Grannys Chicken Soup Recipes

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
• In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

Steps:

• Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

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.

GRANNY'S CHICKEN SOUP

Steps:

• Combine ingredients in a bowl, and mix well. In a saucepan, bring 3 cups (750ml) of water, 1 tablespoons (15ml) butter or margarine and 2/3 cup (150ml) of Granny's Chicken Soup mix to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until rice is tender. Store dry product in an airtight container for up to 6 months.
• Makes 2-3 servings per batch.

GRANNY'S HOMEMADE SOUP

Steps:

• Wash chicken.
• Put in large pot and cover above chicken with hot water about 1 inch.
• Open tomatoes and drain juice into pot.
• Crush tomatoes with hands and add to pot.
• Wash celery and carrots, then slice and add to pot.
• Bring to a boil and then cover and lower temp to a low boil and cook 1 hour.
• Watch to make sure liquid doesn't boil out. If it gets low add a little more water.
• Remove chicken, set aside and let cool.
• Add potatoes and cook 30 more minutes.
• After potatoes are done, take 3 or 4 chunks and smash them on the side of the pan. This will help to thicken the soup.
• Add onion, tomato SOUP (or sauce), corn and butter beans and cook about 10 minutes.
• Pull the chicken off the bone and add to pot.
• Salt and Pepper to taste now or in your own bowl. I personally think salt is a must in this soup.
• Stir and serve.
• Delicious!