Chickenandstarssoup Recipes

Steps:

• Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
• Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
• Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
• Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Steps:

• 1. Bring a large pot of salted water to a boil.
• 2. Set aside 4 tablespoons of the cheese.
• 3. Combine the ground meat, onion, bread crumbs, spinach, egg, 3/4 teaspoon of the salt, and the remaining cheese in a medium bowl. Shape into 30 meatballs, each 1 inch in diameter.
• 4. Heat the oil in a large, heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium-low; add the meatballs and cook, turning, until lightly browned, about 10 minutes. Using a slotted spoon, transfer the meatballs to a large saucepan.
• 5. Meanwhile, add the pasta to the boiling water and cook according to the package directions; drain.
• 6. Add the chicken stock to the browned meatballs and bring to a boil. Reduce heat and simmer until the meatballs are just cooked through, about 5 minutes. Stir in the pasta and salt to taste.
• 7. Ladle the soup into bowls and sprinkle with the reserved cheese.

Steps:

• In a stock pot, place chicken, carrots, garlic, onion and celery; cover with water.
• Boil for thirty to forty minutes, remove chicken from pot.
• Allow chicken to cool (very important unless you like burnt fingers) remove skin and bones, then chop chicken into bite-size pieces.
• Add chicken back to soup, add parsley, pasta, salt and pepper.
• Allow to simmer until noodles are cooked.
• You may need to add water to keep soup soupy after pasta has cooked.
• Use your own judgment.

Steps:

• Place onion directly on a gas burner or under an electric broiler, and roast it, turning with tongs, until it is lightly browned on all sides.
• Cut the ginger in half lengthwise. Using a side of a heavy cleaver or chef's knife, smash ginger all over. This will release its full flavor.
• Skin chicken bones, and rinse well. Place bones, onion, ginger and spices in a large soup pot. Add 3 gallons of water, and bring to a boil over high heat. Lower heat to medium-low, and simmer for 3 hours, skimming foam and fat off the surface with a slotted spoon until the stock becomes clear and is reduced by half.
• Strain stock through a fine sieve, and discard the solids. Refrigerate overnight. Next day, remove all fat from the surface.
• Bring stock to a boil, and cook 5 minutes; then, add sugar and salt, and serve.