cooks? chefs? anyone?

Question

I would like to know, if i can make chicken soup by boiling chicken breasts (frozen ones) and do i have to unthaw them first? recipes are welcome

Answer 1

Yes, let them thaw first. Now before boiling here is what I do. Place your pot for soup on the stovetop. Set heat at medium and add a little olive oil. If the breasts are boneless, cut into bite size pieces, if bone in (preferable) remove the meat after cooking. Sprinkle your chicken breasts with kosher salt and ground black pepper, both sides. Chop some onion and garlic. When oil in pot is hot, add onion. Sprinkle with kosher salt and ground black pepper. Saute until onions are translucent. Add garlic and saute only 30 seconds more. Just until you get that great garlic aroma. Now add the breasts and just cook until brown. Now add equal parts chicken broth and water. Check for seasonings, add salt and pepper if needed. Remember if in doubt leave it out. You can always add more seasoning at the end but once it's in you can't take it out. Add whatever chopped vegetables you like, cover and simmer for one hour. Remove chicken and remove meat from bone. Cut meat into bite size pieces. Return meat to simmering pot, stir. Check for seasonings and adjust if needed. Eat and enjoy.

Good luck and good eating.

Answer 2

Chicken soup is best made with chicken broth. If you are going to make "stock", as in what you were meaning with boiling some frozen breasts, that just won't taste good and its a waste or time and money. Real stock needs the bones, the fat, the innards and all the chicken parts that were not eaten. Then after it has simmered for 5-7 hours, you strain all the bones and stuff out and you should have a wonderful, flavorful broth to make soup out of. My guess is you don't have the patience or time for this... Go buy some chicen broth at your local Safeway, girl!

Answer 3

To make chicken soup,take 6 chicken breast,add 600 ml of water,add salt and boil for 15 minutes in a pressure pan with lid closed.If you are using an open pan then boil for 30 minutes. Keep aside.Now take another deep pan add a tea spoon of butter,with 30 gms of chopped onions. Let them get dark brown.this will give your soup a lovely co lour,as the onions are almost brown drop in a few flakes of garlic, (do not let the garlic burn ). The garlic will give a wonderful flavor and also keep your cholesterol in check. Now add the water of the chicken with some ground black pepper as per your taste, and let it boil for a minute. Add the shredded chicken which you can remove from the boiled chicken wings.
If you wish to make your soup colorful add some grated cabbage,carrot, green capsicum and coriander leaves just before serving. Serve hot with buttered soup sticks.

Answer 4

You can throw them in a pot of water, it might take a little longer to get them cooked, but it should be ok.

I have a great recipe for chicken and noodles:

cut up one whole chicken and put parts in pot; cover with water and bring to a gentle boil. Boil for 30-45 minutes, take out of water and when cool enough to handle, pull meat from bones, cut into bite sized pieces

Put 2 cans of chicken broth in large pot. Also add carrots, 3-4 stalks of celery, 1/2 onion, 2 cloves garlic, 2 cubes chicken boullion. Add salt and pepper. Cook until vegetables are tender. Add cooked cut up chicken.
Mix 1 can of cream of chicken soup with 1/2 can water and add to soup mixture - when this is heated through, add 16 oz. frozen egg noodles and heat until noodles are cooked.

tastes great!!

Answer 5

They do not need to be thawed. Just throw the chicken in a pot, cover with water add some bay leaves, fresh thyme, black pepper and chicken bouillon. Boil it until the chicken is falling apart if the chicken is boneless proceed, if not remove all chicken and pull the meat off the bones and put it back in the pot. Next add some diced onions, celery and carrots and simmer until veggies are tender.

Answer 6

Chicken Noodle Soup
4 cups cooked chicken chopped
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8oz egg noodles
1/2 tsp dried marjoram
1/8 tsp pepper
1 bay leaf
1 tbsp chopped parsley
4 cups water
1 can chicken bouillon
In a large stock pot saute the celery and onion in the butter.
Add the chicken,carrots,water ,bouillon,pepper and herbs.
Add the noodles and simmer 30 Min's or more
Serves 4
enjoy.
,

Answer 7

Yes you can, Make a stock first, using plenty of seasoning and vegetables. Strain out the liquid and use that to make your soup. It would help if the chicken breast was on the bone. Discard everything except the chicken, and dice it and add this to the stock with some vegetables, seaon as needed.

Answer 8

Yes you can. No you don't have to thaw them first, it will just take a little longer. Instead of boiling them, though.... you should stew them. The difference is, you bring them to a boil with a little salt and pepper (a bit of onion and/or celery gives it a nice flavor),
then reduce the heat to simmer and let them cook slowly for at least an hour.

Answer 9

i make soup all the time. i would definately thaw first, then boil them in chicken stock. with a little white pepper and some parsley, onion,celery,and carrot.

then at the end add diced potato, and noodles.

it is soooo good
enjoy!

Answer 10

Thaw them first. Add cut up carrot, celery,turnips,salt, pepper, basil leaves. Bring the water to a boil then turn down to low and let simmer for 90 minutes.