Good Old Fashioned Chicken Soup Recipes

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OLD FASHIONED CHICKEN SOUP



Old Fashioned Chicken Soup image

A from-scratch chicken soup made from chicken legs simmered into a simple broth. No need for ready-to-serve chicken broth when it is so simple to make your own.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 15

Number Of Ingredients 16

2 skinless chicken legs and back, large
12 cups cold water
⅛ tsp turmeric, ground (optional)
1 onion, large
2 stalks celery, medium
2 carrots, medium
3 cloves garlic
2 cups green cabbage, chopped
2 cups potatoes, with skin, diced
1 cup whole wheat egg white noodles
2 tsp salt
½ tsp black pepper, freshly-ground
½ tsp oregano, dried
½ tsp basil, dried
½ tsp sugar
¼ cup parsley, fresh, chopped, for garnish

Steps:

  • Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
  • Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
  • Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
  • Stir in egg noodles or dry pasta noodle of your choice.
  • Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
  • To serve, garnish with fresh minced parsley.

Nutrition Facts :

GOOD OLD FASHIONED CHICKEN SOUP



Good Old Fashioned Chicken Soup image

Always have old fashioned chicken soup ready for those coughs and colds or just for a warming winter meal option with this recipe

Provided by Elaine Benoit

Categories     Soup

Time 1h45m

Number Of Ingredients 13

2 - 3 pounds whole organic chicken ((washed and dried))
1 pound carrots ((cut in chunks))
1 large onion ((cut in chunks))
1 stalk celery ((cut in slices))
32 ounces chicken broth ((organic, I use Trader Joe's brand))
2 cups water
bay leaf
2 tablespoons basil
2 tablespoons parsley
2 tablespoons tarragon
1 teaspoon salt
1/8 teaspoon pepper
1 cup orzo pasta

Steps:

  • Place chicken in stockpot and pour chicken broth and water in the pot. Turn heat on high and bring to a boil.
  • Immediately lower to a simmer and add carrots, onion, celery, bay leaf, basil, parsley, tarragon, salt and pepper.
  • Cook for 1 hour and 15 minutes.
  • Add orzo and stir. Cook for additional 15 minutes.
  • Take chicken out of pot and remove meat from bones and return meat back to the pot and stir.
  • Ladle chicken soup in some bowls or crocks.
  • Eat
  • Enjoy

Nutrition Facts : ServingSize 1.5 cups, Calories 190 kcal, Carbohydrate 14 g, Protein 12 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 40 mg, Sodium 541 mg, Fiber 1 g, Sugar 2 g

OLD FASHIONED CHUNKY CHICKEN NOODLE SOUP



Old Fashioned Chunky Chicken Noodle Soup image

When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 12

1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups reduced-sodium chicken broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley

Steps:

  • In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.

Nutrition Facts : Calories 167 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

GOOD OLD FASHIONED CHICKEN SOUP/STEW



Good Old Fashioned Chicken Soup/Stew image

There isn't anything more comforting on a snowy winter day than a bowl of homemade chicken soup. Don't let the list of ingredients turn you away. This is an extremely easy and flavourful soup to make. The soup is thicker the second day because of the added noodles. This also freezes extremely well.

Provided by Diana 2

Categories     Chicken

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 onion, quartered
2 celery ribs
2 carrots
4 garlic cloves
1 bay leaf
2 lbs skinless chicken pieces, skin and visible fat removed
10 -12 cups cold water
10 cups chicken broth
2 potatoes, quartered and sliced
2 carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups chicken, that you've pulled from the bones
2 tablespoons chicken bouillon, liquid Bovril
1 1/2 cups frozen mixed vegetables
1 1/2 cups thin egg noodles

Steps:

  • In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
  • Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
  • At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
  • Remove the meat from the bones, cut and set aside.
  • Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
  • Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.

OLD-FASHIONED CHICKEN NOODLE SOUP



Old-Fashioned Chicken Noodle Soup image

Make and share this Old-Fashioned Chicken Noodle Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 lbs bone-in skin-on chicken thighs, trimmed
salt
pepper
1 tablespoon vegetable oil
3 carrots, peeled and chopped medium
2 celery ribs, chopped medium
1 onion, minced
3 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme (or 1/2 t. dried)
1/8 teaspoon red pepper flakes (or to taste)
8 cups low sodium chicken broth
2 bay leaves
1 (12 ounce) bone-in skin-on chicken breast half, trimmed
1 1/2 ounces wide egg noodles (about 1 cup)
1/2 cup frozen peas
2 tablespoons minced fresh parsley

Steps:

