How do I make a really good chicken soup for someone who is sick?

Answer 1

Use chicken necks, backs and thighs. Put in 4 qts. water. Add stick of celery, a few carrots, a whole onion (cut with an X), peppercorns, 1 clove garlic, several sprigs parsley, salt and a small bay leaf. Cook (simmer) about 3 hours, with top on pot not covering all the way. Strain & only keep carrots. Pick off meat from chicken & add some to the soup & keep the rest for chicken salad. If it doesn't taste strong enough, cook down somewhat. Also can add some chicken bouillon to pick up the flavor if you aren't watching salt. Cook some thin noodles and add to soup. Delicious!!

Answer 2

this one looks great! from netcooks.com

Chicken Soup with Cheese Dumpling
2 Tbls. Extra Virgin Olive Oil
3 Green onions, chopped
1 garlic clove, minced (optional)
1 lb. baby carrots, peeled
4-5 stalks of celery, chopped
6 cups of chicken stock
2 lbs. boneless chicken breast cut in 3 inch slivers, or chicken tenders, left whole
2 cups cooked spinach, rinsed and well drained
6 eggs, beaten
1 large can Grated parmesan cheese
salt and pepper, to taste

Heat oil in a large soup pot, and saute the onion, carrots and celery.

Add the chicken stock and simmer until the vegetables are almost done.

Add the chicken and simmer until the chicken is cooked, and the vegetables are tender.

Add the spinach, and reduce the heat to low.

Combine the beaten eggs and enough grated parmesan cheese to resemble pancake batter.

Spinach will be floating on top of the soup. With a large serving spoon or ladle, spoon the egg/cheese batter onto the spinach. It may seem to sink, but don't panic.

Leave the heat low, and cover for about 7-10 minutes. An egg/cheese dumpling will form on top of the soup.

Slice with a sharp knife like cutting a pie, and serve a wedge for each helping, along with the soup.

Answer 3

Buy chicken broth that comes in either a can or carton (98-99% fat-free); add chopped, cooked chicken and poultry seasoning (1/2 teaspoon per four cups of broth). Bring to a boil. Very inexpensive, but good! To jazz it up, saute a chopped onion and some celery, add it to the soup. Want noodles? Add egg noodles. Once the broth is boiling, reduce heat and let simmer until the noodles are al dente.

Answer 4

Chicken Noodle Soup
1 stewing chicken (2 to 3 pounds)
2-1/2 quarts water
3 teaspoons salt
2 teaspoons chicken bouillon granules
1/2 medium onion, chopped
1/8 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1-1/2 cups uncooked fine noodles
In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender.
Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving. Yield: 8-10 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=3816

Answer 5

Cook chopped 1 onion, 2 carrots, 2 celery, 1 whole clove of garlic roasted, smashed or minced in olive oil at medium heat. Add some chicken stock or broth and simmer a while. Add whole chicken and cover 1 inch over with water. simmer fro 45 mins to an Hr at low heat. Take out chicken and check broth for seasoning. Of coarse add any of your favorate seasonings and sauces.

Answer 6

INGREDIENTS
2 tablespoons sesame oil
1/2 teaspoon ground turmeric
2 teaspoons chopped fresh ginger root
2 tablespoons chile paste
1 pound chopped cooked chicken breast
1 quart chicken broth
2 teaspoons sugar
1/4 cup soy sauce
1 cup chopped celery
1 (3 ounce) package ramen noodles
1 cup shredded lettuce
1/2 cup chopped green onion
DIRECTIONS
In a large pot, heat oil over medium heat. Cook turmeric, ginger and chile paste in oil until fragrant, 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions.

Answer 7

Chicken soup

This is a great comfort food to my family when they feel "under the weather".

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 8

Chicken Soup with Garlic, Saffron, and Tomatoes:

8 black peppercorns
5 parsley sprigs
2 thyme sprigs
1 garlic clove, crushed
6 cups White Chicken Stock
2 cups chopped leek (about 2 large)
1 1/2 cups chopped fennel bulb
1 1/2 cups sliced mushrooms
1 cup chopped peeled turnip
1/2 cup chopped carrot
1/2 teaspoon saffron threads
1 1/2 cups chopped seeded peeled tomato (about 5 medium)
1 pound skinless, boneless chicken thighs
1 cup thinly sliced spinach
1 teaspoon salt
1 teaspoon black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 garlic clove, halved
12 (1/2-inch-thick) slices French bread baguette, toasted

Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, stock, and next 6 ingredients (stock through saffron) in a large Dutch oven; bring to a boil. Reduce heat; simmer 10 minutes. Add tomato and chicken; simmer 20 minutes.

Remove cheesecloth bag and chicken; discard cheesecloth bag. Cool chicken slightly, and chop. Add chicken, spinach, salt, pepper, and beans to broth mixture, and cook 2 minutes.

Rub cut sides of garlic halves over one side of each bread slice, and discard garlic. Place 2 bread slices in each of 6 bowls; ladle 1 2/3 cups soup over each serving.

Yield: 6 servings

Answer 9

use any chicken soup recipe, but be sure to add fresh garlic. It's the garlic that helps kill the bacteria/virus that causes the common cold.