Whole Foods Moms Chicken Soup Recipes

SUMMER CHICKEN AND VEGETABLE SOUP

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large pot over medium-high heat.
• Add garlic and oregano and cook just until garlic begins to sizzle.
• Stir in corn and pepper and cook, stirring occasionally, until softened and garlic is golden, 3 to 4 minutes.
• Stir in broth, tomato sauce, chicken, salt and pepper and bring to a boil.
• Add okra and zucchini, reduce heat and simmer until okra is tender, about 5 minutes.
• Meanwhile, brush flatbreads all over with remaining 1 tablespoon oil and season with salt and pepper.
• Transfer to a baking sheet and broil until just toasted, 1 to 2 minutes.
• Cut into wedges.
• Remove soup from heat and stir in green onions and basil.
• Serve with toasted flatbread on the side.

MOM'S CHICKEN SOUP

Steps:

• 1. I put the whole chicken in the pressure cooker for around fifteen to twenty minutes. Or boil in large pot til done. While the chicken is cooking ,I like to chop all the veggies you want to add and soften them in botton of soup pan with a little butter and chicken broth to blend flavors together. When chicken is cooled enough after boiling, I pull the meat off and kind of shred it. I just use white, family preferred, but the dark meat adds flavor as well. Put all your liquid in pot with veggies, add chicken and let it simmer a half hour or so, to finish, I add cut-up uncooked noodles, like to add a little spinach and what ever other veggies you like. Sometimes I will add a mix of frozen veggies in.

MOM'S CHICKEN SOUP

Steps:

• Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.

SIMPLE CHICKEN NOODLE SOUP

Steps:

• Bring chicken broth to a boil in a large pot. Reduce heat to a simmer.
• Stir in onion, celery and carrot and cook until tender, stirring from time to time, 15 to 20 minutes.
• Stir in chicken and continue simmering until chicken is cooked through, 5 to 8 minutes.
• Stir in pasta and cook until pasta is done, 10 to 12 minutes.
• Taste and adjust seasoning with salt and pepper before serving.

MOM'S CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. , Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes. , Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.