Chicken Soup From The Heart Recipes

Steps:

• Fill large soup pot with cold water.
• Add cleaned chicken pieces, peeled, whole yellow onion, and dill.
• Cook on stovetop on a high heat until water just starts to boil.
• Reduce heat to simmer, but do not cover the pot.
• The chicken will bring up it's brown foam, remove it as it comes up. You may add more preboiled water to the pot if the amount of water in the pot has been reduced to 3/4, but not more than once.
• After 1.5 hours of simmering, raise the heat to medium and add the carrots and salt.
• Slowly add 1/2 cup of Osem Consomme seasoning mix and stir through, to make sure that no seasoning mix is stuck to the bottom of the pot.
• Reduce heat back to simmer and continue to simmer for an additional 30 minutes.
• Add the celery and cook for 5-10 minutes more, until the celery is no longer firm, but not yet tender (it will continue to cook even when the heat is turned off).
• Remove from heat, and cover pot. Let stand 15-20 minutes, until celery just tender.
• Remove all chicken, carrots, onion, dill, and celery from soup and place in separate container.
• Transfer soup from the pot through the cheesecloth to a different pot, or container of your choice. Do this slowly, as the soup is still hot, ensuring that all the soup pass through the cheesecloth before being transferred to another pot. You may need another couple of hands to help you hold the cheesecloth over the second pot. This is a crucial step of the recipe, because it ensures that your final product is a clear broth. Also, this is a way to trim the fat, and allows the palate to taste the chicken soup rather than the chicken fat.
• Discard whatever is left on the cheesecloth.
• Serve the broth clear with either a carrot and a celery, or, you may add fine noodles or a kreplach for a perfect Jewish Chicken Soup.
• Enjoy!

Steps:

• Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
• Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
• Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.
• Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
• If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

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.

Steps:

• Combine all ingredients in a large pot. Don't forget to add the Lipton Chicken Noodle soup mix!
• Season with salt, pepper, garlic powder, parsley, italian seasonings, curry - whatever you prefer. You can also add beef bouillon and some Lea & Perrins.
• Cover with water. Boil fast for 10 minutes.
• Reduce to a simmer and cook until veggies are tender.
• If it's too bland, add more spices!