MIX & MATCH CHICKEN SOUP
Make and share this Mix & Match Chicken Soup recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 32
Steps:
- BASIC CHICKEN SOUP:.
- Place chicken pieces and backbone in a large stockpot. Add carrots, onion, celery, parsley, bay leaf, peppercorns, and 1 tablespoon salt. Add 16 cups water and place over high heat.
- When water boils, reduce to a brisk simmer. Skim any foam that accumulates on the surface. Continue to cook, skimming occasionally, until chicken is cooked and broth is slightly reduced, 1 hour.
- Remove chicken pieces. Continue to simmer broth. When chicken is cool enough to handle, shred meat into bite-sized pieces, discarding skin and bones. Strain broth into a clean stockpot and discard solids. Skim fat and return chicken to broth. Add desired additions and garnishes, and serve.
- TORTILLA SOUP VARIATION:.
- To hot broth, add corn, tomatoes, black beans, and jalapeno. Maintain a brisk simmer and cook for 2 minutes, until corn and jalapeno are just tender. Add lime juice and chopped cilantro and season to taste with salt and pepper. Serve, garnished with additional lime wedges, cilantro sprigs, tortilla chips, and cheddar cheese.
- SHIITAKE-EGG DROP SOUP VARIATION:.
- To hot broth, add bok choy, shiitakes, scallions, soy sauce, vinegar, and sesame oil. Maintain a brisk simmer and cook for 3 minutes, until bok choy and shiitakes are just tender. Add eggs and stir gently, until set, about 1 minute more. Season to taste with additional soy sauce and vinegar, and serve, garnished generously with sliced scallions.
- ASPARAGUS-SPINACH SOUP VARIATION:.
- To hot broth, add asparagus. Maintain a brisk simmer and cook for 3 minutes, until asparagus is just tender. Remove from heat and add spinach, lemon juice, heavy cream, dill, and basil. Stir until spinach is wilted. Season to taste with salt and pepper and serve, garnished with additional herbs and olive oil.
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
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 337 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
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
MIX-N-MATCH CHICKEN SOUP
Make and share this Mix-N-Match Chicken Soup recipe from Food.com.
Provided by digifoo
Categories Corn
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 34
Steps:
- Prepare:.
- Bring stock to boil in large stock pot. Add all ingredients; salt and pepper to taste; reduce heat; simmer for at least one hour.
- Freeze:.
- Allow soup to cool. Pour into freezer bags and freeze. Can line coffee cans with a freezer bag and pour directly into bag. Seal, remove from container and freeze.
- If using noodles or rice, add these items after removing the soup from the stove. This will avoid noodles and rice becoming too mushy.
Nutrition Facts : Calories 39, Fat 1.4, SaturatedFat 0.4, Sodium 746.6, Carbohydrate 0.9, Sugar 0.7, Protein 4.9
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