Comforting Chicken Shell Soup Recipes

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BASIC CHICKEN SOUP



Basic Chicken Soup image

Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick

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.

Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g

COMFORTING CHICKEN & SHELL SOUP



Comforting Chicken & Shell Soup image

This soup is truly comforting ...my kids just love it...it's creamy and quite flavorful...with Fall coming right around the corner, will be making this often. I hope you try it on your family sometime, they will love it! Enjoy!

Provided by Cassie *

Categories     Other Side Dishes

Time 1h

Number Of Ingredients 17

4 medium skinless pieces of chicken, can be all white meat or mixed
2 slice carrots, thin sliced
1 c chopped onion
1/4 c chopped celery
1/4 c minced parsley
2 c each - chicken broth & water
bay leaf
1 tsp salt
1/2 tsp pepper
1/2 tsp each - season salt & poultry seasoning
2 tsp chicken flavored buillon paste or to taste
2 medium potatoes -peeled and cubed
2 c shell shaped macaroni - cooked and drained - or today i added the macaroni at the end with the chicken and it cooked just fine the last 20 minutes of simmering
4 c milk
1/4 c butter
1/4 c flour
nutmeg to taste

Steps:

  • 1. In a dutch oven, combine chicken, water, chicken stock, onion, carrots, celery, bay leaf, salt & pepper. Bring to a boil and reduce heat to low; simmer until chicken is tender.
  • 2. Remove the bay leaf. Now, remove the chicken and cool - debone and cut into small cubes, set aside. Now, add potatoes, bouillon, season salt and poultry seasoning to the broth. Simmer for another 15 minutes. Add the milk, macaroni and chicken and return to simmer.
  • 3. Melt the butter in a small saucepan over medium heat. Add the flour and continuously stir until mixture begins to brown.
  • 4. Add the butter mixture to the pot and blend well. Simmer on low heat for 20 minutes. Season to taste. Can sprinkle with nutmeg and some extra fresh parsley if desire. When reheating you may want to add a bit more milk or stock to thin it out a bit, as it thickens as it cools. Enjoy this delicious comfort soup...

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