Absolute Best Chicken Soup Recipes

THE BEST CHICKEN SOUP EVER

The Best Chicken Soup Ever image

This soup my Grandmother used to make when we didn't feel well. I have doctored it up a bit.

Provided by CARRIEK

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 14

Ingredients

1 (2 to 3 pound) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2 (14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle (bow tie) pasta

Steps:

Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 35 g, Cholesterol 115 mg, Fat 23 g, Fiber 3.9 g, Protein 34 g, SaturatedFat 6.7 g, Sodium 761 mg, Sugar 5.7 g

ABSOLUTE BEST CHICKEN TORTILLA SOUP EVER

Absolute Best Chicken Tortilla Soup Ever image

I got this recipe from a website for which I've long since lost the address. I wish I could credit the author, because this is truly an amazing soup! I'd recommend not skipping the avocados--they are what puts it over the top, in my opinion.

Provided by Buglets Mom

Categories Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
3 cups reduced-sodium chicken broth
1 (14 ounce) can diced tomatoes, undrained
1 cup picante sauce
1 (15 ounce) can ranch style beans, undrained
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1/8 teaspoon paprika
2 cups chopped cooked chicken breasts
1/4 cup chopped fresh cilantro
tortilla chips
cubed avocado
shredded cheddar cheese

Steps:

Heat olive oil in a Dutch oven over medium heat.
Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices.
Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
Add chicken and cilantro. Cook until thoroughly heated.
Ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.

Nutrition Facts : Calories 323.6, Fat 9.8, SaturatedFat 2, Cholesterol 39.2, Sodium 491.8, Carbohydrate 36.7, Fiber 9.7, Sugar 6, Protein 25.3

ABSOLUTE BEST CHICKEN SOUP

Absolute Best Chicken Soup image

This is a family recipe I stumbled upon through marriage. It is a Latin-style chicken soup and it is the best I have tasted. Basically, my mother-in-law makes this soup with a few founding ingredients and then throws in whatevers available. Its always good, but I've narrowed it down for myself and you to the best ingredients to use. This recipe is great for serving to a large amount of people. *Note: You use a whole (8-piece cut) chicken if you want to serve 6-8, but if you are serving more than 6, for the purposes of the stock, use only split leg quarters. The recipe is best when fresh ingredients are used, especially cilantro. Don't even bother with the recipe if you don't have fresh cilantro. After the chicken is fully cooked, you can try to fish it out and separate the meat from the bones, but I don't usually bother with it.

Provided by Tabasco Saucy

Categories One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

7 quarts water
1 whole chicken, 8-piece cut
8 chicken bouillon cubes
1 cup fresh cilantro, chopped
1/2 cup fresh mint leaves, chopped
1 large onion, chopped
1 green bell pepper, chopped
5 garlic cloves, chopped
2 seville oranges, each cut in quarters and seeded
5 small red potatoes, quartered
5 stalks yucca root
4 ears corn, cut in halves
3 plantains, peeled and quartered
2 tomatoes, cut

Steps:

Fill a 12 quart pot a little more than halfway and bring water to a boil.
Add the chicken, bouillon cubes, half of the garlic, and only 1/4 cup of the cilantro, mint, onion, and bell pepper.
Squeeze the juice of 4 orange slices into the pot.
Allow the chicken to cook for one hour, stirring occasionally.
After one hour, add the potatoes, yucca, another quarter cup of cilantro, and the rest of the garlic. Stir in the ingredients and let boil for 15 minutes.
Add the corn, plantains, tomatoes, and the rest of the cilantro, mint, onions, and peppers. Squeeze the juice of the 4 remaining orange slices into the pot and stir the soup.
Boil the soup 20 to 30 minutes more or until the potatoes and corn are cooked thoroughly, stirring occasionally.

Nutrition Facts : Calories 838.8, Fat 37.9, SaturatedFat 10.7, Cholesterol 163.2, Sodium 1196, Carbohydrate 82.9, Fiber 9.2, Sugar 20.9, Protein 47

FLUFFSTER'S ABSOLUTE BEST CHICKEN NOODLE SOUP

Fluffster's Absolute Best Chicken Noodle Soup image

There's just something about homemade chicken noodle soup! It's comforting, warming, and if you have the sniffles,the aromatics in it may even just help you breathe better. I love this soup and I love making it. I make mine with the ingredients my family likes, so feel free to leave some of the ingredients out, or add some of your own personal ingredients. I love tarragon, and love it in my chicken noodle soup, but if you don't like it, by all means leave it out. *Adding the uncooked noodles to the soup will give the broth a little body. If you want your soup to be more on the brothy side, cook the noodles per instructions, then add them to the soup. **When making soups that contain any type of pasta, the pasta will absorb a lot of the broth, so as in this recipe, you may or may not need extra broth. All of the seasonings here can and should be, to taste, so taste your soup throught the cooking process. You may use leftover turkey if you have it. I have left out salt in the ingredient list. Bouillon is very salty, so make sure you taste before adding any salt. Please use white pepper if possible, it really makes a difference! recipe, I like to juilenne my veggies, or cut them on the bias, (diagonal). You may choose to simply chop them, which is just fine.

Provided by FLUFFSTER

Categories Clear Soup

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 cups cooked chicken, diced
1 -2 tablespoon butter, unsalted
1 -2 tablespoon olive oil or 1 -2 tablespoon canola oil
1 onion, sliced thin (or chopped)
3 carrots, julienned
2 stalks celery, peeled and sliced thinly (tops included if you have any)
3 (14 ounce) cans chicken, broth**
1 -1 1/2 teaspoon chicken base (can use 1 teaspoon chicken bouillon)
1 teaspoon poultry seasoning
white pepper, to taste
1/4 teaspoon dried tarragon (optional)
1/4 teaspoon ground coriander
6 -8 ounces eggs, noodles***
1 sprig Italian parsley, chopped (optional)

Steps:

Melt the butter and oil in a large pot or Dutch oven over med. heat. Add the onion, carrots, and celery, and sweat(cook) the veggies until they're limp, about 5 minutes. Add in the poultry seasoning,white pepper, tarragon, if using, and coriander.
Add the broth or stock and chicken bouillon. Simmer over low to medium heat for about 20 minutes, stirring occasionally. ***Add in the noodles, either cooked or uncooked. If adding in uncooked, cook for 7-8 minutes, or per package instructions.
Add in the chicken, stir, and check your seasonings.
Ladle into bowls and top with parsley.
Serve with crunchy french bread.

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