How to make chicken soup?!
Answers:
Its so easy and soooo good!
Cut up chicken pieces, bones and skin attached
Cleaned!.
1 pint chicken stock
2 cups H2o
4 med carrot's, sliced into rounds
3 stalks of celery, diced
1 medium onion, diced
1 lg potatoes, diced
2tsp poultry seasoning
1tsp black pepper
Poor stock and H2o into big pot and bring to boil!.
Drop chicken pieces into hot fluid!.
Lower to a simmer
Add carrots, celery and onion, seasoning and pepper
Simmer for 30 minutes
Add potatoes
Cook another 20 minutes
That's it!. If you want when you add the potatoes you can add noodles!. Then you will have chicken noodles soup!. Or you can make dumplings!. The juice is good for you if you put the bones in!Www@FoodAQ@Com
Cut up chicken pieces, bones and skin attached
Cleaned!.
1 pint chicken stock
2 cups H2o
4 med carrot's, sliced into rounds
3 stalks of celery, diced
1 medium onion, diced
1 lg potatoes, diced
2tsp poultry seasoning
1tsp black pepper
Poor stock and H2o into big pot and bring to boil!.
Drop chicken pieces into hot fluid!.
Lower to a simmer
Add carrots, celery and onion, seasoning and pepper
Simmer for 30 minutes
Add potatoes
Cook another 20 minutes
That's it!. If you want when you add the potatoes you can add noodles!. Then you will have chicken noodles soup!. Or you can make dumplings!. The juice is good for you if you put the bones in!Www@FoodAQ@Com
Traditional Jewish Chicken Soup
as much chicken as you want (anything from an entire chicken, to just bones, but wings and backs and necks are the best)!.
1 onion sliced into large cubes
6 minced garlic cloves
6 whole garlic cloves
2 carrots pealed and sliced into rings
2 zucchinis sliced into rings
1 root of celery pealed and sliced
2-3 stalks of celery chopped into large slices
a handful of fresh parsley
1 tsp ground ginger
kosher salt
fresh ground black pepper!.
place all ingredients in a large pot cover with water (to about 2 inches from rim), bring to boil - when soup comes to a boil clear the foam from the top of the soup with a spoon!. Cover the pot and lower the flame, keep simmering for as long as possible (I like to keep the soup on the stove for at least two or three hours)!.
Best served with noodles or Soup nuts (an israeli version of croutons it is worth looking for them in the kosher ile in your local supermarket - they are crunchy yellow squares)
This recipe is a staple of my winter Sabbath dinners!. We also serve this on Passover and Rosh Hashana - the Jewish New Year with Matzo balls!.
As my grandmother used to say chicken soup is homemade penicillin and you know what!? It really works!.
Www@FoodAQ@Com
as much chicken as you want (anything from an entire chicken, to just bones, but wings and backs and necks are the best)!.
1 onion sliced into large cubes
6 minced garlic cloves
6 whole garlic cloves
2 carrots pealed and sliced into rings
2 zucchinis sliced into rings
1 root of celery pealed and sliced
2-3 stalks of celery chopped into large slices
a handful of fresh parsley
1 tsp ground ginger
kosher salt
fresh ground black pepper!.
place all ingredients in a large pot cover with water (to about 2 inches from rim), bring to boil - when soup comes to a boil clear the foam from the top of the soup with a spoon!. Cover the pot and lower the flame, keep simmering for as long as possible (I like to keep the soup on the stove for at least two or three hours)!.
Best served with noodles or Soup nuts (an israeli version of croutons it is worth looking for them in the kosher ile in your local supermarket - they are crunchy yellow squares)
This recipe is a staple of my winter Sabbath dinners!. We also serve this on Passover and Rosh Hashana - the Jewish New Year with Matzo balls!.
As my grandmother used to say chicken soup is homemade penicillin and you know what!? It really works!.
Www@FoodAQ@Com
Chicken Soup
4 Cups of Chicken Broth
1 Chicken Breast Cooked and Cut into Pieces
1/2 of Chopped Carrots
1/2 of Chopped Celery
Cook the Broth in a 8 Quart Pot, over Medium High Heat for 15 Minutes or when Boiling, Then Add The Cooked Chicken, The Carrots and Celery and Cook it for 20 Minutes over Medium Heat!.
Serve when Done!.Www@FoodAQ@Com
4 Cups of Chicken Broth
1 Chicken Breast Cooked and Cut into Pieces
1/2 of Chopped Carrots
1/2 of Chopped Celery
Cook the Broth in a 8 Quart Pot, over Medium High Heat for 15 Minutes or when Boiling, Then Add The Cooked Chicken, The Carrots and Celery and Cook it for 20 Minutes over Medium Heat!.
