CHICKEN SOUP RECIPE

Chicken Soup Recipe

2009-06-01T16:30:00.000-07:00

Chicken Soup with Guacamole

Ingredients

(4 servings)

2 qt Chicken soup
1/2 c Rice*
Salt; to taste

TOPPING:

2 Avocado, med
1 Tomato, large; diced
4 Scallion; w/top, sliced
1 Chile serrano; minced
2 tb Cilantro; chopped
2 Lime, Mexican

Instructions

Make the chicken soup from a well-grown hen with pieces of meat, skinned and boned, left in. The pieces should be fairly large; this is a main- dish soup. *The rice should be cooked in the soup.

Peel and slice the avocados, and cut into 1" pieces. The chiles are best chopped fine in a blender. Halve the limes.

Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on the uncooked topping. Serve with hot tortillas.

Mrs. Rasmussen's Book of One-Arm Cookery Mary Lasswell

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Chicken Noodle Soup Recipe

2009-05-01T16:29:00.000-07:00

Chicken Noodle Soup

Yield: 1 Serving

Ingredients

6 md carrots; thinly sliced
3 c canned chicken broth
3 c water
1 clove garlic; peeled
3/4 lb boneless, skinless chicken
-breasts; cut into 1/2-inch
2 c fine egg noodles
Salt and pepper
Especially good for adults:
1/2 c or so of coconut/peanut
-sauce; (recipe above)

Instructions

In a large saucepan combine the carrots, broth, water and garlic. Cover and bring liquid to a boil over high heat. Reduce heat to medium and simmer about 5 minutes or until carrots are tender.

Add chicken and egg noodles to broth, cover and cook until the noodles are tender. Fish out garlic clove and divide soup into two batches; serve one plain to the kids. Heat the other half and whisk in 1/2 cup or so (more or less, according to taste) of the coconut peanut sauce. Season to taste and the whole family is happy.

Yield: 4 servings

Per serving (excluding unknown items): 169 Calories; 1g Fat (4% calories from fat); 4g Protein; 40g Carbohydrate; 0mg Cholesterol; 156mg Sodium

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Tortilla Chicken Soup Recipe

2009-04-01T16:27:00.000-07:00

Chicken Tortilla Soup

Yield: 6 Servings

Ingredients

1/2 c onion; finely chopped, 1 med
1 ea clove garlic; finely chopped
2 tb vegetable oil
4 c chicken broth
1/4 c red bell pepper; chopped
1 tb red chiles; ground
3/4 ts basil leaves; dried
1/2 ts salt
1/4 ts pepper
15 oz tomato puree; 1 can
1/2 c vegetable oil
10 ea 6-dia corn tortillas; *
2 c chicken breasts; cooked, **

GARNISHES:

1 avocado slices
1 cheese; ***

Instructions

* Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe.

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Chicken Rice Soup Recipe

2009-03-01T16:25:00.000-08:00

Chicken-Rice Soup

Yield: 6 Servings

Ingredients

3 lb chicken pieces
8 c water
1/2 c celery with leaves; chopped
1/4 c fresh parsley leaves;
-chopped
1 sm onion
1 pn pepper
1 bay leaf
1/4 ts celery seeds
1/2 c rice; uncooked
1 c carrots; diced

Instructions

Simmer the chicken in the water with the celery, parsley, onion, pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one hour over low heat on the stove.

Drain the chicken broth and remove chicken pieces. (Discard bay leaf.) Bone the chicken and chop into bite-size pieces. Combine the broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40 minutes or until the rice is tender.

1 cup - 287 calories, 3 lean meat, 1/2 bread exchange 11 grams carbohydrate, 29 grams protein, 10 grams fat 219 mg sodium, 307 mg potassium, 88 mg cholesterol

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Cream Chicken Soup Recipe

2009-03-01T16:22:00.000-08:00

Cream Chicken Soup

Ingredients

(1 servings)

1 pt Chicken broth
1 pt Milk; whole
1/2 pt Cream; heavy
2 tb Rice; cook separately
1 ea Egg yolk; beaten lightly
Flour; add to make rivels

Instructions

When about ready to serve, heat milk, broth and cream to boiling point, then add rivels. Cook a few minutes, add rice and small piece of butter. Season to taste.

