THE BEST CHICKEN SOUP EVER
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
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
AVGOLEMONO
Provided by Suzanne Hamlin
Categories soups and stews, appetizer, side dish
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a stainless steel bowl, whip the egg yolks with a pinch of salt.
- In a separate stainless steel bowl fitted for a double boiler, whip the egg whites with a pinch of salt until fluffy. Fold the yolks into the whites, blending well.
- Bring a saucepan or the bottom of a double boiler filled with water to a simmer.
- In a small bowl, blend the cornstarch into the lemon juice and whisk into the egg mixture. Put the bowl over the pot of simmering water, whisking constantly. In about 4 minutes, the mixture will lighten in color and the sauce will thicken. Gradually add the reserved cup of hot chicken stock to the egg mixture, whisking constantly. Continue cooking and whisking 2 minutes longer, until the avgolemono thickens. Keep warm if necessary in the double boiler, off the heat. Add to the chicken soup right before serving.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN SOUP MOLYVOS
Provided by Suzanne Hamlin
Categories dinner, main course
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Rinse chicken well inside and out with cold water, and pat dry with paper towels. Season inside and out with salt and pepper.
- Put chicken stock in a large pot, and bring to a boil, covered, over medium-high heat. Add chicken and cheesecloth sachet. (If the chicken is not totally covered by the stock, cut it in half through the backbone). Return the stock to a boil, uncovered, and reduce heat to a simmer. Cook the chicken, skimming frequently, about 45 minutes, or until it is so tender the meat begins to pull away from the leg bone.
- Remove chicken to a platter, and reserve chicken broth. When chicken is cool enough to handle, remove and discard the skin. Remove meat and discard bones. Cut meat into bite-size pieces, and reserve.
- Strain chicken broth into a large saucepan, and discard the sachet. (Soup can be refrigerated at this point and finished right before serving.) Remove 1 cup broth to a small saucepan, and bring to a simmer. Prepare avgolemono using this cup of broth.
- Bring the rest of the soup to a boil, and add the reserved chicken pieces. Keep hot over a low flame.
- Put the avgolemono in a stainless steel bowl, and gradually add a few ladles of the hot chicken soup, whisking constantly. When thoroughly combined, slowly pour the avgolemono into the soup, whisking continously. Stir in the dill, and add salt and pepper if desired.
- To serve, ladle the soup into warm bowls, and sprinkle each with equal amounts of shredded lettuce and scallions.
CHICKEN SOUP FROM SCRATCH
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
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
HOMEMADE CHICKEN SOUP
Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!
Provided by Jill
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 10
Number Of Ingredients 7
Steps:
- Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
- Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g
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