Chicken Soup?

Question

What is the best recipe for Chicken soup?

Answer 1

Chicken Soup
6 cups chicken stock
2 boneless, skinless chicken breasts, cut into thin slices
1 tablespoon olive or corn oil
8-10 cloves garlic, minced
1 small onion,, thinly sliced
2 medium Roma tomatoes, peeled, seeded and diced
1/3 C chopped cilantro
1-4 (depending on how hot you like it) serrano or jalapeno peppers, thinly sliced
1/3 C fresh lime juice
salt and pepper to taste

4 corn tortillas, cut into matchsticks for garnish (or use tortilla chips)

Serves 4 - 6

Preheat oven to 350°F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside.

Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips.


Note: prepare the tortilla strip garnish before leaving home.



Turnip chicken soup
Serves 8
450 g/1 lb turnips, peeled and chopped
salt
25g/1oz butter
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon flour
1 L/1 3/4 pints Chicken stock (see page 9)
freshly ground white pepper
225 g/8 oz cooked chicken breast, shredded
2 tablespoons chopped fresh coriander, parsley or chives

1 Bring a medium-sized pan of salted water to the boil, add the chokoe slices, lower the heat and simmer for about 20 minutes or until tender. Drain the turnips and reserve 500 ml/ 18 fl oz of the cooking liquid.

2 Puree the turnips in a blender or food processor, adding some of the cooking water if necessary. Transfer the puree to a saucepan with the rest of the cooking water and reserve.

3 Melt the butter in a frying-pan and fry the onion and garlic for about 5 minutes, until the onion is soft and lightly coloured. Stir in the flour and cook, stirring, over medium heat for 1 minute. Stir in enough of the chicken stock to make a smooth sauce. Add the sauce to the vegetable puree with the rest of the chicken stock, stirring.

4 Season the soup with salt and pepper and simmer to blend the flavours for 2-3 minutes. Add the chicken breast and simmer just long enough to heat the meat through.

5 Pour into a warmed tureen or divide among warmed individual soup bowls, making sure each has some of the chicken. Garnish with the chopped fresh herbs and serve.

Answer 2

Amish-Style Chicken and Corn Soup

The Amish are famous for their use of herbs and spices. The saffron in this soup lends it a deep golden color as well as a subtle flavor. If you prefer, the soup can be prepared without the saffron, however.

Makes 8 servings

Ingredients:

1/2 stewing hen or fowl, quartered
2 quarts chicken broth
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 teaspoon crushed saffron threads
1 cup cooked egg noodles
3/4 cup corn kernels (fresh or frozen)
1/2 cup finely diced celery
1 tablespoon chopped fresh parsley
salt to taste
freshly ground black pepper taste

Preparation:

Combine the stewing hen with the broth, the chopped onions, carrots, celery and the saffron threads in a soup pot. Bring to a simmer and cook for about 1 hour, skimming the surface as necessary.

Remove the stewing hen from the broth. When cool enough to handle, pick the meat from the bones and cut into a neat dice.

Strain the saffron broth through a fine sieve.

Add the noodles, corn, finely diced celery and parsley to the broth. Return the soup to a simmer. Season to taste with the salt and pepper. Serve in heated bowls.

Note: Stewing hens (or fowls) are the best choice for soups. They are more full-flavored than fryers or broilers, and you will end up with a soup that has a wonderfully rich flavor and body. You can use the entire bird to prepare a gallon of broth and then freeze the broth and cooked meat you won't need for this recipe separately, to be used as the basis for future soups. Just double the amount of water and chopped onion, carrot and celery. Omit the saffron.

Answer 3

I make it with the remains of a roast chicken that we have had for dinner the night before. It should still have some meat on it, which I remove and set aside before making the soup.

Put the carcass in a large pot and cover with water. Bring to a boil and cook on medium heat for 30 min. Remove bones and strain the soup through a colander to remove any tiny bones, cartilage, etc. Return the chicken stock to the pot and add any chopped vegetables you like--carrots, celery, some people also like some onion. Boil till veggies are almost done, then add noodles or rice. If you're adding rice, use precooked or Minute Rice to save on cooking time. Also add the cooked chicken that was set aside. Cook till the noodles are done, and add seasoning--salt to taste, and I use rosemary which gives it a really nice flavor.

This soup also freezes well in tightly sealed plastic containers.

