The "ultimate chicken soup"??? (share your's-I'll do the same!!!)?

Question

Love those great aromas comin' from the stovetop!!!

You're a GREAT BUNCH!!! WELL DONE!!! (Since MR.MACSECRETS
has RSVP'D us...(you know you can
lol all nite long ..oh, well...) but, seriously
folks, I stand by the 'pure and somewhat simple' theories of home-cooking..,
Alas, I'm not a 'pro' ,just a guy 'on the go'
doi'n what I can around the ol' stove!

OH,YES!----The ingredients: pre-cooked
chicken breasts, [diced] ,fresh Italian parsley sprigs, red onion,[ thinly sliced]..
fresh carrots and a stalk of crunchy celery, all nicely sliced to your prefer...
Add a bit of garlic powder, paprika and
dried oregano to give it 'essence'..

Oh,yes: as for 'stock', I use good ol'
Campell's Chicken Noodle Soup--2
26 oz. containers...And after bringing
eveything to boiling temp., lower to
simmering status, and add a little lite butter!

Answer 1

Ultimate Comfort: Chicken Soup from the Heart:

3¾ hours 5 min prep
12 servings

3 lbs chicken parts (more or less)
1 large onion, peeled and left whole or 2 small onions, peeled and left whole
4 garlic cloves, peeled, left whole
1 lb carrots, peeled, cut up into sizes of your choice
3-4 stalks celery, cut in half
2 small zucchini, cut into a few large chunks
1 bunch fresh dill
1 bunch fresh parsley
salt
pepper

1. Clean chicken, put it in an 8 to 10 quart soup pot, and add enough water to fill the pot about 3/4 of the way. Put on a relatively high flame and cover. When the scummy stuff begins to come out of the chicken (as it begins to boil), skim it off with a big spoon and toss it out. Bring to a slow boil or a fast simmer (sounds like a dance step, eh?), and cook about another 30 minutes.
2. Add onions, garlic, carrots, celery, and zucchini. Continue to cook for about another hour or two.
3. Add parsley and dill, and salt and pepper to taste. Cook another 30 minutes, then taste to adjust seasoning.
4. If you want to make it more lean, cool the soup down, skim off the fat and reheat.
5. Enjoy!

Answer 2

Hi !!!
This is not my recipe, but I thought you might be interested in seeing these contest winners...THE SITE BELOW HAS THE 5 FINALISTS, BUT THE WINNING RECIPE IS THE ONE BELOW THAT IS TYPED OUT HERE...ENJOY!!!

*http://rds.yahoo.com/_ylt=A0geu.QiUCpGuEcA.GFXNyoA;_ylu=X3oDMTE3ZXQ2dGNmBGNvbG8DZQRsA1dTMQRwb3MDOQRzZWMDc3IEdnRpZANERlI1XzEyNQ--/SIG=12ec0jc2f/EXP=1177264546/**http%3a//www.worldfamousrecipes.com/chicken-soup-winner.html

"The Best Chicken Soup in America"

Rosely Himmelstein�s winning recipe from Shabbat Across America�s Chicken Soup Challenge
(Serves about 6)

INGREDIENTS

2 quarts of chicken broth (the recipe follows)
1 chicken (about 3-4 pounds), quartered (I prefer a regular chicken to a fowl); rinsed
1 large carrot, peeled and cup up
1 large onion, peeled and cup up
1 stalk celery
1 leek, white and light green parts only; washed well
1 parsnip, peeled and cut up
1 parsley root, with greens attached
1 sweet potato, peeled
a handful of dill (about 3-4 stems)
1 small rutabaga, peeled and cut up
a few sprigs of cilantro (optional)
Salt and pepper to taste

Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
If storing, let soup cool before refrigerating. When cold, remove the fat that
rises to the surface. Use soup within 2-3 days, or store in freezer.

CHICKEN BROTH (makes about 2 quarts)

2 pounds of chicken (I use wings & back, usually)
1 onion, studded with 4 whole cloves
3 garlic cloves
1 carrot, peeled
1 bay leaf
1 celery stalk
1 leek

Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
If not using immediately, refrigerate (for up to 3 days) or freeze.

Answer 3

The best thing is to put in lots of organic chicken, (taste much better with less fat floating to the top) CARROTS, CELERY, ONIONS, KALE, TOMATO, SPLASH OF LEMON JUICE, LOTS OF GARLIC, Lots and lots and lots of garlic!! And of course any other kinds of veggies you adore. salt, pepper, (Using a chicken stock for the broth instead of water works wonders) rice if you like, ect...

Answer 4

I didn't see yours, so not sharing mine, lol
I like to brown my chicken first, before adding homemade chicken stock. No more secrets until you share.

Answer 5

HA! Nice try. Every Chef has their secrets and that's one of mine.