Good Old Fashioned Chicken Soup Recipes

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GOOD OLD FASHIONED CHICKEN SOUP/STEW

There isn't anything more comforting on a snowy winter day than a bowl of homemade chicken soup. Don't let the list of ingredients turn you away. This is an extremely easy and flavourful soup to make. The soup is thicker the second day because of the added noodles. This also freezes extremely well.

Provided by Diana 2

Categories     Chicken

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 19



Good Old Fashioned Chicken Soup/Stew image

Steps:

  • In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
  • Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
  • At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
  • Remove the meat from the bones, cut and set aside.
  • Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
  • Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.

1 onion, quartered
2 celery ribs
2 carrots
4 garlic cloves
1 bay leaf
2 lbs skinless chicken pieces, skin and visible fat removed
10 -12 cups cold water
10 cups chicken broth
2 potatoes, quartered and sliced
2 carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups chicken, that you've pulled from the bones
2 tablespoons chicken bouillon, liquid Bovril
1 1/2 cups frozen mixed vegetables
1 1/2 cups thin egg noodles

OLD-FASHIONED CHICKEN NOODLE SOUP

Make and share this Old-Fashioned Chicken Noodle Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 17



Old-Fashioned Chicken Noodle Soup image

Steps:

  • Dry chicken thighs with paper towels and season with salt and pepper.
  • Heat oil in 12-inch skillet over med-high heat until just smoking.
  • Brown chicken thighs well on both sides, 6-8 minutes.
  • Transfer to plate, let cool slightly, and discard skin.
  • Pour off all but 1 tablespoon fat left in pan.
  • Add in carrots, celery, and onions; cook over medium heat until vegetables are softened, 7-10 minutes.
  • Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
  • Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
  • Stir remaining 7 cups broth and bay leaves into slow cooker.
  • Nestle browned chicken with any accumulated juice into slow cooker.
  • Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup.
  • Cover and cook until chicken is tender, 4-6 hours on LOW.
  • Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board.
  • Transfer chicken thighs to cutting board.
  • Let all chicken cool slightly, then shred into bite-size pieces, discarding skin and bones.
  • Let soup settle for 5 minutes, then remove fat from surface using large spoon.
  • Discard bay leaves.
  • Cook egg noodles in boiling salted water until tender, then drain.
  • Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes.
  • Stir in parsley, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 352.9, Fat 20.5, SaturatedFat 5.5, Cholesterol 103.6, Sodium 212.1, Carbohydrate 12.1, Fiber 1.6, Sugar 2.8, Protein 30.3

1 1/2 lbs bone-in skin-on chicken thighs, trimmed
salt
pepper
1 tablespoon vegetable oil
3 carrots, peeled and chopped medium
2 celery ribs, chopped medium
1 onion, minced
3 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme (or 1/2 t. dried)
1/8 teaspoon red pepper flakes (or to taste)
8 cups low sodium chicken broth
2 bay leaves
1 (12 ounce) bone-in skin-on chicken breast half, trimmed
1 1/2 ounces wide egg noodles (about 1 cup)
1/2 cup frozen peas
2 tablespoons minced fresh parsley

OLD FASHIONED CHICKEN SOUP (MADE EASY)

Make and share this Old Fashioned Chicken Soup (Made Easy) recipe from Food.com.

Provided by The Spice Guru

Categories     Clear Soup

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16



Old Fashioned Chicken Soup (Made Easy) image

Steps:

  • POUR 64 ounces Trader Joe's Organic Free-Range chicken broth into a 4-quart pot; heat to a low gentle boil.
  • SNIP 1 tablespoon fresh parsley into broth.
  • PULL fresh thyme leaves from stem using thumb and forefinger against the growth direction, to yield about 1 1/2 teaspoons; add to broth.
  • ADD 1/4 teaspoon poultry seasoning to broth, along with two pinches (1/8 teaspoon) ground nutmeg, 2 pinches (1/8 teaspoon) ground savory, 1 bay leaf, and 5 whole black peppercorns (or 1/4 teaspoon ground black pepper).
  • CHOP 1 large onion into 1/2'' pieces and add to broth; MASH 1 large clove garlic with a garlic press; add to broth.
  • MEASURE 1 1/2 cups whole baby carrots; add to broth.
  • SLICE rinsed celery into 3/4'' diagonal-cut slices to make 2 cups; add to broth (if fresh mushrooms are desired they may be sliced and added to broth now).
  • COVER and simmer broth, vegetables, herbs and seasonings until vegetables are tender yet firm (6 ounces egg noodles may be added now if desired).
  • REMOVE skin from rotisserie chicken and meat from bones; coarsely chunk or dice chicken meat into bite-sized pieces to yield 2-3 cups; STIR in chunked chicken until heated; REMOVE bay leaf and peppercorns; SEASON to taste with kosher salt if desired.
  • SERVE soup hot in bowls; SAVOR the old-fashioned goodness!

2 quarts organic chicken broth
2 -3 cups skinless boneless chunked rotisserie chicken
1 large chopped onion
2 cups sliced celery
1 1/2 cups whole baby carrots
1 tablespoon snipped fresh parsley
1 1/2 teaspoons fresh thyme leaves
1 large mashed garlic clove
1/4 teaspoon poultry seasoning
2 pinches ground nutmeg
2 pinches ground savory
5 black peppercorns (or 1/4 teaspoon ground)
1 bay leaf
kosher salt, to taste
4 ounces sliced fresh mushrooms
6 ounces egg noodles

OLD-FASHIONED CHICKEN AND RICE SOUP

This recipe came from the Ontario Milk Calendar May of 1995. It is absolutely yummy, creamy, and soft and very filling.

Provided by zippiestfriend

Categories     Chicken

Time 30m

Yield 6 bowls, 6-8 serving(s)

Number Of Ingredients 11



Old-Fashioned Chicken and Rice Soup image

Steps:

  • In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
  • Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
  • Sprinkle with flour. Cook 3 to 4 min, browning lightly.
  • Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
  • Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
  • Variation.
  • For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
  • If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.

1/4 cup butter, 50 ml
1 onion, chopped 1
1 carrot, diced 1
1 celery rib, diced 1
1/2 lb raw chicken, diced 250 g
1/3 cup all-purpose flour, 75 ml
3 cups chicken stock, 750 ml
1/2 teaspoon salt, 2 ml
1/4 teaspoon pepper, 1 ml
2 cups milk, 500 ml
1 1/2 cups cooked rice, 375 ml

GRANDMA'S CHICKEN SOUP

Whenever you're feeling sick, this will make you feel better! Trust me, you can even freeze it, this way you have it whenever you need it. Serve with egg noodles, if desired.

Provided by Love2c0ok

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

Time 4h20m

Yield 8

Number Of Ingredients 9



Grandma's Chicken Soup image

Steps:

  • Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
  • Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 11.1 g, Cholesterol 100.6 mg, Fat 53.2 g, Fiber 3.4 g, Protein 26 g, SaturatedFat 14.9 g, Sodium 908.1 mg, Sugar 5.4 g

1 (5 pound) whole chicken
1 pound carrots, peeled and sliced
1 pound celery, sliced
2 tomatoes, seeded and chopped
1 large onion, chopped
1 bunch fresh dill
1 tablespoon kosher salt
1 tablespoon ground black pepper
10 cups warm water as needed

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