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Cream Of Chicken Soup Recipe

2009-02-01T16:20:00.000-08:00

Cream Of Chicken Soup

Yield: 4 Servings

Instructions

1 1/3 cup Lowfat cottage cheese
1 cup Skim milk
1 cup Sliced mushrooms
3 pk Instant chicken broth mix
3 cup Water
2 Tbsp Dried chives
1 tsp Paprika
1/8 tsp Pepper
1/8 tsp Ground nutmeg
8 oz Cooked chicken, cut into
Cubes, skinned

In a blender, combine cottage cheese and milk. Blend until smooth and pour into a saucepan. Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg. Heat, stirring, over low heat until boiling. Add chicken, heat thru.

Per serving: 29g protein, 5g fat, 7g carb., 1011mg sodium, 55mg chol, 199 calories.

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Chicken And Rice Soup Recipe

2009-02-01T16:18:00.000-08:00

Chunky Chicken Rice Soup

Ingredients

(7 servings)

1 c Cooked cubed chicken
1 ts Oil for frying
2 c Chicken broth
1 c Water
10 oz Frozen mixed vegetables
1/2 ts Poultry seasoning
1/4 ts Pepper
1 c Minute Rice
1 tb Dried parsley

Instructions

1). In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2). Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.

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Mushroom Chicken Soup Recipe

2009-02-01T01:01:00.000-08:00

Chicken And Mushroom Soup

Yield: 2 Servings

Ingredients

1/2 lb boneless chicken breast
2 c chicken stock
1 c fresh mushrooms, quartered
4 tb sesame oil
2 tb sherry
2 tb fresh parsley, chopped

Instructions

Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top.

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Homemade Chicken Soup Recipe

2009-02-01T00:57:00.000-08:00

Curried Cream of Chicken Soup

Ingredients

(4 servings)

6 tb Sweet butter
2 c Finely chopped yellow onions
2 Carrots, peeled & chopped
2 tb Curry powder or more
5 c Chicken stock
6 Parsley sprigs
1 Chicken, 3 pounds, quartered
1/2 c Long grain rice
1 c Half and half
10 oz Frozen peas, defrosted
Salt and pepper to taste

Instructions

1. Melt the butter in a pot. Add onions and carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes; stir occasionally.
2. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer for 25-30 minutes, or until chicken is done.
3. Cool chicken in stock. Remove meat from the bones, and dice it. Reserve the meat.
4. Pour the soup through a strainer and put the solids in a food processor bowl. Add 1 cup of the liquid and process until smooth. Reserve the rest of the liquid.
5. Return pureed soup to the pot and add the half and half. Stir in additional cooking stock, about 4 cups, until soup reaches desired consistency.
6. Add reserved diced chicken and defrosted peas and simmer for 15 minutes, or until peas are done. Season to taste, and serve.

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Easy Chicken Soup Recipe

2009-02-01T00:55:00.000-08:00

Fast And Easy Chicken Noodle Soup

Yield: One 9-Inch Pie.

Ingredients

1 cn condensed chicken noodle
-soup
1 c cooked vegetables, drained
1 soup can water
1 cn chicken, cut up

Instructions

Combine all ingredients in a saucepan and bring to a boil. Simmer 5 to 7 minutes over low heat.

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Best Chicken Soup Recipe

2009-02-01T00:52:00.000-08:00

Asparagus and Sesame Chicken Soup

Ingredients

(4 servings)

2 lb Chicken
3 tb Sesame oil
6 Slices ginger root
1/2 c Medium sherry
1/2 ts Salt
2 c Warm water
1 ts Sugar
1/2 c Button mushrooms, canned
8 Fresh asparagus spears

Instructions

Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast meat without bones, please don‘t; bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparagus into 2" sections.

Braising: Heat wok to medium hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt. When sherry boils, add water and sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes.

Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.

You can make this soup in large sauce pan, if wok is needed for something else.

