Need a good, tasty homemade chicken soup recipe?

This is your basic recipe. This makes the stock and the soup at the same time, so you will have a LOT of soup. Freeze what you don't use within a day or two.

You need: 1 broiler-fryer chicken 2 large stockpots Vegetables such as potatoes, carrots, celery, onion White wine Rice or Egg noodles (such as No Yolks Brand) Toss chicken into stockpot whole. Cover completely with water, and half the vegetables. Cook for 2-4 hours until meat is tender and falling off the bone.

Put strainer or colander on top of the other stockpot, and slowly and carefully pour the broth through the strainer into the second stockpot. Take the strainer and pick off all the meat from the bone. Keep the meat, toss the vegetables.

You will have more meat than you need for the soup. Chop the rest of the vegetables into bite-sized pieces, and add back to the stock. Add a few tablespoons of salt and some pepper to the stock, as well as a splash of white wine.

Taste the soup to make sure it's as salty as you want it. Simmer the vegetables on low for about 15-20 minutes until they are tender. When the vegetables are tender, add back 1/2 to 1/3 of the chicken.

Keep the rest for another use, like Hot Chicken Salad (http://www.cooks.com/rec/view/0,1939,151177-225192,00.html).

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The basis of any good soup is the stock, and it doesn't come in a can. It can be made fairly easily. Buy a whole chicken, some chicken necks and feet.

Remove the wings from the whole chicken. Put a large pot on the stove and turn the heat up to medium high. Put in enough cooking oil to make a thin layer in the bottom of the pot (I use ghee from the Indian Market).

Add the wings, feet and necks and saute them until brown. Add enough water to make the pot 1/2 full. If your tapwater tastes like chlorine, I suggest that you use bottled or filtered water.

Add a few whole carrots, a large unpeeled onion, 2 celery stalks with the leaves, some crushed black peppercorns, and a couple of dried bay leaves. Nt: I always freeze leftover roasted chicken carcasses. If you have any add them to the pot.

Bring the water in the pot to an almost imperceptible simmer and partially cover the pot. Cooking time over all is @ four hours. About 1 and a 1/4 hours before the the cooking time is over, add the wingless chicken.

When the time is up. Remove the whole chicken from the pot and place on a heatproof dish. Using a large strainer lined with a clean cotton tea towel, or with four layers of cheesecloth and place it over another pot that will adequately hold all the liquid and pour the hot stock into the new pot.At this point you are ready to assemble the soup.

For a simple soup add peeled and sliced carrots, a sprig of fresh thyme and some egg noodles. Cook until tender, add as much chicken (shredded) as you would like. Place the soup in bowls and sprinkle lightly with finely minced flat leaf parsley.

Once you know how to make the stock, you can play with the final result One Idea: replace the noodles with drained canned white hominy, add finely minced seeded and deveined jalapeno (to taste) and garnish with diced ripe tomatoes, avocado, and minced cilantro. Bon Appetit.

This one has been passed down from my grandmother to my mum, and then to my sister in law and myself. Its quick, easy and thoroughly delicious - hope you enjoy! tr.im/2amj.

I like Chicken Meatball Chili Soup. Chicken Meatball Chili Soup Recipe is below: The ingredient list looks long, but this soup is pretty easy to make. Herbs and spices transform boring ground chicken to bites of delight, bursting with flavor.

