Can I please have you chicken soup recipe?
My daughter, my husband and myself have all come down with a cold or flu, what a wonderful thing to have for the christmas break!! I can't get in contact with my mum for her chicken soup. I have also forgotten how to make it! Can you please lend me your cure-the-cold soup recipes?? Please don't make it too spicy as my daughter is only 2 and it is Summer here in the southern hemisphere. Thanks :)
Posted by msnorthernont
No spice in my soup so here it is.
1/2 cup diced celery
1/2 cup diced onion
1 cup sliced carrots
Saute in butter for 5-6 minutes. Add 8-10 cups chicken stock (powdered or liquid pre-made). Add 1/2 cup rice or barley and salt (to taste). Bring to a boil and simmer for 15 min. Add cubed chicken last, as much as you want. If you have chicken then by all means simmer it for hours on the stove. Dice it up and use the broth. Same procedure as above. Cured every cold I ever had.
Posted by effminorseven
1 qt. (4 cups chicken broth)
1 1/2 cup diced chicken
2 cups egg noodles (cooked)
1 cup each of diced celery,onion and carrots
2 sprigs of fine minced thyme.
In a large pot..combine all ingredients,cook on medium heat til boil,reduce heat and simmer 30 minutes.
Posted by Daze
To about half a pot of boiling water, add:
1 half or whole chicken (depends how much meat you want to make)
2 or 3 cubes of good chicken bullion (I like Knorr myself)
1 peeled potato (whole, not sliced)
1 peeled onion (whole, again)
4-6 carrots, chopped
4-6 broccoli stalks, chopped (not the crowns! just the stalks.. way better than celery.. taste and texture wise)
a dash of black pepper (if you want, but not neccessary)
Let it cook for at least 2-3 hours, longer the better.
Remove whole chicken, break up meat seperately.. add individually to each bowl, depending on how much chicken you want.
also break up onion and potato if you want, I like that in my soup personally.
Serve with Tubettini (lil italian pasta) or rice if desired.
and of course a lil grated parmesian or romano cheese to top for each bowl.
My grandmothers recipe and it's the best soup ever. Fixed every cold I ever had!
EDIT: Cooking the whole chicken (bones and all) is better than just adding diced chicken later. That's where all the flavor is...skin and bones.
Posted by depp_lover
SUPER HEALTHY SUPER AFFORDABLE CHICKEN
NOODLE SOUP
Equipment needed:
8 qt. stock/soup pot and cover
3 or 4 quart soup pot
ladle
cutting knife
cutting board
Ingredients:
1 whole chicken, cut up
3 12 oz. cans fat-free chicken broth
1 lb bag carrots
1 large onion
1 bunch celery
1 8 oz. package baby Portabella mushrooms
3 medium leaves kale
8 oz egg noodles
salt
freshly grated black pepper
1 bay leaf
½ tsp chili powder
¼ tsp coriander
crushed red pepper flakes, to taste
Beth's Comment: This is my super-affordable chicken noodle soup! The estimated cost of this entire meal is $ 15-20 depending on local grocery costs. This soup offers 10-15 servings, so 1 batch lasts almost an entire week of lunches and dinners for two people. The only downside is that the entire recipe takes about 6 hours to make. I usually make this soup two separate nights after work. This allows me to cook the chicken and chop all the vegetables one night. The second night, the broth is cool enough to skim off fat and finish off the soup.
Preparation:
1st Part: Fill an 8 quart stock pot slightly more thanhalf full with water. Add 1 12 oz can of chicken broth. Add a ½ tsp of salt and ½ tsp of pepper. Bring to a boil.
While waiting for the water to boil, wash chicken parts and trim off some skin and fat (not all of it, though).
Once the water is boiling, add bay leaf and washed chicken. Reduce to a low/medium simmer. Cover and simmer for 2-3 hours or until the meat on the chicken falls off bone very easily. Remove from heat.
Remove chicken from stock and allow to cool to the touch. Pick meat off the bones and discard skin, bones, and undesirable meat.
Strain stock pot to remove bay leaf and any remaining bones, etc.
Allow soup broth to cool, then refrigerate for about an hour. This will solidify the fat on top, allowing for easier removal. Skim fat off the top of the broth.
2nd Part: Wash all vegetables. Chop entire bag of carrots (without peeling the carrots of their skins, that's the healthy part!). Chop 6-7 stalks of celery. Peel and chop entire onion. Chop entire package of portabella mushrooms. Chop kale leaves into manageable strips.
Return stock pot to burner. Add 2 cans of chicken broth (to boost the flavor). Bring stock to a high simmer. Add 1 tablespoon of salt, 1 teaspoon of black pepper, ½ teaspoon of chili powder, and ¼ teaspoon of coriander (add crushed red pepper flakes here if you like it with more bite). Add all chopped vegetables. Reduce to a low simmer for 2 hours.
When veggies and stock are almost done, take a 3 or 4 quart pot and fill with water. Bring to boil. Add 8 oz of egg noodles and salt to taste. Follow package directions for al dente pasta. Make sure to rinse noodles in cold water when they are done.
Once vegetables are finished simmering, add chicken and egg noodles. Continue to heat on low for 10 minutes to bring chicken and noodles up to temperature. Remove from heat and ENJOY!
Cook's Note and Variation: We substituted rubbed sage for the coriander and added 4 cloves of peeled and crushed garlic along with 2 tablespoons freshly chopped parsley. Served up with a sprinkling of Parmesan cheese for an Italian version of this recipe.
Posted by Lizay
oh! I hope you feel better. Go to allrecipes.com or have some progresso chunky chicken noodle (you know the canned stuff) It's actually pretty good. Anyway, get well soon!
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