Fast Chicken Soup Base Recipes

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QUICK CHICKEN SOUP

This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.

Provided by MSPHOTO

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

Time 30m

Yield 2

Number Of Ingredients 7



Quick Chicken Soup image

Steps:

  • Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
  • Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
  • Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 4 g, Fiber 4.9 g, Protein 37 g, SaturatedFat 1.1 g, Sodium 1568.1 mg, Sugar 9.9 g

2 (14.5 ounce) cans chicken broth
2 cups baby carrots
1 onion, chopped
1 clove garlic, minced
⅛ teaspoon celery salt
2 skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro

QUICK AND EASY CHICKEN NOODLE SOUP

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

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

Time 30m

Yield 6

Number Of Ingredients 11



Quick and Easy Chicken Noodle Soup image

Steps:

  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

FAST CHICKEN SOUP BASE

It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.

Provided by Ben S.

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

Yield 8

Number Of Ingredients 8



Fast Chicken Soup Base image

Steps:

  • Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
  • Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
  • Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

Nutrition Facts : Calories 338.2 calories, Carbohydrate 5.8 g, Cholesterol 91.2 mg, Fat 21.3 g, Fiber 1.4 g, Protein 29.5 g, SaturatedFat 5.3 g, Sodium 118 mg, Sugar 2.7 g

2 quarts chicken broth
1 quart water
1 store-bought roast chicken
3 tablespoons vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks celery, sliced 1/4 inch thick
1 teaspoon dried thyme leaves

CHICKEN SOUP BASE

I keep plenty of this delicious soup base on hand for my father. He can serve it as is, or dress it up with some easy variations.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 14 servings (6-1/2 pints soup base).

Number Of Ingredients 9



Chicken Soup Base image

Steps:

  • Place chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 2 hours or until chicken is tender. Remove chicken; allow to cool. Add enough water to broth to measure 3 quarts. , Remove chicken from bones; cut into bite-size pieces and return to pan. Add remaining ingredients; cover and simmer for 10 minutes or until vegetables are tender. If desired, pour cooled soup into 1-pint freezer containers and freeze for future use., For Chicken Potato Soup: In a saucepan, combine 1 pint thawed soup base, 1/2 cup cubed peeled potatoes, and salt and pepper to taste. Cover and cook over medium heat until potatoes are tender. , For Cream of Chicken Soup: In a saucepan, combine 1/4 cup all-purpose flour and 1 cup milk; mix until smooth. Stir in 1 pint thawed soup base. Bring to a boil; boil for 2 minutes, stirring constantly. Add 1/2 teaspoon chicken bouillon granules and salt and pepper to taste.

Nutrition Facts : Calories 145 calories, Fat 7g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 779mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

1 broiler/fryer chicken (3-1/2 to 4 pounds)
3 quarts water
1 cup frozen chopped broccoli
1 cup shredded carrots
1 cup frozen peas
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chicken bouillon granules
1 tablespoon chopped fresh parsley

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



Chicken Soup image

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.

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
4 cups 1/4-inch-diced carrots
4 cups 1/4-inch-diced celery
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
Matzo Balls, (see recipe)
4 extra-large eggs, separated
1/2 cup good chicken stock
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal

ASIAN CHICKEN NOODLE SOUP

Provided by Food Network

Categories     main-dish

Time 22m

Yield 8 servings

Number Of Ingredients 14



Asian Chicken Noodle Soup image

Steps:

  • Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
  • Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
  • Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

THAI CHICKEN SOUP

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12



Thai Chicken Soup image

Steps:

  • Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
  • Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro

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



Simple Chicken Soup image

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

Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
4 cups low-sodium chicken broth
2 medium carrots, sliced into 1/4-inch-thick rounds
2 celery stalks, sliced into 1/4-inch-thick slices
1 medium onion, chopped
1 bay leaf
1/2 cup white rice
2 tablespoons chopped parsley
Kosher salt

QUICK CHICK AND NOODLE SOUP

Provided by Rachael Ray : Food Network

Time 30m

Yield 2 quarts of soup, 4 big bowls

Number Of Ingredients 12



Quick Chick and Noodle Soup image

Steps:

  • Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
  • Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
  • Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

2 tablespoons (2 turns around the pan) extra-virgin olive oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
6 cups good quality chicken stock
1 pound (the average weight of 1 package) chicken breast tenders, diced
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped

WONTON SOUP

I love soups, and one of my favorites is wonton soup. This version was printed in Saveur magazine. In China this dish is considered a snack rather than one course of a meal. If you have a choice, try to find a good quality, thinner, wonton wrapper at your Asian food market. The steps look long, but I've broken them down in many simple steps for clarity.

