SARA'S FULL-FLAVORED CHICKEN SOUP
This is my tweeked version of my mom's recipe. It is soooooo tasty, I couldn't believe I didn't see a similar cooking method on here yet. It takes a while to make, but really isn't very hard!!! And it is definitely worth the wait! You really want bone in, skin on chicken to really get a good flavor. You can also use other veggies, these are just my family favorites.
Provided by Super Sara
Categories Clear Soup
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large pot on medium-high.
- Salt and pepper chicken pieces and add to hot oil.
- Brown all chicken pieces very well on each side. I find it easy to use long tongs to turn them.
- Add onions and garlic to pot and cook until transluscent. Do NOT overcook the garlic, it will really ruin the flavor of the broth.
- Add 12c. of water, chicken broth, italian seasoning and bay leaves. If you don't have broth I'll add about 2TB of Better than Boullion.
- Simmer for 1-2 hours until the chicken is falling from the bones.
- Remove Chicken from pot and set aside to cool. Strain out onions, bay leaves and any larger chunks of garlic.
- Add celery and carrots and turn heat up to boil, then reduce to simmer. While veggies are cooking, shred or cut up chicken pieces, discarding the skins and bones. Return to pot. At this point, if your stock/liquid has cooked down quite a bit, you can always add more water at this point. I usually do!
- Check vegetables after 20-30 minutes; remove from heat.
- Salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 226.2, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 209.4, Carbohydrate 5.4, Fiber 1.3, Sugar 2.3, Protein 17.5
FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES
This substantial soup is zippier than the usual matzo-ball-type golden chicken soup. It has a rich tomato base that is laced with fragrant spices - turmeric, cinnamon, paprika, ginger, nutmeg and cayenne - and it's loaded with hearty vegetables.
Provided by Melissa Clark
Categories dinner, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
- Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
- Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
- Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN VELVET SOUP
I had this soup at a church dinner. I couldn't believe how tasty it was, for just having simple ingredients. This soup really hits the spot.
Provided by lisar
Categories Chicken
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in saucepan.
- Add flour to melted butter; cook for 1 minute over medium high heat.
- Set aside.
- Combine milk, 1 pint of broth and the cream in a large pot.
- Heat but don't boil
- Add butter flour mixture and stir and cook until mixture thickens.
- Add remaining 1 quart broth, cooked chicken, salt and pepper.
- Heat but do not boil.
- Add some frozen green beans or grated carrot for color.
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