Best chicken soup recipe?!
I've got a cold!. =) *sniff*Www@FoodAQ@Com
Answers:
Here is an easy quick recipe without going through all the trouble of making stock!. It's pretty yummy! Hope you feel better!
2 lbs!. Chicken tenders (cubed)
pkg!.celery
sm!.onion (chopped)
sm!.pkg!. carrots (sliced)
1lb!. pasta (your choice)
lg!.can of Chicken broth
garlic
cilantro
pepper
salt
Place the chicken broth in a large pot, on med!.high heat, put celery, carrots, onion and seasoning in pot for about 15 minutes, lower heat to med!. and place un-cooked chicken in pot for another 15 min lower heat to simmer for 30 min!. Place un-cooked pasta in pot until tender!. You can add or leave out what ever you want, but that's the
basic recipe I use!. You can also pre-cook the chicken if you prefer but I find it come out more tender if you slow cook it with the rest!.Www@FoodAQ@Com
2 lbs!. Chicken tenders (cubed)
pkg!.celery
sm!.onion (chopped)
sm!.pkg!. carrots (sliced)
1lb!. pasta (your choice)
lg!.can of Chicken broth
garlic
cilantro
pepper
salt
Place the chicken broth in a large pot, on med!.high heat, put celery, carrots, onion and seasoning in pot for about 15 minutes, lower heat to med!. and place un-cooked chicken in pot for another 15 min lower heat to simmer for 30 min!. Place un-cooked pasta in pot until tender!. You can add or leave out what ever you want, but that's the
basic recipe I use!. You can also pre-cook the chicken if you prefer but I find it come out more tender if you slow cook it with the rest!.Www@FoodAQ@Com
well you can always get a can of low sodium Progresso soup, as making wicked Tasty soup it could take over 10 hours :PWww@FoodAQ@Com
We use Campbell's!. I like to add garlic powder, a bit more salt, and pepper!.
I hope you feel better soon!.Www@FoodAQ@Com
I hope you feel better soon!.Www@FoodAQ@Com
Chicken noodle soup!.!.!.!.chicken noodle soup =)Www@FoodAQ@Com
YOU CAN MAKE THIS, BUT IF YOU'RE SICK YOU PROBABLY WON'T WANT TO TAKE THE TIME TO!. I WOULD JUST BUY SOME PRPOGRESSIVE SOUP!. BUT IT'S GOOD TO TRY SOMETIME!.
1 roasting chicken, cut up skins removed
1 (14 ounce) can chicken broth
water
2 celery ribs, chopped
3 carrots, peeled and chopped
1 small turnip, peeled and chopped
1 parsnip, peeled and chopped
1 leek, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, chopped
1 teaspoon salt
1 teaspoon black pepper
8 ounces egg noodles
1!. Place chicken in large stock pot with chicken broth and enough water to cover over high heat!. Once it starts to boil, lower heat to simmer!. Meanwhile, prep your veggies!.
2!. Add all the other ingredients to the pot, adding about another quart of water and return to a simmer!.
3!. Allow to simmer for about an hour and then debone the chicken and return to the pot!.
4!. Add egg noodles and allow to simmer another 10 minutes until the noodles are done!.
5!. Check and adjust S&P seasonings and serve!.
6!. Delicious with fresh crusty bread and butter!.Www@FoodAQ@Com
1 roasting chicken, cut up skins removed
1 (14 ounce) can chicken broth
water
2 celery ribs, chopped
3 carrots, peeled and chopped
1 small turnip, peeled and chopped
1 parsnip, peeled and chopped
1 leek, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, chopped
1 teaspoon salt
1 teaspoon black pepper
8 ounces egg noodles
1!. Place chicken in large stock pot with chicken broth and enough water to cover over high heat!. Once it starts to boil, lower heat to simmer!. Meanwhile, prep your veggies!.
2!. Add all the other ingredients to the pot, adding about another quart of water and return to a simmer!.
3!. Allow to simmer for about an hour and then debone the chicken and return to the pot!.
4!. Add egg noodles and allow to simmer another 10 minutes until the noodles are done!.
5!. Check and adjust S&P seasonings and serve!.
6!. Delicious with fresh crusty bread and butter!.Www@FoodAQ@Com
hope u feel better soon! when u are sick, the last thing u wanna do is cook! get a can of Progresso chicken noodle, or equivalent, and warm thta up with some garlic powder!. the garlic will help the cold and the chicken broth will make u feel like getting a hug from gramma!.Www@FoodAQ@Com
whole chicken, either soup, stewing, or roasting
salt
1 large onion, chopped
1/2 cup parsley
2 pounds carrots, pared & cut into uniform pieces (large)
***Homemade Egg Noodles***
1 cup flour (can substitute 1/2 semolina)
1 egg
1/2 teaspoon salt
additional flour for kneading & rolling
boil and skim scum off surface!. Add salt, onion, & parsley and simmer for 1 hour, or until chicken is mostly cooked!. Add carrots and cook until done, about 30 minutes!.
Remove chicken & carrots and strain broth!. Cut chicken up, and return to broth along with carrots!. Serve with egg noodles!.
Homemade Egg Noodles
Place flour on working surface!. Shape into a mound and make a well in the center!. Add salt & egg to well!. Supporting the outside of the well with one hand, use a fork to rapidly mix egg with a circular motion, drawing flour from the inside of the well!. When dough forms a solid mass, shape into a ball!.
Remove all caked flour/egg from hands & working surface!. Lightly flour hands and working surface with all purpose flour and knead until dough is smooth and elastic!. Add more flour at this point if dough is moist or sticky!. If dough is too dry, dampen hands and continue kneading!. Shape into a ball and cover bowl!. Let rest 15 minutes!. Shape into noodles by hand or use a pasta machine!.
