Old Fashioned Chicken Vegetable Soup Recipes

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GOOD OLD FASHIONED CHICKEN SOUP/STEW



Good Old Fashioned Chicken Soup/Stew image

There isn't anything more comforting on a snowy winter day than a bowl of homemade chicken soup. Don't let the list of ingredients turn you away. This is an extremely easy and flavourful soup to make. The soup is thicker the second day because of the added noodles. This also freezes extremely well.

Provided by Diana 2

Categories     Chicken

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 onion, quartered
2 celery ribs
2 carrots
4 garlic cloves
1 bay leaf
2 lbs skinless chicken pieces, skin and visible fat removed
10 -12 cups cold water
10 cups chicken broth
2 potatoes, quartered and sliced
2 carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups chicken, that you've pulled from the bones
2 tablespoons chicken bouillon, liquid Bovril
1 1/2 cups frozen mixed vegetables
1 1/2 cups thin egg noodles

Steps:

  • In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
  • Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
  • At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
  • Remove the meat from the bones, cut and set aside.
  • Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
  • Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.

OLD FASHIONED CHICKEN SOUP FROM SCRATCH



Old Fashioned Chicken Soup from Scratch image

Provided by Michelle Dunster - dishesanddustbunnies.com

Number Of Ingredients 12

6 lb whole chicken (I used 2 small chickens about 3lbs each)
2 cups onions, chopped
4 cups celery, chopped (This is about 1 bunch of celery)
6 cloves of garlic, minced
4 cups of carrots, chopped into coins
2 bay leaves
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp dried parsley flakes
Water, as needed
Additional salt and pepper, to taste

Steps:

  • Put your chicken into the stock pot and cover with water.
  • Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.
  • Open the pot and check to see how the chicken is doing. When the meat is more tender and JUST STARTS to come off the chicken it's time for the next step.
  • Using tongs or another kitchen tool (I like to use a large roast beef fork) remove the chicken from the pot and set on a cookie sheet or large plate. The only thing that should be left in the pot is the liquid.
  • While the chicken cools for a couple minutes so you can work with it easier, skim off some of the fat that's accumulated on the surface of the pot. You don't have to remove it all since it does give the soup a great flavor but if there's a lot you should try to remove some. The amount of fat you have on the top depends on the chicken itself - some are fattier than others.
  • Using a fork and knife, remove as much meat as possible from the chicken and drop it into the pot. Do not cut the meat into chunks - let the meat naturally come apart as it continues the cooking process.
  • Make sure that you add the leg bones to the pot along with the meat. The bones are extremely important in making the soup taste perfect.
  • Once all the meat is removed from the chicken you can discard the unused parts.
  • Now add the vegetables, garlic and herbs to the pot.
  • Add some water to the pot until the veggies, etc are covered.
  • Bring to a rolling boil once more for a couple minutes.
  • Lower the heat to about between LOW and MEDIUM, cover and let it cook for 2 more hours.
  • Stir the soup a couple times while it cooks.
  • At the end of cooking give the soup a taste and add a little more salt and pepper to taste.
  • Let it cook for a couple more minutes and remove the leg bones and bay leaves.
  • Once done - Enjoy!

GRANDMA'S VEGETABLE SOUP



Grandma's Vegetable Soup image

This recipe is so easy and so good. My grandma used to make it for us.

Provided by BRANDY3

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 pound ground beef
1 (46 ounce) can tomato juice
1 onion, chopped
2 carrots, chopped
2 potatoes, diced
1 (14 ounce) can whole kernel corn
1 (14.5 ounce) can green beans
1 pinch ground ginger
salt and ground black pepper to taste

Steps:

  • Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g

GOOD OLD FASHIONED CHICKEN SOUP



Good Old Fashioned Chicken Soup image

Always have old fashioned chicken soup ready for those coughs and colds or just for a warming winter meal option with this recipe

Provided by Elaine Benoit

Categories     Soup

Time 1h45m

Number Of Ingredients 13

2 - 3 pounds whole organic chicken ((washed and dried))
1 pound carrots ((cut in chunks))
1 large onion ((cut in chunks))
1 stalk celery ((cut in slices))
32 ounces chicken broth ((organic, I use Trader Joe's brand))
2 cups water
bay leaf
2 tablespoons basil
2 tablespoons parsley
2 tablespoons tarragon
1 teaspoon salt
1/8 teaspoon pepper
1 cup orzo pasta

Steps:

  • Place chicken in stockpot and pour chicken broth and water in the pot. Turn heat on high and bring to a boil.
  • Immediately lower to a simmer and add carrots, onion, celery, bay leaf, basil, parsley, tarragon, salt and pepper.
  • Cook for 1 hour and 15 minutes.
  • Add orzo and stir. Cook for additional 15 minutes.
  • Take chicken out of pot and remove meat from bones and return meat back to the pot and stir.
  • Ladle chicken soup in some bowls or crocks.
  • Eat
  • Enjoy

Nutrition Facts : ServingSize 1.5 cups, Calories 190 kcal, Carbohydrate 14 g, Protein 12 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 40 mg, Sodium 541 mg, Fiber 1 g, Sugar 2 g

OLD-FASHIONED VEGETABLE SOUP



Old-Fashioned Vegetable Soup image

This is a deli-style vegetable soup. Very simple but very yummy!

