Chicken Veggie Soup Ii Recipes

Steps:

• Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, 45 minutes. Remove chicken, cut up meat and return meat to the pot.
• Stir in chicken bouillon, onion, garlic, celery, carrots and bell pepper; simmer until vegetables are tender, 10 to 15 minutes.
• Stir in frozen spinach and cook until tender, 5 to 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and reserve.
• Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in reserved egg noodles, salt and pepper. Heat through and serve.

Steps:

• In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.

Steps:

• Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
• To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
• Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

Steps:

• Melt the butter in a medium Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the yellow squash and scallion whites and cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes.
• Add the garlic, 1/2 teaspoon salt and a few grinds of pepper to the vegetables and stir. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes. Add the chicken and corn and simmer until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Top each serving with shredded cheese, sour cream and the scallion greens.

Steps:

• 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
• 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

Steps:

• In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Steps:

• In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low until chicken and barley are tender, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

Steps:

• Simmer chicken, chicken broth, bay leaves, poultry seasoning, cajun seasoning, salt, parsley, garlic, celery and onions in large pot for a couple of hours or until chicken is falling apart.
• Add broccoli and zucchini, cook until tender.
• Remove bay leaves.
• Enjoy.

Steps:

• Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
• To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
• Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

Steps:

• Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover; simmer until chicken is cooked through, about 25 minutes. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot). Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot.
• Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard.
• Heat 2 teaspoons oil in large pot over medium heat. Add onion; sauté until golden, about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt. Simmer 10 minutes. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through, about 3 minutes. Stir in basil. Season with salt and pepper.

Steps:

• In large pot, heat the butter or olive oil and sauté the onion, celery and carrots for 2-3 minutes.
• Add in 6-8 cups hot water, depending on how far you want the soup to go and heat until boiling.
• While the water is heating, cut the chicken breast into tiny, bite-sized, pieces.
• When the soup starts to boil, dissolve the stock cubes in the water, put in the chicken and bouquet garni, and reduce to a simmer.
• Add a few grindings of black pepper, to taste.
• Cover and cook over very low heat for 15-20 minutes or until the carrots are cooked.
• Meanwhile, make your matzo balls by whisking the melted butter and egg together.
• Add the matzoh meal and salt and blend until thoroughly mixed.
• When well blended, add the soup stock or water.
• Cover the bowl and place in the fridge until the soup is done its first stage of cooking.
• When the carrots in the soup are cooked, drop matzoh mixture by tablespoons into the soup.
• They will form little balls and float to the top.
• Cover pot and cook another 15-20 minutes.
• Serve with a hearty roll.

Steps:

• Place chicken in 7 Quart pot fill with water, leaving about an inch from the top of the pot (don't want it to over flow while it cooks.).
• Add the ingredients from the Chicken and Seasoning Section immediately after you have done the above step. NOTE: I like to crush up the parsley flakes and oregano in my hand over the pot after I've measured it. You don't have to, it's just something that I did. As for the garlic clove, either use a garlic press or mince finely as it will not be removed from the soup. This is so that you will have flavorful chicken and will be the start of the tasty broth.
• Cook on a medium heat for at least an hour and a half to two hours, especially if frozen. I choose to use the chicken with skin and the one bone because it always seems to come out most tender and give the broth extra flavor. But if you use boneless skinless thighs or breasts that's entirely up to you, but I can't guarantee that it will turn out the same. At this time you want to prepare your carrots and slice them up so that you can just dump them in the pot in the next step to save you some time.
• When the chicken has been cooked through, using tongs carefully remove the chicken and set on a plate. Then fish out the bay leaves, it will be easier to this now rather than later when you have lots of other goodies in your pot. And dump in the sliced baby carrots now as they are more of a hard vegetable and will take probably the most time to cook.
• Using tongs and a knife set a piece of chicken on your cutting board and carefully remove the skin, bone, and any cartilage from the chicken. You want to do this while it's still hot as you're going to toss it back into the pot and don't want it to cool down too much.
• Chop into big chunks and put back in the soup pot, you don't want them to be too small or they will fall apart and shred. I like my soups hearty so I do big chunks, but make this soup as you desire.
• Wash your cutting board and knife, then wash (peel if you like), quarter and chop potatoes into bite size pieces not too thick and not too thin. Put into pot and do the same to your squash, you can do half of a yellow one and half of a green one if you want. Pick whatever veggies you want and keep in mind that if they're soft veggies like squash they will cook quickly and will need to be added to the end of the soup rather than at the beginning.
• If you choose to put pasta in I would do this immediately after the last veggie is tossed in to help it cook up, I would probably only put half a bag of the pasta in as it swells up and will steal a lot of the broth. Or you could cook it in another pot and add it to the soup when it is cooked. It's up to you. I cooked mine with my soup and it stole all of the broth not leaving me very much broth. It was still tasty though and no one cared that the broth was missing.
• If you chose to add the pasta, once you have added it to your soup or started it in a different pot I would recommend getting the dumpling mixture ready.
• I doubled my mom's dumpling recipe as there never seems to be enough to go around. It makes around 12 -15 dumplings. Feel free to scale back if that's too much. Simply take all of the ingredients for the dumplings and put in a bowl and mix throughly. You should have a tacky ball of dough. If it's too dry either add a splash of milk, or more of the broth from the soup.
• Gently drop golf ball size or slightly larger pieces of tacky dough into the soup to allow to cook. They cook for about 5 to 10 minutes before completely done. DO NOT cover with a lid while they are cooking or you'll have a very moist looking dumpling which for me was always harder to tell if it was cooked all the way or not. Better to leave uncovered. When the dumplings are cooked turn off the flame and serve with your favorite crackers.
• NOTE: I used Casarecce Pasta which is not recognized by this site. It's a partially rolled long pasta pieces. But use whatever pasta that you prefer for this type of soup or none at all if you wish.