How do you make your chicken soup, and what vegetables?!
Answers: do you use, Please let me know from start to finish?
This recipe is incredible. Its more time consuming but worth it. Its great for getting rid of leftover chicken. If you want a simple gourmet chicken soup this is it. When you look for recipes, I advise you to go on foodnetwork.com and to type in what you want a recipe for. Then just sort by rating. You can even read reviews.
1 (3 to 4-pound) whole chicken
1 quart chicken stock or low-sodium chicken broth
2 quarts water
2 medium onions, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 sprigs fresh thyme
5 or 6 parsley stems
1 bay leaf
2 tablespoons unsalted butter
4 ounces whole button mushrooms, quartered
1/2 cup diced onions
1/2 cup sliced carrots
1/2 cup small-diced celery
2 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 pound dried vermicelli noodles
2 tablespoons chopped fresh parsley leaves
Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.
Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.
Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat.
Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.
any good soup begins with this...
2 parts onion
1 part carrot
1 part celery
after that just flavour to taste but keep it simple..salt, pepper, etc.
Cooks.com - Recipes - Chicken Vegetable Soup
Big Book of Soups & Stews: 262 Recipes for Serious Comfort Food. by Vollstedt, Maryana ... Results 1 - 10 of about 1020 for chicken vegetable soup. ...
www.cooks.com/rec/search/0,1-0,chicken... -
http://www.google.com/custom?hl=en&newwi...
there is a few good recipes up already but a little handy tip is to not be afraid of garlic and seasoning, they will make a nice meal into an unforgettable meal (in a good way)
I usually use a left over carcass from a roast chicken, but chicken pieces work well too. If using fresh chicken pieces, they need to be browned first. Losing the skin redues the amount of fat. Once the pieces have been browned, or seared, put 3 cups of water in the same pot. Roughly chopped carrots, peeled spuds (potatoes) some herbs from the garden, namely chives, parsley, and loveage. Keep on a simmer for anm hour then add the chicken pieces, hit the heat then stir like a fiend till the peices start break up. Leave on low for 40 minutes and voila - chicken soup.
~Cheese and Broccoli Chicken Soup~
Ingredients:
1. 1/2 cup butter
2. 1 cup all-purpose flour
3. 11 cups water
4. 3 cubes chicken bouillon
5. 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
6. 2 heads fresh broccoli, cut into florets
7. 1 1/2 teaspoons salt
8. 1 teaspoon ground black pepper
9. 1 cup light cream
10. 3 cups shredded Cheddar cheese
Directions:
1. In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
2. In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
3. Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.
Enjoy!! :)
Boil the chicken well until you have accumulated foamy impurities at the top. Use a ladle and remove foam. Drain off all liquid add fresh water and boil again. This time you'll notice the foam is much less and white rather then yellow. You can simply use a ladle to take this out of the pot and you will have a relatively clear broth and of course chicken. Adjust to medium heat. Now add chopped potatoes, carrots, celery and a whole onion scored. After about 20 minutes of additional simmering add either some chopped squash or possibly asparagus and simmer and additional 10 minutes or so. Season to taste with salt and pepper. Serve with steamed rice or noodles.