Answer 4

For great recipes go to allrecipes.com but chicken soup is one of the easiest. Boil the chicken in water, add some boullion or chicken stock (the boullion is saltier). When the chicken is falling off the bone, take it out of the water and remove the meat from the bones and put the meat back into the stock along with a chopped onion, chopped celery and carrots. Boil until the carrots are tender, then add your noodles (I like kluski noodles, but it's all a matter of taste). If you like your soup a little zippier, I add in Montreal Chicken seasoning (I think McCormick makes it). That's about it!

Answer 5

The flavor of the chicken in chicken soup is most potent when the chicken is boiled in water with salt and only a few vegetables, such as onion, carrots, and celery. For a more vegetable-tasting dish, add root vegetables (such as parsnip, celery and parsley), zucchini, sweet potato, whole garlic cloves or tomatoes. Soup should be brought to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. Seasonings such as black pepper can be added, as well as fresh herbs such as parsley. A clearer broth is achieved by skimming the layer of congealed fat off the top of the soup as it is cooking; the broth can be further clarified by straining it through a strainer or cloth. Saffron or turmeric is sometimes added as a yellow colorant. It has also been said that the amount of scum can be reduced by first bringing the chicken to boil from a pot of cold water and discarding it before starting.

Chicken soup can be a relatively low fat food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top. The nutritional value of chicken soup can be boosted by adding turkey meat to chicken soup recipes: turkey is a richer source of iron. Research has also shown that the longer the cooking time of soups containing meat and bones, the higher the calcium content of the soup.

Answer 6

Mediterranean Chicken Soup
INGREDIENTS

1 3 1/2- to 4-pound chicken
6 carrots, peeled
4 celery stalks
1 large yellow onion, quartered
2 1/2teaspoons kosher salt
1teaspoon whole black peppercorns
1 10-ounce box couscous
1cup kalamata olives, pitted and chopped
1cup fresh flat-leaf parsley leaves, roughly chopped
1 15-ounce can chickpeas, drained and rinsed
1 lemon, cut into wedges
DIRECTIONS

Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in a large pot.
Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes. Transfer the chicken to a bowl and let cool.
Strain the broth, discarding the vegetables. Return the broth to the pot.
Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes.
While the soup simmers, cook the couscous according to the package directions. Add the olives and parsley to the couscous and divide among bowls.
When the chicken is cool enough to handle, shred the meat and add it to the soup. Stir in the chickpeas. Ladle the soup over the couscous mixture. Serve with the lemon wedges.

Answer 7

INGREDIENTS

1 3 1/2- to 4-pound chicken
6 carrots, peeled
4 celery stalks
1 large yellow onion, quartered
2 1/2teaspoons kosher salt
1teaspoon whole black peppercorns
DIRECTIONS

Place the chicken in a large pot. Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes.
Transfer the chicken to a bowl and let cool. Strain the broth, discarding the vegetables. Return the broth to the pot. Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes. When the chicken is cool enough to handle, shred the meat and add it to the soup. Ladle into individual bowls.

Answer 8

I know good reception !
Ingredients
1 tablespoon melted butter
1⁄2 medium chopped onion
1⁄4 cup melted butter
1⁄4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1⁄2 lb fresh broccoli (about 3 cups), chopped into bite size pieces
1 cup carrot, julienned (can buy matchstick carrots in produce section)
1⁄4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese (2 cups)
salt and pepper
Instructions
Sauté onion in 1 tablespoon of butter. Set aside.
Cook the ¼ cup melted butter and flour using a whisk over medium heat for 2-3 minutes. Stir constantly and add the half & half.
Add the chicken stock and simmer for about 10 minutes.
Add the broccoli, carrots and reserved onions. Cook over low heat 20-25 minutes.
Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I did). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg.
Serve with crusty bread.
Bon appetite !

Answer 9

I take that you are making clear chicken soup?

One whole chicken, cut into pieces, if possible remove half of the fats, not all. Heat water in stock pot, bring to boil, then add chix when water boils, add pieces of carrots, pieces of pork, with bones would be better, tastier. Add about 2" chinese ham. Few pieces of whole pepper and dried scallops. Optional, add one or two whole corns. Boil for about 3 hours, medium heat. Remove all ingredients from soup, shred chix and cut pork into small pieces and add back into soup. Throw the rest.

Answer 10

Preheat oven to 350°F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside.