I would love to have a recipe for a good hearty chicken soup.?

Question

Do you have a recipe like that?

Answer 1

CHICKEN SOUP
1 1/2 cups broken wide noodles
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup celery, chopped
1/4 cup mushrooms, chopped
1 medium tomato, peeled, chopped
1 tsp. fresh parsley, chopped
1/2 lb. diced chicken
2 quarts chicken broth
1/2 tsp. oregano
1/2 tsp. sweet basil
Salt and pepper to taste
Two eggs
Bring broth to a boil. Add onions, chicken, carrots, and parsley. Simmer for 30
minutes. Add celery, mushrooms, tomatoes, and seasonings. Cook slowly until
you like the way it tastes. Just before eating, beat raw eggs and add to the soup.
Garnish with sliced green onion.


nfd♥

Answer 2

Hearty Chicken Vegetable Soup III
SUBMITTED BY: Lorie

"This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!"

PREP TIME 25 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 25 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
US METRIC

About scaling and conversions

INGREDIENTS
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 large white onion, diced
1/4 pound fresh green beans, trimmed and snapped
3/4 cup frozen corn kernels, thawed
1 (15 ounce) can white hominy
1 (15 ounce) can chickpeas
8 whole chicken wings, split
3 cubes chicken bouillon
5 tablespoons tomato sauce
1 tablespoon garlic powder
2 white potatoes, peeled and cubed
2 jalapeno peppers, julienned
6 1/2 cups water


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DIRECTIONS
In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.

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REVIEWS
Reviewed on Jan. 3, 2007 by Vee This is a really good recipe for a spicy chicken soup. I used half water and half chicken stock for the broth instead of all water. It gave the soup a little more flavor, I think. I also added fresh garlic to the mix and doubled up on the peppers. I like things HOT!!! A very versatile soup, you could add or omit almost any veggies that you please. I will make this again, and probably play with the recipe more each time!

1 user found this review helpful


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NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving

Calories: 129

Total Fat: 2.3g
Cholesterol: 6mg
Sodium: 521mg
Total Carbs: 22.2g
Dietary Fiber: 4.8g
Protein: 6g
VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database


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Answer 3

Hearty Chicken Vegetable Soup
PREP TIME 15 Min
COOK TIME 1 Hr 40 Min
READY IN 1 Hr 55 Min

INGREDIENTS

* 1 (3 pound) whole chicken
* 1 onion, cut into thick slices
* 5 stalks celery, thickly sliced
* 1 tablespoon salt
* 1 teaspoon packed fresh basil leaves
* 1 teaspoon coarse ground black pepper
* 5 carrots, sliced
* 1 yellow squash, thinly sliced
* 1 zucchini, thinly sliced
* 1 pound fresh mushrooms, sliced
* 1 red bell pepper, sliced
* 12 ounces fresh tortellini pasta
* 2 tablespoons chicken soup base
* 2 cups uncooked egg noodles

DIRECTIONS

1. Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.

2. Remove chicken from pot with slotted spoon and set aside for later.

3. Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.

4. While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

NUTRITION INFORMATION

Servings Per Recipe: 40

Amount Per Serving

Calories: 80

* Total Fat: 3.2g
* Cholesterol: 19mg
* Sodium: 325mg
* Total Carbs: 6.5g
* Dietary Fiber: 1g
* Protein: 6.6g

Answer 4

HEARTY CHICKEN AND RICE SOUP

10 c. chicken broth
1 med. onion, chopped
1 c. sliced celery
1 c. sliced carrots
1/4 c. snipped parsley
1/2 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
1 1/2 c. chicken cubes (about 3/4 lb.)
2 c. cooked rice
2 tbsp. lime juice
Lime slices for garnish

Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf in Dutch oven. Bring to a boil over high heat. Stir once or twice. Reduce heat to low. Simmer, uncovered, 10 to 15 minutes. Add chicken; simmer, uncovered, 5 to 10 minutes or until chicken is cooked. Remove and discard bay leaf. Stir in rice and lime juice just before serving. Garnish with lime slices. Makes 8 servings.

Answer 5

*****OLD FASHIONED CHICKEN NOODLE SOUP
1 lg. stewing hen, cut in pieces
2-3 c. carrots, sliced
2 lg. onions
2 c. celery, cut up
Salt, pepper & garlic salt to taste (about 1/4 tsp.)
1/2 c. Chicken Soup Mix
Simmer chicken in water to cover to which 2 teaspoons salt has been added 3 to 4 hours, until tender. Remove chicken and slip meat off bones. Cool broth and skim off fat.
Put chicken, carrots, onions, celery and seasoning into broth and bring to a boil. Simmer about 20 minutes or until carrots are almost done. Add noodles and simmer another 15 minutes or until noodles are done.
NOODLES:
1 tsp. salt
3 eggs
3 tbsp. cream
Flour
Beat together and add enough flour to make a dough you can roll thin like pie crust. Dry long enough so it isn't sticky. Cut into strips about 1/4" wide and 4" long. Separate and let dry. Boil in salt water for 10 minutes and then drain and add to soup. Leftover noodles (dry stage) can be stored in air tight container in cool place.
Or Drop Noodles: Use noodle recipe adding only enough flour to make a thick batter. Drop by teaspoon into boiling broth. Or use a 10 ounce package of egg noodles.

Answer 6

The best way is to start with a whole chicken carcass.
Save the bones from one of those store BBQ chickens.
Boil it in a large pot of water for hours, & save the stock.
Remove the bones but clean off any chicken pieces.
Then in a crock-pot or Dutch oven, place:
Peeled & diced potatoes, sliced carrots, chopped celery,
add chicken stock, chicken pieces, & chopped onions.
Cook on low for 6-8 hours, or high for 3-5 hours.
In last half-hour, add corn, peas, green beans, etc.
Mix 2 tbsp of flour & 1/2 cup cold water to thicken.

Answer 7

This one is the best:

Quick and Easy Chicken Noodle Soup

INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste


DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.