Provided by Shelly A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

3 tablespoons butter
1 onion, diced
2 large carrots, diced
3 stalks celery, diced
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth

Steps:

  • In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g

OLD-FASHIONED CHICKEN NOODLE SOUP RECIPE



Old-Fashioned Chicken Noodle Soup Recipe image

Homemade Old-Fashioned chicken noodle soup with a homemade chicken stock and plump egg noodles, is the ultimate comfort food.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 2h30m

Number Of Ingredients 14

2 lb chicken pieces (bone-in, skin-on*)
2 bay leaves
1 small onion (halved (or 1/2 medium onion))
2 garlic cloves (pierced)
1 tsp dried thyme (or 2 sprigs fresh thyme)
5 Quarts water
12-16 oz egg noodles (keep in mind they expand as they cook)
3 celery sticks (finely diced)
2 large carrots (quartered and thinly sliced)
1 medium onion (finely diced)
1 Tbsp sea salt (or to taste)
1/4 tsp black pepper (or to taste)
4 Tbsp fresh parsley (chopped)
4 Tbsp fresh dill (chopped)

Steps:

  • Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Next use a heavy knife to cut/chop the chicken along the center of the bones to expose bone marrow and release the iron-rich good stuff into the broth.
  • In a large soup pot (at least 8 Qt pot), combine chicken pieces with halved onion, 2 bay leaves, 2 pierced garlic cloves and 1 tsp dried thyme. Add 5 quarts water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1 1/2 hours. It should be barely bubbling. The chicken meat will be tender and broth will be infused with chicken flavor.
  • Remove chicken pieces and once they are cool enough to handle, separate the meat from the bones (you'll be putting the meat back into the soup later). Discard bones. Cover meat with foil or a lid to keep it from drying out.
  • Strain the broth into a large heat-proof bowl over a sieve lined with a large paper towel.
  • Rinse the now empty pot, and place back over medium heat. Add 2 Tbsp olive oil and sauté 3 finely chopped celery sticks, 2 thinly sliced carrots and 1 finely diced onion. Saute over medium heat for 5 minutes or until vegetables are softened.
  • Add chicken broth back to pot and salt and pepper to taste. I added at least 1 Tbsp sea salt and about 1/4 tsp pepper. Bring to a light boil and continue cooking another 15 minutes.
  • Add shredded chicken and egg noodles and continue cooking until noodles are cooked through (check the cooking time on your noodles - mine took 20 min).
  • Turn off heat and stir in fresh parsley and dill. Ladle into warm soup bowls.

Nutrition Facts : Calories 232 kcal, Carbohydrate 23 g, Protein 13 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 651 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

OLD FASHIONED CHICKEN VEGETABLE SOUP



Old Fashioned Chicken Vegetable Soup image

Make and share this Old Fashioned Chicken Vegetable Soup recipe from Food.com.

Provided by dicentra

Categories     Low Cholesterol

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 11

5 cups chicken stock
1 lb chicken, cubed
1 cup died potato
1 cup sliced cabbage
3/4 cup sliced carrot
3/4 cup parsnip
1/2 cup sliced celery
1/2 cup sliced green onion
2 cups small cauliflower florets
2 ounces egg noodles, cooked
salt and pepper

Steps:

  • Combine all ingredients except cauliflower, noodles salt and pepper in slow cooker.
  • Cover and cook on low 6-8 hours, adding cauliflower and noodles during the last 30 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 325.1, Fat 14.5, SaturatedFat 4.1, Cholesterol 70.7, Sodium 376, Carbohydrate 26, Fiber 3.5, Sugar 6.5, Protein 22.3

OLD FASHIONED CHICKEN SOUP



Old Fashioned Chicken Soup image

A from-scratch chicken soup made from chicken legs simmered into a simple broth. No need for ready-to-serve chicken broth when it is so simple to make your own.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 15

Number Of Ingredients 16

2 skinless chicken legs and back, large
12 cups cold water
⅛ tsp turmeric, ground (optional)
1 onion, large
2 stalks celery, medium
2 carrots, medium
3 cloves garlic
2 cups green cabbage, chopped
2 cups potatoes, with skin, diced
1 cup whole wheat egg white noodles
2 tsp salt
½ tsp black pepper, freshly-ground
½ tsp oregano, dried
½ tsp basil, dried
½ tsp sugar
¼ cup parsley, fresh, chopped, for garnish

Steps:

  • Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
  • Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
  • Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
  • Stir in egg noodles or dry pasta noodle of your choice.
  • Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
  • To serve, garnish with fresh minced parsley.

Nutrition Facts :

OLD FASHIONED CHICKEN SOUP



Old Fashioned Chicken Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
3 carrots, sliced
2 stalks celery, sliced
6 cups water
1 chicken, quartered
1/4 cup chopped parsley
1 cup small egg noodles
Salt
Pepper

Steps:

  • Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes. Add carrots and cover with water. Bring to a simmer and cook for 1 hour. Remove chicken from soup and let cool. Remove meat from bones and shred, discard skin. Return meat to pot and stir in parsley and noodles. Cook for another 20 minutes.

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