Mamas Feel Better Chicken Soup Recipes

Steps:

• 1. In a large crock pot, add chicken broth. I like to use leftover broth from the Blue Moon Crock Pot Roasted Chicken, it's nice and rich in color and already seasoned. Warm chicken broth over medium heat.
• 2. When broth has warmed, add water, vegetables, cubed chicken, seasonings, and chicken base if needed. Bring to a gentle boil for 5 minutes, reduce heat and simmer for 25 minutes.
• 3. Add 12 ounces egg noodles, stir in. Continue to simmer for 10 minutes, noodles will be just about done. Remove from heat & allow to sit for 5 minutes. This allows the noodles to complete cooking. Be careful not to over cook, as noodles continue to soak in the juices & can get mushy. Serve with crackers, or fresh bread. This soup freezes well for later use.

Steps:

• Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
• Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
• Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times.
• Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon.
• Let cool.Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
• When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
• Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup.
• Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

Steps:

• Combine the first 9 ingredients in a large pot. Bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes. Using a slotted spoon, transfer chicken and carrots to a platter; cool slightly. Pull chicken meat off the bones in bite-sized pieces. Discard the bones. Thinly slice carrots and reserve.
• Strain broth; discard the solids in the strainer. Pour 2 cups broth into a heavy medium-sized saucepan. Bring to a boil. Add rice and bring to a boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 to 25 minutes.
• Return remaining broth, chicken meat pieces, and sliced carrots to the same large pot used to cook the chicken. Bring to a simmer. Stir in the cooked rice. Season with salt and pepper.
• Ladle soup into bowls. Sprinkle with parsley, if desired, and serve.

Steps:

• Place chicken in an 8 quart stockpot. Add onion, celery, parsley, salt, peppercorns, and bay leaves.
• Fill pot with water to cover by 2-3 inches. Bring to boil; reduce heat and simmer, skimming foam from surface.
• Simmer for 1 hour, checking to be sure soup is still simmering and to make sure level doesn't drop too low (if it does, add more cold water, bring back to simmer, and cook a little longer).
• Remove chicken from soup and let sit, covered, until cool enough to handle; continue simmering soup in the meantime.
• Remove meat from bones and return bones, skin, etc to soup. Refrigerate chicken meat.
• Continue simmering soup. Soup may be simmered for another 1/2 hour or so, or may be simmered for a few hours - the time at this point is quite flexible. Just keep checking the broth level now and then; add cold water and return to simmer if it drops too low.
• Taste and correct seasoning. Strain through a few layers of cheesecloth into a clean stockpot. Discard vegetables and bones. Keep broth hot while you prepare the desired starch.
• If using potatoes, peel and cube and simmer until tender. Place some potato chunks and chicken meat into bowls and ladle hot broth over.
• If using rice, cook rice according to package directions. Place some rice and chicken meat into bowls and ladle hot broth over.
• If using noodles, cook according to package directions and drain well. Place some noodles and chicken meat into bowls and ladle hot broth over.
• This soup may be defatted if you make it in advance, cool quickly in an ice bath, and chill in the refrigerator. Once chilled, the fat will solidify on the surface and may be skimmed off. At this point, the broth may be frozen for later use (with or without meat, and without potatoes or rice), or it may be heated and served.

Steps:

• Put chicken, onions, 2 unpeeled carrots, 2 celery stalks, turnip, garlic and bay leaf in a large soup pot. Fill with water to within two inches of top of pot and cover. ( I use a big soup pot, like a 15qt. If you like stronger soup, use a smaller pot.) Set over high heat and bring to a boil. Lower heat and simmer uncovered, for 2 hours. Occasionally skim the froth as it develops on the surface and discard.
• Remove from heat. Place a colander in another pot big enough to contain the stock. Pour soup through the colander into the second pot. Remove colander to separate stock from vegetables and chicken pieces.
• Pour the stock back into the pot. Let cool and then refrigerate stock several hours to overnight. Meanwhile, remove chicken from the bone, tear into edible pieces and set aside. Discard vegetables and bones.
• Remove and discard congealed fat from the surface of the refrigerated stock. Place the pot of stock over high heat and bring to a boil.
• Lower heat and add salt, pepper, dill and sugar. Simmer about 30 minutes. Add sugar and wine, simmer another 10 minutes. Adjust salt and pepper to taste. Lower heat enough to keep soup hot, add reserved chicken. Can add matzo balls or egg noodles as desired.
• Can be frozen before adding matzo or noodles if desired.