Provided by PanNan

Categories     Clear Soup

Time 46m

Yield 6-8 serving(s)

Number Of Ingredients 15



Wonton Soup image

Steps:

  • Soup Base:.
  • Place ingredients for soup base into a large soup pot and bring to a boil over medium heat.
  • Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors.
  • Remove broth from heat and set aside.
  • Wontons:.
  • Place 2 tbsp chicken stock and cornstarch into a large mixing bowl and stir to combine.
  • Add minced scallions, minced ginger, pork, soy sauce, dry sherry, sesame oil, and sugar, and stir well.
  • Fill a cup with water and set it nearby.
  • Place a wrapper in front of you so that it looks like a diamond.
  • Dip your finger in the water and moisten all 4 edges of the wrapper.
  • Place about 1 tsp of the meat mixture in the center of the wrapper and fold in half over the filling to make a triangle.
  • Press firmly along the sides to seal it and remove any excess trapped air.
  • Moisten the left and right corners of the triangle and pinch them together.
  • Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel.
  • Repeat until all wontons are made.
  • Soup:.
  • Bring reserved broth to a boil, cover and reduce heat to medium low.
  • Add wontons to simmering broth.
  • Stir occasionally until wonton filling is firm and cooked through - about 5 minutes.
  • Stir in spinach leaves and cook for 30 seconds until they wilt.
  • Serve hot.

8 cups chicken stock (or canned broth)
3 scallions, left whole
2 inches fresh ginger, peeled and sliced into thin coins
kosher salt, to taste
2 tablespoons chicken stock (or canned broth)
2 1/4 teaspoons cornstarch
1 tablespoon minced scallion
1 inch fresh ginger, peeled and minced
1/4 lb ground pork
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon sesame oil
1 pinch sugar
20 wonton wrappers (3 1/2 inch squares)
1 cup fresh spinach leaves, torn into large pieces and packed in cup

CHICKEN SOUP BASE

This is the base for the ultimate comfort food in wintertime... or any time you might be feeling sick.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h15m

Number Of Ingredients 8



Chicken Soup Base image

Steps:

  • In a 10- or 12-quart stockpot, heat oil over high. Add chicken parts and cook, turning frequently, until browned on all sides, 15 minutes.
  • Pour out fat. Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by 1/2 inch (about 12 cups).
  • Bring to a boil over high. Reduce heat and simmer until chicken is cooked through, 40 minutes, skimming fat and foam and flipping chicken once.
  • Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes.
  • Pour liquid through a paper-towel-lined sieve into a large bowl (you should have 10 cups broth). Discard vegetables and chicken parts.
  • Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups meat).

Nutrition Facts : Calories 216 g, Fat 7 g, Fiber 2 g, Protein 29 g, SaturatedFat 2 g

1 tablespoon vegetable oil
2 pounds chicken parts, such as necks and backs
1 whole chicken (3 1/2 to 4 pounds), rinsed
4 medium carrots, cut into pieces
3 celery stalks, cut into pieces
1 large yellow onion, quartered
2 teaspoons black peppercorns
5 stems parsley

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



Chicken Noodle Soup image

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

2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon thyme
1 teaspoon poultry seasoning
2 (32 ounce) containers and 1 can chicken broth (14 ounce)
2 teaspoons chicken bouillon
8 ounces egg noodles
2 cups cooked chicken (3 frozen breasts)
parsley

CHICKEN SOUP

This is a classic chicken soup recipe, using homemade stock and a whole chicken.

Provided by Sharon Lebewohl

Categories     Soup/Stew     Chicken     Poultry     Vegetable     Passover     Low/No Sugar     Carrot     Parsnip     Spring     Kosher     Dill     Simmer

Yield Makes 8 servings

Number Of Ingredients 11



Chicken Soup image

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.

1 pound chicken parts
2 stalks celery, including leafy tops, cut into 3-inch pieces
1 whole chicken, thoroughly rinsed
Salt to rub inside chicken
1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
1 large whole carrot, peeled
1 medium whole parsnip, peeled
2 teaspoons salt
1/4 teaspoon pepper
1 bunch of dill, cleaned and tied with a string
Optional additions: Cooked egg noodles, rice, kasha, or matzo balls

EASY CREAMY CHICKEN DUMPLING SOUP

This is my homemade Chicken Dumpling Soup. It has a slightly creamy base, not quite a cream soup, but not a broth either. The dumplings are not the fluffy kind, but chewy, more like an egg noodle. I use chicken breasts, just a preference, but you could use any type of chicken pieces. It freezes great, but is best to freeze without the dumplings, and make the dumplings when you serve it.

