Ok then folks, who's got the best recipe for chicken soup?!
chicken tortilla soup - real good
1 medium onion , chopped
3 garlic cloves , minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon oregano or italian seasoning
1 (28 ounce) can tomatoes , crushed
1 (10 3/4 ounce) can chicken broth
1 (10 3/4 ounce) can water
1 cup corn
1 cup white hominy (optional)
1 (4 ounce) can green chili peppers , chopped
1 (14 1/2 ounce) can black beans , rinse and drained
1/4 cup cilantro , chopped
2 boneless chicken breasts , cooked and chopped
to taste avocados , chopped
to taste monterey jack cheese , shredded
to taste green onions , chopped
to taste tortilla chips , crushed
Directions
1In a medium stock pot, saute onion and garlic in oil.
2Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water.
3Bring to boil and simmer for 5 to 10 minutes.
4Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes.
5Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.
chicken gumbo soup - real simple
2 tablespoons bacon drippings
3 chicken breasts , deboned, cooked, diced
2 stalks celery , diced
1 onion , diced
4 cups chicken broth
1 (16 ounce) can tomatoes , undrained
2 teaspoons salt
1/3 cup green peppers , diced
1/3 cup long grain rice , uncooked
1 cup frozen okra
2 tablespoons parsley , chopped
1 bay leaf
1 dash Worcestershire sauce
Directions
1 In a large soup pot, add all ingredients.
2 Bring to a boil.
3 Reduce heat and simmer until all vegetables and rice are tender.
4 Remove bay leaf and serve.
THAI COCONUT CHICKEN SOUP - for a change
4 boneless skinless chicken breast halves , cubed
2 cups coconut milk
1 teaspoon Laos powder
2 green onions , chopped
4 serrano chilies , chopped
1 tablespoon nam pla
2 teaspoons lemongrass , powdered
1 lime , juiced
Directions
1Bring 1 cup coconut milk to boil.
2Add chicken, lemon grass, and Laos.
3Cover and simmer til chicken is tender.
4Add remaining 1 cup coconut milk, green onions and chilis.
5DO NOT BOIL.
6Stir in lime juice and fish sauce just before serving.
chicken & lime soup
1 quart chicken stock
2 limes , just the juice
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 teaspoon pureed chipotle chiles
1 bay leaf
to taste white pepper
to taste salt
1/2 lb boneless skinless chicken breasts
1 cup tomatoes , diced
1/2 cup red onions , chopped
1 tablespoon cilantro , minced
4 ounces reduced-fat monterey jack cheese , cubed
2 corn tortillas , cut in strips
4 lime slices
4 sprigs cilantro
Directions
1Poach chicken breasts then shred.
2Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper.
3Bring to boil.
4Simmer 15 minutes.
5Add shredded chicken, tomatoes, red onion and cilantro.
6Bring to boil.
7Simmer 5 minutes.
8Adjust seasonings to taste. Ladle very hot soup into warm soup bowls.
9Drop in cheese cubes.
10Garnish each serving with a few baked tortilla strips, lime slices, non-fat sour cream and cilantro sprig.
chicken & mushroom soup - classic
1/2 lb boneless chicken breasts
4 tablespoons sesame oil
2 cups chicken stock
2 tablespoons sherry wine
1 cup fresh mushrooms , quartered
2 tablespoons fresh parsley , chopped
Directions
1Thinly slice the chicken breast meat.
2Bring the chicken stock to a rolling boil and add the chicken and mushrooms.
3When the soup starts to boil again and all of the ingredients float to the top, remove from the heat.
4Add the sesame oil and sherry and taste for seasoning.
5Add salt and pepper if necessary.
6Serve in individual soup bowls and sprinkle the parsley on top.
chinese chicken noodle soup - sth oriental
1 package Top Ramen noodles (chicken, oriental or pork flavor)
2 cans Swanson chicken broth
1/2 cup frozen peas
1/2 can water chestnuts
1 egg , beaten with fork
1 chicken breast or
1/2 cup chicken or turkey or pork (leftover)
1/2 cup bok choy or napa cabbage or celery , chopped
2 tablespoons carrots , sliced diagonally in small pieces
1 teaspoon sesame oil (can be omitted, but gives distinctive taste)
2-3 tablespoons scallions , chopped, added at the last minute
Directions
1This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
2Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.
3After stock boils, add the packet of seasoning supplied with Top Ramen.
4While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
5The egg will cook into threads.
6Just before serving, add the noodles and the peas, then the sesame oil and scallions.
7Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.
8You can always add another can of chicken broth if soup is too thick or you like more broth.
9You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.
10If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
11Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.
Answers: all the chicken soup you need!
chicken tortilla soup - real good
1 medium onion , chopped
3 garlic cloves , minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon oregano or italian seasoning
1 (28 ounce) can tomatoes , crushed
1 (10 3/4 ounce) can chicken broth
1 (10 3/4 ounce) can water
1 cup corn
1 cup white hominy (optional)
1 (4 ounce) can green chili peppers , chopped
1 (14 1/2 ounce) can black beans , rinse and drained
1/4 cup cilantro , chopped
2 boneless chicken breasts , cooked and chopped
to taste avocados , chopped
to taste monterey jack cheese , shredded
to taste green onions , chopped
to taste tortilla chips , crushed
Directions
1In a medium stock pot, saute onion and garlic in oil.
2Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water.
3Bring to boil and simmer for 5 to 10 minutes.
4Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes.
5Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.
chicken gumbo soup - real simple
2 tablespoons bacon drippings
3 chicken breasts , deboned, cooked, diced
2 stalks celery , diced
1 onion , diced
4 cups chicken broth
1 (16 ounce) can tomatoes , undrained
2 teaspoons salt
1/3 cup green peppers , diced
1/3 cup long grain rice , uncooked
1 cup frozen okra
2 tablespoons parsley , chopped
1 bay leaf
1 dash Worcestershire sauce
Directions
1 In a large soup pot, add all ingredients.
2 Bring to a boil.
3 Reduce heat and simmer until all vegetables and rice are tender.
4 Remove bay leaf and serve.
THAI COCONUT CHICKEN SOUP - for a change
4 boneless skinless chicken breast halves , cubed
2 cups coconut milk
1 teaspoon Laos powder
2 green onions , chopped
4 serrano chilies , chopped
1 tablespoon nam pla
2 teaspoons lemongrass , powdered
1 lime , juiced
Directions
1Bring 1 cup coconut milk to boil.
2Add chicken, lemon grass, and Laos.
3Cover and simmer til chicken is tender.
4Add remaining 1 cup coconut milk, green onions and chilis.
5DO NOT BOIL.
6Stir in lime juice and fish sauce just before serving.
chicken & lime soup
1 quart chicken stock
2 limes , just the juice
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 teaspoon pureed chipotle chiles
1 bay leaf
to taste white pepper
to taste salt
1/2 lb boneless skinless chicken breasts
1 cup tomatoes , diced
1/2 cup red onions , chopped
1 tablespoon cilantro , minced
4 ounces reduced-fat monterey jack cheese , cubed
2 corn tortillas , cut in strips
4 lime slices
4 sprigs cilantro
Directions
1Poach chicken breasts then shred.
2Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper.
3Bring to boil.
4Simmer 15 minutes.
5Add shredded chicken, tomatoes, red onion and cilantro.
6Bring to boil.
7Simmer 5 minutes.
8Adjust seasonings to taste. Ladle very hot soup into warm soup bowls.
9Drop in cheese cubes.
10Garnish each serving with a few baked tortilla strips, lime slices, non-fat sour cream and cilantro sprig.
chicken & mushroom soup - classic
1/2 lb boneless chicken breasts
4 tablespoons sesame oil
2 cups chicken stock
2 tablespoons sherry wine
1 cup fresh mushrooms , quartered
2 tablespoons fresh parsley , chopped
Directions
1Thinly slice the chicken breast meat.
2Bring the chicken stock to a rolling boil and add the chicken and mushrooms.
3When the soup starts to boil again and all of the ingredients float to the top, remove from the heat.
4Add the sesame oil and sherry and taste for seasoning.
5Add salt and pepper if necessary.
6Serve in individual soup bowls and sprinkle the parsley on top.
chinese chicken noodle soup - sth oriental
1 package Top Ramen noodles (chicken, oriental or pork flavor)
2 cans Swanson chicken broth
1/2 cup frozen peas
1/2 can water chestnuts
1 egg , beaten with fork
1 chicken breast or
1/2 cup chicken or turkey or pork (leftover)
1/2 cup bok choy or napa cabbage or celery , chopped
2 tablespoons carrots , sliced diagonally in small pieces
1 teaspoon sesame oil (can be omitted, but gives distinctive taste)
2-3 tablespoons scallions , chopped, added at the last minute
Directions
1This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
2Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.
3After stock boils, add the packet of seasoning supplied with Top Ramen.
4While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
5The egg will cook into threads.
6Just before serving, add the noodles and the peas, then the sesame oil and scallions.
7Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.
8You can always add another can of chicken broth if soup is too thick or you like more broth.
9You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.
10If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
11Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.
Campbell's.
soup's one of the very few things that's great out of tin.... so I couldn't be bothered to make soup. Life's too short.
Heinz!
boil chickin with onoins and garlic and your fav seasoning,just before the chicken comes off the bone add chopped carrot and celery taste add more seasonings if needed I usually add garlic salt simmer another hour or until carrots are done pull chicken remove bones when cool discard. drain the rest into a collader over a bowl. let juice cool take off the grease. return juice to pot add noodles can of chicken stock just before noodles are done add chicken add veggies this is my fav my whole family and friends love it if your brave you can sprinkle with hot sauce I do good luck
:)
my yiddisha mama's
the best chicken soup
Ingredients
1 package of chicken thighs and legs or wings
5 large onions
1 potato
5 celery sticks
7 carrots
1 tomato
1 parsnip
1 zuchinni (with the peel on)
2 tablespoons salt
1/4 teaspoon black pepper
1/4 heaping teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Directions
peel and chop all vegetables and place in an 8 quart pot
clean chicken and add to pot
fill the pot with water
add spice
boil soup on high heat
when the soup is boiling skim off the fat from the top off the soup
simmer for atleast 2 hours (the longer it cooks the better it tastes)
Chicken soup
2 c. chicken stock
1/4 c. cooked chicken, chopped
1 T. diced pimiento
2 T. uncooked rice
salt
pepper
Heat chicken stock; add chicken, pimiento, and rice and bring to a boil. Reduce heat; simmer covered for 15 minutes. Season with salt and pepper.
Chicken Noodle Soup
Ingredients -
1 whole chicken
3 big carrots (diced or sliced)
4-5 celery sticks (diced or sliced)
3 bay leaves
1 tbsp poultry seasoning
1 medium chopped onion
2 garlic cloves (chopped or sliced)
2 bags frozen Reman Noodles
Boil Chicken until done then de-skin and de-bone (chop into pieces or shred)
Strain broth into large pan
Add carrots, celery, bay leaves, poultry seasoning, onion, garlic cloves and chopped/shredded chicken. Cook on medium heat for 20 minutes.
Add Noodles and cook on medium heat until noodles are done (20-25 minutes)
depending on the consistency of soup you prefer you may need to add a can of Chicken broth.