Thebestdarnchickensoupever 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:

• Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
• Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
• Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
• While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
• When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

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.

Steps:

• Puree potatoes in blender with chicken broth.
• Pour broth into large pot.
• Place all remaining ingridients in pot.
• Cook until boiling.
• Let boil for five minutes.
• Place heat on low for 1/5- 2 hours.
• Enjoy.

Steps:

• Prepare the chicken as indicated then wash in cold water and dry with paper towels.
• In medium size saucepan, melt the margarine over a medium low heat, adding all of the other ingredients.
• The reason for using margarine instead of butter is to reduce the burning while cooking.
• When the mixture has heated through, let the mixture set awhile to let the flavors “marry”.
• Make sure your charcoal is gray-white before starting to grill.
• One other implement is needed-- a bottle of water to douse the flames (and there will be flames).
• Dip each piece of chicken into the sauce until covered than place on the grill about 10 inches from the coal.
• You will have flame-ups, but don’t worry about it, that is normal-just keep dousing with water and you will have lots of smoke.
• The smoke is the real secret to the great flavor.
• Let the chicken cook for about 45 minutes, turning and dipping in the sauce about every 5 minutes or so.
• This recipe requires constant attention- don’t walk away.