What's your favorite chicken soup and chili recipes ?

My chicken soup recipe is as follows:





Chicken and Broth


1 cut-up whole chicken (3 to 3 1/2 lb)


4 1/2 cups cold water


1 teaspoon salt


1/2 teaspoon pepper


1 medium celery stalk (with leaves), cut-up


1 carrot, cut up


1 small onion, cut up


1 parsley sprig


Soup


2 medium carrots, sliced (1 cup)


2 medium celery stalks, sliced (1 cup)


1 small onion, chopped (1/4 cup)


1 tablespoon chicken bouillon granules


1 cup uncooked medium egg noodles (2 oz)


Chopped fresh parsley





1. Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.





2. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.





3. Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.





4. Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.











My chili recipe is as follows:





3 tablespoons olive oil


3 pounds beef shoulder, cut into large cubes


. Sea salt and freshly ground black pepper


2 tablespoons ancho chili powder


1 tablespoons ground coriander


1 tablespoon ground cumin


1 tablespoon sweet paprika


1 tablespoon dried oregano


1/4 teaspoon ground cinnamon


2 onions, diced


10 garlic cloves, halved


3 canned chipotle peppers in adobo, chopped: OPTIONAL


1 jalapeno, seeded and chopped: OPTIONAL


1 teaspoon sugar


2 tablespoons tomato paste


1 (28-ounce) can whole tomatoes, crushed by hand


1/2 cup masa harina


3 cups shredded white Cheddar, for garnish


2 bunches chopped chives, for garnish


1 1/2 cups sour cream, for garnish





In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to ';toast'; the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.


What's your favorite chicken soup and chili recipes ?
This is my recipe for :Amazing Beef Chili';





3 pound chuck roast, cut into 1/2 inch cubes


Kosher salt %26amp; freshly ground black pepper


12 ounce bottle dark beer


5 tablespoons olive oil





Dry Ingredients:


1 tablespoon ancho chili powder


1 tablespoon pasilla chile powder


1 TEASPOON ground chili De Arbol


1 table spoon New Mexican Chili powder


1 tablespoon cumin


1 tablespoon dried mexican oregano


1 tablespoon paprika





Fresh Ingredients:


1 serrano pepper, seeded and chopped


1 jalapeno pepper, seeded and chopped


4 cups diced sweet onions


6 cloves garlic, finely chopped





Liquid Ingredients:


1 canned small chipotle pepper, chopped


3 tablespoons finely chopped dark chocolate


1 (28 ounce) can diced tomatoes


1 (4 ounce) can tomato past


2 cups chicken broth


2 - 3 cups water





In large Dutch oven heat 2 tablespoons


olive oil over medium-high heat. In batches


saute beef until browned on all sides. Return


all the meat to pan, lower heat to medium, add


dry seasonings. Stir to coat for 2 minutes.


Add half of the beer and scrap brown bits off


bottom of pan. Add rest of the beer and cook


until beer is almost reduced.





While beef is simmering, add 2 tablespoons


olive oil to a large saute pan over medium-high


heat. Add diced onions, saute 5 minutes. Add


peppers and onions cook 5 minutes. Turn


heat off and rest 5 minutes.





When beer is reduced by half add diced tomatoes


with liquid, tomato paste, chipotle pepper, chocolate


and 2 cups of chicken broth, stir until ingredients are


mixed. Add the onion mixture, stir to mix. Bring to a low


boil for about 10 minutes. Add 1 cup of water, turn heat


to low and simmer for 2 - 3 hours. Stirring occasionally.





After you add all the liquid, while boiling, give a taste of the broth. A word of CAUTION, this is very spicy at this point. However, as it cooks the spicy flavors will mellow. You will need to add more water during cooking time. You want the consistency of a thick soup.





This recipe is a traditional beef chili and is served with no beans. You can add two cans of drained kidney beans or black bean during the last 30 minutes if you prefer beans in your chili.What's your favorite chicken soup and chili recipes ?
made it last night.





whole chicken boiled remove bones and skin


onions sliced


chicken broth


pepper


salt to taste


canned biscuits, cut up and tossed in.





I also like the new hormel chicken chili in a jar (makes great recipes)
Yummy Chicken Soup:





It has to have broth (chicken or vegetable), chicken breast pieces, corn, carrots, celery, pepper, and salt. My mom's recipe is AMAZING!
Canned.
my mothers homade chili and chicken soups
cambells.
cambells
ca men