chicken soup recipe without boullion please?

Question

I NEED A MORE TASTIER RECIPE THE FIRST 5 ARE TOO BLAND

Answer 1

The best way is to make your own stock....
Buy a chicken, pre-roasted, or just make it your self. After you are done eating your chicken, take out the left over meat, and boil your carcass with a few bay leafs, carrots, celery, garlic,and a quartered onion for about 4 hours.
Poof, you will have an awesome very low sodium chicken broth.

Answer 2

This is my great grandmothers recipe. It is always a family favorite. If you don't want the dumplings leave them out and don't thicken the broth if you just want to make the soup. It doesn't have to be made in a crock pot. The original recipe is cooked on the stove for about 1 1/2-2 hours. Enjoy!

Chicken and Dumplings

1 whole chicken
1 bay leaf
2 tsp garlic salt
6 black peppercorns
6 cups of water
1 cup baby carrots
1 package refrigerator biscuits (10 – 12)

Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.

Answer 3

Homemade Chicken Soup

INGREDIENTS
* 1 tablespoons olive oil
* 1 whole chicken, breasts removed and reserved
* 2 onions
* 2 quarts boiling water
* Salt
* 2 bay leaves
* 1 large carrot
* 1 celery stalk
* 1/2 teaspoon dried thyme
* 1/4 cup fresh parsley leaves
* Ground pepper

PREP WORK
You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes.
Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves.

HOW TO MAKE AT HOME
Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside.

Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible. This is the hardest part of the recipe. If you have a meat cleaver, it makes the job easier, but if you don’t, do the best you can with a chefs knife.

Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.

Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and sauté the remaining onions along with the carrot and celery for about 5 minutes.

When the chicken breasts are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender.

Season with salt and pepper, add parsley and serve. You can also add noodles, orzo, or small pasta shells and cook until tender.

Answer 4

1 washed clean chicken
6 cups water
1 medium onion peeled
1 large tomato
4 tbsp vermicelli
1/2 tea. salt
1/2 tea. black pepper
1/2 tea cumin
juice of 1/2 lemon

boil chicken with whole onion until tender, strain off stock into another pot, peel and chop tomato, chop chicken breasts, add to stock and tomato boil, add noodles simmer for 5-10 minutes add salt pepper and cumin squeeze lemon over and serve.
If you want veggies add when you add the tomato!
Season last for best results.

Answer 5

There's a recipe on Foodnetwork.com by Rachel Ray that I use. It is a chicken stock base, and is really easy. 30 mins or less.