Sarasotas Easy Chicken Soup Recipes

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BEST HOMEMADE CHICKEN SOUP RECIPE



Best Homemade Chicken Soup Recipe image

This recipe for the best Homemade Chicken Soup is so easy and delicious! It's ready in under 30 minutes!

Provided by Erin Henry

Categories     Soup

Time 30m

Number Of Ingredients 10

1 roasted chicken
2 quarts water or chicken broth
3 stalks of celery (chopped)
2 carrots (chopped)
1 small onion (chopped)
2 cloves garlic
½ bunch fresh thyme
sea salt and pepper
juice of 1/2 lemon
¼ bunch fresh parsley (minced)

Steps:

  • Put the roasted chicken in a large pot and put enough water (or broth) to cover the chicken.
  • Add celery, carrots, onion, garlic, and thyme. Slowly bring to a boil over medium heat. Reduce heat and simmer for 20-25 minutes.
  • Remove chicken and shred the meat once it's cool enough to touch. Season shredded meat with salt and pepper, and place back into the pot. (add pasta if using and cook until done)
  • Add lemon juice and fresh parsley. Enjoy!

Nutrition Facts : Calories 427 kcal, Carbohydrate 8 g, Protein 45 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 121 mg, Sodium 242 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BASIC CHICKEN SOUP



Basic Chicken Soup image

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

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick

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

HOMEMADE CHICKEN SOUP



Homemade Chicken Soup image

Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!

Provided by Jill

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

Yield 10

Number Of Ingredients 7

1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules

Steps:

  • Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
  • Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g

QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

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

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

ROTISSERIE CHICKEN NOODLE SOUP



Rotisserie Chicken Noodle Soup image

A hearty chicken noodle soup perfect for a cold day or a sick little one.

Provided by Michelle Molina

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

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 pound carrots, sliced diagonally
1 cup chopped celery
½ medium yellow onion, chopped
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon seasoned salt
salt and ground black pepper to taste
2 cloves garlic, minced
4 cups chicken broth, or to taste
1 (8 ounce) package extra-wide egg noodles
1 cooked rotisserie chicken - skinned, boned, and meat shredded

Steps:

  • Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
  • Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 36.9 g, Cholesterol 99.5 mg, Fat 10.3 g, Fiber 4 g, Protein 28.5 g, SaturatedFat 2.4 g, Sodium 1018.9 mg, Sugar 5.8 g

SARASOTA'S SPEEDY CHICKEN CACCIATORE SOUP



Sarasota's Speedy Chicken Cacciatore Soup image

This was in a small cookbook I bought at a Christmas Holiday Sale, probably 10 years back. It was submitted by Ellen Yatze, from Ft. Myers Florida. Ellen, it is a great soup! It is funny how going through my old recipe boxes, I have all these old hand written recipes, I have yet to type up - ones I simply forgot about. The title says it all. But what I like about this is how quick it cooks up. Other than chopping your chicken (I used a store bought rotisserie) and basil, and cooking the bacon, the rest is open the can or jar and add to the pot. Simmer for 15 minutes and you have a hearty soup. By all means, when I have time, I would be using chicken breasts, fresh onions and would roast my own red peppers, but the whole idea behind this soup is "quick!" She suggested serving it with some parmesan polenta and of course with the olive garnish.

Provided by SarasotaCook

Categories     Chicken

Time 35m

Yield 4 Large bowls, 4-6 serving(s)

Number Of Ingredients 20

4 slices bacon, diced (then sauteed)
1 lb chicken, diced (about 1/2 rotisserie chicken is what I used, but you can more or less if you want)
1 cup onion, diced (I use the pre-diced frozen onions, you can get them pre-diced right from the produce section too)
8 ounces white mushrooms (I used the pre-sliced mushrooms from the produce section)
3/4 cup roasted red pepper, diced (right from a jar)
1/2 green pepper (thin sliced in 1-inch pieces) (optional)
1 (15 ounce) can tomatoes, diced, Italian blend if possible
3 cups chicken broth
1/2 cup red wine
1 tablespoon balsamic vinegar
2 tablespoons fresh basil, chopped
2 teaspoons minced garlic
1 teaspoon red pepper flakes
1 teaspoon olive oil
salt
pepper
1/3 cup black olives, chopped (buy the can that is pre-chopped)
1/3 cup green olives, chopped
olive oil
cheesy polenta (quick cooking polenta and parmesan cheese)

Steps:

  • Bacon -- In a large pot, saute your bacon in 1 teaspoon olive oil on medium heat until crisp.
  • Vegetables -- To the bacon and drippings, add your onions, mushrooms, garlic and cook until slightly softened, just a couple of minutes. Add in the roasted red pepper, Optional green pepper, red pepper flakes and cook another minute.
  • Broth -- Add the red wine and vinegar and cook just a minute scraping up any bits off the bottom of the pan. Add in the broth, tomatoes, and chicken. Check for seasoning (salt and pepper). Lower to medium low heat and continue to simmer for about 15 minutes. Finish with the fresh basil the last couple of minutes.
  • Garnish -- As your soup is simmering, make your garnish and polenta. For the olives -- in a small bowl, fine chop and mix the two olives together and drizzle with a bit of olive oil. I like a mix of black and green, but use what you like best - and let people help themselves. And for the polenta, simply make your favorite kind. I used a quick cooking which was. Two (2) cups chicken broth and 1/2 cup polenta, and stir in 1/2 cup parmesan right at the end, salt and pepper. I used quick cooking so 5 minutes and it was done. Use your favorite.
  • Serve -- A couple of ladles per bowl, top with a scoop of the cheesy polenta and garnish with the olives.

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