Homemade chicken soup.....?

Question

I have my own recipe for chicken soup that works, but I was wondering what other recipes people use to make their own chicken soup.

Answer 1

a large saucepan big enough to fit a whole chicken in it
whole chicken
pearl barley
onions diced
carrots sliced
baby turnips chopped
swede chopped
2 x whole garlic cloves
potatoes chopped
bouquet garni
place herbs and garlic in chicken
put chicken in pot
place veg & pearl barly in pot
cover with water
put lid on bring to boil and then let simmer for 9-10 hours take chicken out remove bones bouquet garni and garlic.
put chicken back in soup.
serve with fresh hot bread and butter.

Answer 2

Put the bones from a roast chicken (some meat left on the bones but most taken off) with peppercorns, dill, bay leaf, two carrots chopped in thirds, the tops off a thing of celery, 1/2an onion, 3 garlic cloves (not heads but cloves) in a large pot. Top with cold water. Bring to a slow boil. Simmer for about 3 hours (many people skim but I don't).
Drain using a cheese cloth. Throw everything out (except the liquid) - sometimes I will go through the stuff and pull out the meat.
Let this liquid sit at room temp until cooled, then refrigerate. All the fat will go to the top and become a solid layer in the fridge - remove the fat.
With this low fat chicken stock you can make lots of things now.

chicken soup
Sweat some onions, carrots and celery - but don't brown (in the pot you are making the soup put in the veggies with some butter or for lower fat use some of the stock to cook the veggies).
Add the stock, simmer until the carrots are done.
Add precooked noodles (I like macaroni or Ichiban noodles).
I used to also add potatoes but I don't anymore (I'm not sure why).
Add some frozen peas - this will stop the boil which is good because everything should be done to perfection.

Answer 3

I boil chicken pieces in a soup pot with water to cover, chicken bouillion, garlic, salt, pepper, and some celery seed. When done, remove the meat from the bones and cut meat into bite sized pieces. Cover and refrigerate. I then put the broth in the fridge overnight so I can remove all the fat when it solidifies. To the defatted broth, I add chunks of potato, baby carrots, diced onion, and cook till tender. I add cooked pasta (shells, elbows, bowties, your choice), a can of cream of mushroom soup, whole kernel corn, English peas and the chicken pieces. Heat to simmering and serve with chunks of French bread or warm crusty cornbread.

Answer 4

INGREDIENTS

1 (2 pound) chicken breasts cut in small bite-size
1 bag of frozen mix vegetables for soup
1/4 each of salt and pepper to taste
3 boxes of liquid chicken broth your choice of brand
1 bag of large noodles

Boil noodles in chicken broth until tender. Add mix veggies, salt, pepper into noodle and chicken broth mixture. Simmer for 40 minutes or until veggies are soft...

Answer 5

I use a basic recipe and every so often I change it up by adding one of the following: lemon juice to give it a light fresh flavor, curry powder will give it a richness and depth and heat. Fresh dill is wonderful as well.

Answer 6

I remove most meat from the carcass, and boil the bones for awhile. Then I take out the bones, and add carrots, celery, onions, and long cooking rice. Simmer til tender, and then add the reserved meat. Season to taste

Answer 7

3 cans 14 oz chicken broth 2 med carrots cut up 1 large stalk celery cut up 2 cups chicken 2 cups egg noddles in 3 quart sause pan combine broth , carrots , and celery heat to boiling over high heat / reduse heat and simmer uncovered 15 minutes or until vegatables are done / stir in chicken and noodles heat throughly

Answer 8

try
allrecipes.com

you'll find a good selection of everything