Souper Chicken Soup Recipes

SOUPER CHICKEN SOUP

Steps:

• In a large Dutch oven heat the oil. add the next 8 items; sauté over medium heat until vegetables begin to soften.Add the chicken broth, soup granules and chicken. Bring to a boil.Just before serving add parsley and cinnamon.Remove bay leaf.Place lemon slice on each serving.
• If using option #2- Blend the butter and flour together. Then gradually add it to the soup mixture. Simmer 10 minutes more, stirring frequently. Beat the egg yolks until light color. Gradually add some of the hot soup to the yolks stirring constantly.Add Romano cheese to mixture then return all the mixture to the soup pot and heat through .If you like add one of the items from option #1 and simmer until cooked through. Just before serving add parsley and cinnamon and remove bay leaf. Place lemon slice on each serving.

SOUPER CHICKEN

Steps:

• Preheat oven to 300°F.
• Mix soups and wine.
• Pour over chicken
• Cover and bake for 2 1/2 hours
• Thicken sauce with cornstarch and water if you want gravy
• If you want stew, add some onions, carrots, frozen peas etc. 30 minutes before it is done.

COPYCAT SOUPER SALAD CHICKEN ENCHILADA SOUP

Steps:

• In a non stick skillet over medium heat cook together the chicken, onions and garlic.
• Add the Enchilada mix and stir to coat chicken.
• Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
• Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
• Allow to cool and serve.

SOUPER SIMPLE CHICKEN SOUP

Steps:

• Season chicken breasts with salt and pepper.
• Roast chicken breasts with large chunk-veggies in a large dutch at 400°F until done, 35-45 minutes.
• Remove chicken from pan and cool.
• Remove meat from breasts and reserve.
• Place skin and bones back into the dutch oven.
• Place pan back on stove over a medium heat, stirring occasionally until contents are well browned.
• Add small amount of water to pan and bring to a boil, stir to remove all brown bits from the bottom of the pan.
• Add remaining water and peppercorns, bring to a boil, reduce to simmer and cook, partially covered, for 1 1/2 - 2 hours.
• Skim as required.
• Add more water if level gets too low.
• You can add any other herbs that you like at this time.
• I like thyme and basil, but nothing is required.
• Remove dutch oven from heat, skim fat off surface and strain liquid into a soup pot.
• Place soup pot over medium heat and bring stock to a boil.
• Add chopped veggies and parsley and lower heat to maintain a good rolling boil.
• Cook for 15-20 minutes, or until veggies are tender and sweet.
• Lower heat to simmer.
• Adjust water to suit your own tastes add more if you want more, weaker, broth.
• If desired add some frozen vegetables at this time.
• A bit of corn and lima beans are good, While the veggies are boiling chop reserved chicken and prepare your noodles.
• Add chicken to pot and stir.
• Don't add the chicken too early or it will be shredded.
• Adjust seasoning.
• Place noodles or rice in bottom of a soup bowl, ladle a generous amount of soup over it.
• Don't add your rice/pasta to the main soup bowl--it will quickly over cook and become mush (and ruin all your leftovers!).