MOM'S HOMEMADE CHICKEN SOUP
Come home to this filling homemade chicken and veggie soup - a delicious slow-cooked dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned.
- Mix all ingredients except peas and noodles in 3 1/2- to 4-quart Crock-Pot slow cooker.
- Cover and cook on low heat setting 6 1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center.
- Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or until noodles are tender.
Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 80 mg, Fiber 4 g, Protein 37 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 2680 mg
MOM'S CHICKEN NOODLE SOUP
My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! -Marlene Doolittle, Story City, Iowa
Provided by Taste of Home
Time 1h25m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. , Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes. , Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.
Nutrition Facts : Calories 429 calories, Fat 16g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 1012mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 4g fiber), Protein 34g protein.
MOM'S CHICKEN SOUP
The flavor of this soup is wonderful on a cold fall or winter day. Whenever I am feeling a little stuffy, I make this soup and I start to feel better.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.
Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 651mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
HOMEMADE GLUTENFREE SWEETCORN CHICKEN SOUP
Mom's easy homemade chicken soup is awesomely also a gluten free chicken soup recipe. Here's how to make chicken soup from scratch with sweet corn using the egg drop method.
Provided by Abby
Categories Dinner Lunch Snacks Soup Starters or Appetizer
Time 45m
Number Of Ingredients 8
Steps:
- Peel the potatoes.
- Boil the chicken, corn, potatoes and chillies till the chicken is tender and potatoes are mushy.
- Turn off the flame.
- Take the chicken and potatoes out.
- Shred the chicken and mash the potatoes.
- Add the chicken and potatoes back to the pot along with sugar and salt and boil on a low flame.
- Once it starts to boil, make a mixture of the cornflour and water and pour in while stirring continuously.
- Once the soup has thickened, beat the eggs in a small bowl and pour in while again stirring continuously. The egg starts to form lovely threads.
- Leave on the flame for 2 to 5 minutes before turning the flame off.
- Serve with toast or just eat plain. Good riddance to your cold.
Nutrition Facts : Carbohydrate 32 g, Protein 16 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 102 mg, Sodium 1485 mg, Fiber 3 g, Sugar 11 g, Calories 292 kcal, UnsaturatedFat 8 g, ServingSize 1 serving
MOM'S HEARTY CHICKEN AND RICE SOUP
Categories Soup/Stew Chicken Garlic Poultry Rice Kid-Friendly Back to School Dinner Lunch Spring Healthy Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
- Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.
MOM'S CHICKEN DUMPLING SOUP RECIPE
A comforting soup that is simple to make. The dumplings are like homemade noodles but without all the fuss of rolling them out. Perfect served when its cold outside.
Provided by RecipeTips
Time 1h30m
Number Of Ingredients 14
Steps:
- Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed. Chicken is cooked when skin begins to curl. Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Add onions, celery, carrots, potatoes and soup base to broth and bring to a boil. Add chicken and cook until vegetables are tender. Salt and pepper to taste.For dumplings, beat egg. Add remaining ingredients. Mix and drop by teaspoons into broth. Bring soup to a light boil. Soup must be boiling to cook dumplings properly. Cook about 15-20 minutes.
MOM'S CHICKEN
A super easy chicken dish with only four ingredients, yet it's yummy! Sweet plum jam and tangy barbecue sauce make this chicken a real crowd pleaser.
Provided by Liza
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the barbecue sauce, plum jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly.
- Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear.
Nutrition Facts : Calories 713.1 calories, Carbohydrate 25.4 g, Cholesterol 212.8 mg, Fat 43 g, Fiber 0.6 g, Protein 53.2 g, SaturatedFat 12.3 g, Sodium 1166.8 mg, Sugar 17.5 g
MOM MOAK'S CHICKEN NOODLE SOUP
Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred.
Provided by carolann moak
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes.
- Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 44.1 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 4.9 g, Protein 17.7 g, SaturatedFat 3.2 g, Sodium 1067.3 mg, Sugar 9.5 g
More about "moms homemade chicken soup recipes"
MOM'S CHICKEN NOODLE SOUP - BETTER THAN BOUILLON
From betterthanbouillon.com
Servings 6-8Total Time 45 minsCategory Main
- Add shallot, carrots, celery, parsley, thyme and pepper stir to combine. Cover and bring soup to a boil, stirring occasionally.
- Reduce heat to medium-low, add noodles and chicken, cover and simmer, until done, about 15 minutes, stirring occasionally. Additional water and Chicken Base may be added if desired.
RECIPE: MOM’S CHICKEN SOUP – CLEVELAND CLINIC
From health.clevelandclinic.org
Estimated Reading Time 1 min
MOM'S CHICKEN SOUP | MRFOOD.COM
From mrfood.com
4/5 (19)Estimated Reading Time 3 minsCategory Soups
EASY CHICKEN NOODLE SOUP - MOMSDISH
From momsdish.com
4.8/5 (186)Total Time 40 minsCategory SoupCalories 142 per serving
- Fill a pot with 3 quarts of chicken broth. Add sliced carrots and chicken; let it cook for about 10 minutes.
