How do you make chicken soup ? ?!
Answers:
*Chicken Soup Quickly Made Recipe
1/2 chicken
Small onion
Butter
Chicken consomme or stock
3 tablespoons of well-washed rice
Cayenne pepper
Minced parsley
Salt, to taste
Cut the meat of half a chicken in small pieces!.
Slice a small onion, put it in a saucepan with a tablespoon of butter, when hot add the chicken and fry together for ten or fifteen minutes, turning the chicken around often until well browned!.
Add 3 pints of consomme or good, clean, white stock, rice, a dash of cayenne, minced parsley, and salt as needed!.
Boil all together 20 minutes and serve!.
*CREAM OF CHICKEN SOUP
1 large chicken
1 small knuckle of veal (optional)
3 quarts of water
1/4 pound of rice
1 bunch of parsley
1 clove garlic
1/2 teaspoonful of celery seed
1 cup of whipping or heavy cream
salt and pepper to taste
Put the chicken and veal on with 3 quarts of water, together with the rice, parsley, garlic, and the celery seed, tied in a cheesecloth bag!.
Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling!.
Take out the veal bone, and chop the chicken and fully cooked rice coarsely in a food processor or grinder, moistening it with a little of the stock!.
Return the chicken to the stock, season with salt and pepper, and just before serving, pour in the cream!.
Heat thoroughly, but don't boil!.
*Thai Hot and Sour Chicken Soup
3 Chicken Breast Fillets (skinless)
2 tbsp oil
4 cloves of garlic, minced
2 shallots
5 steams corriander(cilantro) leaves included
about 30g ginger
3 small red chillis chopped(i think i used 7 though as i like my spice)
3 stalks of lemongrass (i used 4, they come in pairs and I got them discount as they were nearly past their shelf life)
3-3 1/2 pints of chicken stock
3 tbsp fish sauce
100g dry rice noodles
6 scallions(spring onions)
1-2 limes, squeezed
Slice the chicken up into strips and bitesize chunks then heat some oil in the pan and then cook the chicken until done!.
While the chicken is cooking chop the shallots, chilli, corriander, mince the garlic, grate the ginger( I grated as I am not fond of large chunks) and cut the lemongrass into halves and split down the middle ( if you prefer you can finely chop)!.
Remember to keep an eye on the chicken, just set it to the side when it's done!.When you have done all your chopping and mincing heat up some oil in a large pot and place the chopped ingredients in and toss in the oil until fragrant, this only takes a couple of minutes!.
Now its time to add the chicken stock!. Bring to the boil and let it simmer for about 10 minutes!.
During this time you can juice the limes and diagonally slice the scallions (spring onions)When 10 minutes is up, add the chicken pieces, give a stir and simmer for another 10 minutes!.
When 10 minutes is up add the fish sauce and rice noodles and simmer for another couple of minutes until the noodles are soft!.
Add the sliced scallions (spring/green onions) and lime juice, throw in a handful of corriander(cilantro) leaves and stir!.Unless you finely sliced the lemongrass, try and get as much of it out as possible before serving!.Serve very hot!.
*Chicken Soup With Leeks And Onions
Whole chicken
1 tablespoon butter
3 pints of chicken consomme
Sliced onions
3 leeks, sliced
Parsley
Celery tops
Mace
Cut slices from a chicken and brown them in a saucepan with the butter and sliced onion!.Pour over them three pints of chicken consomme, add 3 leeks sliced, a sprig of parsley, and 2 or 3 celery tops!.Season with salt and pepper, and half a blade of mace!.Boil half an hour, remove the parsley, celery top, and mace, and serve with pieces of fried bread!.
*Chicken, Lima Bean And Tomato Soup Recipe
1 small chicken (broiler)
1? cups lima beans
4 tomatoes, or? pint canned tomatoes
1 onion, peeled, sliced
6 cups water
Seasonings to taste
Place all ingredients in a stew pan!.Cover!.Boil slowly for about 45 minutes!.Remove the chicken from the stew pan!.Remove skin and bones and cut chicken meat in small pieces!.Put back the chicken meat in the soup!.Bring to a boil and then serve!.
ENJOY :-)Www@FoodAQ@Com
1/2 chicken
Small onion
Butter
Chicken consomme or stock
3 tablespoons of well-washed rice
Cayenne pepper
Minced parsley
Salt, to taste
Cut the meat of half a chicken in small pieces!.
