Grannys Chicken Soup Recipes

Steps:

• Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
• Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
• Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
• Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
• In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
• Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
• Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

Steps:

• Place small chicken in a large pot and fill with water until it covers the chicken.
• Add all remaining ingredients except pasta.
• Bring to boil, turn heat down and simmer for 1 hour or until chicken is about to fall off the bone. Remove Chicken, de-bone and chop into bite size chunks.
• Return chicken to pot.
• Bring to a boil, add pasta and boil according to package instructions.
• Additional Note: Freezes well. Add pasta just before you are ready to serve.

Steps:

• Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes. Add carrots and cover with water. Bring to a simmer and cook for 1 hour. Remove chicken from soup and let cool. Remove meat from bones and shred, discard skin. Return meat to pot and stir in parsley and noodles. Cook for another 20 minutes.

Steps:

• Combine ingredients in a bowl, and mix well. In a saucepan, bring 3 cups (750ml) of water, 1 tablespoons (15ml) butter or margarine and 2/3 cup (150ml) of Granny's Chicken Soup mix to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until rice is tender. Store dry product in an airtight container for up to 6 months.
• Makes 2-3 servings per batch.

Steps:

• Wash chicken.
• Put in large pot and cover above chicken with hot water about 1 inch.
• Open tomatoes and drain juice into pot.
• Crush tomatoes with hands and add to pot.
• Wash celery and carrots, then slice and add to pot.
• Bring to a boil and then cover and lower temp to a low boil and cook 1 hour.
• Watch to make sure liquid doesn't boil out. If it gets low add a little more water.
• Remove chicken, set aside and let cool.
• Add potatoes and cook 30 more minutes.
• After potatoes are done, take 3 or 4 chunks and smash them on the side of the pan. This will help to thicken the soup.
• Add onion, tomato SOUP (or sauce), corn and butter beans and cook about 10 minutes.
• Pull the chicken off the bone and add to pot.
• Salt and Pepper to taste now or in your own bowl. I personally think salt is a must in this soup.
• Stir and serve.
• Delicious!

Steps:

• Preheat oven to 350°F
• Coat large baking dish with oil. Pour in rice and lay chicken in top.
• In large bowl, combine both cans of soup, milk, and bullion.
• Cover with foil and bake for 30 minutes.
• Check to see if all liquid has been absorbed (if so, add 1/4-1/2 c water).
• Bake for 30 more minutes or until chicken is fully cooked.

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.

Steps:

• Place chicken and water in a large soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours or until chicken falls off bone. , Strain broth; return to kettle. Allow chicken to cool; debone and cut into chunks. Skim fat from broth. Return chicken to broth along with celery, carrots and onion. , Place pickling spices in a tea ball or cheesecloth bag; add to soup. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove spices; add salt if desired, bouillon, pepper and noodles. Cook for 10-15 minutes or until noodles are tender.