Provided by Megans Mommy

Categories     Chicken

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 19



Easy Creamy Chicken Dumpling Soup image

Steps:

  • Simmer the carrots, onion and celery in the chicken broth until soft.
  • Add the corn, peas, salt, pepper, poultry seasoning and chicken.
  • Add the cream soups and mix well over medium heat until incorporated.
  • Simmer for 30 minutes.
  • For the dumplings, mix the egg, milk, and melted butter.
  • Add to the flour and add salt, pepper and parsley.
  • It will make a thick sticky batter.
  • Drop by spoonfuls into the simmering soup.
  • Cover and simmer for 15 minutes,
  • Do not allow soup to boil.
  • Serve in large bowls.

2 (10 1/2 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 cup carrot, diced
1/2 cup onion, diced
1/2 cup celery, diced
2 cups chicken broth or 2 cups stock
1/3 cup corn
1/3 cup peas
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
3 large chicken breasts
1 cup flour
1 egg
1/2 cup milk
2 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley

EASY CHICKEN NOODLE SOUP

I have been making this soup for my son since he was just a toddler. Now, I make it with lots of chicken and noodles because this is a wintertime meal at our house. Use whatever chicken pieces you have on hand, remove the skin and bone (if necessary), chop them up -- and you have done the hardest part of making this delicious soup!!

Provided by Miss Kitty

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8



Easy Chicken Noodle Soup image

Steps:

  • Chop chicken into bite-sized pieces.
  • Place chicken, parsley, garlic, onion, pepper, and soup base into large dutch oven or stock pot.
  • Brown the chicken mixture over medium heat.
  • If you are not using a non-stick pot, you may need to add a bit of water.
  • Add water, and bring to a boil.
  • Add noodles, and return to a boil.
  • Cook for about 5 minutes until noodles are tender.
  • Reduce heat, cover, and simmer for at least 20 minutes.
  • (I usually turn heat very low, and let it cook for about 1 hour) Ladle into bowls and serve piping hot.
  • Note: I have made this in a crockpot, also.
  • Simply brown the meat and all the spices, transfer to crockpot.
  • Add water and cook on low for about 2 to 3 hours depending on your crockpot.
  • Add noodles, and cook another hour, or until noodles are tender and soup is good and hot.

1 -1 1/2 lb skinless chicken
2 tablespoons chicken soup base (I use low sodium)
2 tablespoons parsley flakes
2 -3 cloves garlic, finely minced
1 small onion, minced
1/4 teaspoon black pepper
6 cups egg noodles, medium
12 cups water

QUICK AND EASY MIREPOIX SOUP

I recently needed a soup for my daughter who wasn't feeling well. There was leftover ham in the fridge but my usual ham and potato soup included milk or cream, which is not the best thing for a touchy tummy, so this quick soup was born. The amount of the various ingredients is very flexible so don't worry if you use more or less of any one ingredient. The name comes from the traditional mix for Mirepoix which includes onions, celery, carrots and often ham or bacon.

Provided by PAFoodie

Categories     Ham

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11



Quick and Easy Mirepoix Soup image

Steps:

  • Heat the olive oil in a Dutch oven or soup pot.
  • Saute the chopped onions and celery for 2 minutes.
  • Add the garlic, grated carrot and ham.
  • Continue sauting until the onion is golden.
  • Add the chicken broth, thyme and pepper and simmer for 20 minutes.
  • Add the potatoes simmer uncovered until the potatoes are soft.
  • Add salt to taste and more pepper if needed.
  • Note: Do not salt the soup until the potatoes are cooked. The amount of salt needed will vary depending on the the amount of salt in the chicken broth.

Nutrition Facts : Calories 223.1, Fat 8.2, SaturatedFat 1.4, Sodium 86.1, Carbohydrate 31.9, Fiber 4.1, Sugar 2.8, Protein 7.7

3 tablespoons olive oil
1 onion, chopped
1 carrot, grated
1 celery rib, 6-8 inch long finely chopped
1 teaspoon minced garlic clove
3 cups cubed ham
6 cups idaho potatoes, peeled and cut into 1 inch cubes. (6-8 potatoes depending on size)
3 (15 ounce) cans low sodium chicken broth
1 teaspoon dried thyme leaves
1/2 teaspoon fresh ground pepper
salt