Slice a small onion, put it in a saucepan with a tablespoon of butter, when hot add the chicken and fry together for ten or fifteen minutes, turning the chicken around often until well browned!.
Add 3 pints of consomme or good, clean, white stock, rice, a dash of cayenne, minced parsley, and salt as needed!.
Boil all together 20 minutes and serve!.
*CREAM OF CHICKEN SOUP
1 large chicken
1 small knuckle of veal (optional)
3 quarts of water
1/4 pound of rice
1 bunch of parsley
1 clove garlic
1/2 teaspoonful of celery seed
1 cup of whipping or heavy cream
salt and pepper to taste
Put the chicken and veal on with 3 quarts of water, together with the rice, parsley, garlic, and the celery seed, tied in a cheesecloth bag!.
Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling!.
Take out the veal bone, and chop the chicken and fully cooked rice coarsely in a food processor or grinder, moistening it with a little of the stock!.
Return the chicken to the stock, season with salt and pepper, and just before serving, pour in the cream!.
Heat thoroughly, but don't boil!.
*Thai Hot and Sour Chicken Soup
3 Chicken Breast Fillets (skinless)
2 tbsp oil
4 cloves of garlic, minced
2 shallots
5 steams corriander(cilantro) leaves included
about 30g ginger
3 small red chillis chopped(i think i used 7 though as i like my spice)
3 stalks of lemongrass (i used 4, they come in pairs and I got them discount as they were nearly past their shelf life)
3-3 1/2 pints of chicken stock
3 tbsp fish sauce
100g dry rice noodles
6 scallions(spring onions)
1-2 limes, squeezed
Slice the chicken up into strips and bitesize chunks then heat some oil in the pan and then cook the chicken until done!.
While the chicken is cooking chop the shallots, chilli, corriander, mince the garlic, grate the ginger( I grated as I am not fond of large chunks) and cut the lemongrass into halves and split down the middle ( if you prefer you can finely chop)!.
Remember to keep an eye on the chicken, just set it to the side when it's done!.When you have done all your chopping and mincing heat up some oil in a large pot and place the chopped ingredients in and toss in the oil until fragrant, this only takes a couple of minutes!.
Now its time to add the chicken stock!. Bring to the boil and let it simmer for about 10 minutes!.
During this time you can juice the limes and diagonally slice the scallions (spring onions)When 10 minutes is up, add the chicken pieces, give a stir and simmer for another 10 minutes!.
When 10 minutes is up add the fish sauce and rice noodles and simmer for another couple of minutes until the noodles are soft!.
Add the sliced scallions (spring/green onions) and lime juice, throw in a handful of corriander(cilantro) leaves and stir!.Unless you finely sliced the lemongrass, try and get as much of it out as possible before serving!.Serve very hot!.
*Chicken Soup With Leeks And Onions
Whole chicken
1 tablespoon butter
3 pints of chicken consomme
Sliced onions
3 leeks, sliced
Parsley
Celery tops
Mace
Cut slices from a chicken and brown them in a saucepan with the butter and sliced onion!.Pour over them three pints of chicken consomme, add 3 leeks sliced, a sprig of parsley, and 2 or 3 celery tops!.Season with salt and pepper, and half a blade of mace!.Boil half an hour, remove the parsley, celery top, and mace, and serve with pieces of fried bread!.
*Chicken, Lima Bean And Tomato Soup Recipe
1 small chicken (broiler)
1? cups lima beans
4 tomatoes, or? pint canned tomatoes
1 onion, peeled, sliced
6 cups water
Seasonings to taste
Place all ingredients in a stew pan!.Cover!.Boil slowly for about 45 minutes!.Remove the chicken from the stew pan!.Remove skin and bones and cut chicken meat in small pieces!.Put back the chicken meat in the soup!.Bring to a boil and then serve!.
ENJOY :-)Www@FoodAQ@Com
Please listen chicken soup is so easy to do,here is what you do :
1/2 chicken cut in 2,remove all visible fat,place your chicken in a heavy pot and cover with water,when it starts to boil,froth will appear on the sides please remove all of it so you can have nice clear soup!.
You will need :
1 large onion
1 carrot
2 potato's
1 celery stalk
2 garlic cloves
salt and pepper
oil or butter what ever you like
Cut your vegetables and add them to the chicken and boil together for 45-60 min!. You can remove the chicken and cut it up and put back in the soup,at this point adjust liquids and add noodles or rice!.
I like to use orzo in my soup and a little lemon juice!.
This is such a healthy meal and so inexpensive and the most important thing is you know exactly what you are eating,no preservatives and chemicals!.
