Germaine Swansons Chicken Soup Recipes

EASY SWANSON CHICKEN NOODLE SOUP

Steps:

• Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil.
• Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.

GERMAINE SWANSON'S CHICKEN SOUP

Steps:

• Place onion directly on a gas burner or under an electric broiler, and roast it, turning with tongs, until it is lightly browned on all sides.
• Cut the ginger in half lengthwise. Using a side of a heavy cleaver or chef's knife, smash ginger all over. This will release its full flavor.
• Skin chicken bones, and rinse well. Place bones, onion, ginger and spices in a large soup pot. Add 3 gallons of water, and bring to a boil over high heat. Lower heat to medium-low, and simmer for 3 hours, skimming foam and fat off the surface with a slotted spoon until the stock becomes clear and is reduced by half.
• Strain stock through a fine sieve, and discard the solids. Refrigerate overnight. Next day, remove all fat from the surface.
• Bring stock to a boil, and cook 5 minutes; then, add sugar and salt, and serve.

GRANDMA'S CHICKEN SOUP

Steps:

• Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
• Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.