BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
BASIC CHICKEN SOUP
Classic chicken soup with a punch of lemon and garlic. Cooked egg noodles, rice, or pasta make a nice addition to this soup.
Provided by Robyn Stone
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h3m
Yield 8
Number Of Ingredients 12
Steps:
- Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
- Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken thighs; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
- Bring to a boil, coaxing anything stuck to the bottom of the pot off with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from heat and add lemon juice.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 8.8 g, Cholesterol 53.1 mg, Fat 13.1 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 2.7 g, Sodium 1454.6 mg, Sugar 2.5 g
CHICKEN TOMATO BASIL SOUP
I LOVE chicken along with tomato and basil.....heck I just love tomato with basil! I whipped this up last night and hubby loved it so I thought I would post it. Hope you enjoy!!
Provided by Drazen
Categories Stocks
Time 2h20m
Yield 5-7 serving(s)
Number Of Ingredients 19
Steps:
- Combine meat, mushrooms, onion, garlic, oil, salt, pepper and wine in a pan and sautee until meat is just about done and veggies are soft.
- While the meat+ are cooking add the remainder of the ingredients to a crock pot or regular pot.
- When meat is done, add it to the pot.
- Cook on low on the stove for 2 hours or high in the crock pot for 4 hours.
- An hour before the soup is done, cook pasta.
- When ready to eat, add pasta to soup and garnish with shredded mozz. cheese.
- ENJOY!
THAI CHICKEN BASIL SOUP
Make and share this Thai Chicken Basil Soup recipe from Food.com.
Provided by sandrasothere
Categories Asian
Time 40m
Yield 15 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a 6-quart dutch oven until hot. Add onion and chile, and cook 10 minutes or until lightly browned and tender, stirring occasionally.
- Add ginger, garlic, red pepper flakes, and 1 tablespoons fish sauce. Cook one minute.
- Add broth, water, and half the basil; heat to boiling on high.
- Reduce heat to low, cover and simmer for 20 minutes.
- Uncover, increase heat to medium-high. Stir in chicken and uncooked noodles and heat to boiling. Boil 1 minute.
- Remove dutch oven from heat. Skim off fat.
- To serve, stir in lime juice, remaining fish sauce, and basil. Garnish with sprigs.
Nutrition Facts : Calories 353.3, Fat 6.8, SaturatedFat 1.6, Cholesterol 70.8, Sodium 756.6, Carbohydrate 48.5, Fiber 1.4, Sugar 1.9, Protein 23.9
BASIL CHICKEN SOUP
Low fat and low calorie in this wonderful tasting soup. I have been making it in my slow cooker adding 2 chicken drumsticks on high for 4 hours. Remove the chicken to debone; omit the flour and it is excellent. I add my frozen bail last 1/2 hour.
Provided by Sageca
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 2 to 3 quart pan, combine butter, onion, and garlic.
- Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes.
- Stir in flour to coat onion.
- Gradually stir in broth, and bring to a boil on high heat.
- Add potato and carrots; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes.
- Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes.
- Stir in basil.
- Ladle into bowl and offer cheese to add to taste.
Nutrition Facts : Calories 304.1, Fat 11.1, SaturatedFat 5.3, Cholesterol 44.9, Sodium 1391.1, Carbohydrate 26.3, Fiber 3.7, Sugar 5, Protein 24
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