Kittencals Hearty Chicken Soup Recipes

KITTENCAL'S HEARTY CHICKEN SOUP

This is a thick hearty delicious soup I make using my recipe#118258 but can be made using using canned broth. Add in some cooked rice or egg noodles also if desired! The spinach is only optional if you are not a spinach-lover then you can omit, I like to add it in! The success of this soup will depend on the quality of your chicken broth, so make certain to use the best broth available! You can adjust all amounts to suit taste and increase the chicken broth if desired, the exact amounts do not really matter for all ingredients.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Kittencal's Hearty Chicken Soup image

Steps:

Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potates are tender (about 15-20 minutes).
Using a potato masher mash the potatoes in the the stock.
Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
Season with salt, pepper and cayenne (if using) to taste.
In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 stalk celery, finely diced
2 tablespoons minced fresh garlic (or to taste)
2 teaspoons dried thyme
8 1/4 cups chicken stock (use homemade or good-quality canned, set 1/4 cup cold broth aside)
2 small russet potatoes, peeled and diced
2 -3 large carrots (peeled and sliced about 1/4-inch thick)
1 (10 ounce) package frozen spinach, thawed (use all or half amount of spinach) (optional)
3 cups cooked chicken or 3 cups cooked turkey
2 tablespoons flour
salt and black pepper (use lots black pepper)
cayenne pepper (or to taste) (optional)
grated parmesan cheese, cheesse (optional)

HEARTY CHICKEN SOUP

A hearty chicken soup recipe that has been fine-tuned over many years to near perfection. It is one of the most flavorful soups due to the inclusion of dark meat, soup base, and a relatively high fat content. Let this be a warning: This recipe is not recommended for those who are on a low calorie or low fat diet. Eat in moderation.

Provided by Mike the Gastronomer

Categories Clear Soup

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 11

Hearty Chicken Soup image

Steps:

Chop onion into small pieces.
Slice celery and peeled carrots into 1/4 inch slices.
Add soup base to large pot filled 3/4 of the way up with water.
Add chicken and onion to large pot and bring to a boil.
Reduce heat to medium and add remaining vegetables.
Add remaining spices.
After one hour, reduce heat to low until finished.
Cook egg noodles in medium pot.
Serve soup over egg noodles.

Nutrition Facts : Calories 371.7, Fat 19.1, SaturatedFat 5.4, Cholesterol 105.2, Sodium 747.4, Carbohydrate 24.9, Fiber 2.4, Sugar 2.6, Protein 24.1

Ingredients

1 bunch celery
1 small roasting chickens or 8 chicken drumsticks
1 (8 ounce) bag carrots
1 small onion
1 tablespoon garlic powder
1 teaspoon parsley
1 tablespoon salt
1 tablespoon pepper
10 tablespoons chicken soup base
1 (12 ounce) package egg noodles
water

KITTENCAL'S CHICKEN NOODLE SOUP

I make this soup using my recipe#118258 but since everyone might not have time or want to make homemade stock I have listed amounts for canned soup, you have the choice of using either, please do not omit the fresh ginger, it really brings out so much extra flavour in the soup, if you are using canned broth make certain to use a good-quality broth, the success of the soup will depend on it --- cooked rice may be used in place of the egg noodles, the veggie amounts may be adjusted to taste, and chicken bouillon is only optional, if you are using canned chicken broth you might want to add in for extra flavor ;-)

Provided by Kittencalrecipezazz

Categories Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Kittencal's Chicken Noodle Soup image

Steps:

In a large Dutch oven or pot heat oil over medium heat.
Add in onions, garlic, ginger, carrots and celery; cook stirring for about 3 minutes.
Add in canned broth, water and bouillon powder (if using) bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer until veggies are tender (about 25 minutes).
Add in the cooked chicken breast and cooked egg noodles; simmer about 5 minutes or heated through.
Season with salt and lots black pepper.
Add in a pinch cayenne pepper if desired.

