SOUPER CHICKEN SOUP
I'm sure you already have your favorite chicken soup recipe- if you like give this hearty soup a try...filled with veggies and chicken pieces..this soup like most soups can be adjusted to your preference in vegetables and pastas, broken spaghetti, orzo, fresh home made noodles, dumplings,rice, etc...I hope you get a chance to try it soon..
Provided by Pat Duran @kitchenChatter
Categories Chicken
Number Of Ingredients 26
Steps:
- In a large Dutch oven heat the oil. add the next 8 items; sauté over medium heat until vegetables begin to soften.Add the chicken broth, soup granules and chicken. Bring to a boil.Just before serving add parsley and cinnamon.Remove bay leaf.Place lemon slice on each serving.
- If using option #2- Blend the butter and flour together. Then gradually add it to the soup mixture. Simmer 10 minutes more, stirring frequently. Beat the egg yolks until light color. Gradually add some of the hot soup to the yolks stirring constantly.Add Romano cheese to mixture then return all the mixture to the soup pot and heat through .If you like add one of the items from option #1 and simmer until cooked through. Just before serving add parsley and cinnamon and remove bay leaf. Place lemon slice on each serving.
SOUPER CHICKEN
Got a crowd coming over? This can serve a lot of people. Very simple and versatile. One of my favourites.
Provided by Tebo3759
Categories Chicken
Time 2h35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F.
- Mix soups and wine.
- Pour over chicken
- Cover and bake for 2 1/2 hours
- Thicken sauce with cornstarch and water if you want gravy
- If you want stew, add some onions, carrots, frozen peas etc. 30 minutes before it is done.
Nutrition Facts : Calories 390.8, Fat 23.2, SaturatedFat 6.3, Cholesterol 103.5, Sodium 1023.2, Carbohydrate 9.1, Fiber 0.7, Sugar 2.5, Protein 28.6
SOUPER SIMPLE CHICKEN SOUP
A very easy and clean chicken soup. Generous amounts of carrots and celery give this soup a natural sweetness.
Provided by Steve_G
Categories Chicken Breast
Time 2h50m
Yield 12 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken breasts with salt and pepper.
- Roast chicken breasts with large chunk-veggies in a large dutch at 400°F until done, 35-45 minutes.
- Remove chicken from pan and cool.
- Remove meat from breasts and reserve.
- Place skin and bones back into the dutch oven.
- Place pan back on stove over a medium heat, stirring occasionally until contents are well browned.
- Add small amount of water to pan and bring to a boil, stir to remove all brown bits from the bottom of the pan.
- Add remaining water and peppercorns, bring to a boil, reduce to simmer and cook, partially covered, for 1 1/2 - 2 hours.
- Skim as required.
- Add more water if level gets too low.
- You can add any other herbs that you like at this time.
- I like thyme and basil, but nothing is required.
- Remove dutch oven from heat, skim fat off surface and strain liquid into a soup pot.
- Place soup pot over medium heat and bring stock to a boil.
- Add chopped veggies and parsley and lower heat to maintain a good rolling boil.
- Cook for 15-20 minutes, or until veggies are tender and sweet.
- Lower heat to simmer.
- Adjust water to suit your own tastes add more if you want more, weaker, broth.
- If desired add some frozen vegetables at this time.
- A bit of corn and lima beans are good, While the veggies are boiling chop reserved chicken and prepare your noodles.
- Add chicken to pot and stir.
- Don't add the chicken too early or it will be shredded.
- Adjust seasoning.
- Place noodles or rice in bottom of a soup bowl, ladle a generous amount of soup over it.
- Don't add your rice/pasta to the main soup bowl--it will quickly over cook and become mush (and ruin all your leftovers!).
Nutrition Facts : Calories 241, Fat 9.3, SaturatedFat 2.7, Cholesterol 61.9, Sodium 166.9, Carbohydrate 17, Fiber 4.5, Sugar 7.3, Protein 22.4
EASY SOUP MAKER ROAST CHICKEN SOUP
Make a comforting roast chicken soup with the help of a soup maker. It's great using leftover chicken from a Sunday roast and it's easy to freeze
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the onion, carrot, thyme, stock, and peas into a soup maker, and press the 'chunky soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, stir in the shredded roast chicken, and leave to warm through while you mix the yogurt, garlic and lemon juice together. Season the soup, and pour into bowls. Stir in some of the yogurt and serve.
Nutrition Facts : Calories 155 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.11 milligram of sodium
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