BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
CHICKEN SOUP FROM SCRATCH
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
HOMEMADE CHICKEN SOUP
Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!
Provided by Jill
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 10
Number Of Ingredients 7
Steps:
- Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
- Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 4.2 g, Cholesterol 36.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 67.6 mg, Sugar 2 g
ONE-HOUR CHICKEN SOUP FROM SCRATCH
WHILE SOME PEOPLE THINK IT'S TOO HARD or takes too much time to make homemade chicken soup, this recipe was originally created for a kids' cooking class to illustrate how easy it is to make pure foods instead of opening up a can. You don't need many ingredients or much time; take 20 minutes to prep and 35 minutes to simmer, and within an hour you've got a healthy, flavorful soup to enjoy all week.
Yield makes about 6 cups; serves 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the oil in a stockpot or large pot over high heat. Cut the chicken thighs into 1-inch pieces. Season the chicken with 1/2 teaspoon of the salt and add it to the pot. Cook the chicken for 4 minutes without stirring, or until it is browned. Flip the chicken and cook for an additional 3 to 4 minutes, or until the second side is browned. (Browning the chicken pieces well adds richness and color to the soup.) Set the chicken aside in a separate bowl, leaving as much fat as possible in the pot. If no fat is left, add the additional tablespoon olive oil.
- Add the celery, carrots, onion, and herbs to the pot and cook over medium heat for 5 minutes, stirring occasionally, until the carrots are slightly soft. Add the garlic and cook for 1 minute. While stirring, scrape any brown bits off the bottom of the pot and incorporate them with the vegetables.
- Return the chicken and any juices that have accumulated in the bowl to the pot. Add 5 cups water and stir. Bring the soup to a boil over high heat, and then reduce the heat to low. If any scum has formed on the top, skim it off. Simmer the soup for 15 minutes, and then stir in the pasta. Simmer for an additional 15 minutes. If the pasta is not done, continue simmering until the pasta is fully cooked.
- Stir in the hot sauce and remaining teaspoon salt and serve.
- The soup will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 3 months.
FROM SCRATCH CREAM OF CHICKEN SOUP
A homemade version of the canned classic cream of chicken soup, without the processed parts.
Provided by Tivadoc
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine 2 cups chicken broth, 1/2 cup milk, poultry seasoning, turmeric, onion powder, garlic, paprika, pepper, and cayenne in a saucepan over medium heat; bring to a boil.
- Combine cream, flour, and remaining milk in a bowl. Add a ladle or two of hot broth mixture and whisk quickly to combine. Pour the mixture back into the saucepan; whisk together and bring to a boil. Cook until thickened, 2 to 3 minutes.
- Add additional broth or flour to adjust consistency. Check seasoning and adjust as needed.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 20.3 g, Cholesterol 60.4 mg, Fat 16.5 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 10 g, Sodium 420.2 mg, Sugar 2.5 g
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