Have you a Chicken Soup recipe Please?!


Question: Have you a Chicken Soup recipe Please!?
Answers:
Lots!!! Spicy Chicken Soup:

INGREDIENTS
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14!.5 ounce) cans peeled and diced tomatoes
1 (14!.5 ounce) can whole peeled tomatoes
1 (10!.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 8 oz container sour cream

DIRECTIONS
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes!. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear!. Remove chicken, reserve broth!. Shred chicken!.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned!. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth!. Simmer 30 minutes!.

**************************************!.!.!.

Chicken Tortilal Soup:

INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14!.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes!. Add the garlic and cumin and mix well!. Then add the broth, corn, onion, chili powder, lemon juice and salsa!. Reduce heat to low and simmer for about 20 to 30 minutes!.
Break up some tortilla chips into individual bowls and pour soup over chips!. Top with the Monterey Jack cheese and a little sour cream!.

**************************************!.!.!.

Chicken Soup:

INGREDIENTS:

1 (3 pound) whole chicken, cut into pieces
2 quarts water
1 large onion, chopped
2 stalks celery with leaves, chopped
1/2 cup chopped fresh parsley
5 black peppercorns
6 cubes chicken bouillon, crumbled
1 bay leaf
1/4 teaspoon celery seed
1 pinch dried thyme
1 teaspoon salt

1 cup sliced carrots
1/2 cup sliced celery
1/4 cup minced onion
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup uncooked white rice


DIRECTIONS
In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt!. Bring to a boil, then reduce heat, cover and simmer 4 hours!.
Strain stock, reserving chicken, and refrigerate for 30 minutes!.
Skim fat from top of stock!. Remove skin and bones from chicken and cut meat into bite-size pieces!. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice!. Bring to a boil, then reduce heat and simmer 30 minutes!.Www@FoodAQ@Com

Chicken Tortilla Soup V

Submitted by: Betty

Rated: 5 out of 5 by 553 members

Yields: 4 servings

"Lemon juice brightens the flavors in this chicken, corn and salsa soup seasoned with cumin and chili powder!. Garnish with tortilla chips, grated cheese and a dollop of sour cream!."

INGREDIENTS:
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14!.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

DIRECTIONS:
1!. In a large pot over medium heat, saute the chicken in the oil for 5 minutes!. Add the garlic and cumin and mix well!. Then add the broth, corn, onion, chili powder, lemon juice and salsa!. Reduce heat to low and simmer for about 20 to 30 minutes!.
2!. Break up some tortilla chips into individual bowls and pour soup over chips!. Top with the Monterey Jack cheese and a little sour cream!.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.

Catherine's Spicy Chicken Soup

Submitted by: AUNTTAF

Rated: 5 out of 5 by 525 members

Prep Time: 15 Minutes
Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes
Yields: 8 servings

"A shredded chicken soup flavored with garlic, onion powder, salsa, tomatoes, tomato soup, chili powder, corn, beans and sour cream!."

INGREDIENTS:
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14!.5 ounce) cans peeled and diced tomatoes
1 (14!.5 ounce) can whole peeled tomatoes
1 (10!.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

DIRECTIONS:
1!. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes!. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear!. Remove chicken, reserve broth!. Shred chicken!.
2!. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned!. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth!. Simmer 30 minutes!.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.

Creamy Chicken and Wild Rice Soup

Submitted by: Stephanie G

Rated: 5 out of 5 by 351 members

Prep Time: 5 Minutes
Cook Time: 20 Minutes Ready In: 25 Minutes
Yields: 8 servings

"Instant wild rice is cooked in chicken broth with shredded chicken, then combined with thickened cream for a quick soup!."

