Zacks Home Style Chicken Soup Recipes

HOME-STYLE CHICKEN SOUP

Steps:

• In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours. Stir in noodles; cover and cook on high for 15-20 minutes or until tender. Discard bay leaf.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

HOMESTYLE CHICKEN SOUP

Steps:

• Rinse the chicken under cold water truss the legs but leave a loop of additional string to help remove the cooked chicken form the pot by giving you a loop-handle to grab with tongs. Put the chicken in a large stock pot with the cold water and bring to a boil.
• Reduce to a strong simmer, but not a rolling boil, and continue to cook for 20 minutes, carefully skimming off fat and residue. Add the vegetables, salt, pepper and herb sachet to the pot and continue to cook for an additional 1 1/2 hours. Remove from the heat and cool the soup slightly before removing the chicken with the help of the looped string. Discard the cheesecloth sachet and skim any fat that has risen to the surface. Cook the egg noodles according to the package directions. Strip the skin off the chicken and discard the skin. Pull the chicken meat from the bones, being careful to remove all the bones from the meat, add the boneless meat back to the soup pot and discard the bones. Bring the soup with the meat added back to the boil, simmer for 10 minutes before adding the noodles and chopped dill. Cook 2-3 minutes before serving in bowls with some additional dill as a garnish. Refrigerate promptly any unused portions. If only part of the soup will be served at one seating, divide the cooked soup into batches before adding the noodles and dill to prevent the noodles form being overcooked when the remaining portions are reheated.
• Tied in a cheesecloth sachet: .

CALDO DE POLLO

Steps:

• Place chicken, water, and salt into a large stock pot and at medium-high heat and bring to a boil. Once foam starts forming on the surface, skim and discard.
• After removing the foam, add the onion, garlic, and celery. Partially cover the pot. Turn heat down and gently simmer for about 30 minutes. Do not boil.
• Add the carrots, cilantro and if you are using other vegetables, add them 15 minutes later since carrots take longer to cook. Check the chicken for doneness and, once cooked, remove and set aside to cool.
• Keep simmering the broth for about 10 more minutes until carrots are completely cooked.
• When the chicken pieces have cooled, shred it or cut into small bite-sized pieces. Dice the carrots once they are cooked and set aside.
• Strain the broth using a large fine mesh strainer. Return the broth to the pot and let it settle for about 8-10 minutes, remove the fat that rises to the surfaces using a large spoon. If you are not using the broth right away you can skim off the fat after placing the broth for some time in the fridge.
• Turn the heat on to low to warm up and check if it needs more salt to your taste. When ready to serve, place some cooked rice (if using) in a medium-size bowl, a serving of shredded chicken, carrots, and stir in the warm broth. Let everyone garnish their own soup.

ZACK'S HOME STYLE CHICKEN SOUP

Steps:

• Boil and drain rigatoni pasta, put in crock pot
• Add 2 packages fully cooked pulled chicken to crock pot.
• Pour 2 boxes of chicken broth in crock pot
• Chop celery, put in crock pot
• put 3 cups baby carrots in crock pot
• sprinkle 1 dash garlic powder in crock pot
• sprinkle 1 dash onion powder in crock pot
• put 1 pinch salt in crock pot
• put 1 pinch pepper in crock pot
• let cook on high for 6 hours
• serve and enjoy!

MEXICAN-INSPIRED CHICKEN SOUP

Steps:

• In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. , Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

HOMEMADE CHICKEN SOUP

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.