calories, Carbohydrate 21.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 4.8 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 283.3 mg, Sugar 5.5 g

CLASSIC CHICKEN NOODLE SOUP



Classic Chicken Noodle Soup image

"After working all day, my husband, Todd, and I enjoy this hearty soup along with crusty rolls and a salad," says Nila Grahl of Gurnee, Illinois. "It's real 'comfort' food."

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 4 pounds), cut up
10 cups water
1 large carrot, sliced
1 large onion, sliced
1 celery rib, sliced
1 garlic clove, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
SOUP INGREDIENTS:
2 large carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 cups uncooked fine egg noodles
1 cup frozen peas
1/2 cup frozen cut green beans

Steps:

  • In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender., Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.

Nutrition Facts :

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY



Classic Chicken Noodle Soup Recipe by Tasty image

Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

¼ cup olive oil
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
kosher salt, to taste
black pepper, to taste
3 cloves garlic, chopped
8 cups chicken broth
8 oz egg noodles
4 cups shredded chicken breast
½ cup fresh parsley, chopped
parmesan cheese, shredded, to taste

Steps:

  • Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
  • Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
  • MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
  • Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
  • Season to taste with salt and pepper, then stir in the parsley.
  • Serve topped with Parmesan.
  • Enjoy!

HOMEMADE CHICKEN SOUP RECIPE



Homemade Chicken Soup Recipe image

The best chicken soup is homemade, yet so fast and easy, you can throw it together even when you're not feeling 100%.

Provided by Daniel Gritzer

Categories     Appetizers and Hors d'Oeuvres     Soups and Stews

Time 2h15m

Number Of Ingredients 12

1 (4-pound; 1.8kg) whole chicken
3 quarts (2.8L) cold or room-temperature homemade chicken stock or store-bought low-sodium chicken broth
6 medium cloves garlic
2 sprigs fresh thyme
1 bay leaf
1 large carrot (8 ounces; 230g), diced
1 medium turnip (7 ounces; 200g), peeled and diced
1 medium yellow onion (9 ounces; 250g) or large leek (white and light-green parts only), diced
1 large parsnip (10 ounces; 285g), peeled and diced
2 medium ribs celery (5 ounces; 150g), diced
Kosher salt and freshly ground black pepper
Minced fresh dill, flat-leaf parsley, or other fresh herbs, to finish

Steps:

  • Heat stock over medium-high heat until temperature reaches between 150°F and 160°F (66 and 71°C) on an instant-read thermometer; adjust heat to maintain stock temperature in the 150°F-160°F range. It's okay if the temperature bounces around a little, but try to keep it above 150 and below 170°F (77°C). Cook until thickest part of chicken breasts registers 150°F on an instant-read thermometer, about 1 hour. Remove chicken breasts and set aside.
  • Return all chicken to pot except breast meat and return to a simmer. Add diced carrot, turnip, onion (or leek), parsnip, and celery and cook until just tender, about 10 minutes. Season with salt and pepper. Add minced fresh herbs and remove from heat. Dice chicken breasts and stir into soup along with any accumulated juices. Serve hot.

Nutrition Facts : Calories 417 kcal, Carbohydrate 10 g, Cholesterol 133 mg, Fiber 2 g, Protein 45 g, SaturatedFat 6 g, Sodium 918 mg, Sugar 4 g, Fat 21 g, ServingSize Makes about 3 quarts (2.8L), UnsaturatedFat 0 g

More about "classichomemadechickensoup recipes"

CHICKEN SOUP RECIPES
chicken-soup image
Slow-Cooker Chicken Tortilla Soup. 5,590 Ratings. Slow Cooker Chicken Taco Soup. 7,398 Ratings. Chef John's Homemade Chicken Noodle Soup. 374 Ratings. Easy Chicken Posole. 209 Ratings. The Best Chicken Soup Ever.
From allrecipes.com


CHICKEN SOUP RECIPES | TASTE OF HOME
chicken-soup-recipes-taste-of-home image
Chicken soup is one of the most-loved soups of all time. Try our chicken soup recipes for chicken noodle soup, chicken vegetable soup, chicken corn chowder, chicken rice soup, slow cooker chicken chili, curry chicken soup and more. …
From tasteofhome.com


OLD FASHIONED CHICKEN SOUP | CHICKEN.CA
old-fashioned-chicken-soup-chickenca image
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 …
From chicken.ca


50+ CHICKEN SOUP RECIPES FROM SCRATCH THAT'LL WARM THE …
50-chicken-soup-recipes-from-scratch-thatll-warm-the image
2021-01-02 Italian Chicken Soup. This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in …
From tasteofhome.com


71 CLASSIC HOMEMADE SOUP RECIPES | TASTE OF HOME
71-classic-homemade-soup-recipes-taste-of-home image
2020-01-01 Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you …
From tasteofhome.com


CLASSIC CHICKEN SOUP - RECIPE GIRL
classic-chicken-soup-recipe-girl image
2015-04-27 Remove the chicken to a cutting board and let rest until it's cool enough to handle. Shred the chicken apart, then add back to the soup. Stir in the parsley and dill. Taste and add salt and pepper. If you want noodles in the …
From recipegirl.com


CLASSIC CHICKEN SOUP RECIPE - REAL SIMPLE
classic-chicken-soup-recipe-real-simple image
2018-12-21 2 ½ teaspoons kosher salt, 1 teaspoon whole black peppercorns, Directions, Place the chicken in a large pot. Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to …
From realsimple.com


HOMEMADE CHICKEN SOUP RECIPE - SOUTHERN LIVING
2021-02-12 Directions. Place chicken, onion, leek, peppercorns, parsley sprigs, cloves, bay leaf, and 1 tablespoon of the salt in a large Dutch oven. Slice 2 of the celery stalks into 3-inch …
From southernliving.com


CLASSIC CHICKEN SOUP – SOUP RECIPES - WOMAN'S DAY
2012-01-25 Directions. Place the chicken, carrots, celery and onion in a large pot. Add the broth, cover and bring to a boil. Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, …
From womansday.com


CLASSIC CHICKEN NOODLE SOUP - DINNER, THEN DESSERT
2022-01-13 Instant Pot Chicken Noodle Soup. Turn on the sauté function and add butter or olive oil with onions, garlic, celery, salt and pepper. Cook until the onions are translucent, stirring …
From dinnerthendessert.com


CLASSIC CHICKEN SOUP RECIPE | EATINGWELL
Directions. Step 1. Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add thyme and bay leaf; cook, stirring, for …
From eatingwell.com


Related Search