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Recipe For Chicken Noodle Soup

2009-02-01T00:51:00.000-08:00

Chicken Noodle Soup

Yield: 1 Servings

Ingredients

4 lb chicken
1 ea onion, sliced
1 ea bay leaf
1 salt & pepper
3 qt water, cold
1 ea carrot, sliced
1 ts parsley

Instructions

Wash and clean chicken carefully; cut in pieces. Cover with the cold water. Add the vegetables and seasoning and let simmer for 3 hours or until chicken is tender. Skim off fat. Remove the chicken and add 2 cups of noodles and cook 15 minutes.

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Wild Rice Chicken Soup Recipe

2009-02-01T00:49:00.000-08:00

Chicken And Wild Rice Soup

Yield: 8 Servings

Ingredients

2/3 c wild rice
4 1/4 c chicken broth
1 ds black pepper
1 1/2 c shiitake mushrooms; sliced,
-or regular fresh
1/2 c shallots; or onions, chopped
2 tb butter or margarine
1 1/2 c cooked chicken; or turkey
1/2 c fresh parsley; snipped

Instructions

Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 minutes, or until the rice is tender. Meanwhile, in a skillet, cook the mushrooms and shallots in butter until tender, but not brown. Add the mushroom mixture, chicken and parsley to the soup. Heat through.

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Chicken Corn Soup Recipe

2009-02-01T00:46:00.000-08:00

Chicken Corn Soup

Yield: 8 Servings

Ingredients

4 lb Chicken; cut up
2 ts salt
1/4 ts saffron
2 c corn
2 c noodles
1 tb parsley; fresh
1/8 ts pepper
2 eggs; hard-cooked

Instructions

Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn down the heat to low, add the salt and saffron and steep until the chicken is tender. Remove the chicken and strain the stock. Take the chicken meat from the bone and return to the stock. Add the corn and bring to a boil. Add the noodles and cook for 15 minutes or until the noodles are tender. Add the parsley, eggs and pepper and serve.

Per serving: 375 Calories; 14g Fat (34% calories from fat); 44g Protein; 17g Carbohydrate; 178mg Cholesterol; 676mg Sodium

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Chicken Soup Recipe Crock Pot

2009-02-01T00:39:00.000-08:00

Chicken Soup, Crockpot

Yield: 8

Ingredients

8 lg potatoes; cubed
2 md onions; chopped
2 tb i can't believe it's not
-butter - l; ight or margar
2 tb nonfat veg chicken broth;
-low sod or 2 chicken bou
2 tb dried parsley
6 c water
2 c lowfat 1% milk or nonfat
-milk
1/2 c flour; mixed with water

Instructions

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to 1 hr before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.

From: Reggie Dwork

Per serving: 174 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 33g Carbohydrate; 2mg Cholesterol; 88mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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Chicken Vegetable Soup Recipe

2009-02-01T00:37:00.000-08:00

Chicken Vegetable Soup

Yield: 1

Ingredients

2 c cooked chicken; cubed
1 cn chicken broth
1 cn chicken with rice soup
1/2 c minute rice
1 c water; as needed
1 pk frozen mixed vegetables
1 salt and pepper; to taste

Instructions

Place all ingredients in large pot and heat until warmed. Easy and good.

Linda Bryant

Per serving: 639 Calories (kcal); 15g Total Fat; (21% calories from fat); 97g Protein; 25g Carbohydrate; 238mg Cholesterol; 1071mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Cooking With St' Mary's Church - Linda Bryant

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Recipe Homemade Chicken Noodle Soup

2009-02-01T00:34:00.000-08:00

Homemade Chicken Noodle Soup

Yield: 6 Servings

Ingredients

4 c Chicken stock
2 c diced chicken
1/2 c sliced celery
1/2 c sliced green onion
1/2 ts salt
1/2 ts poultry seasoning
1/4 ts pepper
2 c uncooked noodles
2 tb flour
2 c milk

Instructions

Add chicken, celery, onion and seasoning to stock.

Bring to a boil.

Add noodles. Cover and cook until noodles are almost tender (5 to 10 minutes).

Mix flour with small amount of milk until smooth. Add remaining milk.

Stir into soup.

Cook to desired thickness.

