Chicken Soup Recipes

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BASIC CHICKEN SOUP

Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7



Basic Chicken Soup image

Steps:

  • Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
  • Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
  • Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
  • Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick

HOMEMADE CHICKEN SOUP

Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!

Provided by Jill

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Yield 10

Number Of Ingredients 7



Homemade Chicken Soup image

Steps:

  • Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
  • Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g

1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules

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