Chicken soup recipes pretty please and Thank you... The more the better....?

For variety... Thanks!Chicken soup recipes pretty please and Thank you... The more the better....?
2 leeks, chopped


4-5 carrots, chopped


2 -3 zucchini, sliced


2 sticks celery or powdered celery root (if you use celery salt reduce other salt)


1 1/2 tsp dried thyme, 1 tbsp dried parsley, 2 bay leaves, salt %26amp; pepper


1 whole 3-lb chicken


Olive oil


6 cups water


2 cups brown rice





Saute the leeks, carrots and celery in the olive oil in a large pot or pressure cooker. When they are soft, add the chicken and seasonings, water, zucchini and salt and pepper. Bring to boil and simmer until chicken is well cooked (about 1 hour). In pressure cooker, cook under pressure for 20-30 minutes. Remove chicken from soup. Add the rice to cook while the chicken cools enough to handle and you remove the meat from the bones. Return the meat to the pot. Adjust salt as needed, and serve.





This makes a hearty soup with the rice soaking up a lot of the water, but it is delicious! You can add water to thin the consistency to your preference.Chicken soup recipes pretty please and Thank you... The more the better....?
Saute onion, carrots and celery in olive oil, add garlic and tomato, stir, add water let it boil then add skinless chicken breast cutted in small cubes, put salt and black pepper let it boil 5 mins and add any kind of pasta or noodles you have, let it cook, serve and garnish with scalions.





Saute onion in olive oil, add mashrooms, spinach and then chicken broth, let it boil then add coocked brown rice, season with salt and black pepper.





Enjoy
http://allrecipes.com/Recipe/Hearty-Chic鈥?/a>





http://allrecipes.com/Recipe/Chicken-Cor鈥?/a>





http://allrecipes.com/Recipe/Mother-in-l鈥?/a>
I havent cooked chicken soup for about 3 years because i turned vegtarian!





I have my handy dandy cookbook, heres 2 recipes (they both have like 4 hearts next to them so i must have liked them!)





#1


Hearty Chicken Soup!


1 (2 to 3 pound) whole chicken


5 carrots, chopped


2 onions, chopped


3 stalks celery, with leaves, minced


2 cubes chicken bouillon


1 red bell pepper, diced


1 (15 ounce) can sweet corn


3/4 cup barley





DIRECTIONS


Clean chicken thoroughly in fresh, cold running water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands, add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavor to the soup. Place crushed chicken and giblets into a large stock pot.


Using a food processor, grate 2 carrots, 1 onion, and all of the celery. Add to stock pot and cover chicken with water. Place the remaining carrots and onions that were not grated, bouillon cubes and red bell pepper into the pot. Bring to a boil for 5 minutes and then simmer for one hour.


Add barley and continue to cook for another hour.


Remove from heat and carefully remove the chicken and giblets from the pot; placing them into a large, clean shallow bowl. Pull the meat from the chicken and dice. Return chicken meat to pot and add sweet corn. Can be served immediately or refrigerated or frozen for later use.





Notes Ive added: 鈾?Add oyster crackers and a bit of hot sauce!





#2


Peanut Butter Chicken soup -- doesnt sound well but tastes like heaven!





INGREDIENTS


8 cups chicken broth


2 cups diced, cooked chicken meat


1 cup peeled and cubed potatoes


1 cup diced carrots


1 cup diced zucchini


1 cup broccoli florets


1 cup canned whole tomatoes, chopped


1/2 cup chopped celery


1/2 cup chopped onion


1/2 cup chopped green bell pepper


2 cloves garlic, minced


1/2 cup peanut butter


1 tablespoon chopped fresh parsley


salt to taste


ground black pepper to taste








DIRECTIONS


In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.


Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.


Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.





Notes Ive added: MAD GOOD! 鈾?East with crackers =]














ENJOY!
College Inn Low-Sodium chicken broth, already-cooked chopped chicken (white or dark meat, no skin or fat), sliced carrots (boil them in the broth), egg noodles or rice, add a little salt and yellow coloring. Delicious.