Chicken Noodle Soup
Ingredients
(8 servings)
3 lb Chicken pieces
6 c Hot water, divided
2 x Lg stalks Celery, thin slice
1 c Med Carrots, thin sliced
1/2 ts Dried Basil
1/4 ts Rosemary
1/4 ts Pepper
1 ts Salt, (opt.)
1/2 c Thin Egg Noodles
Instructions
In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender.Chicken soup recipes?
I boil a whole cut up chicken in a large pot.
a couple of bay leaves
I add sliced potatoes (chunky)
sliced cabbage also chunky
a couple of onions
sliced carrots
salt %26amp; pepper to taste and it's always delicious. My boys have grown and married, and continue to ask for it on those cold days when you need comfort food. :-)
Asian Style Chicken Soup
INGREDIENTS:
1 tablespoon vegetable oil
3 tablespoons chopped green onions
2 teaspoons ground ginger
2 cloves garlic, finely minced
5 cups chicken broth
1 cup snow peas, sliced in 1-inch lengths
1 cup canned sliced bamboo shoots, drained and rinsed
1/2 cup sliced water chestnuts, drained
2 cups diced cooked chicken
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon white wine vinegar
2 teaspoons sesame oil
salt, to taste
ground cayenne pepper, to taste
PREPARATION:
In a large soup pot, heat the oil over medium-low heat. Add the green onions and garlic; sauté for 1 minute. Add ginger and the chicken stock and bring the mixture to a boil.
Stir in the snow peas, bamboo shoots, and water chestnuts; simmer for 5 minutes, or until snow peas are tender.
Stir in the chicken, cilantro or parsley, vinegar, sesame oil, salt, and cayenne pepper. Simmer until thoroughly heated. Serve hot.
Serves 6.
These recipes are pretty good:
1 Box of Wolf Gang Pucks Roasted Chicken Stock (more if you'd like)
Whatever else (veggies, noodles, etc) you like in chicken soup
salt, pepper and any other seasonings to taste
ABOUT AS QUICK AND SIMPLE AS IT GETS!!!!!!!!!!!!!!
2 whole boneless skinless chicken breasts
1 cup chopped onion
1 cup diced celery
8 cups chicken broth
I pkg. egg noodles
salt and pepper to taste
Boil chicken breast in broth till done. Remove and save broth. Let chicken cool then cube.
Saute onion and celery in butter till tender. Add to broth. Bring to a boil. Add noodles and chicken and cook till package says noodles are done. If you want, instead of the noodles, make dumplings off the busquick box. So easy and good. 2 cups busquick and 2/3 cup milk (add a little sage if you want, up to a tablespoon) and drop in simmering broth. Simmer uncovered 10 min. and then cover and cook forfor 10 more min. serve
CREAMY CHICKEN NOODLE SOUP
Serves 4
can be halved. For 8 servings, double all ingredients, but use only 1/4 c butter
1/2 chicken, ct up ( about 1 1/2)
2 celery stalks, sliced
1/2 onion, chopped
1/4 c butter
1 tsp salt
1/4 tsp pepper
1 1/2 c thin egg noodles
1/2 c half and half
In a Dutch oven, or large saucepan, cover chicken with water. Bring to boil. Reduce heat and simmer 40 min. or until tender. Remove chicken. Reserve broth.
Bone and shred chicken. Set aside. Discard bones and skin.
Saute celery and onion in butter until soft. Add flour. Cook, stirring, until golden brown. Add reserved broth, salt, and black pepper. Bring to boil. Add noodles and cook until they are tender, stirring occasionally. Stir in reserved chicken and half and half.
How about the ultimate?
Chicken Soup
Ingredients
6 cups chicken stock
4 cups water
2 whole bone-in, skin-on chicken breasts, split in half [4 pieces]
1 Tablespoon butter
1 Tablespoon olive oil
1 1/2 cups diced celery
1 1/2 cups diced yellow onion
1 1/2 cups diced carrots
1 teaspoon black pepper
1 Tablespoon finely chopped fresh thyme
1 bunch broccoli, trimmed to the bud clusters and separated into tiny florets [about 2 cups]
Method
In a large stockpot over moderately high heat, combine stock, water, and chicken breasts and bring liquid to a boil. Reduce heat and simmer until chicken is cooked through, about 25 minutes. Remove chicken breasts, cool, and shred meat into bite sized pieces [about 4 cups].
Strain liquid through a cheesecloth and reserve. Wipe stockpot out thoroughly and returnto moderate heat. Melt butter and olive oil until foaming, then add celery, onions, and carrots.
Cook, stirring, occasionally, until vegetables begin to sweat, about 10 to 12 minutes. Stir in black pepper and thyme. Cook for several more minutes, stirring frequently, until the edges of the onions begin to color. Add liquid and return to a boil. Lower heat and simmer uncovered until flavors marry and vegetables are tender, about 35 minutes. Season with salt to taste and remaining thyme and more pepper if needed.
Just before serving: Remove pot from heat. Add shredded chicken and broccoli florets, allowing the soup to sit long enough so chicken is warmed through [without becoming rubbery]and broccoli is crisp-tender and beautifully colored, about 3 to 5 minutes.
Here is the ultimate recipe for an amazing Chicken Tortilla Soup.
2 Chicken Breast
1 White Onion
1 Green Bell Pepper
1 Jalapeno (adjust to heat preference)
1 Can Corn (optional)
1 Can Black Beans (optional)
1 clove garlic
1/3 cup fresh cilantro
Chicken Broth
1/3 Cup Cream
3 tbsp Chili Powder
1 tbsp Cumin
8oz can tomato sauce
salt/pepper to taste
topping:
Corn Chips
Cheddar Cheese
Sour Cream
Sautee veggies until soft. Add broth, corn, and beans. Bring to boil and reduce to simmer. Add Chili powder, cumin, precooked shredded chicken, tomato sauce. Let slow simmer 30 minutes. Add cream and cilantro. Salt %26amp; Pepper to taste.
I make this at least every other month. Also most people drink the last drop whent he spoon just cant get it.
Enjoy!
This is an amazing crockpot chicken soup recipe:
Chicken Noodle Soup:
4 cups cooked chicken, shredded/chopped (from a store bought chicken or canned)
1 cup onions, diced
1 cup celery, diced
1 cup carrots, diced
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup
2 TBS finely chopped fresh herbes (sage, rosemary %26amp; thyme)
2 garlic cloves minced
Pepper to taste (NO SALT)
6 oz egg noodles, uncooked
Add chicken and veggies into crockpot
Add all soups to crock pot and mix everything together well
Add garlic, herbs, and pepper and stir. Place lid on.
I set my crockpot on high for 4 hours (you can do low for 6-8)
In the last 30 minutes add noodles to the crockpot and stir, place lid back on top until done
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