SIMPLE CHICKEN SOUP
I revised a recipe that my family loved so it would be lighter and easier to make. It's a hearty and healthy meal served with a green salad and fresh bread. - Sue West, Alvord, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in chicken and soup; heat through.
Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 820mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
SIMPLE CHICKEN SOUP
This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.
Provided by Food Network Kitchen
Time 55m
Yield 8 cups (4 servings)
Number Of Ingredients 9
Steps:
- Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
- When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
Nutrition Facts : Calories 157, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 24 milligrams, Sodium 272 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
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
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.
HOMEMADE CHICKEN SOUP
Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!
Provided by Jill
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 10
Number Of Ingredients 7
Steps:
- Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
- Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g
QUICK CHICKEN SOUP
This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.
Provided by MSPHOTO
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
- Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
- Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 4 g, Fiber 4.9 g, Protein 37 g, SaturatedFat 1.1 g, Sodium 1568.1 mg, Sugar 9.9 g
BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
CHICKEN SUPREME
I found a wonderful cookbook at a garage sale last summer. It's 566 pages of recipes from the employees of Dayton's,Hudson's, and Marshall Fields. We tried this one and really loved it! It was submitted by Geri Phillips of Marshall Fields.
Provided by MizzNezz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Saute chicken in butter until lightly browned.
- Place chicken in greased 8x8 baking dish.
- In skillet, saute mushrooms until lightly browned; add sour cream and soup.
- Cook and stir for 1 minute, scraping bits from bottom of pan.
- Add garlic salt and paprika.
- Pour mixture over chicken.
- Bake for 30-35 minutes, until juices run clear.
- Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.
SUPER SIMPLE CHICKEN SOUP
Just what it says... really simple and quick. I change amounts as I add them to the pot if I think I need a little more of anything. This is a very forgiving recipe and a great base for additions.
Provided by Trixie 2008
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place first 5 ingredients in a soup pot and saute for 5 minutes.
- Add chicken, stir.
- Combine hot water and base then add to your pot.
- Cook (medium boil) for 15 minutes or until carrots are done enough for you.
- Combine cold water and corn starch then add to your pot while stirring.
- Your soup will thicken and be ready to serve.
- *You can add more cornstarch mixture if you would like it thicker. I like mine somewhere between a soup and a stew consistency.*.
SIMPLE CHICKEN NOODLE SOUP
Steps:
- Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.
- Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.
- Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat.
- Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.
SUPER SIMPLE CHICKEN SOUP FOR THE SICKLY
A low-effort way to make chicken soup for those times when you need it, but don't feel like putting in the effort. You can of course substitute the herbs for whatever you have lying around or like, but I like the lemongrass because it helps open up the sinuses.
Provided by Starrah
Categories Clear Soup
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the meat in cold water (bones, skin, and all), and put into the pot.
- Rinse the vegetables, but do NOT peel them.
- Cut the onion and potato in half only, cut the top leaves off the leek and celery (but don't throw away) and chop the rest of them, along with the carrot.
- Add everything, including the tops of the celery and leek as well as the herbs, to the pot with the meat.
- Pour in 6-8 cups of water, enough to just cover the contents of the pot. Bring to a boil, and then turn down to simmer on very low heat and cover.
- Leave to simmer for about an hour and a half. Go sleep and watch TV and other sickly resting activities.
- Skim the chicken fat off the top of the soup with a spoon and discard.
- Removed the chicken with tongs, let cool for a few minutes, and remove the skin. Return the meat and bones to the pot.
- Add the tablespoon of apple cider vinegar. This brings out the calcium in the bones.
- Simmer for another 15 minutes or so, add salt and pepper to taste, and enjoy.
Nutrition Facts : Calories 579.3, Fat 36.5, SaturatedFat 10.2, Cholesterol 174.8, Sodium 205.7, Carbohydrate 17.1, Fiber 2.7, Sugar 3.5, Protein 43.6
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