Moms Homemade Chicken Soup Recipes

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MOM'S HOMEMADE CHICKEN SOUP



Mom's Homemade Chicken Soup image

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

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 medium stalk celery, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 1/2 cups baby-cut carrots
1 tablespoon chicken bouillon granules
1 teaspoon dried thyme leaves
1 can (49 1/2 ounces) ready-to-serve chicken broth
1 cup frozen green peas
1 cup fine egg noodles

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



Mom's Chicken Noodle Soup image

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

Categories     Dinner     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 4 pounds), cut up
2 quarts water
1 medium onion, chopped
2 teaspoons chicken bouillon granules
2 celery ribs, diced
2 medium carrots, diced
2 medium potatoes, peeled and cubed
1-1/2 cups fresh or frozen cut green beans
1 teaspoon salt
1/4 teaspoon pepper
NOODLES:
1 cup all-purpose flour
1 large egg, lightly beaten
1/2 teaspoon salt
1 teaspoon butter, softened
1/4 teaspoon baking powder
2 to 3 tablespoons milk

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



Mom's Chicken Soup image

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

1 chicken (about 2-1/2 to 3 pounds) with giblets, quartered
2-1/2 quarts water
3 teaspoons salt
1 medium onion
6 whole peppercorns
6 celery ribs, (leaves reserved), divided
6 medium carrots, divided
2 cups cooked rice or cooked fine egg noodles
1/4 cup minced fresh parsley
3 to 4 drops yellow food coloring, optional

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



Homemade Glutenfree Sweetcorn Chicken Soup image

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

1 Chicken (Approx 1.25 or 1.5 kg)
8 Green Chillies - Fresh
300 g Sweet Corn
4 Potatoes (Large)
6 Tablespoons Cornflour (8 for a thicker soup)
4 Eggs (Large)
100 g Sugar
50 g Salt

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



Mom's Hearty Chicken and Rice Soup image

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

8 cups water
2 chicken breast halves; skin and fat removed
2 whole chicken legs with thighs; skin and fat removed
3 carrots, peeled, halved crosswise
3 celery stalks, quartered crosswise
1 onion, sliced
2 teaspoons salt
2 garlic cloves, chopped
1 bay leaf
3/4 cup uncooked long-grain white rice
Chopped fresh parsley

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



Mom's Chicken Dumpling Soup Recipe image

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

1 gallon water
1 chicken, whole
1 onions, diced
4 stalks celery, chopped
2 cups carrots, sliced
4 potatoes, peeled, diced
1/4 cup chicken soup base or wylers chicken bouillon granules
salt and pepper, to taste
DUMPLINGS:
2 eggs
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup water

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



Mom's Chicken image

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

1 (2 to 3 pound) whole chicken, cut into pieces
½ cup barbecue sauce
3 tablespoons plum jam
1 (1 ounce) package dry onion soup mix

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



Mom Moak's Chicken Noodle Soup image

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

1 tablespoon vegetable oil
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
4 (10.5 ounce) cans chicken broth
4 baking potatoes, peeled and diced
¼ pinch dried thyme
¼ teaspoon poultry seasoning
2 cups shredded cooked chicken
2 cups egg noodles
1 cup evaporated milk

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

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