HOME MADE CHICKEN SOUp?!
what is easy recipe for home made chicken soup!?Www@FoodAQ@Com
Answers:
this may not be the easiest, but it's defintitely not hard!. the key to excellent chicken noodle soup is homemade stock!. if you are willing to put in the time and ingredients, this is the best!. this has been my go-to recipe for years!.!.!.
Chicken Noodle Soup
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil!. Add the onion, garlic, carrots, celery, thyme and bay leaf!. Cook and stir for about 6 minutes, until the vegetables are softened but not browned!. Pour in the chicken stock and bring the liquid to a boil!. Add the noodles and simmer for 5 minutes until tender!. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper!. Sprinkle with chopped parsley before serving!.
Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat!. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak!. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil!. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done!. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering!.
Carefully remove the chicken to a cutting board!. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container!.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids!. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock!. Cover and refrigerate for up to one week or freeze!.Www@FoodAQ@Com
Chicken Noodle Soup
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil!. Add the onion, garlic, carrots, celery, thyme and bay leaf!. Cook and stir for about 6 minutes, until the vegetables are softened but not browned!. Pour in the chicken stock and bring the liquid to a boil!. Add the noodles and simmer for 5 minutes until tender!. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper!. Sprinkle with chopped parsley before serving!.
Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat!. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak!. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil!. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done!. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering!.
Carefully remove the chicken to a cutting board!. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container!.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids!. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock!. Cover and refrigerate for up to one week or freeze!.Www@FoodAQ@Com
Home-Made Cream of Chicken Soup Momma style
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Make a white sauce of milk or cream, flour, and oil!. Add chicken!. Add sugar, salt, pepper, and garlic powder (may use more or less as desired)!. Mix well and simmer for 20 minutes over low heat!.
If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup!. Simmer for 10 minutes!.Www@FoodAQ@Com
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Make a white sauce of milk or cream, flour, and oil!. Add chicken!. Add sugar, salt, pepper, and garlic powder (may use more or less as desired)!. Mix well and simmer for 20 minutes over low heat!.
If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup!. Simmer for 10 minutes!.Www@FoodAQ@Com
This is the best
CHICKEN VELVET SOUP
1/3 cup + 1 TBSP butter
3/4 cup flour
6 cups chicken broth, divided
1 cup milk
1 cup half and half
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups chopped cooked chicken
Melt butter in large Dutch oven over low heat
Add flour
Stir untill smooth
Cook 1 min, stirring constantly
Gradually add 2 cups chicken broth, milk and half and half
Cook over med heat, stirring constantly
untill thicken and bubbly
Stir in salt and pepper
Add remaining broth and chicken
Stir well
Heat throughly
Yield 2 quartsWww@FoodAQ@Com
CHICKEN VELVET SOUP
1/3 cup + 1 TBSP butter
3/4 cup flour
6 cups chicken broth, divided
1 cup milk
1 cup half and half
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups chopped cooked chicken
Melt butter in large Dutch oven over low heat
Add flour
Stir untill smooth
Cook 1 min, stirring constantly
Gradually add 2 cups chicken broth, milk and half and half
Cook over med heat, stirring constantly
untill thicken and bubbly
Stir in salt and pepper
Add remaining broth and chicken
Stir well
Heat throughly
Yield 2 quartsWww@FoodAQ@Com
chicken soup!!!
INGREDIENTS
1 tablespoons olive oil
1 whole chicken, breasts removed and reserved
2 onions
2 quarts boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper
PREP WORK
You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe!. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through!. Should only take about 8 to 10 minutes!.
Dice the onion!. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves!.
HOW TO MAKE AT HOME
Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes!. Remove the breasts and set aside!. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes!. Remove and set aside!.
Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible!. This is the hardest part of the recipe!. If you have a meat cleaver, it makes the job easier, but if you don’t, do the best you can with a chefs knife!.
Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink!. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes!. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves!. Cover and simmer until chicken breasts are cooked, about 20 minutes!. Increase the heat if necessary!.
Remove chicken breasts and set aside!. Strain and reserve broth!. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables!. Add the reserved fat to the soup pot and sauté the remaining onions along with the carrot and celery for about 5 minutes!.
When the chicken breasts are cool enough to handle, remove and discard the skin and bones!. Shred the breast meat into bite sized pieces and add to the pot!. Add thyme and reserved broth; simmer until the vegetables are tender!.
Season with salt and pepper, add parsley and serve!. You can also add noodles, orzo, or small pasta shells and cook until tender!.Www@FoodAQ@Com
INGREDIENTS
1 tablespoons olive oil
1 whole chicken, breasts removed and reserved
2 onions
2 quarts boiling water
Salt
2 bay leaves
1 large carrot
1 celery stalk
1/2 teaspoon dried thyme
1/4 cup fresh parsley leaves
Ground pepper
PREP WORK
You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe!. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through!. Should only take about 8 to 10 minutes!.
