DAD'S CHICKEN SOUP
This isn't MY dad's chicken soup recipe, it's just what it was called. I think this originally came from Bon Appetit. I have always made it with pasta instead of rice. The thyme in this is what makes it tasty. Prep time does not include cooking the chicken.
Provided by jmelyn
Categories Clear Soup
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
- Mix in rice and thyme.
- Return soup to a boil.
- Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
- Add chicken and simmer until heated through, thinning with additional broth if desired.
- Season with salt and pepper.
- Transfer soup to large bowl.
- Garnish with parsley and serve.
- Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
- I like corkscrew pasta in this.
Nutrition Facts : Calories 196.9, Fat 4, SaturatedFat 1.1, Cholesterol 26.2, Sodium 118.7, Carbohydrate 24.9, Fiber 1.2, Sugar 1.8, Protein 15.7
DAD'S CHICKEN SOUP
Provided by John H. Bialas
Categories Soup/Stew Chicken Rice Kid-Friendly Quick & Easy Lunch Celery Carrot Winter Bon Appétit Texas Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 8
Number Of Ingredients 9
Steps:
- Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in rice and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.
DAD'S DIVINE CHICKEN DIVAN
Our family favorite chicken divan recipe! I've been making this yummy recipe for years. We really love the touch of lemon and curry-- it's simply divine!!! Make mine with extra cheese, please. May use chicken or leftover turkey. Serve over hot cooked rice. Recipe is originally from my father, but I've tweaked it to suit my family's tastes. I hope you enjoy!
Provided by BecR2400
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 1 1/2-quart baking dish.
- Combine cream of chicken soup, mayonnaise, lemon juice, and curry powder in a small bowl.
- Arrange broccoli in a single layer in the buttered dish, reserving a few florets for the top.
- Cover with chicken strips.
- Pour soup mixture evenly over chicken and broccoli.
- Sprinkle with bread crumbs and melted butter, dot with a few broccoli florets, and sprinkle cheese over the top.
- Bake until heated through, about 25 minutes.
- Serve over rice.
DAD'S CHICKEN NOODLE SOUP
This recipe is easy and inexpensive, freezes well, and lasts for days (though in his recipe he says it lasts for 2 days). We keep it in a big pot in the fridge and microwave it all week. My dad posted this at everything2.com back in 2001, but I thought I'd post it here, too! I love it, and it was one of the first things I cooked when I moved away from home, partially because there isn't much skill involved. A college student in a new apartment can definitely handle sticking a chicken in a roasting pan and cutting up some veggies!
Provided by Emily and Her Sweet
Categories Whole Chicken
Time 2h15m
Yield 1 big pot o' soup, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cook one whole chicken. I use a blue roasting pan with lid, wash the chicken, place in pan, cover, into oven at 350° for an hour. Don't forget to flour the liver and cook it too, it's the best part. No need to add water or anything.
- When the chicken is done, set aside to cool.
- Cut up a pound of carrots and boil them for 10 minutes in a saucepan,
- then add six cut up stalks of celery to the boiling carrots and cook for 10 minutes longer.
- Drain the vegetables and rinse with cold water. Careful now, make sure the celery is a little crunchy.
- Start heating 8 cups of water in your large soup pot, when it boils add chicken bouillon in the proper amount and boil for a few minutes. Then set soup pot off heat.
- Add the cut up chicken meat that has been separated from the bones, and skin and other littly icky chicken parts.
- The chicken left over stuff then gets boiled for 10 minutes in a small saucepan with about 4 cups of water to leech out the true essence of chicken. That part isn't really necessary, but it tastes better when you do that step.
- The cooled carrots and celery are now added to the soup pot.
- Boil a 1 pound package of egg noodles, don't cook too long, al dente is the goal. Rinse in cold water and into the soup pot.
- By now the chicken parts are boiled, pour through a strainer and when the liquid cools some, the fat will rise to the top. Skim that off, and add that last 2 cups or so of liquid to the soup pot.
- That's about it. There's enough salt from the bouillon, I guess you could do herbs if you know about that, but I just let it cool a litle while and into the fridge. We microwave it to reheat, it's gone in 2 days. It feels healthy. Bon appetite.
Nutrition Facts : Calories 608.3, Fat 29.2, SaturatedFat 8.3, Cholesterol 169.8, Sodium 253.4, Carbohydrate 47.1, Fiber 3.9, Sugar 4.9, Protein 37.5
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