Uncle Bills Chicken Soup Recipes

UNCLE BILL'S CHICKEN SOUP

Steps:

• In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
• Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
• Add chicken broth, water, bay leaf, thyme and rosemary.
• Bring to boil.
• Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
• Add noodles and bring soup to boil.
• Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
• Remove bay leaf and discard.
• Stir in parsley, salt and pepper.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

UNCLE BILL'S ASPARAGUS SOUP

Steps:

• Break off tough ends of asparagus and discard.
• Cut tips off asparagus and set aside.
• Cut remainder of asparagus stems into 1 inch pieces.
• In a frying pan, add butter and chopped onions and saute' until onions are translucent, about 5 minutes.
• In a large saucepan, add water, cubed potatoes, asparagus pieces, saute'ed onions and cook until potatoes are tender, about 15 minutes.
• In a food processor or blender, puree' soup in batches and return to saucepan.
• Add chicken soup base, fennel seeds, pepper, salt and asparagus tips and cook on medium heat until tips are soft and start to dissolve, about 10 minutes.
• Adjust seasonings to taste.
• Serve soup hot.

UNCLE BILL'S BROCCOLI SOUP

Steps:

• In a saucepan over medium-high heat, melt butter.
• Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally.
• In a medium size cooking pot, add water and chicken soup base and bring to boil.
• Add precooked onion/carrot/garlic to soup.
• Add broccoli florets, reserving (6- 8 pieces) of broccoli florets to be added near the end of cooking.
• Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes.
• In a blender or food processor, puree' soup in batches and return to cooking pot.
• Stir in half and half cream and remaining broccoli florets.
• In a cup, mix together flour and 1/4 cup water to form a thin liquid.
• Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly.
• Add soy sauce, black pepper and stir well.
• Garnish with chopped parsley when serving.
• You can also use some carrot curls for garnish.
• Serve soup hot or cold.