Dads Chicken Soup Recipes

DAD'S CHICKEN SOUP

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.

DAD'S CHICKEN SOUP

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

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

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.