Rainy Season Chicken Soup Recipes

Steps:

• Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
• Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
• Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
• Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Steps:

• In a large stockpot combine the parsley, pepper, onion, chicken, bouillon cubes and 10 cups water. Bring to a boil and cook for about 30 minutes. Remove and reserve the chicken from the broth, then strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool and cut into cubes.
• Measure the broth and add water so that you have 8 cups of liquid in the large stockpot. Add the carrots and potatoes, bring to a boil and cook until the potatoes are done, about 20 minutes. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the rice and reserved chicken. Stir the mixture and let it stand for 10 minutes before serving. Garnish with cubed cheese.

Steps:

• In large pot, melt the butter over low heat. Add leeks, carrot, onion, celery, and chicken. Stir gently, cover to cook over low heat for 5 minutes.
• Take off the lid, stir the vegetables, turn the chicken. cover and cook another 5 minutes or until chicken is done.
• Remove the chicken and set aside.
• Sprinkle the flour over the vegetables and pan juices. Stir to cook over low heat for 2 minutes. Slowly add white wine and 4 c broth. Stir and cook until bubbly and thickened. Add the sour cream very slowly and allow to cook gently.
• Slice the chicken into bite size pieces and add back to pot.
• Bring the 4 remaining cups of stock to boiling and add fideo. Cook until almost done. Add all to the soup. Bring back to boiling and serve immediately.

Steps:

• Cut the whole chicken in pieces. This will help it to cook faster! Boil chicken until cooked, then take them out and place them in a large bowl to cool. SAVE THE CHICKEN STOCK! (You will need this!)
• As you're waiting for the chicken to cool down, start preping your veggies.
• Slice the carrots in 3, dice the celery, dice the onion, and shred the cabbage. Set these all aside.
• Now that the chicken is cooled down, shred it.
• In a large stock pot, place 3/4 of a stick of butter into the pot to melt. Add the onions and cook until transparent, and then add the chicken and garlic powder to saute. When the chicken is all nice and aromatic with the onion and garlic --
• POUR the stock into the pot. (I told you that you would need this!).
• When it comes to a boil, add the carrots, celery, cabbage, macaroni (or shells) and chicken bullion. Mix it good!
• Add the remaining butter to the soup. It will look like OIL, but it is not. This brings out the flavor of the soup!
• Let simmer and when the macaroni (or shells) are all done, you're ready to eat it!
• We always add CARNATION EVAPORATED MILK for a creamer soup, but it's all up to you. Most people don't like to do that becuase they THINK it will spoil. It's NOT fresh milk! So you can add it!
• We usually serve this with GARLIC BREAD topped with Parmesan cheese!
• This will become a favorite in your house too!