Dice the onion!. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves!.
HOW TO MAKE AT HOME
Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes!. Remove the breasts and set aside!. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes!. Remove and set aside!.
Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible!. This is the hardest part of the recipe!. If you have a meat cleaver, it makes the job easier, but if you don’t, do the best you can with a chefs knife!.
Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink!. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes!. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves!. Cover and simmer until chicken breasts are cooked, about 20 minutes!. Increase the heat if necessary!.
Remove chicken breasts and set aside!. Strain and reserve broth!. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables!. Add the reserved fat to the soup pot and sauté the remaining onions along with the carrot and celery for about 5 minutes!.
When the chicken breasts are cool enough to handle, remove and discard the skin and bones!. Shred the breast meat into bite sized pieces and add to the pot!. Add thyme and reserved broth; simmer until the vegetables are tender!.
Season with salt and pepper, add parsley and serve!. You can also add noodles, orzo, or small pasta shells and cook until tender!.Www@FoodAQ@Com
Hearty Chicken Soup
Ingredients
1 tablespoon vegetable oil
2 medium onions, cut into medium dice
1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces
Salt
1 large carrot, peeled and sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 teaspoon dried thyme leaves
2 cups (3 ounces) hearty egg noodles
Ground black pepper
1/4 cup minced fresh parsley leaves
1!. Add half of chopped onions and all chicken pieces (reserve breast)!.
2!. Saute until chicken is no longer pink, 5 to 7 minutes!.
3!. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes!.
4!. Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves!.
5!. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer!.
6!. Remove chicken breast from kettle; set aside!.
7!. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones!.
8!. Strain broth into a large bowl and discard any remaining chicken pieces and bones!.
9!. Skim fat from broth and reserve 2 tablespoons!. (Broth and meat can be covered and refrigerated for up to 2 days!.)
10!. Return soup kettle to medium-high heat!.
11!. Add reserved chicken fat!.
12!. Add remaining onion, along with carrot and celery, Saute until softened, about 5 minutes!.
13!. Add thyme, broth and shredded chicken!.
14!. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes!. Add noodles and cook until just tender, about 5 minutes!.
15!. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve!.Www@FoodAQ@Com
Ingredients
1 tablespoon vegetable oil
2 medium onions, cut into medium dice
1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces
Salt
1 large carrot, peeled and sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 teaspoon dried thyme leaves
2 cups (3 ounces) hearty egg noodles
Ground black pepper
1/4 cup minced fresh parsley leaves
1!. Add half of chopped onions and all chicken pieces (reserve breast)!.
2!. Saute until chicken is no longer pink, 5 to 7 minutes!.
3!. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes!.
4!. Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves!.
5!. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer!.
6!. Remove chicken breast from kettle; set aside!.
7!. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones!.
8!. Strain broth into a large bowl and discard any remaining chicken pieces and bones!.
9!. Skim fat from broth and reserve 2 tablespoons!. (Broth and meat can be covered and refrigerated for up to 2 days!.)
10!. Return soup kettle to medium-high heat!.
11!. Add reserved chicken fat!.
12!. Add remaining onion, along with carrot and celery, Saute until softened, about 5 minutes!.
13!. Add thyme, broth and shredded chicken!.
14!. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes!. Add noodles and cook until just tender, about 5 minutes!.
15!. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve!.Www@FoodAQ@Com
boil the carcase of a chicken for half an hour add 2 chicken
cubes throw in mixed veg while carcase is still cooking on low finely chop an onion in cook for further 15 min remove carcase and bones use a spaghetti scoop if you have one if not meat fork will do just make sure all bones are removed into a plastic bag then add small chicken pieces about 2 cups break up some spaghetti cook for a further half hour on low add 1/2 t/s salt pepper to taste leave to stand!.( tastes better the next day though)Www@FoodAQ@Com
cubes throw in mixed veg while carcase is still cooking on low finely chop an onion in cook for further 15 min remove carcase and bones use a spaghetti scoop if you have one if not meat fork will do just make sure all bones are removed into a plastic bag then add small chicken pieces about 2 cups break up some spaghetti cook for a further half hour on low add 1/2 t/s salt pepper to taste leave to stand!.( tastes better the next day though)Www@FoodAQ@Com
idk something like boil water!. add in those blocks of chicken broth and add in some diced onions and carrots and all these other vegetables!. then add chicken or like so it could cook!. my mom usually ads just a little bit of rice and omg it tastes sooooo good!. idk how she makes it exactly but its something like that!.Www@FoodAQ@Com