Chicken soup recipe please?!
Answers: Hubbys in bed with temp and throat infection, want to make him a nice soup for lunch. Never made soup before but I can cook indian meals to die for! Help, please suggest some easy simple recipes for good nourishing soup, many thanks Sonia X
I find if I have a sore throat thick soups aren't too easy to swallow. What I normally do is finely chop a red onion (or slice some spring/salad onions), a pepper, and very finely chop some garlic, ginger, and a chilli. Then I fry all these off, maybe with some herbs until they're really soft, add chicken stock (make your own, or use the fresh stuff from the supermarket - cube stuff tends to be a bit salty), and bring it gently to the boil, then serve it up. This makes a nice tasty, soup that's easy to drink, and you get the health benefits of the veggies, ginger and chilli. For you, cook some broccoli florets, maybe a finely-sliced carrot and some thin noodles in the soup so it's a complete meal. You could also add mushrooms or sweetcorn, and even bits of chicken if you have some.
Smooth tomato soup is also good, especially with plenty of onion, garlic and a hint of chilli to kill off the bugs! Just sweat down some chopped onion and garlic with mixed dried herbs and a finely chopped chilli, then add passata or canned chopped tomatoes and some tomato puree. Let it simmer for a while, check the seasoning (it may need salt, pepper or maybe a pinch of sugar) and then blitz it with a hand blender or in a liquidiser until smooth.
I'm no expert but I found this using google:
http://homecooking.about.com/od/soups/r/...
INGREDIENTS1 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.
man flu, kick him out of bed & down to the local shop to buy a tin of soup for himself.............
Cold Yogurt Chicken Soup
1 cup finely chopped cooked chicken
1 teaspoon lemon juice
? teaspoon minced fresh dill or
? teaspoon dried dill weed
? teaspoon salt
1/8 teaspoon garlic powder
Pinch white pepper
2 cups plain yogurt
1 small cucumber, seeded and diced
? cup chopped celery
3 tablespoons thinly sliced green onions
Fresh dill sprigs for garnish
Place chicken, lemon juice, minced dill, salt, garlic powder and pepper in small bowl; toss lightly.
Cover; refrigerate 30 minutes.
Place yogurt in medium bowl. Stir with fork or wire whisk until smooth and creamy. Stir chicken mixture, cucumber, celery and onions into yogurt.
Pour soup into serving bowls; garnish with dill sprigs. Makes 4 appetizer servings.
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
Instructions
Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Saute until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. 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.
Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones. Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)
Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery, Saute until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.
Yield: about 3 quarts; 6 to 8 servings
check www.allrecipes.com...
personally, i do not remove the fat from the broth, as it has medicinal qualities to help with the cold. i would also add, garlic, jalapeno pepper, you wont really taste it if you only add one or two, but the spicyness kicks up the immune system, and opens up the sinuses..curry, all will help with the cold..
Prep: 45 minutes
Cook: 2 hours
Ingredients
* 1 4- to 5-pound stewing chicken
* 5 pints water
* 2 onions, cut up
* 1 leek, sliced
* 3 stalks celery, sliced
* 1 tablespoon salt
* 1/4 teaspoon pepper
* 2 carrots, sliced
* 2 parsnips, sliced
* 4 or 5 parsley sprigs
* 1/4 teaspoon dried dill (optional)
Directions
1. Place chicken in an large pot. Add water, onions, leek, celery, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, 1-1/2 hours or until chicken is almost tender. Add carrots and parsnips; simmer, covered, 30 minutes more or until chicken and vegetables are tender.
2. Remove chicken and vegetables from broth with slotted spoon. Strain broth. Return chicken and vegetables to strained broth. Add parsley and dill, if desired. Heat through. Skim fat.
*****OLD FASHIONED CHICKEN NOODLE SOUP
1 lg. stewing hen, cut in pieces
2-3 c. carrots, sliced
2 lg. onions
2 c. celery, cut up
Salt, pepper & garlic salt to taste (about 1/4 tsp.)
1/2 c. Chicken Soup Mix
Simmer chicken in water to cover to which 2 teaspoons salt has been added 3 to 4 hours, until tender. Remove chicken and slip meat off bones. Cool broth and skim off fat.
Put chicken, carrots, onions, celery and seasoning into broth and bring to a boil. Simmer about 20 minutes or until carrots are almost done. Add noodles and simmer another 15 minutes or until noodles are done.
NOODLES:
1 tsp. salt
3 eggs
3 tbsp. cream
Flour
Beat together and add enough flour to make a dough you can roll thin like pie crust. Dry long enough so it isn't sticky. Cut into strips about 1/4" wide and 4" long. Separate and let dry. Boil in salt water for 10 minutes and then drain and add to soup. Leftover noodles (dry stage) can be stored in air tight container in cool place.
Or Drop Noodles: Use noodle recipe adding only enough flour to make a thick batter. Drop by teaspoon into boiling broth. Or use a 10 ounce package of egg noodles.