Saras Full Flavored Chicken Soup Recipes
THE BEST CHICKEN SOUP EVER
This soup my Grandmother used to make when we didn't feel well. I have doctored it up a bit.
Provided by CARRIEK
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
- Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
- Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
- Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 35 g, Cholesterol 115 mg, Fat 23 g, Fiber 3.9 g, Protein 34 g, SaturatedFat 6.7 g, Sodium 761 mg, Sugar 5.7 g
SARA'S FULL-FLAVORED CHICKEN SOUP
This is my tweeked version of my mom's recipe. It is soooooo tasty, I couldn't believe I didn't see a similar cooking method on here yet. It takes a while to make, but really isn't very hard!!! And it is definitely worth the wait! You really want bone in, skin on chicken to really get a good flavor. You can also use other veggies, these are just my family favorites.
Provided by Super Sara
Categories Clear Soup
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large pot on medium-high.
- Salt and pepper chicken pieces and add to hot oil.
- Brown all chicken pieces very well on each side. I find it easy to use long tongs to turn them.
- Add onions and garlic to pot and cook until transluscent. Do NOT overcook the garlic, it will really ruin the flavor of the broth.
- Add 12c. of water, chicken broth, italian seasoning and bay leaves. If you don't have broth I'll add about 2TB of Better than Boullion.
- Simmer for 1-2 hours until the chicken is falling from the bones.
- Remove Chicken from pot and set aside to cool. Strain out onions, bay leaves and any larger chunks of garlic.
- Add celery and carrots and turn heat up to boil, then reduce to simmer. While veggies are cooking, shred or cut up chicken pieces, discarding the skins and bones. Return to pot. At this point, if your stock/liquid has cooked down quite a bit, you can always add more water at this point. I usually do!
- Check vegetables after 20-30 minutes; remove from heat.
- Salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 226.2, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 209.4, Carbohydrate 5.4, Fiber 1.3, Sugar 2.3, Protein 17.5
BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
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