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Chicken Soup Recipe Crockpot

2009-02-01T00:33:00.000-08:00

Crockpot Chicken Soup

Yield: 8 Servings

Ingredients

8 lg potatoes; cubed
2 md onions; chopped
2 tb i can't believe it's not
-butter - l; ight, or margar
2 tb nonfat veg chicken broth;
-low sod, or 2 chicken bou
2 tb parsley; dry
6 c water
2 c lowfat 1% milk; or nonfat
-milk
1/2 c flour; mixed with water

Instructions

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to 1 hr before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.

NOTES : Cal 142.6, Fat 2.1g, Carb 26g, Fib 1.9g, Pro 5.4g, Sod 210mg, CFF 13.3%.

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Creamy Chicken Soup Recipe

2009-02-01T00:17:00.000-08:00

Creamy Chicken Soup

Yield: One 9-Inch Pie.

Ingredients

3 c chopped, cooked chicken
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chopped celery
1 cn cream of chicken soup
1 cn cream of mushroom soup
3 to 4 cans water
1 (4 oz.) can mushrooms,
-drained
1 (10 oz.) pkg. frozen
-vegetables

Instructions

Combine all ingredients in crock-pot. Stir to mix well. Cover and cook on low 6 to 9 hours or on high 2 1/2 to 3 1/2 hours.

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Simple Chicken Soup Recipe

2009-02-01T00:10:00.000-08:00

Kai Tam (Simple Chicken Soup)

Yield: 6 Servings

Ingredients

1 sm chicken (about 2 pounds)
4 c stock
1 c sapparot (pineapple), cut
-into chun; ks
1 c phak thong (pumpkin), cut
-into chun; ks
3 tb hom daeng (shallots), thinly
- sliced
2 tb nam manao (lime juice)
2 tb nam makham piag (tamarind
-juice)
1 tb prik ki nu daeng haeng
-(dried red c; hilis), crumb
1 tb kratiem (garlic), crushed

Instructions

This is the chicken soup my wife calls "mothers all-purpose sickness cure" ~ I guess mothers the world over are the same, and figure that sending a sick child to bed with a bowl of chicken soup cures most things - well at least it cures "plumbum pendulensis academica" (being sick of school).

It is made with a small chicken. Alternatively you could make it from a couple of chicken legs and a couple of drumsticks.

(simple chicken soup) Method

Prepare the chicken: wash it carefully, then cut off the drumsticks and the wings, and then with a sharp knife cut down either side of the centre line, and remove the two breasts. The wings are reserved for other dishes, and the bones are set aside to make more stock later.

Bring the stock to a boil and add everything except the chicken, and simmer, covered, for about 10 minutes.

Add the chicken breasts and legs, bring the mixture back to the boil, then remove from the heat, and allow to stand, covered, for 30 minutes.

Serving & Storage

Remove the chicken and place it on a serving platter. Put the soup in a tureen and serve with a selection of dipping sauces, (and with white rice if more sustenance is required). Garnish the soup with coriander leaves. "Col. I.F. Khuntilanont-Philpott"

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Chicken Broth Soup Recipe

2009-01-31T23:59:00.000-08:00

Chunky Chicken Noodle Soup With Basic Broth Recipe

Yield: 6 Servings

Ingredients

1/2 c carrot; diced
1/4 c celery; diced
1/4 c onion; chopped
1 ts butter
6 c chicken broth
1 1/2 c cooked chicken; diced
1 ts salt
1/2 ts dried marjoram
1/2 ts dried thyme
1/8 ts pepper
1 1/4 c uncooked medium egg noodles
1 tb fresh parsley; minced

Instructions

In a large saucepan or Dutch oven, saut‚, carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Add parsley.

Homemade Chicken Broth:

2 1/2 pounds bony chicken pieces 2 celery ribs with leaves, cut into chunks 1 medium carrots, cut into chunks 2 bay leaves 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon dried thyme 8 to 10 whole peppercorns 2 quarts cold water

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use.

Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Yield: about 6 cups.

NOTE: For someone who was looking for a chicken soup recipe and for those who often ask how to make chicken stock. This soup can also be frozen before adding the noodles. Thaw, reheat and stir the noodles into boiling soup. It will be done in less than 10 minutes.