Nutrition Facts : Calories 436.8, Fat 15.1, SaturatedFat 3.4, Cholesterol 92.4, Sodium 1757.3, Carbohydrate 35.6, Fiber 2.7, Sugar 4, Protein 38.3

Ingredients

2 -3 tablespoons vegetable oil
1 large onion, chopped
2 -3 tablespoons fresh minced garlic
1 teaspoon fresh minced ginger (can use a bit more)
3 carrots, peeled and finely diced
1 large celery rib, diced
4 (14 ounce) cans good-quality condensed chicken broth, undiluted
3 cups water
1 tablespoon oxo chicken bouillon powder (or use 1 small package) (optional)
3 cups cooked chicken breasts, chopped
4 cups wide cooked egg noodles (or use as much as desired)
fresh ground black pepper (use lots black pepper!)
1 pinch cayenne pepper (or to taste)
salt (and to taste) (optional)

KITTENCAL'S EASY TUNA OR CHICKEN NOODLE CASSEROLE

This is a delicious casserole that can be made using either tuna or 1-1/2 cups or more of cooked cubed chicken or even cooked turkey --- for a thinner sauce use 1 cup of milk or half and half instead of 3/4 cup, prep time includes boiling the egg noodles, if you are not a garlic-lover then you may omit the garlic powder and to zing the flavor up even more add in 1-1/2 tablespoons of lemon juice

Provided by Kittencalrecipezazz

Categories Tuna

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Kittencal's Easy Tuna or Chicken Noodle Casserole image

Steps:

Preheat oven to 375 degrees F.
Grease a 2-quart casserole dish.
Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
Add in the tuna or chicken; mix to combine.
Combine the mixture with the cooked egg noodles.
Transfer to prepared greased baking dish.
Sprinkle top with the broken Ritz crackers.
Bake for about 25 minutes.

Ingredients

6 ounces egg noodles
2 tablespoons butter
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2-1 teaspoon garlic powder (or to taste, I use 1 teaspoon)
3 -4 tablespoons grated parmesan cheese (optional)
3/4 cup milk (or can use half-and-half cream)
1/2 cup sour cream (can increase to to 3/4 cup)
1/4-1/2 teaspoon seasoning salt (or to taste, or use white salt)
1/2 teaspoon fresh ground black pepper (or to taste)
1 small onion, finely chopped (can use 2 green onions)
1/4 cup pimiento, chopped
1 small green bell pepper, finely chopped
1 large celery rib, diced
1 (6 1/2 ounce) can tuna, drained and flaked (can add another 3 ounces for a more meatier casserole if desired, or use cooked chicken or turkey)
12 -15 butter flavored crackers, broken in pieces (such as Ritz Crackers)

KITTENCAL'S LEMON CHICKEN ORZO SOUP

For the very best results us a good-quality chicken broth for this, you can sub the same amount of uncooked rice for the orzo. I have even added some cooked cubed chicken to this soup, this is one of my family's favorite soups, you will love this!---- see my recipe#118258

Provided by Kittencalrecipezazz

Categories Lemon

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 7

Kittencal's Lemon Chicken Orzo Soup image

Steps:

Bring the chicken broth to a boil in a pot.
Add in the orzo or rice; simmer uncovered until the orzo or rice is cooked (about 10 minutes).
In a medium heat-proof bowl whisk together eggs and lemon juice until frothy.
Remove a ladle of hot broth from the pot and slowly add the broth to the egg mixture whisking vigorously; pour the mixture back into the hot soup.
Remove immediately from the heat (DO NOT LET BOIL!).
Ladle into bowls and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 311.1, Fat 7.5, SaturatedFat 2.2, Cholesterol 124, Sodium 2041, Carbohydrate 35.2, Fiber 1.4, Sugar 3.5, Protein 22.9

Ingredients

8 cups chicken broth
3/4 cup uncooked orzo pasta (or use same amount uncooked rice)
salt
black pepper
2 large eggs
1 lemon, juice of
grated parmesan cheese (optional I like to sprinkle it on top!)

KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST

This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly --- to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture --- NOTE for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter --- you will love this chicken! Visit my food blog, www.kittencalskitchen.com, for more of my recipes.

Provided by Kittencalrecipezazz

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast image

Steps:

Preheat oven to 350°F.
Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

Nutrition Facts : Calories 452.1, Fat 26.1, SaturatedFat 14.8, Cholesterol 136.7, Sodium 852.6, Carbohydrate 18.6, Fiber 1.4, Sugar 1.5, Protein 34.9

Ingredients

1/3 cup butter, melted
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided (garlic lovers can use more)
1/2 teaspoon seasoning salt (or can use white salt)
3/4 cup seasoned dry bread crumb (seasoned or plain)
1/2 cup finely grated cheddar cheese
1/4 cup freshly grated parmesan cheese
1/2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)

KITTENCAL'S BAKED POTATO SOUP

If you prefer an extra creamy soup use 5 cups half and half cream, adjust the chili flakes to suit heat level or you may omit, make certain to oven-bake the potatoes not boil it will make a difference in flavor, prep time does not include baking the potatoes, this soup is best if used the same day, it does not reheat well --- note for a lower fat option omit or reduce the bacon amount, use low-fat milk, sour cream and cheddar cheese :)

Provided by Kittencalrecipezazz

Categories Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Kittencal's Baked Potato Soup image

Steps:

In a Dutch oven or pot melt butter over medium heat.
Add in onion and chili flakes; cook stirring for about 3 minutes.
Add in garlic cook stirring 2 minutes.
Add in flour then cook stirring constantly for about 1-1/2 minutes.
Slowly add in milk and broth, whisking constantly until bubbly and thickened.
Stir in the cubed cooked potatoes and green onions; bring to a boil.
Reduce heat to low and simmer uncovered for about 20 minutes.
Using a fork mash about half of the potatoes (leaving some cubed).
Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
Season with seasoned salt and black pepper.
Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
Delicious!

Ingredients

10 slices cooked bacon (cooked until crispy then finely chopped, can use more)
2/3 cup butter
1 -2 teaspoon dried crushed red pepper flakes
1 medium onion, chopped
2 -3 tablespoons fresh minced garlic
2/3 cup all-purpose flour
5 cups milk
2 cups chicken broth
5 large baked russet potatoes (peeled and cubed)
4 green onions, chopped
1 1/2 cups grated cheddar cheese
3/4 cup sour cream
1 -2 teaspoon seasoning salt
1 teaspoon ground black pepper (or to taste)
grated cheddar cheese (optional)
chopped green onion

KITTENCAL'S SPICY MEXICAN CHICKEN CORN CHOWDER

Make this as spicy as desired by adjusting the jalapenos and Tabasco sauce, you can also add in crushed red chili flakes, I sometimes add in canned corn kernels

Provided by Kittencalrecipezazz

Categories Chowders

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

Kittencal's Spicy Mexican Chicken Corn Chowder image

Steps:

Heat butter and oil in a Dutch oven over medium.
Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
Add in broth; bring to a boil over medium-high heat.
Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
Season with salt, pepper and Tabasco to taste.
Ladle into bowls then sprinkle with more shredded cheese.

Ingredients

2 tablespoons butter
1 tablespoon oil
3 boneless skinless chicken breasts, cubed (can use more or less)
1 small onion, chopped
1 -2 jalapeno pepper, seeded and finely chopped
5 large garlic cloves, finely chopped (do not mince)
1 1/2 teaspoons cumin
1 cup chicken broth
2 cups half-and-half cream (can use half cream and milk)
2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
1 (14 ounce) can cream-style corn
1 (4 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes, drained or 1 large chopped tomato
seasoning salt & freshly ground black pepper (to taste, can use white salt)
Tabasco sauce (to taste)
shredded Mexican blend cheese, for sprinkling on top (or cheddar cheese)

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