Serve when Done!.Www@FoodAQ@Com
Use canned chicken stock (if you dont have any, you'll have to make it from scratch>> chopped celery and onion, saute in some butter 'till softened, add chopped carrots, thyme, bay leaf, raw chicken parts-bones, wings necks-etc, lots of water, bring to a boil> turn to medium and cook for at least an hour> strain!.) Then, saute bigger pieces of celery and onion and carrots for just a minute then add your stock and cooked chicken pieces!. sprinkle in some thyme!. Bring to a boil then turn to medium and cook 'till the carrots are tender!. (if you want chicken NOODLE soup, cook the noodles separately, drain then add to the soup a couple minuets before its done!.) Taste and season with salt 'till you like it!. Voila!Www@FoodAQ@Com
EASY CHICKEN SOUP
2 packets dry chicken noodle soup mix
2 litres water
left over cooked chicken, (about 1/4 lb) diced
1 small onion, diced
1 medium potato, diced
4 sticks celery, diced
2 small or 1 large carrot - diced
salt and pepper, to taste
1 tablespoon vegetable oil
Heat oil in a large soup pot and stir fry onion!. Do not brown!. Add other vegetables and chicken and stir fry for a few minutes!.
Cover with water and add chicken noodle soup mix!.
Allow to simmer for 20 or so minutes until vegetables are tender!. Serve in big bowls with warm crusty bread rolls!.
Serves 6-8
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Spicy Chicken Soup With Vegetables
1 pound boneless chicken breasts or tenders, cut into 1-inch cubes
2 small potatoes, cubed
1 small carrot, diced
1 1/2 cups frozen corn kernels
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons Dijon mustard
1/4 tsp ground black pepper
dash cayenne or hot pepper sauce
1/8 tsp garlic powder
2 1/2 cups vegetable juice (V-8 Brand)
1 1/2 cups chicken broth
salt to taste
Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all!. Cover and cook on low for 7 to 9 hours!. Taste and add salt, if needed!.
Serves 4 to 6!.Www@FoodAQ@Com
2 packets dry chicken noodle soup mix
2 litres water
left over cooked chicken, (about 1/4 lb) diced
1 small onion, diced
1 medium potato, diced
4 sticks celery, diced
2 small or 1 large carrot - diced
salt and pepper, to taste
1 tablespoon vegetable oil
Heat oil in a large soup pot and stir fry onion!. Do not brown!. Add other vegetables and chicken and stir fry for a few minutes!.
Cover with water and add chicken noodle soup mix!.
Allow to simmer for 20 or so minutes until vegetables are tender!. Serve in big bowls with warm crusty bread rolls!.
Serves 6-8
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Spicy Chicken Soup With Vegetables
1 pound boneless chicken breasts or tenders, cut into 1-inch cubes
2 small potatoes, cubed
1 small carrot, diced
1 1/2 cups frozen corn kernels
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons Dijon mustard
1/4 tsp ground black pepper
dash cayenne or hot pepper sauce
1/8 tsp garlic powder
2 1/2 cups vegetable juice (V-8 Brand)
1 1/2 cups chicken broth
salt to taste
Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all!. Cover and cook on low for 7 to 9 hours!. Taste and add salt, if needed!.
Serves 4 to 6!.Www@FoodAQ@Com
Saute 4 cloves garlic, 1 stalk celery sliced thin, and 1 med!. onion chopped roughly in a stock pot with 2 T each butter & olive oil!. Add 2 chicken bouillon cubes and six cups water!. Bring to a boil!. Add the carcass of one cooked or raw chicken plus two large raw chicken breasts!. Roughly chop 3 large carrots & 5 small medium potatoes to boiling stock!. Boil for 5 minutes and then reduce heat to med-high!. Add 1 T each garlic & onion powder, 2 bay leaves, 8 peppercorns, 1 t each celery seed, sage, oregano, and poultry seasoning!.
Remove breasts when cooked, cool and dice!. Simmer for at least 1 1/2 hours before adding meat back in and serving!. Salt & pepper to taste!.Www@FoodAQ@Com
Remove breasts when cooked, cool and dice!. Simmer for at least 1 1/2 hours before adding meat back in and serving!. Salt & pepper to taste!.Www@FoodAQ@Com
You can just go buy chicken soup in cans and then heat it up, which is probably the easiest way to make it!.Www@FoodAQ@Com