Chicken soup??!
Chicken soup??
bought a chicken want to do a soup. Done it before but winged it, can't remember what i did. Want it REALLY tasty, ideas please. Thanks
Answers:
Homemade Chicken Soup
NGREDIENTS
* 1 (3 pound) whole chicken
* 4 carrots, halved
* 4 stalks celery, halved
* 1 large onion, halved
* water to cover
* salt and pepper to taste
* 1 teaspoon chicken bouillon granules (optional)
DIRECTIONS
1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
2. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Source(s):
http://allrecipes.com/recipe/homemade-ch...
Use a cream. Put a few cans of cream soup into a pot, then add the chicken and some potatoes. Turns out really good. Serve with cheese and bacon sprinkled on the top.
Really tasty chicken soup
1. Cut up the chicken into small tiny pieces
2. in a crock pot, heat up some butter
3. Add a small onion (diced/chopped), 1 tablespoon of ginger and 1 clove of garlic
4. Add the chicken (wash really well before) and cook for about 10 minutes in high heat, stirring after every 1 minute.
5. Add a can of tomato paste or a can of salsa
6. Add some diced (very small pieces) of potatoes
7. Cook for 10 more minutes
8. Add water/chicken broth
9. Add salt and peper
10. Boil for 10 minutes or to desired thickness
11. Serve with some parmesan chease on top
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
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.
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.
Hearty Chicken Soup
INGREDIENTS
1 (2 to 3 pound) whole chicken
5 carrots, chopped
2 onions, chopped
3 stalks celery, with leaves, minced
2 cubes chicken bouillon
1 red bell pepper, diced
1 (15 ounce) can sweet corn
3/4 cup barley
DIRECTIONS
Clean chicken thoroughly in fresh, cold running water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands, add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavor to the soup. Place crushed chicken and giblets into a large stock pot.
Using a food processor, grate 2 carrots, 1 onion, and all of the celery. Add to stock pot and cover chicken with water. Place the remaining carrots and onions that were not grated, bouillon cubes and red bell pepper into the pot. Bring to a boil for 5 minutes and then simmer for one hour.
Add barley and continue to cook for another hour.
Remove from heat and carefully remove the chicken and giblets from the pot; placing them into a large, clean shallow bowl. Pull the meat from the chicken and dice. Return chicken meat to pot and add sweet corn. Can be served immediately or refrigerated or frozen for later use
whichever recipe you decide on using
Do Not Forget To Add>>>>>>>>>> !*PEARL-BARLEY*!
~~~~~ Chicken Noodle Soup ~~~~~
3 quarts Simple Chicken Stock (recipe below) or canned low-sodium chicken broth
3 carrots, diced small
1 zucchini, diced small
1 cup butternut squash, peeled and diced small
Salt and freshly ground black pepper
8 ounces medium egg noodles, cooked
Cooked chicken meat, shredded
1/4 cup chopped fresh dill, or 1 tablespoon dried dill
1/4 cup fresh flat-leaf parsley
Simple Chicken Stock
4 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 dried bay leaf
1 leek washed, white and pale-green parts only, roughly chopped
1 carrot, scrubbed, roughly chopped
1 stalk celery, roughly chopped
2 - 3lb chickens, cut into 6 pieces, skin removed
7 cups canned low-sodium chicken broth
Chicken Noodle Soup
Place stock in a large pan over medium-high heat, and bring to a simmer. Add sliced carrots, diced zucchini, butternut squash and simmer until tender, about 6-10 minutes.
Add the cooked noodles to the pot of stock and vegetables, along with shredded chicken meat. Season with salt and pepper, bring to a boil. When ready to serve, stir in dill and parsley.
Simple Chicken Stock
Place thyme, parsley, bay leaf, leeks, carrots, celery, chopped chicken, into a large pot. Add broth and 3 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 30 minutes. Remove any fat and impurities from the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After about 45 minutes, remove chicken from the pot and set aside until it is cool enough to handle.
Remove the chicken from the bones, set the chicken aside, and return the bones to the pot. Continue to simmer the stock, on the lowest heat possible, for another 2 hours, skimming as needed. Strain the stock through a fine sieve into a very large bowl. Discard the bones and vegetables. Use as needed.
Try this one..... it's very good.....
Enjoy! Good luck!..._;-)
Do chicken sweetcorn take all the meat from chicken three tins off sweetcorn put in pan then when meat cooked add your sweetcorn thicken with cornflour ,then beat three large eggs and put in soup and stir till egg goes stringy ,then chop spring onion up and add salt leave up too you as people like different amounts .