Jeanettes Awesome Chicken Soup Recipes

AWESOME CHICKEN NOODLE SOUP

Steps:

• Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
• Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
• Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
• Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
• Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

JEANETTE'S AWESOME CHICKEN SOUP

Steps:

• Prepare Chicken: Remove giblets, rince and put in pot, with enough water to cover it. I usually put in enough water to make it float a little- too much water makes a less flavorfull broth!
• Boil chicken.
• While chicken is boiling, chop the onion and celary. I chop it fine so that my kids have a harder time picking it out, but you can make it as big as you want.
• In a seperate pot, fry the onions and celary until cooked through- the onions will become translucent.
• Chop mushroom.
• Add mushrooms, marsala, parsley, sage, thyme and sprigs of rosemary. LEAVE THE ROSEMARY ON THE STEM! I have found that while rosemary adds a nice flavor, it doesn't really soften up, if you leave it on the stem you can take it out easier when you are ready to serve.
• Cook the marsala-mixture for a few minutes until it begins to thicken. BE CAREFUL, once it cooks down it burns easy.
• Remove this mixture from heat.
• Peel the carrots, zucchini and potatoes, if you like (I do not) and chop them.
• When the chicken is finished cooking through, remove it from the broth and allow it to cool until you can shred it and add it to the marsala mixture. Keep the broth.
• Take a few cups of the broth from the boiled chicken and add it to the marsala mixture. Add carrots and bring to a boil.
• A minute or so after this mixture begins to boil, add the potatoes, then zucchini.
• Allow veggies to cook through and remove soup from heat.
• Serve with a good crustie bread.

THE BEST CHICKEN SOUP EVER

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.

JEAN'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
• Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.