Www@FoodAQ@Com
1/2 chicken cut in 2,remove all visible fat,place your chicken in a heavy pot and cover with water,when it starts to boil,froth will appear on the sides please remove all of it so you can have nice clear soup!.
You will need :
1 large onion
1 carrot
2 potato's
1 celery stalk
2 garlic cloves
salt and pepper
oil or butter what ever you like
Cut your vegetables and add them to the chicken and boil together for 45-60 min!. You can remove the chicken and cut it up and put back in the soup,at this point adjust liquids and add noodles or rice!.
I like to use orzo in my soup and a little lemon juice!.
This is such a healthy meal and so inexpensive and the most important thing is you know exactly what you are eating,no preservatives and chemicals!.
Www@FoodAQ@Com
3/4 pound cooked chicken, cut into 1/2-inch pieces (2 cups)
1 cup frozen green peas
2 medium celery stalks, sliced (1 cup)
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
7 cups Progresso? reduced-sodium chicken broth (from two 32-ounce cartons)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1 cup uncooked gemelli or rotini pasta (4 ounces)
1!. Heat all ingredients except pasta in 4-quart Dutch oven!. Stir in pasta!. Heat to boiling, stirring occasionally; reduce heat!.
2!. Simmer uncovered 10 to 15 minutes, stirring occasionally, until pasta and vegetables are tender!. Discard bay leaf!.
Www@FoodAQ@Com
1 cup frozen green peas
2 medium celery stalks, sliced (1 cup)
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
7 cups Progresso? reduced-sodium chicken broth (from two 32-ounce cartons)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1 cup uncooked gemelli or rotini pasta (4 ounces)
1!. Heat all ingredients except pasta in 4-quart Dutch oven!. Stir in pasta!. Heat to boiling, stirring occasionally; reduce heat!.
2!. Simmer uncovered 10 to 15 minutes, stirring occasionally, until pasta and vegetables are tender!. Discard bay leaf!.
Www@FoodAQ@Com
I make a very simple soup that is pretty good and easy to do!.
I start with putting 3 cans of chicken broth in a 2-3 quart pot!. Once it has started to boil I add egg noodles and just as they are about done I add a large can of chicken breast and herbs!.
I will admit this is not exactly what grandma used make and their are better recipes ot there, but this one is simple and easy!.Www@FoodAQ@Com
I start with putting 3 cans of chicken broth in a 2-3 quart pot!. Once it has started to boil I add egg noodles and just as they are about done I add a large can of chicken breast and herbs!.
I will admit this is not exactly what grandma used make and their are better recipes ot there, but this one is simple and easy!.Www@FoodAQ@Com
Soup: Chicken & Rice!.
(by Dune 31/1/08)
Chicken Chunks!.
Rice!.
Diced Carrot!.
Diced Celery/Sliced Leek!.
Diced Onion !.(medium)
More Vegetables!.
Add all except the Rice and Extra Vegetables to a decent sized pot or stock pot!.
Stir fry until the chicken has a little colour and the other vegetables are soft!.
Add a little water to de glaze the pot and add as much for the size you want!. (2 litres)
Bring to a boil and add rice!. Return to boil then reduce to a rolling simmer!.
Go through the freezer and take out all of those part bags vegetables and add!.
Go through the fridge and look for what else to add!.
Stir from time to time!.
The rice will absorb a lot of liquid so that may need to be topped up!.
Season to taste, and plate up!.
Serve with Garlic Bread!.
Www@FoodAQ@Com
(by Dune 31/1/08)
Chicken Chunks!.
Rice!.
Diced Carrot!.
Diced Celery/Sliced Leek!.
Diced Onion !.(medium)
More Vegetables!.
Add all except the Rice and Extra Vegetables to a decent sized pot or stock pot!.
Stir fry until the chicken has a little colour and the other vegetables are soft!.
Add a little water to de glaze the pot and add as much for the size you want!. (2 litres)
Bring to a boil and add rice!. Return to boil then reduce to a rolling simmer!.
Go through the freezer and take out all of those part bags vegetables and add!.
Go through the fridge and look for what else to add!.
Stir from time to time!.
The rice will absorb a lot of liquid so that may need to be topped up!.
Season to taste, and plate up!.
Serve with Garlic Bread!.
Www@FoodAQ@Com
I am,now, going to give you the traditional Greek recipe for chicken soup!.
1st: boil the checken in water without salt!. boil it in low fire until it's soft!.
