Chicken Soup Recipes
Chicken Soup Recipes questions and answers
Q: I would like chicken soup recipes on mid October 2007 show?
chicken soup recipes for 3 chicken soup recipes - italian, south western and traditional shown on show in mid October 2007.
A: Irene? I believe you might have a better chance at an answer if you stated "which show" you are referring to. You can go back and add the details in "edit" question more details.
Q: Homestyle chicken soup recipes????I have a whole chicken and?
I went to a friends house once and they made homestyle chicken soup it was so good???Any recommendations on how to make this I already have the bird now I need to know what to do with it? Is chicken broth needed?
A: Here is one of my quick and easy chicken soup recipes. If you have a slow cooker.. put the cleaned whole chicken into the slow cooker. Add water to cover the chicken. Salt and pepper. Cook until the chicken falls off the bones. Take the chicken out of the slow cooker and pick it off the bone. Save the liquid. After you have picked the chicken clean, look for bone fragments in the liquid. i pour it thru a strainer, Return the liquid to the slow cooker add the chicken.Add a chicken flavored cube Add veggies. I use veg-all. A couple of can is usually enough. A bag of frozen works well too. Add a jar of chicken gravy to the mix. And cook until veggies are done. You can add noodles if you like Add more salt and pepper if you like If you dont have a slow cooker, you can just boil in a pot on the stove. the follow the directions above.. I dont generally use broth. The liquid from the boiled chcken should be enough. I usually add more potatoes because we like potatoes. The veggies can be altered to suit you.. If you want it thicker, use less liquid... Good luck
Q: Tell me your homemade chicken soup recipes?
I have my own recipe but I need some new ideas to change it up.
A: my mom makes it simple like this & it always turns out good. mix together however much you want of: canned chicken broth (or even use the powdered or cubed bullion), a little bit of water, cubed chicken, egg noodles, sliced carrots, sliced celery, seasonings of your choice & to taste. to make it a lil different you could always add in some rice, barley or other vegetables too. i've tried all those combos & it's nice either way.
Q: condensed cream of chicken soup? recipes?
Hi, I have two cans of condensed cream of chicken soup in the pantry & would like any recipes that I could use them in? Thank you :-)
A: you will need about 4 chicken breasts bone in or boneless 1 cups of uncooked rice 2 cups water put rice and water in a deep baking dish,( a lasagna dish) take your condensed soup and pour that in leaving about 1/2 of one can unused stir well you can add frozen veggies such as 1 cup corn, broccolli, onions, whatever you like... i used broccoli or not use anything at all, its great that way too..... take about 4 chicken breasts bone in or boneless and lay them on top take your unused condensed soup and pour that on top of the chicken cover with aluminum foil bake on 400 for 45 minutes..... its called chicken ala chicken
Q: Calling all classic chicken soup recipes!?
Its cold, rainy windy and generally crappy here and its total soup weather. Im after your tried ans tested recipes for chicken (or chick and veg) soup recipes, like the ones your grandma or Mum makes :) Ive never been a fan of soups and dont really know where to start because Ive never had the urge to make one before, but Id love to have a warm pot of soup going for when my hubby gets home from a cold day at work. Look forward to hearing your scrumptious recipes!
A: Chicken Noodle Soup Recipe courtesy Alton Brown Show: Good Eats Episode: True Brew IV: Take Stock 4 cups chicken stock, home made or store bought 3/4 cup diced onion 3/4 cup diced celery 1 tablespoon minced garlic 2 ounces dried egg noodles, cooked to al dente 1/2 teaspoon finely chopped fresh tarragon leaves 2 teaspoons finely chopped fresh parsley leaves Lemon halves, for serving Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired. Chicken Stock Recipe courtesy Alton Brown Show: Good Eats Episode: True Brew IV: Take Stock 4 pounds chicken carcasses, including necks and backs 1 large onion, quartered 4 carrots, peeled and cut in 1/2 4 ribs celery, cut in 1/2 1 leek, white part only, cut in 1/2 lengthwise 10 sprigs fresh thyme 10 sprigs fresh parsley with stems 2 bay leaves 8 to 10 peppercorns 2 whole cloves garlic, peeled 2 gallons cold water Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
Q: chicken noodle soup recipes?
as the weather is turning cold i am searching for a recipe. does anyone know how to make chicken noodle soup with the almost dumpling-like noodles? i am talking about the style that Golden Corral and Denny's etc. serve. the broth is a little thicker than usual and the noodles are thicker (not egg noodles). anyone know? thanks! rico, dont be an a**. had you read the question, you would know i'm not looking for canned soup. thanks for the stupid answer!
A: Please visit these sites : http://www.chicken.allrecipes.com/az/chickennoodlesoup.asp?addtolist=1 http://www.southernfood.about.com/od/crockpotsoup/r/bl43c14.htm http://www.thatsmyhome.com/soupkitchen/chicknod.htm http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23731,00.html http://www.verybestbaking.com/recipes/category/soup_recipes.aspx You'll get a wide choice of recipes. Enjoy !
Q: Anybody have any good vegetable or chicken soup recipes?
A: Chicken Soup Recipe Ingredients: * 1/2 cup unsalted butter * 1 medium Spanish onion, chopped * 2 stalks celery (with leaves), chopped * 3 medium carrots, chopped * 1/2 cup plus 1 tablespoon flour * 7 cups chicken stock ) * 3 sprigs parsley * 3 sprigs fresh thyme * 1 bay leaf * 2 3/4 cups cooked, diced chicken * 1/2 cup heavy cream * 2 1/2 teaspoons dry sherry * 1 tablespoon salt * Freshly ground black pepper to taste * 2 tablespoons chopped flat-leaf parsley Procedure: Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more. Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes. Stir in the chicken and bring to a boil. Remove from the heat. Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
Q: Anyone have any good Chicken Tortilla Soup recipes?
I am wanting to make a chicken tortilla soup and am unable to find a good recipe, any ideas?
A: Austin-Style Tortilla SoupThis tortilla-thickened soup combines packaged seasoned chicken strips, canned black beans, tomatoes, chili powder, cumin and a touch of honey.Ingredients: • 1 Tablespoon olive oil • 1/2 cup diced onions • 1 teaspoon ground cumin • 1 Tablespoon minced garlic • 1 (14 oz) can diced tomatoes, undrained • 1 Tablespoon chili powder (such as Gebhardt) • 1 Tablespoon chopped fresh cilantro • 2 Tablespoons honey • 2 1/2 cups reduced-sodium chicken broth • 6 corn tortillas, cut into strips • 1 1/2 cups packaged refrigerated cooked Southwestern-seasoned chicken breast strips, cut into chunks • 1 cup drained canned black beans Method: Place oil in a Dutch oven and turn heat to medium. Add onions and cumin and saute for 3 minutes. Stir in garlic, tomatoes, chili powder, cilantro and honey. Add chicken broth; bring to a boil, stirring often. Cover and simmer about 30 minutes. Add tortilla strips to soup and simmer for 10-15 minutes, or until soup starts to thicken. Stir in chicken and black beans; heat through. Notes: The type of chili powder recommended is the blended, salt-added kind. This soup is very flavorful, but not fiery hot. For a spicier soup, you can add 1/8 to 1/4 teaspoon of dried, crushed red pepper flakes. Number of servings: 4
Q: I'm looking for a chicken tortilla soup recipes that is like Bill Knapp's?
I used to eat at Bill Knapp's in Lansing,MI all the time and I always got there chicken tortilla soup and now that they are closed I would love to make some at home. Thanks
A: I've never had their chicken tortilla soup but the recipe that i love has monterrey jack cheese at the bottom of the bowl so that when you pour the soup over it melts and flows through its so delicious. I don't know the exact recipe but it has corn, rotel tomatoes and peppers, chili powder, shredded chicken, chicken broth and tortilla chips. You should definitely try something like that.
Q: Chicken soup?
I'm trying not to get broncilis ...spelling? my godson has it so Im keeping away, I am sick at the moment and would like to know what is the best chicken soup recipe. that i can have and pass on to my sister so she can cook it for him too.
A: get chick breast(skin and bones too), celery, onion, lots of garlic, bellpepper, a big carrot, fresh parsley, bay leaf, thyme black pepper, cajun seasoning. Chop the onion and other veggies. wash the chicken, get a pot put oil(1/4 c.) in a good-sized pot. add chik to hot oil until brown then add onion, herbs, and allow to get really brown. add garlic then enough water to cover chik. Boil 45 min. then add other ingredients, perhaps even some broken spaghetti the last 15 minutes. Season with salt and maybe add some ginger powder for extra medicinal kick.
Q: chicken soup recipes?
what are some good simple chicken soup recipes
A: Chicken Noodle Soup Ingredients (8 servings) 3 lb Chicken pieces 6 c Hot water, divided 2 x Lg stalks Celery, thin slice 1 c Med Carrots, thin sliced 1/2 ts Dried Basil 1/4 ts Rosemary 1/4 ts Pepper 1 ts Salt, (opt.) 1/2 c Thin Egg Noodles Instructions In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender.
