Anyone Know any good Recipes for Chicken Soup??

Chicken Soup with Garlic, Saffron, and Tomatoes:





8 black peppercorns


5 parsley sprigs


2 thyme sprigs


1 garlic clove, crushed


6 cups White Chicken Stock


2 cups chopped leek (about 2 large)


1 1/2 cups chopped fennel bulb


1 1/2 cups sliced mushrooms


1 cup chopped peeled turnip


1/2 cup chopped carrot


1/2 teaspoon saffron threads


1 1/2 cups chopped seeded peeled tomato (about 5 medium)


1 pound skinless, boneless chicken thighs


1 cup thinly sliced spinach


1 teaspoon salt


1 teaspoon black pepper


1 (19-ounce) can cannellini beans, rinsed and drained


1 garlic clove, halved


12 (1/2-inch-thick) slices French bread baguette, toasted





Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, stock, and next 6 ingredients (stock through saffron) in a large Dutch oven; bring to a boil. Reduce heat; simmer 10 minutes. Add tomato and chicken; simmer 20 minutes.





Remove cheesecloth bag and chicken; discard cheesecloth bag. Cool chicken slightly, and chop. Add chicken, spinach, salt, pepper, and beans to broth mixture, and cook 2 minutes.





Rub cut sides of garlic halves over one side of each bread slice, and discard garlic. Place 2 bread slices in each of 6 bowls; ladle 1 2/3 cups soup over each serving.





Yield: 6 servingsAnyone Know any good Recipes for Chicken Soup??
boil about 4 chicken thighs until cooked done - put in strainer until cool. While it's cooling add a can of chicken broth then add your veggies like chopped celery, broccoli, cauliflower, scallions, mushrooms, bell peppers, squash, zucchini and carrots if you like (I don't add carrots since I'm a low-carber), kosher salt (I don't add salt because the sodium in the broth really is plenty) and pepper. Skin the chicken, shred it while putting back in the broth with the veggies.Anyone Know any good Recipes for Chicken Soup??
I make this for my family and they love it.


I boil some chicken and when it almost cooked you add some veggies, like carrots, squash, potatoes, and then make some spanish rice on a seperate pan, When it is all done you get a bowl for who ever is eating, put some rice on it and the chicken soup w/veggies on top, and there you have it, its really easy. You can serve it with corn tortillas. Yummy.
Funny you should ask! I just made my famous ';mom's'; chicken soup yesterday. Here's the recipe:


1 chicken, skinned and cut up


Water to cover. (Use an 8 to 10 qt. pot)


Onions, 2 lg. cut in small chunks


Carrots, 5 lg. scraped %26amp; cut into 1/4'; pieces


Celery, 5 stalks, cleaned and chopped


Chicken Stock, 1 Qt. in box


Salt %26amp; pepper to taste


Poultry seasoning, 1/2 to 1 tsp.


Rice, about 1/3 cup


Noodles, THIN, a full handful


Extra water, IF NEEDED.


Parsley, chopped





Place cut up chicken and onions in water to cover, in lg. pot,


and SLOW boil for about 30 min. Add carrots and celery,


salt %26amp; pepper. Cover and simmer another 10 min. Take the


chicken out, cool enough to handle, and remove the bones,


break chicken into small pieces.To liquid in pot, add the


poultry seasoning, and add back the chicken pieces. Cover


and simmer about an hour. Add Chicken stock and thin


noodles, plus some chopped parsley. Slow boil for another


15 to 20 min. (NOTE) If desired, add veggies such as string


beans, and peas,(but NO veggies that are strong, like


brussel sprouts or cauliflower. If you don't like thin noodles,


use wider noodles, but DON'T put them into soup too soon,


or they'll get mushy. Believe me, you'll LOVE THIS SOUP.


If soup appears too thick at the end, add about 1 cup of


water and heat through.Adjust salt %26amp; pepper to your taste.


M-m-m-m-m.
CHICKEN TORTELLINI SOUP





9 oz. package frozen cut broccoli, thawed


6 cups water


3 cans condensed chicken broth


1 (10 3/4 oz) can cream of chicken soup


2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)


1 cup chopped onion


1 cup grated carrots


2 cloves garlic, minced


1/2 teaspoon basil leaves


1/2 teaspoon oregano leaves


12 oz. package cheese tortellini (fresh or frozen)


grated parmesan cheese (optional)





In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, carrots, basil and oregano.





Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.





Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.





