Go To Chicken Soup Recipes

Steps:

• Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
• Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
• Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
• Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

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:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Steps:

• Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
• Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
• When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
• Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
• When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
• Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
• Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
• Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
• Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

Steps:

• Make the broth: Add the broth and 4 cups water to a large soup pot and bring to a simmer over medium-high heat. Sprinkle the chicken with salt. Submerge the chicken pieces into the broth. When the broth starts to boil, reduce the heat to a simmer. Cook until the breast and tenderloin start to separate, about 10 minutes, and then remove with tongs or a large strainer. Continue simmering the leg pieces until the meat pulls away from the bone, about 10 more minutes. Remove the legs from the pot. Allow to cool just enough to handle the meat.
• Prep the chicken: Shred the chicken pieces by hand and reserve the meat. (You can reserve the chicken bones to start or reinforce another stock.) Strain the broth if desired.
• Finish the soup: Add the carrots and celery stalks and cook until tender, about 8 minutes. Stir in the shredded chicken. When just heated through, after about 3 minutes, remove from the heat. Season with salt, stir in the parsley and celery leaves and serve.
• Chicken Noodle Soup
• Make the broth and prep the chicken for Go-To Chicken Soup, but this time cut 3 carrots, 3 celery stalks and the chicken into small dice. Add to the broth and cook over medium heat until tender, about 10 minutes. Add 6 ounces medium-wide egg noodles and cool until al dente, about 6 minutes. Before serving, stir in 2 tablespoons each chopped fresh parsley and fresh dill.
• Chicken Tortellini Soup
• Preheat the oven to 400 degrees. Cut the top off a head of garlic and rub with olive oil and salt. Wrap in foil and bake until very soft, 45 to 55 minutes. Meanwhile, make the broth and prep the chicken for the Go-To Chicken Soup. Squeeze out the garlic and mash into a paste before whisking into the broth along with 1 tablespoon finely chopped fresh rosemary. Add the chicken, carrots and celery and cook over medium heat until tender, 8 minutes. Add 8 ounces of your favorite tortellini and cook until tender, another 8 minutes. Serve with pecorino Romano over top.
• Mexican Chicken and Rice Soup
• Make the broth and prep the chicken for the Go-To Chicken Soup. Add the chicken, carrots, celery and 3/4 cup long grain rice and cook over medium heat until tender, about 15 minutes. Add 1 cup diced tomato and cook another 5 minutes. Before serving stir in 1/4 cup chopped fresh cilantro and the juice of 2 limes. Garnish with additional cilantro.
• Asian Chicken Soup
• Make the broth and prep the chicken for the Go-To Chicken Soup, with the addition of a 3-inch piece of sliced fresh ginger in the broth. Discard the ginger. Add the chicken, carrots and celery and cook over medium heat until tender, about 10 minutes. Saute 2 cups quartered shiitake caps in 1 teaspoon peanut oil until soft, about 2 minutes. Transfer to the broth with 1 sliced small bok choy, 1 tablespoon soy sauce and 2 teaspoons Asian chili garlic sauce. Season with salt and pepper and serve.
• Chicken and Dumpling Soup
• For the dumplings, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon each onion powder and salt and 3 tablespoons chopped fresh chives. Cut in 4 tablespoons cold unsalted butter until pea-size bits form. Stir in 1 cup milk. Set aside and make the broth and prep the chicken for Go-To Chicken Soup. Add the carrots and celery and simmer until tender, 8 minutes. Make a paste of 3 tablespoons each softened butter and flour. Divide into 4 balls. Whisk each ball into the soup for a minute each. Add the chicken and 1 1/2 cups frozen peas. Return to a simmer, and spoon large tablespoons of dumpling dough into the soup, without overlapping. Cover and steam over medium heat until cooked through, 8 minutes.
• Matzo Ball Soup
• Whisk together 4 eggs, 1/3 cup room temperature chicken fat, 1/4 cup each seltzer and finely chopped fresh parsley and 1 1/2 teaspoons kosher salt in a medium bowl. Stir in 1 1/4 cups matzo meal and refrigerate 2 hours. Form into 16 balls. Gently slip the balls in a large pot of boiling salted water, reduce the heat to low, cover and simmer until cooked through, about 40 minutes. Add the matzo balls to Go-To Chicken Soup.

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.