WHITE WINE CHICKEN SOUP
Amazing, fill-your-house-with-an-aroma-to-drool-for, easy chicken soup. The longer it cooks, the better it gets. The best is made by my mother, but the rest of us can make this wonderful facsimile. Easily multiplied, exceedingly flexible - have fun! The soup is quite good after 2 hours, but the longer it cooks, the more mellow the flavor will be. If you can, leave it for as many as 6 hours (this is a good recipe when you're in the house all day). Serve with croutons or soup nuts, if desired.
Provided by Miriam E D
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h20m
Yield 10
Number Of Ingredients 16
Steps:
- In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 26.1 g, Cholesterol 25.1 mg, Fat 4.5 g, Fiber 4.5 g, Protein 10.8 g, SaturatedFat 1.2 g, Sodium 218.4 mg, Sugar 6.2 g
CHICKEN CHILI SOUP
This soup is so yummy on a cold day.
Provided by CAROL46
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 18
Number Of Ingredients 14
Steps:
- Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 21 g, Cholesterol 25.6 mg, Fat 1.1 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 0.2 g, Sodium 427 mg, Sugar 3.6 g
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
WHITE HOUSE BROCCOLI SOUP
This is made at the White House by Chef Cristeta Comerford. I haven't made this yet, but have been looking for a broccoli soup that's yummy but healthy too. I have added the option of adding just a little cream if you like. Enjoy! The soup is a little thin, so I removed one of the cups of stock. Add it if you like it on the thin side.
Provided by Sharon123
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.
- Add the broccoli stem slices and saute until softened.
- Pour in the chicken stock and bay leaf and simmer for about 20 minutes.
- In the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and "shock" in a bowl of iced water.
- Drain the green tips and puree in a blender. Set aside.
- Puree the soup in a blender and strain through a fine chinoise into a large serving bowl. At this point, if you really want to, you could add about 1/4 cup cream.
- Add the green tip puree and season with salt and pepper, to taste.
- Serve piping hot.
Nutrition Facts : Calories 113.7, Fat 2.8, SaturatedFat 1.3, Cholesterol 5.1, Sodium 89.3, Carbohydrate 19.9, Fiber 5.8, Sugar 4.5, Protein 6.6
CHICKEN SOUP: WHITE HOUSE
Number Of Ingredients 7
Steps:
- Combine chicken soup and cream in a saucepan and stir until smooth and well blended. Mix curry powder with 1/4 cup water and add to soup mixture. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat and stir in lemon juice, salt, and pepper. Cool for 30 minutes. Chill in the refrigerator for at least 1 hour. Serve the soup garnished with chopped chives or parsley.
Nutrition Facts : Nutritional Facts Serves
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