Homemade Chicken Soup recipe?

[pink_oregon_3]

Im looking for an easy, healthy and tasty chicken coup recipe!

which does not take all night! thanks

[ViSaja]

Cover a whole chicken in a large pot with cold water. Add a couple of chopped carrots, a chopped onion, a couple of chicken boillion cubes, a bay leaf or two, the juice of a lemon, and 2-3 cloves of chopped garlic. Bring to a boil, then turn heat down to a medium simmer and cover, let cook for 1 1/2 hours or until the chicken falls apart when pressed with the back of a spoon.

Remove the chicken from the broth, and turn the broth down to low, and cover it. When chicken is cool enough, separate meat from skin and bones. Return the meat, cut into bite-size pieces, to the broth.

Add more water if needed, and whatever other chopped veggies you like: chopped celery, Chayote, zucchini, red pepper, whatever you like. Add a cup of uncooked rice, orzo, other pasta or noodles. Bring broth back to medium heat and cover, cook another 10-20 minutes until noodles or rice are cooked through. Add some chopped parsley.

Taste the broth, adding additional spices, pepper, and salt if needed, or more boullion to make it more chickeny.

And there you go!

[Gayathri]

Homemade Chicken Soup


Original recipe yield:
10 servings

INGREDIENTS
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 (optional)
DIRECTIONS
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

[*~Pawz~*]

HOMEMADE CHICKEN NOODLE SOUP

1 whole chicken
4 cubes chicken bouillon
Enough water to cover chicken
1 batch homemade noodles
1 onion
1 c. potatoes
1 c. celery
1 c. carrots

Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.

NOODLES:

2 eggs
1 tsp. salt
Water
Flour

Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt. Then add flour gradually until dough is stiff. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4" to 1/2" strips. Separate and let dry at least 2 hours then add to soup.


Or this one is always great too.



CHICKEN NOODLE SOUP

1 bbq chicken
chicken stock two quarts
chopped parsley 1/2 C
salt pepper
some dried mixed herbs 1 tabs
1 tabs tomato or bbq sauce
handful of thin noodles
crushed garlic 1 clove
one onion chopped
oil

Remove skin and meat from a store bought chicken. Discard skin. Chop meat into cubes.
Fry onion and garlic. Add everything except the chicken.

Add chicken last minute let sit in soup to get hot serve with crusty bread and butter.


Good luck! They don't take too long. But a good chicken soup takes some time.

[Georgia Peach]

Chicken Vegetable Soup
2 cups chopped chicken meat
2 tablespoons butter or margarine
1 cup chopped onions
1 cup chopped celery
1 tablespoon chopped green peppers
1 tablespoon minced garlic
6 cups chicken broth
2 chicken bouillon cubes
1/2 teaspoon thyme
1/2 teaspoon pepper
1 cup diced potatoes
1/4 cup diced carrots
1/2 cup light cream
In soup pot, saute chicken in butter for 3 minutes. Add onion, celery, green pepper and garlic. Saute for another 3 minutes.
Add broth, bouillon, thyme and pepper. Bring to a boil.
Add potatoes and carrots. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Remove from heat; quickly stir in cream.

****Wonderful recipe!!! ENJOY!!!

[basketball addict]

my favorite chicken vegtable!
enjoy!

hearty chicken vegetable soup

4 cups water
1 3/4 cups chicken broth
1 lb skinless boneless chicken breasts
1 medium onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
4 medium carrots, cut diagonally into 1/3-inch-thick slices
2 celery ribs, cut crosswise into 1/3-inch-thick slices
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped fresh parsley

Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.

While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.

Makes 4 to 6 servings.


Active time: 20 min Start to finish: 40 min

Servings: Makes 4 to 6 servings.

[kissthecook]

Has anyone tried any of the above? Which one is best?

[msmofet]

MINE!! LOL

Mom's Chicken Soup

Homemade Chicken Stock:

1 Whole chicken or 4 whole chicken breasts - with bones & 8 chicken wings*
Leeks - green part for stock - clean well in water
Carrots - 2 unpeeled
Celery - 2 stalks whole
Onions - 1 unpeeled and halved
Parsley - stems - washed well
Pepper corns - (I use 5 corn blend) I put them in a tea ball for easy removal later
Salt

Place all in lg. pasta pot with insert. Bring to boil then lower heat and simmer 2 - 3 hours, the longer the better and chicken falls off the bones. Remove insert from pot (which will strain everything out in one shot) remove chicken pieces and throw away the vegetables. Place stock back into pot. Clean chicken making sure you get all the bones out. Chop into bite sized pieces. Set aside.

Chicken Soup:

Homemade Chicken stock
Cleaned chicken meat
Leeks - white part - chopped small and clean well in water
Carrots - peel and chopped small
Celery - cleaned and chopped small
Onions - chopped small
Parsley - cleaned chopped fine
Potatoes - peeled and chopped small
Salt and ground black pepper - taste stock and adjust to taste

Place all in pot. Bring to boil then lower heat and simmer till vegetables are tender. Taste and correct the salt and pepper if needed. (Add canned chicken stock if necessary.)

Rice - brown or white - cooked - place in bowl and serve soup over the rice.
Grated Romano and Parmesan cheeses - add to top of the bowl of soup.

My mom would sometimes make tiny meatballs made of ground beef, fine chopped onion and garlic, bread crumbs, parsley chopped fine, grated Romano and Parmesan cheese and egg. She would roll tiny meatballs and fry them in a small amount of oil till brown then drain. She would add them to the soup at the end.

She would also sometimes add chopped fresh tomato and/or sweet baby peas to the soup. It all depended on how she felt that day and had on hand.

*Tip: If you buy whole chickens and cut them into parts save the backs and the wing tips (you can't eat the very tip of the wing but they add great flavor to stock) . Throw them in the freezer. The next time you make soup throw them in with your chicken when you make the stock.

ENJOY!!

[Dukens74]

I might have 1 of these

[kissthecook]

I really like the tiny meatballs idea!