does any body know how to make homemade chicken soups ?

Question

i need to know how to make chocken soups , i want to learn

Answer 1

This is the easiest way I know to fix chicken soup:

Take three or four large boneless chicken breasts and boil until done, along with a cubed carrot, some diced celery, and a small diced onion. Save the broth, and when the meat is cool, dice into small cubes.

Defat the broth and strain through a fine sieve, then add two or three chicken boullion cubes OR a can of already made chicken broth. Add the meat and another cubed carrot, diced celery, and onion.

Cook until the veggies are almost done, then add some fine egg noodles and cook until done. Season with salt, pepper, a dash of onion and garlic powder, and a little poultry seasoning.

This is easy because there is no measuring and it's all done to your individual taste.

Answer 2

my mom makes this chicken soup with chicken drumsticks. She boils a pot of water, then cuts up onions, green peppers, and the drumsticks all day on medium on the stove. You can add bouillon cubes if you like. She puts onion, garlic powder, salt, pepper, and sometimes red pepper in the pot. The chicken cooks on its own, you don;t have to watch it. It will fall off the bone and you can take them out before you serve the soup. I'm too lazy so i just let them stay in. Try it, good luck!

Answer 3

i make 12 gallons every week
chicken
celery onion carrot
on the amount that you are making
1/2 should be onion 1/4 celery 1/4 carrots
salt pepper
boil chicken in water with the bottom of at least 1 celery stalk
saute vegetables
save water that chix just cooked in
skim fat and junk off water
let chicken cool
cut into dice same as onions, celery, carrots
remove large celery stalk
pour every thing in to pot add
chickem base for color and taste
let cook for 1 hour
add parsley and eat

Answer 4

Well, if you don't want to make stock, just use chicken base/boullion and water, and add whatever you want for veggies and pasta.

If you want to make stock, boil leftover chicken bones in water with carrot, celery, onion, garlic, peppercorns, salt, and bay leaves. Strain that and you've got stock. Discard that and use the same way as above.

Either way it's good!

Answer 5

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


Ingredients


1 oz. butter
1/4 cup flour
3 small chicken stock cubes, crumbled
3-1/4 cups hot water
1/3 cup plus 3 Tbsps. rice vermicelli, crushed
1 cup cooked chicken, finely chopped
2 Tbsps. plus 2 tsps. lemon juice
1 tsp. dried tarragon leaves

Instructions
Heat butter in pan, add flour. Cook, stirring, until bubbling. Remove from heat, gradually stir in stock cubes and water. Stir over heat until mixture boils and thickens. Add remaining ingredients, stir until heated through.

Answer 6

Chicken Soup

8-10 servings 3½ hours 20 min prep
Change to: servings US Metric
5 lbs chicken wings, thighs,legs
1 onion
3 stalks celery
3 carrots
1 turnip
1 parsnip
fresh dill
fresh parsley
kosher salt
fresh ground pepper

add chicken to 12 quarts water, bring to boil, simmer for 15 minutes, remove fat from top add all veggies, washed and pared.
add chopped dill and parsley, salt and pepper to taste, and simmer partially covered for 2-3 hrs.
strain all solid ingredients.
serve broth with thin noodles, rice or matzoh balls.

Answer 7

Buy a hole chicken, cover it with water, put carrots. onions, and celery and cook until the chicken is done. Salt and pepper to taste.

Answer 8

i know how to make chicken soup and it is very good!