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Transfer soup to the jar of a blender and puree on high until smooth. Set aside. Meanwhile, in the same pot, add remaining ¼ cup of olive oil and carrots, celery and corn. Stir and cook for 5 minutes over medium heat, softening the vegetables. Add chicken to the pot and then pour in the pureed soup. Stir well and cover with a lid, then reduce ...
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HOW TO MAKE QUICK AND EASY HOMEMADE CREAM OF CHICKEN SOUP
Instructions. In a medium saucepan over medium-high heat, melt butter. Once butter is melted, whisk in the flour until a paste forms. Slowly pour in broth and milk, whisking the entire time, until smooth. Add salt, garlic powder, onion powder, paprika, and black pepper and whisk to combine.
From marginmakingmom.com


FAST CHICKEN SOUP BASE - REVIEW BY TUNISIANSWIFE ...
this is a wonderful classic chicken soup recipe. I didn't have a rotisserie chicken but buy them alot so will use this recipe for those leftovers. I used a whole chicken and skinned it first. I too did not bother to sautee any of the vegetables first...just added them to the pot. I added some egg noodles and that was it! This would be wonderful recipe to follow if one bought one …
From allrecipes.com


CHICKEN SOUP & GRAVY BASE - WATKINS 1868
Makes over 90 cups of soup or over 45 cups of gravy. Soup: For each cup desired, add 1.5 tsp of mix to 1 cup of boiling water. Gravy: For each cup desired, melt 2 Tbsp butter or margarine in a pan. Blend in 2 Tbsp flour and allow to bubble over low heat. Add 1 Tbsp of mix and 1 cup water. Cook, stirring constantly, until thick and smooth.
From watkins1868.com


VIETNAMESE CHICKEN PHO SOUP (PHO GA) - RECIPETIN EATS
QUICK Pho using store bought chicken stock - follow recipe but make following changes: Do not use thighs, use 500g/1lb chicken breast instead. Use 6 cups low sodium chicken stock + 1 cup water (instead of just water) Reduce fish sauce to 3 tsp, use NO salt. Char onion & ginger per recipe.
From recipetineats.com


EASY ROTISSERIE CHICKEN NOODLE SOUP (EGG NOODLES) « CLEAN ...
I also want to note that because this is a quick-cooking soup, I like to make sure I have all of my ingredients prepped and ready to go before I get to the stove. Alrighty, let’s get to it! Why You’ll Love this Chicken Noodle Soup Recipe. Easy and delicious comfort food that both kids and adults will love. Such a family-friendly meal. A quick way to use up a leftover …
From cleananddelicious.com


JUST ADD WATER MRE RECIPES YOU’LL LOVE – WALLABY GOODS
Fast-cooking noodles (1 cup) Chicken bouillon (1 teaspoon or less) Powdered milk (2 tablespoons) Dried, grated parmesan cheese (3 tablespoons) Dried mushrooms Dried broccoli Freeze-dried chicken (1/4 to ½ cup) Garlic powder Italian herbs or poultry seasoning mix Black pepper Backpacker Beef Noodle Soup Dried vegetables and noodles make a great base for …
From wallabygoods.com


AMAZON.CA: BEEF SOUPS: GROCERY & GOURMET FOOD
Campbell's No Salt Added Cream of Chicken Soup, 284 mL ... Quoc Viet Foods Cot Bun Bo Hue Style Beef Flavored Soup Base, 10 oz. 94. Quick look. price $ 38. 99. Maggi Beef Noodle Soup Mix, 2.11-Ounce Packet, 12 Count by Maggi Quick look. price $ 30. 99. Schwartz Slow Cookers Beef & Ale Stew Recipe Mix (43g) - Pack of 6 Quick look. price $ 144. 00. Bibigo Korean …
From amazon.ca


QUICK CHICKEN SOUP - ABC EVERYDAY
1. Heat oil in a large pot over medium heat. 2. Reduce to low and add onion, garlic, ginger and coriander stems. Stir frequently for five minutes, or until softened and fragrant.
From abc.net.au


FAST CHICKEN SOUP BASE - REVIEW BY MATHTUTORRITA ...
Food Wishes with Chef John; Allrecipes Magazine Recipes; Our Newest Recipes; Trusted Brands; See all categories. Allrecipes Magazine; Dinner Spinner TV; Cooking School; Newsletters; Ask the Community; Help; Jobs Newsroom; Fast Chicken Soup Base. Reviews: MATHTUTORRITA 242 38 January 18, 2006. The quickest, easiest and best chicken soup …
From allrecipes.com