INGREDIENTS:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4!.5 ounce) package quick cooking long grain and wild rice
with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

DIRECTIONS:
1!. In a large pot over medium heat, combine broth, water and chicken!. Bring just to boiling, then stir in rice, reserving seasoning packet!. Cover and remove from heat!.
2!. In a small bowl, combine salt, pepper and flour!. In a medium saucepan over medium heat, melt butter!. Stir in contents of seasoning packet until mixture is bubbly!. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux!. Whisk in cream, a little at a time, until fully incorporated and smooth!. Cook until thickened, 5 minutes!.
3!. Stir cream mixture into broth and rice!. Cook over medium heat until heated through, 10 to 15 minutes!.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.

Mulligatawny Soup I

Submitted by: Lise P!.

Rated: 5 out of 5 by 209 members

Prep Time: 20 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 20 Minutes
Yields: 6 servings

"This recipe combines chicken breast, curry powder, rice, chopped apple, and cream for lovely, Indian-inspired soup!. You will need about an hour to prepare this soup!."

INGREDIENTS:
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated

DIRECTIONS:
1!. Saute onions, celery, carrot, and butter in a large soup pot!. Add flour and curry, and cook 5 more minutes!. Add chicken stock, mix well, and bring to a boil!. Simmer about 1/2 hour!.
2!. Add apple, rice, chicken, salt, pepper, and thyme!. Simmer 15-20 minutes, or until rice is done!.
3!. When serving, add hot cream!.Www@FoodAQ@Com

take a large pot add a little evoo enough to cover the bottom add 1 large chopped onion, 5 cloves of garlic chopped, 2 stalks of celery chopped, 3 carrots chopped cook for about 5-10 minutes, add chicken parts, legs, thighs, breasts, whatever grabs you, add chpped parsley, a small piece of ginger root 4 tablespoons of granulated chicken boulion!. cover with water (about 5 cups or more) bring to a boil, lower to a simmer cover loosely and let it simmer for about a hour to a hour and a half!. remove chicken let cool, skin and bone and replace cut up chicken back to the soup, you can now eat it, you can also make noodles and add to your soup!.Www@FoodAQ@Com

Well, everyone likes different kinds of chicken soup, however this is how I make mine!. You can always adjust the size according to how many people you are feeding!.

I start by just getting cheap chicken thighs with the skin on for more flavor!. I then boil about 8 chicken thighs until it's so tender it falls off the bone!. Just drain the chicken and let it cool while your preparing other things!. Then you can debone the chicken later!.

Boil your potatoes, carrots, and celery all together in one pot while mixing in about 11 boullon cubes!. Add either onion or onion flakes along with celery salt!. Use salt to taste and the potatoes will really pull the salt from the broth!. That's why I use 11 boullon cubes!. In a seperate pot, boil a bag of premade or homemade noodles!. Doing this in a seperate pot keeps the starches down!. Once noodles are done, add them and the deboned chicken pieces to your veggies!. Again, add more seasoning to taste!. It's very simple!. My sister uses canned chicken so she doesn't have to take the time to cook the chicken and debone it, so thats an option to!.
Get a frozen loaf of bread from the store to go along with the soup, let it rise and bake it, everyone will love it!.
Hope you have some good eating!.!.!.Www@FoodAQ@Com

Poblano Chicken Chowder

1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2- 3 small poblano peppers, seeded and diced
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce, or more to taste
1 cup heavy cream

Heat the oil in a large stockpot over medium heat!. Add the carrots, onions, celery, garlic, poblano peppers,


salt, white pepper, cumin, and thyme!. Saute for 7 to 8 minutes, or until the vegetables begin to soften!. Stir in the chicken bouillon!. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender!. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through!. Shortly before the chowder is done, melt the butter in a large skillet over medium heat!. Add the flour and stir to combine!. Cook, stirring frequently, for 3 to 4 minutes to cook the flour!. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly!.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time!. Pour the mixture in the skillet into the stockpot, whisking to blend!. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken!. Remove the pot from the heat!. Stir in the hot sauce, then the cream, and serve!.

--Paula DeanWww@FoodAQ@Com





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