In need of Chicken Soup Recipes?

I want to make homemade chicken soup egg noodle, boiled chicken breasts, veggies, and above all great taste. My bf and I are both sick and it is freezing here in MA





I need details because I am going to the store to get everything and make it.In need of Chicken Soup Recipes?
here you go, but buy the chicken stock it makes it a lot quicker and is just as good


2 tablespoons extra-virgin olive oil


1 medium onion, chopped


3 garlic cloves, minced


2 medium carrots, cut diagonally into 1/2-inch-thick slices


2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices


4 fresh thyme sprigs


1 bay leaf


2 quarts chicken stock, recipe follows


8 ounces dried wide egg noodles


1 1/2 cups shredded cooked chicken


Kosher salt and freshly ground black pepper


1 handful fresh flat-leaf parsley, finely chopped





Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.





Chicken Stock:


1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded


2 carrots, cut in large chunks


3 celery stalks, cut in large chunks


2 large white onions, quartered


1 head of garlic, halved


1 turnip, halved


1/4 bunch fresh thyme


2 bay leaves


1 teaspoon whole black peppercorns


Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.





Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.





Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.





Yield: 2 quartsIn need of Chicken Soup Recipes?
A nice change from Chicken Noodle Soup...





Chicken Tortilla Soup.





2 tsp. minced fresh garlic


1 cup chopped yellow onion


2 Tbsp. vegetable oil


4 Cups chicken stock


1/4 cup green pepper, chopped


1 can tomato puree (15 oz.)


1 Tbsp. finely minced jalape帽o pepper (optional)


1 tsp. sugar


1/2 tsp. hot sauce (optional)


1 tsp. chili powder (optional)


1 tsp. Worcestershire sauce


1/2 tsp. salt


1/4 tsp. pepper


4 Tbsp. flour


1/2 Cup water


1 lb. cooked chicken, cubed or pulled


1 Cup cream


1/4 Cup non-fat sour cream


8 oz. processed cheese, 1-inch cubes


10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried Roughly chopped


Fresh cilantro (optional)





Saut茅 oil, garlic and onions in large pan until soft.


Add the vegetable oil, chicken stock, green pepper, tomato puree, jalape帽o pepper, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce.


Bring to low boil, then reduce heat and simmer 20 minutes.


Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400潞F (while soup is cooking).


Sprinkle with salt if desired.


Thoroughly mix flour and water, then whisk into soup.


Bring to a low boil, then simmer 5 minutes.


Add chicken and simmer 5 minutes.


Stir in sour cream and cheese (to taste).


The soup should be served at 165潞F.


After serving soup, pile tortilla strips into a ';haystack'; shape on top of the soup.


Optional: garnish with freshly chopped cilantro.






The recipe that the first person gave you sounds like it would be okay, but personally I don't like a thick broth in chicken soup, so I would actually leave out the corn starch. I would also just buy some boneless, skinless chicken breasts and cook them in some of the chicken broth in a frying pan before making the rest of the recipe. That way you don't have to buy canned chicken meat and the fresh meat tastes a lot better in my opinion anyway. To cook the meat, just put them into a skillet and cover with broth. Cook it over medium heat until the meat appears done. You can take a piece out and cut into it to make sure that any juices from it are clear and the inside looks completely done, if not then cook a little longer.





Then, using a slotted spoon, put the meat on a plate and put into your fridge to cool down. Once it's cooled, you can cut it into bite-sized pieces to add back to the rest of the soup. Oh, and the broth that you used to cook the meat in can be added to the soup pot as well.





I also don't like to add poultry seasoning as it makes the soup taste so much like stuffing instead of soup. I just use pepper, some fresh parsley that I've cut really small and a little tiny bit of dried thyme, but if you don't have any thyme it tastes fine without it. I wouldn't add any salt though as the canned broth already has a lot of salt even if you buy the reduced sodium broth.





eta -- I also either buy a small bag of baby carrots (which I still cut into thirds or at least in half) or buy a couple of regular sized carrots that you would peel and cut into coins to add to the soup as well.





It's not hard to make chicken soup really if you start using chicken broth and boneless, skinless chicken breasts. If you want the old-fashioned kind though, you have to buy a whole chicken and it takes a LOT longer.
Italian chicken vegetable soup from my family:





Buy a whole chicken. After washing it, put it and the neck, gizzard, liver, etc that comes with it into a pot of water.





Add: roughly cut


celery or fennel


carrots


onion


some greens such as escarole, chicory, or swiss chard


a little bit of cabbage is good to add, too. I add a little bit of a vegetable called broccoli rabe.


A few tomatoes or some tomatoe puree (just enough to make the broth a little orange --not red).


Season lightly with salt, pepper, basil, and thyme.





When the chicken is boiled, take it from the soup and put some of the meat back in the soup if you want it to have chicken meat in it. We usually take the chicken out, season it, and bake it at high heat in the oven until the skin crisps and then serve the chicken as a second course with other vegetables or salad.





When the soup is almost done, boil the pasta in a separate pot and when it is done but on the firm side, drain it and add it to the soup.





Garnish the soup with grating cheese.
Grandma's Chicken Noodle Soup





SUBMITTED BY: CORWYNN DARKHOLME PHOTO BY: Carrie Magill


';This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!';


RECIPE RATING:


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PREP TIME 20 Min


COOK TIME 25 Min


READY IN 45 Min


SERVINGS


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Servings








US METRIC


INGREDIENTS (Nutrition)





* 2 1/2 cups wide egg noodles


* 1 teaspoon vegetable oil


* 12 cups chicken broth


* 1 1/2 tablespoons salt


* 1 teaspoon poultry seasoning


* 1 cup chopped celery


* 1 cup chopped onion


* 1/3 cup cornstarch


* 1/4 cup water


* 3 cups diced, cooked chicken meat





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DIRECTIONS





1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.


2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.


3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.