Calling all classic chicken soup recipes!?

Its cold, rainy windy and generally crappy here and its total soup weather.


Im after your tried ans tested recipes for chicken (or chick and veg) soup recipes, like the ones your grandma or Mum makes :)


Ive never been a fan of soups and dont really know where to start because Ive never had the urge to make one before, but Id love to have a warm pot of soup going for when my hubby gets home from a cold day at work.





Look forward to hearing your scrumptious recipes!Calling all classic chicken soup recipes!?
Chicken Noodle Soup


Recipe courtesy Alton Brown


Show: Good Eats


Episode: True Brew IV: Take Stock








4 cups chicken stock, home made or store bought


3/4 cup diced onion


3/4 cup diced celery


1 tablespoon minced garlic


2 ounces dried egg noodles, cooked to al dente


1/2 teaspoon finely chopped fresh tarragon leaves


2 teaspoons finely chopped fresh parsley leaves


Lemon halves, for serving


Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.











Chicken Stock


Recipe courtesy Alton Brown


Show: Good Eats


Episode: True Brew IV: Take Stock








4 pounds chicken carcasses, including necks and backs


1 large onion, quartered


4 carrots, peeled and cut in 1/2


4 ribs celery, cut in 1/2


1 leek, white part only, cut in 1/2 lengthwise


10 sprigs fresh thyme


10 sprigs fresh parsley with stems


2 bay leaves


8 to 10 peppercorns


2 whole cloves garlic, peeled


2 gallons cold water


Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.


Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.Calling all classic chicken soup recipes!?
we always make homemade chicken noodle soup


its amazing!





you just boil 3 cans of chicken broth, and then you cut up some celery and carrots, and throw those in there and let them boil in the broth, then you want to boil probably 2 chicken breasts, and when those are done, you tear the chicken in pieces, and put it in there. then you just put some dumplin noodles in there, and when the noodles are done, the soup is done. its awesome! :)
Chicken Chowder





1 cup chicken broth


¼ tsp. black pepper


¼ tsp. garlic powder


1 potato, peeled and cut into 1/2'; chunks


1 onion, chopped


1/2 lb. chicken, in 1-inch cubes


2 cans (15 oz. each) cream-style corn





1/4 cup instant mashed potato flakes


1 cup milk


1/2 cup Cheddar Cheese, shredded





1. Add chicken, potatoes, broth, corn, onions and seasonings to crock pot.





2. Cover and cook on LOW for 5 to 6 hours or until potatoes are tender and chicken is thoroughly cooked.





3. Stir in potato flakes and milk and cook on HIGH, uncovered for 15 to 20 minutes or until chowder has thickened and flakes have dissolved.





4. Top with cheese before serving.





Jiffy Italian Tomato Rice Soup








1 can tomato soup


1 can diced tomatoes


1 can chicken rice soup


2 cups water


2 or 3 drops Worcestershire sauce


1/8 tsp. dried basil


Dash of black pepper


Grated parmesan cheese*





1. Combine all ingredients except cheese in a large saucepan.


2. Cook over medium heat until heated thoroughly; stir occasionally.


3. Ladle soup into bowls and top with cheese.


4. Serve with crackers or seasoned croutons.








Makes 4 to 5 servings





* Shredded mozzarella cheese may be substituted for parmesan cheese, if desired.








Hungarian Beef and Potato Soup





1 pound ground beef


1 green pepper, chopped


1 pound peeled potatoes (about 3 whole potatoes), cut into ½” cubes


1 tsp. marjoram


1 Tbsp. tomato paste


6 cups water


1 large onion, chopped


2 Tbsp. flour (or 1 Tbsp. of cornstarch)


2 Tbsp. paprika


¼ tsp. cayenne pepper


1 ¼ tsp. salt or to taste


3 beef bouillon cubes





1. Cook ground beef in skillet over medium heat for 2 minutes or until browned.





2. Reduce heat, add onions and green peppers.





3. Simmer about 10 minutes or until vegetables are softened; stirring occasionally,





4. Add flour and cook for 1 minute; stirring often to avoid lumps.





5. In a large pot, combine water, bouillon cubes, tomato paste, paprika, cayenne pepper, marjoram and salt.





6. Bring pot to a boil over medium heat.





7. Reduce heat and simmer for about 10 minutes or until potatoes are tender.





8. Add meat mixture to pot and simmer until thoroughly heated.








Farmhouse Chili Soup





1 lb. pork sausage


2 medium onions, chopped


3 cups tomato juice


1 can tomato paste


1 can kidney or red beans, drained


1/4 cup firmly packed brown sugar


1 tsp. cumin or chili powder


1/4 tsp. ground sage


Salt and pepper to taste


2 oz. spaghetti noodles, broken in half





1. Cook sausage in a large skillet over medium heat until lightly browned using a potato masher to crumble.


2. Add onions and continue to cook until onions are tender but not brown; stirring often.


3. Meanwhile, combine brown sugar, seasoning, beans with tomato juice and paste in a large pot; stir to mix well.


4. Drain sausage and onions before adding to pot; stir to mix.


5. Bring all to a boil then add spaghetti.


6. Continue cooking for 5 to 10 minutes or until spaghetti noodles are done (if soup is too thick add a little hot water to thin).


7. Ladle into bowls and top with cheese if desired.








PIZZA SOUP





1 Tbsp. olive oil


1 onion, finely chopped


½ cup green pepper, slivered


½ cup mushrooms, sliced


2 cans diced tomatoes, undrained


1 cup water


2 beef flavored bouillon cubes


8 oz. pepperoni, sliced thin


1/8 tsp. garlic powder


¼ tsp. dried basil


8 oz. mozzarella or cheddar cheese, shredded





1. Heat oil in a skillet over medium heat.


A. Add onions, mushrooms and green peppers.


B. Cook vegetables until soften but not browned.


C. Drain all well.


2. Add diced tomatoes, water, beef bouillon cubes and garlic powder to a Dutch oven and bring to a boil; stir occasionally to mix.


3. Meanwhile, cut pepperoni slices into 4 pie-shaped pieces.


4. Add pepperoni pieces and basil to tomato mixture along with drained onions, mushrooms and green peppers.


5. Reduce heat and simmer for 10 minutes or until thoroughly heated.


6. Preheat oven broiler.


7. Ladle soup into ovenproof bowls and sprinkle with cheese.


8. Broil until cheese is melted and bubbly.





Makes 6 servings








Ham and Potato Soup





3 cups potatoes, peeled and diced (or 1 pkg. frozen hash brown potatoes)


1 cup cooked ham, diced


4 cups water


4 chicken flavored bouillon cubes


1 small onion, finely chopped


5 Tbsp. butter or margarine


2 cups milk


1 cup dry instant mashed potatoes


1 Tbsp. parsley flakes


Salt and pepper to taste





1. Combine water, bouillon cubes, onions, diced potatoes and ham in a stockpot.





2. Bring mixture to a rapid boil over medium/high heat.





3. Continue to cook for 10 to 15 minutes or until potatoes are tender.





4. Stir in butter, milk and potato flakes; stirring to dissolve flakes.





5. Reduce heat and simmer for additional 5 to 10 minutes or until mixture is thickened; stir often to blend.





6. Add parsley flakes along with salt and pepper to taste.





7. Serve with warm cornbread or garlic bread.