Q: Looking for some good chicken noodle soup recipes...?
We grilled a whole chicken. I kept the bone with some meat on it..thought about making a good chicken noodle soup with the bone... anyone have any good recipes? Thanks in advance.
A: This one is really good and I have used a really good boxed chicken stock and omited the sherry and rosemary: The Lady's Chicken Noodle Soup Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Cozy Country Cooking Stock: 1 (2 1/2 to 3-pound) fryer chicken, cut up 3 1/2 quarts water 1 onion, peeled and diced 1 1/2 to 2 teaspoons Italian seasoning 1 teaspoon lemon-pepper seasoning 3 cloves garlic, minced 4 bay leaves 3 chicken bouillon cubes Kosher salt and freshly ground black pepper Soup: 2 cups sliced carrots 2 cups sliced celery, with leafy green tops 2 1/2 cups uncooked egg noodles 1 cup sliced mushrooms 3 tablespoons chopped fresh parsley leaves 1/3 cup cooking sherry 2 teaspoons chopped fresh rosemary leaves 1 cup grated Parmesan, optional 3/4 cup heavy cream, optional Seasoning salt Freshly ground black pepper Crusty French bread, for serving For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside. For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
Q: any good chicken noodle soup recipes?
I am wanting to make chicken noodle soup and was wanting a recepe that is rather easy but has a great taste.
A: *****OLD FASHIONED CHICKEN NOODLE SOUP 1 lg. stewing hen, cut in pieces 2-3 c. carrots, sliced 2 lg. onions 2 c. celery, cut up Salt, pepper & garlic salt to taste (about 1/4 tsp.) 1/2 c. Chicken Soup Mix Simmer chicken in water to cover to which 2 teaspoons salt has been added 3 to 4 hours, until tender. Remove chicken and slip meat off bones. Cool broth and skim off fat. Put chicken, carrots, onions, celery and seasoning into broth and bring to a boil. Simmer about 20 minutes or until carrots are almost done. Add noodles and simmer another 15 minutes or until noodles are done. NOODLES: 1 tsp. salt 3 eggs 3 tbsp. cream Flour Beat together and add enough flour to make a dough you can roll thin like pie crust. Dry long enough so it isn't sticky. Cut into strips about 1/4" wide and 4" long. Separate and let dry. Boil in salt water for 10 minutes and then drain and add to soup. Leftover noodles (dry stage) can be stored in air tight container in cool place. Or Drop Noodles: Use noodle recipe adding only enough flour to make a thick batter. Drop by teaspoon into boiling broth. Or use a 10 ounce package of egg noodles.
Q: Does anyone have any good Chicken Soup recipes?
After Channel 4's chicken week, I now buy free range chickens and joint them myself (following the instructions on their website) which works out great value for money rather than buying free range ready cut meat. But now I have a carcass that I want to make soup from but I need a good recipe, any help? The more natural the better. I've made stock from some but this time I just want to turn it into soup. (no cups please! They mean nothing to me!)
A: Roast the carcass having broken the bones. Put into large stock pot to which you have added leeks, onions, garlic, carrot and a bunch of herbs - or dried, particularly good are thyme, tarragon, oregano. Chicken bovril or a stock cube. Boiling water. Bring to the boil and then reduce to simmer for as long as possible - or put the whole lot in a slow cooker on low and forget it. When the rest of the flesh has fallen off the bones remove carcass and seive for bone fragments, Some people discard veg, but I think that is a waste and keeping it makes for a heartier soup. Adjust seasoning and add some pearl barley for the last 30-40 minutes. Chicken soup! Voila. No cups!!! Fancy making myself some.
Q: In need of Chicken Soup Recipes?
I want to make homemade chicken soup egg noodle, boiled chicken breasts, veggies, and above all great taste. My bf and I are both sick and it is freezing here in MA I need details because I am going to the store to get everything and make it.
A: here you go, but buy the chicken stock it makes it a lot quicker and is just as good 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, minced 2 medium carrots, cut diagonally into 1/2-inch-thick slices 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices 4 fresh thyme sprigs 1 bay leaf 2 quarts chicken stock, recipe follows 8 ounces dried wide egg noodles 1 1/2 cups shredded cooked chicken Kosher salt and freshly ground black pepper 1 handful fresh flat-leaf parsley, finely chopped Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving. Chicken Stock: 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded 2 carrots, cut in large chunks 3 celery stalks, cut in large chunks 2 large white onions, quartered 1 head of garlic, halved 1 turnip, halved 1/4 bunch fresh thyme 2 bay leaves 1 teaspoon whole black peppercorns Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Yield: 2 quarts