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Chicken Onion Soup Recipe

2009-01-31T23:55:00.000-08:00

My Mom'S Lipton Onion Soup Chicken

Yield: 1 Servings

Ingredients

6 chicken breast tenderloins;
-(3 whole breasts cut in h
1 pk lipton onion soup mix
1 stick margarine; softened
1 lg clove garlic; minced and
-added to softe
16 oz scroodle noodles

Instructions

Heat oven to 350. Place chicken tenderloins in a buttered baking dish, sprinkle onion soup over chicken pieces. Spoon up margarine into small pieces and sprinkle over onion soup/chicken. Bake for approximately 20-30 minutes or until done. Meanwhile, cook the scroodles according to the box directions, drain and set aside. When the chicken is done, remove chicken, leaving the saucey onion soup, add the noodles and mix together--make sure you get as much of the sauce on the noodles as possible. Place the chicken back into the pan, pass around the napkins (it's VERY GREASY!) and enjoy!

This is good with chicken wings, too. (I originally made this with the whole chicken, but no one at home really likes dark meat so I just go with the breasts and/or wings.)

Like I said, it's not good for you, but it tastes soooo good!!! Also, I should suggest keeping plenty of Bean-o around for afterwards. =:O

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Mexican Chicken Soup Recipe

2009-01-31T23:53:00.000-08:00

El Torito Chicken and Lime Soup

Ingredients

(4 servings)

1 qt Chicken stock
2 Limes; (just the juice)
1 ts Dried Mexican oregano
1 ts Dried basil
1 ts Pureed chipotle chile
1 Bay leaf
Salt & White pepper
2 Chicken breast halves*
1 c Julienne-cut tomatoes
1/2 c Julienne-cut red onion
1 tb Minced cilantro
4 oz Jalapeno Jack cheese; cubed
2 Corn tortillas;cut in strips
1 Avocado*
4 Lime slices
4 Cilantro sprigs

Instructions

*Note- Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced.

Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer 15 minutes.
Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart.
Each serving contains about 313 calories; 1102 mg sodium; 39 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein; 1.5 grams fiber; 57% calories from fat.

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Chicken Cheese Soup Recipe

2009-01-31T23:51:00.000-08:00

Chicken Cheese Soup

Yield: 8 Servings

Ingredients

2 c chicken meat boned, cooked
1 ea onion chopped
1 c pot cheese or -
1 1/2 c large curd cottage cheese
-with liq; uid removed
1/3 c carrots shredded
1 salt to taste
6 c chicken stock
1 ts dill freshly snipped
1 tb tomato paste
1 pepper to taste

Instructions

Bring stock to a boil. Add chicken, carrots, salt, pepper, & onion. Boil for 3 minutes, reduce heat to Medium add tomato paste, stir well and cover. Cook for 5 mins. add cheese, cook while stirring gently for 4 -5 mins. Serve hot or chill and serve cold. Garnish witht he dill. ORIGIN: Natalia Zheronova, Kiev - Ukraine, circa 1996.

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Chicken Potato Soup Recipe

2009-01-31T23:46:00.000-08:00

Chicken Soup With Potato Dumplings

Yield: 6 Servings

Ingredients

1/4 c onion; chopped
1 tb vegetable oil
2 c chicken; cut up, cooked
1 c carrots; sliced
1 1/2 c bisquick
1 tb green onion; chopped w/ top
1/4 c milk
1 garlic; crushed clove
6 c chicken broth
1 c celery; sliced
1/4 ts sage; dried, crushed leaves
1 c mashed potatoes; cold
1/8 ts pepper

Instructions

From: ivanco

The first 8 ingredients (onion to sage) make up the soup. Cook onion and garlic in oil in 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, chicken, celery, carrots, and sage. Heat to boiling. Prepare the potato dumplings by mixing the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms. Beat vigorously 30 seconds. Knead about 2 minuted or until smooth, adding more baking mix if necessary. Roll dough into 18 balls, about 1 1/2 inches in diameter. Drop the dumplings into the boiling soup. Cook uncovered over low heat 10 minutes.

Cover and cook 10 minutes longer. Each serving has 305 calories. Annette Thompson.

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