Souperslowchicken Recipes

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SOUPER CHICKEN

Got a crowd coming over? This can serve a lot of people. Very simple and versatile. One of my favourites.

Provided by Tebo3759

Categories     Chicken

Time 2h35m

Yield 4-6 serving(s)

Number Of Ingredients 4



Souper Chicken image

Steps:

  • Preheat oven to 300°F.
  • Mix soups and wine.
  • Pour over chicken
  • Cover and bake for 2 1/2 hours
  • Thicken sauce with cornstarch and water if you want gravy
  • If you want stew, add some onions, carrots, frozen peas etc. 30 minutes before it is done.

Nutrition Facts : Calories 390.8, Fat 23.2, SaturatedFat 6.3, Cholesterol 103.5, Sodium 1023.2, Carbohydrate 9.1, Fiber 0.7, Sugar 2.5, Protein 28.6

1 (10 1/4 ounce) can mushroom soup
1 (10 1/4 ounce) can onion soup
2/3 cup dry white wine
2 -3 lbs chicken pieces

SUPERFOOD CHICKEN SOUP

Chicken soup is always a good choice for a boost of comfort, and in this recipe there are a few extra ingredients that take it to a new level. Ginger and turmeric add earthy flavors while nutritious kale boosts the vitamins. It's good for the body and the soul.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Superfood Chicken Soup image

Steps:

  • Heat the coconut oil in a large pot over medium-high heat. Stir in the ginger and garlic; cook until the ginger softens and the garlic just starts browning, about 3 minutes. Add the turnip and kale and cook, stirring occasionally, until the kale is wilted, about 4 minutes.
  • Add the turmeric and 1/2 teaspoon each salt and pepper; stir until the vegetables are coated. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook until the turnip is just tender, about 10 minutes.
  • Add the chickpeas and chicken to the pot. Increase the heat to medium high and return the soup to a simmer. Cook until the chicken is warmed through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice. Serve with naan.

2 tablespoons coconut oil
1 3-inch piece fresh ginger, peeled and thinly sliced
4 cloves garlic, thinly sliced
1 large turnip (about 10 ounces), peeled and cut into 1/2-inch cubes
2 cups shredded kale or other winter greens
2 teaspoons ground turmeric
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
1 15-ounce can chickpeas, drained and rinsed
3 cups shredded rotisserie chicken (skin removed; about 12 ounces)
Fresh lemon juice, to taste
Whole-wheat naan bread, warmed, for serving

SOUPER SIMPLE CHICKEN SOUP

A very easy and clean chicken soup. Generous amounts of carrots and celery give this soup a natural sweetness.

Provided by Steve_G

Categories     Chicken Breast

Time 2h50m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 13



Souper Simple Chicken Soup image

Steps:

  • Season chicken breasts with salt and pepper.
  • Roast chicken breasts with large chunk-veggies in a large dutch at 400°F until done, 35-45 minutes.
  • Remove chicken from pan and cool.
  • Remove meat from breasts and reserve.
  • Place skin and bones back into the dutch oven.
  • Place pan back on stove over a medium heat, stirring occasionally until contents are well browned.
  • Add small amount of water to pan and bring to a boil, stir to remove all brown bits from the bottom of the pan.
  • Add remaining water and peppercorns, bring to a boil, reduce to simmer and cook, partially covered, for 1 1/2 - 2 hours.
  • Skim as required.
  • Add more water if level gets too low.
  • You can add any other herbs that you like at this time.
  • I like thyme and basil, but nothing is required.
  • Remove dutch oven from heat, skim fat off surface and strain liquid into a soup pot.
  • Place soup pot over medium heat and bring stock to a boil.
  • Add chopped veggies and parsley and lower heat to maintain a good rolling boil.
  • Cook for 15-20 minutes, or until veggies are tender and sweet.
  • Lower heat to simmer.
  • Adjust water to suit your own tastes add more if you want more, weaker, broth.
  • If desired add some frozen vegetables at this time.
  • A bit of corn and lima beans are good, While the veggies are boiling chop reserved chicken and prepare your noodles.
  • Add chicken to pot and stir.
  • Don't add the chicken too early or it will be shredded.
  • Adjust seasoning.
  • Place noodles or rice in bottom of a soup bowl, ladle a generous amount of soup over it.
  • Don't add your rice/pasta to the main soup bowl--it will quickly over cook and become mush (and ruin all your leftovers!).

Nutrition Facts : Calories 241, Fat 9.3, SaturatedFat 2.7, Cholesterol 61.9, Sodium 166.9, Carbohydrate 17, Fiber 4.5, Sugar 7.3, Protein 22.4

4 chicken breasts, with bones and skin attached
2 whole carrots, cleaned, not skinned, cut in 2-inch chunks
1 large onion, quartered
3 stalks celery, cleaned, leaves attached, cut in 2-inch chunks
6 garlic cloves
1 tablespoon black peppercorns
12 cups water
2 cups chopped carrots
2 cups chopped onions
2 cups chopped celery
1/4 cup chopped parsley
salt and pepper
cooked noodles (optional) or cooked rice (optional)

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