how can i make a good chicken or vegatable soup?

Question

please tho i dont like onions or mushrooms so dont put them in the receipe

Answer 1

First cook your chicken and eat all the nice bits. Then boil the whole carcase (broken into smallish pieces) with any vegetables (note spelling!) you fancy. After a couple of hours, remove all the remaining edible bits from the chicken, chuck away the bones, then mash the whole lot up in a mixer. Reheat with a chicken stock cube dissolved in hot water, and hey presto, lovely chicken soup.

Answer 2

If you want to cook chicken soup from scratch:

1 Buy a small-medium whole chicken. Remove the breasts
and legs (or ask your friendly butcher to do it).

2 Put the carcass and any skin from the breast and legs into a
large saucepan. Add a couple of chicken stock cubes and a
couple of tablespoons of mixed herbs.

3 Cover with water and simmer for approx 2-3 hours,

4 Strain the soup. Then remove any meat from the carcass and
add to the soup (but do not add any skin).

5 Season as required. If you like you can also add cooked veg,
or noodles.

6 If you like a smooth soup bung it in the liquidiser, or use a
blender stick.

7 Heat through and serve.

P.S This soup can be frozen.

Answer 3

you can make chicken soup or beef soup same recipe except
for chicken 1 whole soup chicken or parts and beef shanks for beef soup. YOU can take meat out and use stock for veg soup
boil the chicken or beef in a large stock pot of water
keep skimming the fat off the top and when clear and meat is
starting to brown, I add cut up
carrots, celery, parsnips, large can of peeled chopped tomatoes,
garlic powder, onion powder, parsley, celery flakes, vegetable
flakes and usually onion , you can add tyme or sage , salt and
pepper to taste. while cooking this until the meat falls off the bones and vegetables are cooked but not mushy , i usually will
cook the soup noodles or pastina or rice or pasta like ditalini on
the side so that you can put as much as you want in you dish of
soup and the pasta does not get overcooked. I also cut up some
potatoes and add this to the soup about 1/2 hour before it is done.
I test the potatoes with a fork to make sure they are also cooked.
some people think thats too much starch both the pasta and
potatoes but I love it.
if you made a large pot you can freeze soup in containers for
another time.

Answer 4

Chicken Stew

3 breasts boneless, skinless chicken, cut in bite-size pieces
2 stalks of celery, cut up (everything in bite-size pieces)
1 large carrot
1/2 a cup broccoli florets (optional, but theyre good!)
2 medium, peeled baking potatoes, chopped (can be substituted with 1/2 a cup of small pasta like macaroni, or penne, cooked before adding to the soup)
2 cloves of garlic, chopped
salt and pepper to taste
1 tablespoon of dried oregano
1 tablespoon dried basil
2 and a 1/2 cups of chicken broth

In a large pot cook your chicken until it turns white in a little oil, any kind
add the carrots, stir, add salt and pepper, and the herbs
Let cook about a minute, since carrots take a longer cooking time
add more oil if needed
add your potatoes, let cook about 2 minutes, adding more salt and pepper
add the celery, garlic, and broccoli at the same time, stir
add the chicken broth, so it covers the veges and chicken, add more broth or water if it doesnt.
Cover, and simmer on a medium heat for 20 to 30 minutes
check it once or twice to stir, and make sure the liquid level is to your desire.
(If you used pasta instead, add it after the soup has cooked, and stir, make sure you cooked the pasta seperately, though)

You can enjoy this with crountons, and a salad, or with fresh warm bread.
Hope you like it!

Answer 5

"Sensational Chicken Noodle Soup" - Serves 4

3 1/2 cups Swanson chicken broth
Generous dash pepper
1 medium carrot; sliced
1/2 cup uncooked medium egg noodles
1 cup cubed cooked chicken

Mix broth, pepper and carrot in saucepan; heat to a boil. Stir in noodles and chicken; cook over medium heat 10 minutes or until noodles are done.

Answer 6

I prefer my chicken soups made with real chicken stock, but you can make it with chicken broth.

I usually make large batches and use about.

4-6 cans of chicken brother (maybe some chicken bouillion if needed)
carrots
celery
diced chicken breast
sometimes parsely
noodles (My kids like the abc/123 ones, I prefer long skinny ones or homemade)

I just slap it all together and cook til veggies are almost soft, then add the noodles and cook them right in the pot.

I add seasonings to my taste.

Answer 7

here is a recipe by Emeril, it is a chicken and vegetable soup recipe. HOPE YA LIKE! (by the way green onions aren't the same as onions lol)

2 tablespoons olive oil
1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save
the bones and carcass)
Creole seasoning, recipe follows
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1/2 cup chopped green onions
2 tablespoons minced garlic
1/4 cup fresh parsley leaves
2 tablespoons chopped fresh basil
4 bay leaves
2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
1 1/2 cups torn spinach leaves, cleaned and stemmed
Pinch crushed red pepper
3 quarts chicken stock
1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc.
12 small thermoses
1 cup finely chopped fresh parsley leaves
12 small resealable plastic snack bags

In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Answer 8

Winter Vegetable Beef Soup


INGREDIENTS:
1 pound very lean ground beef
1 large can stewed tomatoes
1 large can tomato sauce
1 package dry onion soup mix
1 can beef broth & 1 can water
1 package frozen, mixed vegetables
PREPARATION:
In a large skillet, brown ground beef. Mix all above ingredients together in 4-quart crockpot; cover and cook on LOW for 7 to 9 hours, until vegetables are tender.

Answer 9

start off with some vegetable stock, from a cube or something and then cook some vegetables in the hot stock. Take some of the vegetables out once they are cooked, and leave the rest in. blend the mixture together and add the rest of the vegetabes. Now you have a nice chunky vegetable soup. Add some cooked chicken if you fancy some and re-heat.
Good vegetables to use are:
potatoes
carrots
leeks
onion
swede
parsnip

I also like to use beans, like butter beans or chick peas.

Enjoy! xx

Answer 10

I actually make this with the left over turkey after the holidays...it is delicious!

INGREDIENTS
1 (3 pound) whole chicken, cut into pieces
2 quarts water
2 stalks celery with leaves, chopped
1/2 cup chopped fresh parsley
5 black peppercorns
6 cubes chicken bouillon, crumbled
1 bay leaf
1/4 teaspoon celery seed
1 pinch dried thyme
1 teaspoon salt

1 cup sliced carrots
1/2 cup sliced celery
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup uncooked white rice
DIRECTIONS
In a large pot combine chicken, water, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.
Strain stock, reserving chicken, and refrigerate for 30 minutes.
Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.