  • Dry chicken thighs with paper towels and season with salt and pepper.
  • Heat oil in 12-inch skillet over med-high heat until just smoking.
  • Brown chicken thighs well on both sides, 6-8 minutes.
  • Transfer to plate, let cool slightly, and discard skin.
  • Pour off all but 1 tablespoon fat left in pan.
  • Add in carrots, celery, and onions; cook over medium heat until vegetables are softened, 7-10 minutes.
  • Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
  • Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
  • Stir remaining 7 cups broth and bay leaves into slow cooker.
  • Nestle browned chicken with any accumulated juice into slow cooker.
  • Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup.
  • Cover and cook until chicken is tender, 4-6 hours on LOW.
  • Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board.
  • Transfer chicken thighs to cutting board.
  • Let all chicken cool slightly, then shred into bite-size pieces, discarding skin and bones.
  • Let soup settle for 5 minutes, then remove fat from surface using large spoon.
  • Discard bay leaves.
  • Cook egg noodles in boiling salted water until tender, then drain.
  • Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes.
  • Stir in parsley, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 352.9, Fat 20.5, SaturatedFat 5.5, Cholesterol 103.6, Sodium 212.1, Carbohydrate 12.1, Fiber 1.6, Sugar 2.8, Protein 30.3

GOOD OLD FASHIONED CHICKEN SOUP



Good Old Fashioned Chicken Soup image

Make and share this Good Old Fashioned Chicken Soup recipe from Food.com.

Provided by SweetAsHoney

Categories     Chicken

Time 1h50m

Yield 10 quarts, 10 serving(s)

Number Of Ingredients 9

4 lbs chicken
3 quarts cold water
2 medium onions, quartered (in to 4 pieces each)
2 carrots, cut into chunks
1 parsley root, cut in half
1 parsnip, cut into thirds
1 -2 medium zucchini, cut into thirds
1 pinch white pepper
salt, to taste

Steps:

  • Place chicken in a large soup pot.
  • Add cold water and bring close to boiling point.
  • Skim froth from top before soup actually boils.
  • Add remaining ingredients.
  • Cover and simmer for 1 1/2 hours or until chicken is tender.
  • Remove from heat.
  • Remove chicken and allow soup to cool.
  • When cool, refrigerate and remove fat.

Nutrition Facts : Calories 407.3, Fat 27.4, SaturatedFat 7.8, Cholesterol 136.1, Sodium 146.4, Carbohydrate 3.8, Fiber 0.9, Sugar 2, Protein 34.3

OLD FASHIONED CHICKEN SOUP (MADE EASY)



Old Fashioned Chicken Soup (Made Easy) image

Make and share this Old Fashioned Chicken Soup (Made Easy) recipe from Food.com.

Provided by The Spice Guru

Categories     Clear Soup

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

2 quarts organic chicken broth
2 -3 cups skinless boneless chunked rotisserie chicken
1 large chopped onion
2 cups sliced celery
1 1/2 cups whole baby carrots
1 tablespoon snipped fresh parsley
1 1/2 teaspoons fresh thyme leaves
1 large mashed garlic clove
1/4 teaspoon poultry seasoning
2 pinches ground nutmeg
2 pinches ground savory
5 black peppercorns (or 1/4 teaspoon ground)
1 bay leaf
kosher salt, to taste
4 ounces sliced fresh mushrooms
6 ounces egg noodles

Steps:

  • POUR 64 ounces Trader Joe's Organic Free-Range chicken broth into a 4-quart pot; heat to a low gentle boil.
  • SNIP 1 tablespoon fresh parsley into broth.
  • PULL fresh thyme leaves from stem using thumb and forefinger against the growth direction, to yield about 1 1/2 teaspoons; add to broth.
  • ADD 1/4 teaspoon poultry seasoning to broth, along with two pinches (1/8 teaspoon) ground nutmeg, 2 pinches (1/8 teaspoon) ground savory, 1 bay leaf, and 5 whole black peppercorns (or 1/4 teaspoon ground black pepper).
  • CHOP 1 large onion into 1/2'' pieces and add to broth; MASH 1 large clove garlic with a garlic press; add to broth.
  • MEASURE 1 1/2 cups whole baby carrots; add to broth.
  • SLICE rinsed celery into 3/4'' diagonal-cut slices to make 2 cups; add to broth (if fresh mushrooms are desired they may be sliced and added to broth now).
  • COVER and simmer broth, vegetables, herbs and seasonings until vegetables are tender yet firm (6 ounces egg noodles may be added now if desired).
  • REMOVE skin from rotisserie chicken and meat from bones; coarsely chunk or dice chicken meat into bite-sized pieces to yield 2-3 cups; STIR in chunked chicken until heated; REMOVE bay leaf and peppercorns; SEASON to taste with kosher salt if desired.
  • SERVE soup hot in bowls; SAVOR the old-fashioned goodness!

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