- Add noodles and season with black pepper and salt to taste. Cook until the noodles are fully cooked. Add scallions and other fresh herbs.
MOM'S CHICKEN DUMPLING SOUP - MOMSDISH
From momsdish.com
4.9/5 (55)Total Time 1 hrCategory SoupCalories 176 per serving
- Dice onion into tiny cubes and grate carrot. Sauté onion on an oiled skilled until golden brown. Add in carrots and cook until softened.
- Place cooked ingredients into a pot. Add boiled water. Add in Better than Bullion and season with salt to taste. Add chicken to the ingredients and let it simmer until the chicken is fully cooked. Add in dumplings, cook until they begin floating to the top.
- Clean and dice potatoes into small pieces. Add it to the soup and simmer until potatoes are fully cooked. Add in diced green onions and remove from the heat.
MOM'S CHICKEN AND RICE SOUP - THESTAYATHOMECHEF.COM
From thestayathomechef.com
4.9/5 (7)Category SoupCuisine AmericanTotal Time 40 mins
- Season chicken breasts with salt and pepper. Heat a large soup pot over medium high heat. Add in 1 tablespoon olive oil. Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through. Remove from pot and set aside.
- Add in remaining 1 tablespoon olive oil to the pot. Add in onion, carrots, and celery and saute 4-5 minutes. Add in rice, ginger, and garlic and toast for 2-3 minutes.
- Return chicken to pot. Pour in chicken broth and season with thyme and oregano. Simmer for 15 minutes, until chicken is cooked through.
- Use tongs to remove chicken from pot. Shred and return to pot. Pour in heavy cream (if using). Cook for an additional 5 minutes, until rice and vegetables are soft.
MOM'S HOMEMADE CHICKEN NOODLE SOUP | CLASSIC CHICKEN ...
From afarmgirlsdabbles.com
4.4/5 (8)Total Time 2 hrsCategory SoupCalories 241 per serving
- Trim excess fat from chicken and clean the inside cavity very well. Place the chicken in a large soup pot or stock pot. The pot that I use holds about 7 quarts. Add water to go 2″ above the chicken. Add chopped onions and celery. Turn heat to medium-high. Once water is just starting to bubble, turn heat down to medium and cook for 1 hour, or until chicken is done.
- Remove chicken from the pot to cool. When cool enough to handle, remove chicken skin and meat from bones. Discard skin and bones. Shred the chicken into bite-sized pieces and set aside. Strain or scoop out the large chunks of onions and celery from the stock and discard.
HOMEMADE CHICKEN NOODLE SOUP RECIPE - PURA VIDA MOMS
From puravidamoms.com
Cuisine AmericanTotal Time 32 minsCategory Recipes From EverywhereCalories 297 per serving
- Place all the ingredients (except for the pasta) into the pressure cooker. (I normally use an electric pressure cooker like the Instant Pot). Cook on high pressure for 25 minutes.
- When finished cooking, remove the meat from the pressure cooker and set aside to cool slightly.
HOMEMADE CHICKEN NOODLE SOUP - MOM'S DINNER
From momsdinner.net
4.7/5 (21)Category Soup
- Melt the butter in a large pot over medium heat. Saute the onions, celery, carrots, and garlic in the butter until the veggies soften and onions become translucent- about 10 minutes.
- Whisk in the chicken stock and bring to a simmer. Once it is simmering whisk in the chicken base.
MOM'S HEALING CHICKEN SOUP RECIPE | OMG LIFESTYLE BLOG
From omglifestyle.com
Reviews 4Estimated Reading Time 2 mins
RECIPE: CREAMY ASIAN CHICKEN NOODLE SOUP — RESTORED FOR MOMS
From restoredformoms.com
MOM'S SIMPLE HOMEMADE CHICKEN NOODLE SOUP - RECIPE | …
From cooks.com
MOMS HOMEMADE CHICKEN SOUP RECIPES
From tfrecipes.com
CHICKEN BREASTS WITH CREAM OF MUSHROOM SOUP RECIPES
From find-best-recipes.info
UKRAINIAN CHICKEN SOUP VIDEOS - ALL INFORMATION ABOUT ...
From therecipes.info
MOM'S CHICKEN AND RICE SOUP RECIPE - THE CLASSY CHICS
From twoclassychics.com
MOM'S HOMEMADE CHICKEN SOUP - RECIPE | COOKS.COM
From cooks.com
EASY WINTER SOUP RECIPE | FUN AT THE PARK W/ BRO JOSH ...
From youtube.com
20 OF THE BEST IDEAS FOR CHICKEN SOUP FOR THE MOTHER SOUL ...
From reticenciando.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love