2nd: strain the water!. put the appropriate amount of rise ( appropriate meaning the amount of rise you need)!. If you need, add more water!. boil the rise adding salt and a little olive oil!.
3d: 5 minutes before the rice is ready squeeze a lemon in the cassarole!.
4th: take 2 eggs and beat them hard!. while constantly beating the eggs slowly drop-by drop add the hot brothe to them ( very slowly otherwise the egg will be cooked and we don't want that)!. after you have added 1/4 of the broth in the eggs slowly while constantly stirring add the mixture in the rest of the soup!.
after you have done that turn the cooker off and let it rest for 5 minutes!.
**** you put salt in the chicken separatelly after you have boiled it***
good luck!!! please tell me if you like it!!Www@FoodAQ@Com
1st: boil the checken in water without salt!. boil it in low fire until it's soft!.
2nd: strain the water!. put the appropriate amount of rise ( appropriate meaning the amount of rise you need)!. If you need, add more water!. boil the rise adding salt and a little olive oil!.
3d: 5 minutes before the rice is ready squeeze a lemon in the cassarole!.
4th: take 2 eggs and beat them hard!. while constantly beating the eggs slowly drop-by drop add the hot brothe to them ( very slowly otherwise the egg will be cooked and we don't want that)!. after you have added 1/4 of the broth in the eggs slowly while constantly stirring add the mixture in the rest of the soup!.
after you have done that turn the cooker off and let it rest for 5 minutes!.
**** you put salt in the chicken separatelly after you have boiled it***
good luck!!! please tell me if you like it!!Www@FoodAQ@Com
I typically use 10 or more pounds leg quarters , they are cheaper , I boil the parts several hours adding water as needed , I then drain + remove the bones from the meat , reserving the juice of course !.
I then put the juice + bones back in the pot + boil down several times , extracting all the flavor possible!.
Remove the bones from juice after your satisfied w/ the broth !.
When I am satisfied w/it I'll then add my carrots-celery-potatoes - etc + whatever seasonings I like , typically I'll use an Italian style of seasonings , I never really need to use boullion cubes due to the cooking down of the broth!.
I sometimes add wide egg noodles to this b-4 being done or I'll make dumplings right in the broth !.
Either way it is delic!!Www@FoodAQ@Com
I then put the juice + bones back in the pot + boil down several times , extracting all the flavor possible!.
Remove the bones from juice after your satisfied w/ the broth !.
When I am satisfied w/it I'll then add my carrots-celery-potatoes - etc + whatever seasonings I like , typically I'll use an Italian style of seasonings , I never really need to use boullion cubes due to the cooking down of the broth!.
I sometimes add wide egg noodles to this b-4 being done or I'll make dumplings right in the broth !.
Either way it is delic!!Www@FoodAQ@Com
First I use a roasted chicken!. Either roast it yourself ( I would use a dutchoven to save the juices) or a deli chicken!. Put some chunky veggies in too!. Pull most of the meat of and put in fridge (cut up now if you want or do it later) Boil the bones and skin and veggies for a couple of hours!. Strain!. Add some chopped fresh veggies, when almost done, add some noodles!. When done, add in your chicken and some herbs!. Heat through, and yum!.Www@FoodAQ@Com
you first roast your chicken or buy one from wal marts then boil your noodles when you get your chicken cut it in small , big , or large chunks how every you wnat it then you cadd chicken broth or buy roubon cubes the chicken flavor and melted it down til soups hot and for extra flavor add carrots and celery!. or go to food network!.comWww@FoodAQ@Com
Hmm yes pretty pic,,!!
Do you know how to boil water,,!?!?
Then toss in some chicken
boil 20 - 25 min taste your soup!.!.salt pepper ,,!?!?!?
That is IT
People Here will not let you off that easy
they will load you with a grocery list of things to add to your fine soup stock,,!.!.
Iceland Beauty wow ?
Www@FoodAQ@Com
Do you know how to boil water,,!?!?
Then toss in some chicken
boil 20 - 25 min taste your soup!.!.salt pepper ,,!?!?!?
That is IT
People Here will not let you off that easy
they will load you with a grocery list of things to add to your fine soup stock,,!.!.
Iceland Beauty wow ?
Www@FoodAQ@Com
Chicken Noodle Soup
http://www!.cherskitchen!.com/recipes/soup!.!.!.Www@FoodAQ@Com
http://www!.cherskitchen!.com/recipes/soup!.!.!.Www@FoodAQ@Com