Tammys Chicken Soup Recipes

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HOMEMADE CONDENSED CREAM OF CHICKEN SOUP



Homemade Condensed Cream of Chicken Soup image

I found this on a site called "Tammy's Recipes" and have found it to be a great substitute for canned "cream of" soups. It is different from the others on this site as it is not a dried mix, but an actual condensed soup like Campbell's. I like that you can adjust the amount of salt and fat to your liking, and that it doesn't have any chemical additives in it. I make it with 1% milk and low sodium or homemade broth. It is also cheaper than the canned stuff - I usually make a double recipe and freeze it in 1 and 1/4 cup amounts (10 ounces in each ziplock bag = I "can" of soup). Greasing the measuring cup with pam before putting the soup in makes it easier to pour it out into the bag. I have not tried yet, but I bet you could also make a good Cream of Mushroom with this recipe by using mushroom broth... Anyhoo - thanks to Tammy! One batch makes 2 "cans" worth - I usually double it to make 4 "cans" at a time.

Provided by xtine

Categories     Low Cholesterol

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less, taste to test)
1 1/2 cups milk
3/4 cup flour

Steps:

  • In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
  • In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
  • Let cool, then measure out in 10 ounce amounts to equal one "can" of condensed soup.

Nutrition Facts : Calories 256.7, Fat 6.6, SaturatedFat 3.6, Cholesterol 20.5, Sodium 753.5, Carbohydrate 36.7, Fiber 1.1, Sugar 0.6, Protein 11.8

HOMEMADE CHICKEN SOUP



Homemade Chicken Soup image

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

1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover
salt and pepper to taste
1 teaspoon chicken bouillon granules

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

GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP



Grandma's Pressure-Cooker Chicken Noodle Soup image

I've made this soup weekly since I modified my grandma's recipe for the pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. -Tammy Stanko, Greensburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 teaspoons olive oil
4 bone-in chicken thighs
2 medium carrots, peeled, sliced into 1/2-inch pieces
1-1/2 celery ribs, sliced into 1/2-inch pieces
6 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 package (8 ounces) uncooked fine egg noodles, cooked
Chopped fresh parsley, optional

Steps:

  • Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.

Nutrition Facts : Calories 389 calories, Fat 29g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 1262mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.

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