To cook "regular" noodles: place pasta in boiling, salted water and simmer 3 to 5 minutes, or until desired doneness!.
[Prior to getting a pasta machine some 20 years ago, Mom would roll the dough out with a rolling pin to 1/8" thickness!. She'd let it rest, covered, for about 20 minutes, and then roll it up into a log!.
Finally, using a sharp knife, she'd cut alternating slices off the roll, creating fairly uniform 2" noodles with a slight bend in the middle and pointed ends!. The results of the pasta machine are not as stylish, but OH, the labor is so much less!]Www@FoodAQ@Com
salt
1 large onion, chopped
1/2 cup parsley
2 pounds carrots, pared & cut into uniform pieces (large)
***Homemade Egg Noodles***
1 cup flour (can substitute 1/2 semolina)
1 egg
1/2 teaspoon salt
additional flour for kneading & rolling
boil and skim scum off surface!. Add salt, onion, & parsley and simmer for 1 hour, or until chicken is mostly cooked!. Add carrots and cook until done, about 30 minutes!.
Remove chicken & carrots and strain broth!. Cut chicken up, and return to broth along with carrots!. Serve with egg noodles!.
Homemade Egg Noodles
Place flour on working surface!. Shape into a mound and make a well in the center!. Add salt & egg to well!. Supporting the outside of the well with one hand, use a fork to rapidly mix egg with a circular motion, drawing flour from the inside of the well!. When dough forms a solid mass, shape into a ball!.
Remove all caked flour/egg from hands & working surface!. Lightly flour hands and working surface with all purpose flour and knead until dough is smooth and elastic!. Add more flour at this point if dough is moist or sticky!. If dough is too dry, dampen hands and continue kneading!. Shape into a ball and cover bowl!. Let rest 15 minutes!. Shape into noodles by hand or use a pasta machine!.
To cook "regular" noodles: place pasta in boiling, salted water and simmer 3 to 5 minutes, or until desired doneness!.
[Prior to getting a pasta machine some 20 years ago, Mom would roll the dough out with a rolling pin to 1/8" thickness!. She'd let it rest, covered, for about 20 minutes, and then roll it up into a log!.
Finally, using a sharp knife, she'd cut alternating slices off the roll, creating fairly uniform 2" noodles with a slight bend in the middle and pointed ends!. The results of the pasta machine are not as stylish, but OH, the labor is so much less!]Www@FoodAQ@Com
The most important thing in chicken soup is the broth i make my own with those barbeque chickens you get precooked at the grocery store!. Remove the meat from the bones( leave a little bit on for flavor) toss the bones, with some chicken still on it into a pot of boiling water for a couple of hours!.strain into a bowl (to remove bones)put the broth back in the pot!. Cook up some onions, garlic, red peppers, carrots and celery in a pan with butter till the onions go clear( or a nice caramel brown colour) Add them to your broth along with the chicken from your bird, more fresh garlic, salt, thyme, sage, savory and cayenne!. taste it to check flavors then add more if need be, i like to add about a cup of rice into my soup, to thicken it up!.Www@FoodAQ@Com
i would use natural ingrediants!. not can soups!.
boil chicken, like chicken drums!. cut half onion and drop it in the pot and some salt!. let it boil until chiken is fully cooked!. then add some veggies!.!.!.
-chopped carrots
-chopped cabbage
-potatoes
-garbanzo beans, that can be canned!.
-1/4 c!. of white uncooked rice
-chayote if u can find one
and some spinach leaves!.
put some mint leaves!. can be dried or fresh!.
simmer until veggies are tender and taste broth if is good in salt or add to taste!.Www@FoodAQ@Com
boil chicken, like chicken drums!. cut half onion and drop it in the pot and some salt!. let it boil until chiken is fully cooked!. then add some veggies!.!.!.
-chopped carrots
-chopped cabbage
-potatoes
-garbanzo beans, that can be canned!.
-1/4 c!. of white uncooked rice
-chayote if u can find one
and some spinach leaves!.
put some mint leaves!. can be dried or fresh!.
simmer until veggies are tender and taste broth if is good in salt or add to taste!.Www@FoodAQ@Com
Chicken soup
Serves 6
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
1!.2l/2 pint chicken stock
450g/1lb cooked chicken, skinned and shredded
2 onions, peeled and sliced
2 sticks celery, finely chopped
2 carrots, peeled and finely diced
1 tbsp freshly chopped parsley
55g/2oz butter
55g/2oz plain flour
Salt and pepper
Method
1!. Melt the butter in a large saucepan and gently sweat the onions, celery and carrots until starting to soften!.
2!. Stir in the flour and cook for 2 minutes!. Stir in the chicken stock and bring to the boil, stirring as you do so!. Season and simmer for 10 minutes until the vegetables are tender!.
3!. Add the cooked chicken and heat through!. Stir in the parsley and serve!.Www@FoodAQ@Com
Serves 6
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
1!.2l/2 pint chicken stock
450g/1lb cooked chicken, skinned and shredded
2 onions, peeled and sliced
2 sticks celery, finely chopped
2 carrots, peeled and finely diced
1 tbsp freshly chopped parsley
55g/2oz butter
55g/2oz plain flour
Salt and pepper
Method
1!. Melt the butter in a large saucepan and gently sweat the onions, celery and carrots until starting to soften!.
2!. Stir in the flour and cook for 2 minutes!. Stir in the chicken stock and bring to the boil, stirring as you do so!. Season and simmer for 10 minutes until the vegetables are tender!.
3!. Add the cooked chicken and heat through!. Stir in the parsley and serve!.Www@FoodAQ@Com