CHICKEN SOUP RECIPES - BBC GOOD FOOD
Spiced black bean & chicken soup with kale. A star rating of 4.8 out of 5. 44 ratings. Use up leftover roast or ready-cooked chicken in this healthy and warming South-American style soup, spiced up with cumin and chilli.
From bbcgoodfood.com


FAST WAY TO COOK NOODLE CHICKEN SOUP PERSONALBLOG # ...
Hello everyone Please enjoy watching videos how to make chicken soup noodle by self serve cooking recipe is Chicken, soup base hot pot one pack, cabbage, car...
From youtube.com


QUICK CHICKEN SOUP - READER'S DIGEST AUSTRALIA
Quick chicken soup. This easy recipe is perfect for a quick lunch or dinner. Red capsicum, corn and a sprinkling of fresh greens bring colour and texture to a simple chicken soup base, and adding a little sherry makes it taste just that bit more special. With seeded bread rolls it makes a tasty light meal. Ingredients. 1 litre boiling water; 2 chicken stock cubes, crumbled; 1 red …
From readersdigest.com.au


AN INTRODUCTION TO THE TOP FAST FOOD RESTAURANT CHAINS IN ...
"Fast food" is largely a Western concept, and you may notice a lot of these restaurants serve up food options, such as noodles and sushi, that are quite different from the fast food in other countries. Still, all the places mentioned in this article are great options for their quick service and great prices, and to add onto it, they're pretty tasty as well! Sometimes …
From tsunagujapan.com


FAST AND EASY CHICKEN SOUP - HOME SWEET JONES
Fast and Easy Chicken Soup. December 19, 2013 by Maggie Jones 3 Comments. 4 shares. Share; Tweet ; Pin ‘Tis the season of colds and flus and Brad’s been fighting a fever the last few days. I hate feeling helpless when he’s sick so I fight back by cooking up large batches of soup. I have a super elaborate chicken soup recipe I often use but this week I wasn’t in the …
From homesweetjones.com


CHICKEN SOUP RECIPE - BBC FOOD
Pure soul food, this warming, easy chicken soup makes the most of leftover roast chicken. It's a simple soup recipe, so really relies on the quality of the …
From bbc.co.uk


SIMPLE CHICKEN SOUP | FOOD NETWORK - YOUTUBE
This simple chicken soup can be made with common items in the fridge.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/2U0G827Welcome ...
From youtube.com


QUICK CHICKEN SOUP - ABC LIFE
1. Heat oil in a large pot over medium heat. 2. Reduce to low and add onion, garlic, ginger and coriander stems. Stir frequently for five minutes, or until softened and fragrant.
From abc.net.au


BEST FAST-FOOD CHICKEN NOODLE SOUP YOU CAN BUY - INSIDER
The soup was packed with pasta and chicken. Zoë Miller Since Boston Market specializes in family-style meals, we had a feeling that the chain's chicken noodle soup would be delicious with a homemade feel.. Exceeding our expectations, the soup ― which only comes in one size and cost $4.49 before tax ― was brimming with large pieces of pasta (which nearly …
From insider.com


CHICKEN SOUP BASE: SOUP BASES & MIXES AT WEBSTAURANTSTORE
plus Knorr 1 lb. Ultimate Chicken Bouillon Base. # 999knr3363. plus. $12.99 /Each. plus Lee Kum Kee 2.2 lb. Premium Chicken Flavored Bouillon Powder. # 999lkk0103. plus. $15.49 /Each. plus Knorr 14.4 oz. Soup du Jour Chicken Tortilla Soup Mix - 4/Case.
From webstaurantstore.com


CHICKEN SOUP BASE & FOOD SEASONING | GOURMET PANTRY ...
Chicken Soup Base and Food Seasoning. Add Chicken Soup Base to cooked pasta, rice, vegetables or poultry. For gravy, melt 4 Tbsp of butter or shortening. Add 2 Tbsp flour, stirring until smooth. Slowly add hot stock, stirring constantly. Simmer 10 minutes and enjoy! Spices Etc. has the best in Chicken Soup Base and food seasonings. Ingredients: oven roasted chicken …
From spicesetc.com


HOMEMADE VEGETABLE SOUP BASE – FOOD IN JARS
This soup base is appealing, for the shelf life, the veggie-base, and ease (since I sometimes forget to thaw out stock from freezer), but it’s WAAAAAY more than I need (so I’d have to reduce to 1/4 or so LOL). Also – 8 oz of sea salt is over 3/4 cup … wow! Another reason to do this on a small scale and see what I think.
From foodinjars.com


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