Serve garnished with grated parmesan cheese if desired.





Enjoy this easy one dish dinner any day of the week!





Makes 10 1-1/2 cup servings.
Chicken Dumpling Soup





Ingredients





(4 servings)





1 c Finely chopped cooked chicken


2 Egg whites


1 tb Grated lemon rind


1/2 ts Ground nutmeg


2 tb Minced Italian parsley


Salt and freshly ground balck pepper


Flour


2 qt Chicken broth


Juice of 1/2 lemon








Instructions





Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley, salt, and pepper together in a bowl. Mix well and shape into 1 1/2-inch dumplings. Roll the dumplings in the flour. In the meantime, bring the broth t a gentle boil, then add the lemon juice. Add half the dumplings, spooning them in one at a time. Cover and simmer for 3 to 4 minutes. Remove the dumplings with a slotted spoon, place in a soup dish and keep warm while cooking the remaining dumplings. Serve 3 or 4 dumplings in a soup dish and cover with broth for each serving.


Yield: 4 servings.








Chicken Tortilla Soup





Ingredients:





2 - 4-6 oz. Boneless, skinless Chicken Breast, cut into bite size pieces


4 1/2 cup low sodium Chicken Stock


1 small Red Onion, chopped


3 cloves Garlic, minced


2 tbsp. Olive Oil


1/2 Green Pepper, chopped


1 tsp. Red Pepper flakes (if you like spicy add more)


2 tbsp. Chopped Fresh Basil


1 1/2 cup Tomato Sauce


1/2 cup Corn Oil


10-12 Corn Tortilla, sliced into strips


1 cup Grated Monterey Jack


1 Avocado, peeled and thinly sliced





1. In a large soup pot, over medium high heat. Add the olive oil and saut茅 onions with the garlic for 2-3 minutes.





2. Stir in the chicken and add the broth, green pepper, red pepper flakes, and tomato sauce. Bring to a boil and reduce heat and simmer for 30 minutes.





3. In a skillet, heat the corn oil and add the sliced tortilla strips and cook for 30-60 seconds until golden light brown.





4. Divide the tortilla strips among 4-6 serving bowls. Distribute the soup between the bowls and garnish with Avocado and Grated Monterey Jack.











Amish Chicken Noodle Soup


Yield: 1





Ingredients





3 lb. chicken


2 qts. water


2 tsp. salt


1 1/2 c. chicken stock


2 c. celery, chopped


2 c. carrots, chopped


1 tart apple, chopped


1 c. onions, chopped


dash pepper


4 c. egg noodles





Instructions





Place chicken in kettle with 2 quarts water. Cover until tender (about 2


1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and


return to kettle with strained broth. Add chicken stock, celery, carrots,


apple, onions, and pepper and cook until vegetables are tender. Add noodles


and cook 8-10 minutes.
If you have the time, please try this one-very tasty. We always add more herbs to it, but this is the basic recipe. Enjoy!





ITALIAN CHICKEN WEDDING SOUP





1/2 loaf white bread





Cut bread into 1 inch cubes. Dry out on a cookie sheet.





CHICKEN SOUP:





1 stewing hen


Water


4 celery rib stalks


2 carrots (whole)


1 onion, cut in half


Salt and pepper to taste





Stew chicken and vegetables until chicken is tender. Drain broth; bone chicken and cut into small pieces. Set aside.





MEATBALLS:





1 lb. ground beef


1/2 c. bread crumbs


1/4 c. grated cheese


3 eggs


Salt and pepper


Fresh chopped parsley





Make meatballs; drop into enough boiling water to cover. Simmer until done. Drain and set aside. Sprinkle of grated cheese Salt and pepper Oil


In a skillet, scramble the eggs with the croutons until done. Put into a large bowl with some diced chicken and tiny meatballs. Pour chicken stock over the whole thing; serve immediately with grated Romano cheese.
Chicken and Rice Soup


1 fryer cut up


1 onion chopped


3 stalks of celery chopped


4 cloves of garlic mined


1 can chicken broth or


4 cubes of chicken bouillon cubes


1 can of mushrooms


1 1/2 cups of uncooked rice


season salt


pepper





large pot of water add chicken, onions, celery, garlic and chicken broth or bouillon cubes, mushrooms and season salt and pepper. Cook for about one hour and de bone chicken. Add the rice and cook for about 20 minutes.
Add Chicken, and add water. Ta-da Chiken soup!!