FILIPINO CHICKEN SOPAS
Creamy chicken macaroni soup - comfort Filipino food that transcends culture, time, and ages. It's made simply in one pot that I have adjusted to be able to add all ingredients as you go.
Provided by Shela F Diehr
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
- Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
- Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 34.8 g, Cholesterol 68.2 mg, Fat 13.5 g, Fiber 2.2 g, Protein 20.1 g, SaturatedFat 6.3 g, Sodium 769.4 mg, Sugar 5.5 g
SIMPLE CHICKEN SOUP
This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.
Provided by Food Network Kitchen
Time 55m
Yield 8 cups (4 servings)
Number Of Ingredients 9
Steps:
- Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
- When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
Nutrition Facts : Calories 157, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 24 milligrams, Sodium 272 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
CHICKEN SOUP
Ina Garten uses rich homemade stock to make her Chicken Soup recipe from Barefoot Contessa on Food Network; she serves it with matzo balls for ultimate comfort.
Provided by Ina Garten
Time 1h35m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
- To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
- Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
- Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
- In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
- Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.
CHICKEN SOUP
Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones
Provided by Good Food team
Categories Lunch, Soup
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 339 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 2 milligram of sodium
CHICKEN SOUP
Make and share this Chicken Soup recipe from Food.com.
Provided by tornadoes three
Categories Clear Soup
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil, add onion and cook until soft.
- Add stock stock, garlic, thyme, pepper, and parsley. Bring to a boil.
- Reduce heat, cover, and let simmer for 15 minutes.
- Add carrots and macaroni-let simmer for 15 more minutes.
- Stir in tomato, zucchini and chicken, cook until thoroughly heated.
Nutrition Facts : Calories 457.6, Fat 18.5, SaturatedFat 4.1, Cholesterol 89.5, Sodium 631.7, Carbohydrate 32.7, Fiber 2.9, Sugar 10.5, Protein 38.5
CREAM OF CHICKEN SOUP
This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2
Provided by Luby Luby Luby
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large heavy saucepan.
- Add onion, celery and garlic and saute until soft.
- Add flour mixing well.
- Cook for 3-4 minutes.
- Add milk, cream and broth mixing well.
- Cook and stir until mixture thickens and comes to a boil.
- Reduce heat and stir in chicken and remaining seasonings.
- Adjust seasonings to taste.
- Cook over low heat 2-3 minutes.
Nutrition Facts : Calories 363.4, Fat 27.7, SaturatedFat 16.2, Cholesterol 96.1, Sodium 1061.8, Carbohydrate 12.8, Fiber 0.7, Sugar 1.2, Protein 15.8
CHICKEN SOUP FOR A COLD
My mom always made this soup for me when I was sick. Now I make it for my family. The garlic and the lime are both really good for colds. As little salt as possible should be used.
Provided by One Little Deer
Categories High Protein
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
- Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.
- Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.
CHICKEN NOODLE SOUP
Make and share this Chicken Noodle Soup recipe from Food.com.
Provided by MizzNezz
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large pot.
- Sauté the celery, carrot and onion for 5 to 10 minutes.
- Add thyme, poultry seasoning, chicken broth and bouilion.
- Bring to a boil.
- Add noodles and chicken and cook on low for 20 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 304.8, Fat 8, SaturatedFat 2.6, Cholesterol 70.3, Sodium 1085.2, Carbohydrate 32.3, Fiber 2.4, Sugar 3.6, Protein 24.1
CHICKEN SOPA
Make and share this Chicken Sopa recipe from Food.com.
Provided by Lightly Toasted
Categories Chicken
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, onions, soup,chilies, and broth, and mix well.
- Spread about 1/4 cup mixture in the bottom of a 9X13 baking dish.
- Top with 1/2 of the shredded tortillas.
- Top this with half the soup mixture, and 1/2 the cheese.
- Repeat, topping with remaining cheese.
- Bake uncovered in a 350 oven for 35-45 minutes or till bubbly.
- Garnish as desired.
CHICKEN SOUP
Steps:
- Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt.
- Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if it's tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.
- Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 minutes.
- When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.
- Strain the soup, and discard everything solid except for the carrot.
- Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Add cooked noodles, rice, kasha, or matzo balls, if using.
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