What's the best chicken soup recipe -- I'm making it for someone who has a cold?

Chicken soup is very forgiving. Don't be afraid to make some. Experiment with the quantities of veggies you add. Salt at the end of cooking.





I use breasts and thighs. Simply simmer them in water till done. Add chopped celery, onions, garlic, and pepper to the water for flavor and aroma.





Add other veggies later if you want. Carrots, Peas, Artichoke hearts, Mushrooms, etc.





Fish out the chicken. Debone if needed. Break up into piece. Put back into the water.





Simmer till veggies are hot and tender.





Salt to taste at the end.





If you want to thicken it, whisk together a little flour and COLD water -- till it's a smooth thin paste. Pour into the simmering soup and stir.





Starch from rice, pasta, and potatoes will thicken the soup.





The long you simmer, the more the chicken will break up.





Make a HUGE batch, and freeze in small containers for quick thawing and reheating.What's the best chicken soup recipe -- I'm making it for someone who has a cold?
campells lol stolk, chicken, celery,carrots, and other veggiesWhat's the best chicken soup recipe -- I'm making it for someone who has a cold?
Boil a piece of chicken, you can boil a whole chicken if you want, add onions, celery, parsley and garlic and carrots chopped. Let it all come to a full rolling boil, once the chicken is cooked about half hour to one hour depending on size of chicken or piece, then you can remove the chicken and let cool before you debone, add noodles or rice, noodles are usually favourite let noodles simmer until tender, you can add tomato juice or just serve plain. Let the patient add their own salt and pepper.





Easier to use Lipton chicken noodle soup, it really works for a cold too.
The person before my has a great recipe, but just a bit of advice. Make sure that you use lots of chicken stock, and make sure it is steaming, as those two factors have been proven to help in healing.
Go to the store and get some fresh ingredients...cut chicken, onion, carrot, celery, peppers, potato (or rice or noodles)





In a large pot, heat some oil, add chicken pieces, cook on all sides, brown a little. Remove the chicken from the pot. Now add your vegetable all cut in pieces (except potato/rice/noodles). Stir and toast a bit, add some paprika (mild), now add some bouillon or water, place chicken back in, and when it begins to boil add your potatoes or ice, continue to cook slowly until it all develops. Add your favorite spices, salt, fresh ground pepper, parsley, garlic powder, etc. If you use noodles, add these towards the end only. You can cut the chicken into smaller piece at the end.


Bring it in a small crock, bring a fresh baguette too....
Mexican-Style


Chicken Lime Soup


Note from Cheri:


Soups with the flavor of lime, like this one, are popular in the Yucantan. If you already have the chicken stock made (or if you have a can or two on hand) this soup is super quick to prepare.


Serves 4 - 6





This is a great camping recipe, just prepare the tortilla strip garnish before leaving home.





6 cups chicken stock


2 boneless, skinless chicken breasts, cut into thin slices


1 tablespoon olive or corn oil


8-10 cloves garlic, minced


1 small onion,, thinly sliced


2 medium Roma tomatoes, peeled, seeded and diced


1/3 C chopped cilantro


1-4 (depending on how hot you like it) serrano or jalapeno peppers, thinly sliced


1/3 C fresh lime juice


salt and pepper to taste





4 corn tortillas, cut into matchsticks for garnish (or use tortilla chips)





Preheat oven to 350掳F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside.





Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips.
Sorry NEVER USE 1 CUP OF DRIED PARSLEY THATS TOXIC IN THAT AMOUNT 1/2 CUP MAY STILL OK FRESH BUT NEVER USE MORE THAN 2TBLS DRIED PER SERVE
Ingredients:


Chicken


Onion


Celery


Carrot


Dry Parsley


Bag of Egg Noodles


Salt/Pepper


Tumeric (good antioxidant if you want)





Get pot and boil 2hrs chicken, 5-celery especially all the leafy tops, 5-carrots, and onion. You don't need to slice or dice because when chicken taken out and deboned you will also take out all of these vegetables. This makes a really good chicken/vegetable broth. After take out all vegetables and replaced all deboned chicken meat back in broth, then add sliced 5-celery, 5-carrots and onion. Also add the dry parsley (1cup) and some salt/pepper. I usually let this boil for about an hour. Last I add almost a whole reg sized bag of egg noodles and salt/pepper/tumeric (optional) to taste and let finish boiling for until the noodles are soft.





I make this in the beginning of flu season and freeze so I am ready. It is super nutritious, tastes wholesome and fresh, and helps get over flu fast.
Whatever you do Dont use Cambells Soup that stuff will make them sicker...