Kids love the little meatballs. It tastes even better the next day so feel free to make it ahead. Prep Time: 30 minutes Cook Time: 15 minutes Ingredients: * 1-1/2 pounds ground chicken * 1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano crushed between hands * 1 Tablespoon chopped fresh cilantro * 2 Tablespoons chopped fresh parsley * 1/2 cup grated Parmesan cheese (not canned) * 1/2 sweet onion, finely minced (about 1 cup), divided use * 4 medium cloves garlic, finely minced, divided use * 2 teaspoons anchovy paste or 2 anchovy filets, finely minced (see Note) * 1 Tablespoon Dijon mustard * 1 egg, slightly beaten * 2 Tablespoons heavy cream * 1/2 teaspoon chili powder * 1/4 teaspoon ground cumin * 1 teaspoon kosher salt * Freshly ground black pepper to taste * 1/2 cup finely-crushed tortilla chips * 2 teaspoons olive oil * 1/2 cup white wine * 3 cans (14 ounces each) chicken broth, or homemade * 1 teaspoon chili powder (or more to taste) * 1/2 teaspoon ground cumin * 1 teaspoon dried oregano, crushed between hands * Salt and freshly ground black pepper to taste * 1 can (14.5 ounces) diced tomatoes, with liquid * 2 small cans (4.5 ounces) chopped mild green chiles, with liquid * 1 can (14.5 ounces) small white beans, with liquid * 1 can (14.5 ounces) pinto beans, with liquid * 1 cup frozen corn kernels * Hot sauce to taste * Tortilla chips and fresh cilantro for garnish Preparation: In a large bowl, combine ground chicken, oregano, cilantro, parsley, Parmesan cheese, half of the sweet onion, half of the garlic, anchovy paste, Dijon mustard, egg, heavy cream, chili powder, cumin, salt, pepper, and crushed tortilla chips.

Mix gently with your hands, being careful not to overwork the meat. Form into 1-inch meatballs and set aside. Heat a large heavy stock-pot over medium heat.

Add olive oil, remaining onion, and remaining garlic. Gently saute until onions are translucent. Add white wine and cook 1 minute, stirring often.

Add chicken broth, chili powder, cumin, oregano, salt, and pepper. Bring to a low boil. Gently drop chicken meatballs into simmering liquid.

Cook over medium heat for 5 minutes, stirring occasionally. Stir in diced tomatoes, chiles, white beans, pinto beans, corn, and hot sauce to taste. Return to a simmer and cook for an additional 5 minutes.

Garnish Chicken Meatball Chili Soup with crushed tortilla chips and fresh cilantro. Serve with tortilla chips around the outside of the bowl. Yield: 6 to 8 servings Note: Please do not omit the anchovies.

You will not taste them at all, but they give an incredible flavor boost to otherwise bland ground chicken.

Here is the best and simplest and tastiest chicken soup: you need the following: about six cups of water 2 chicken breasts 2 tomatos 1/2 cup of oat dash of peper, salt 1 table spoon of butter first you boil the chicken until well done. Second, you peel the tomatos and slice them into very small cubes third you add the tomatos to the chicken and cook until the tomatos are well done. Add the spices and salt.

When the tomatos are done, add the oats (reduce the heat to the minimum) add the butter. Cook at a very (i mean very )low temperature. The whole process takes about 30 minutes enjoy!

Chicken & Blue cheese soup: 2 pints Chicken Stock (easily made from simmering chicken bones with a few vegetables for a couple of hours) 1 Cup of milk 8oz blue cheese Simply add all 3 ingredients to a pot and simmer for about 30 minutes (or until the intense blue cheese flavour has reduced to a nice 'background' essence).

This is my absolute favorite and it's pretty simple! Ingredients * 1 whole store-bought roast chicken (about 2 pounds) * 2 tablespoons vegetable oil * 1 container (7 ounces) chopped onions * 6 cans (14 ounces) low-sodium chicken broth * 1 teaspoon poultry seasoning * 1 teaspoon salt * 1/2 teaspoon ground pepper * 1 container (14 ounces) pre-cut carrot sticks, chopped * 1 container (14 ounces) pre-cut celery sticks, chopped * 1 roll (16.3 ounces) golden buttermilk biscuit dough * 1 can (10.5 ounces) condensed chicken gravy Directions Remove skin from chicken and shred meat into large pieces. Set aside.In a small frying pan, add vegetable oil and heat over medium heat.

When oil is hot, add chopped onions and saute until soft. In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil.

Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings. While stew is simmering, prepare dumplings.

Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces.

Set aside. Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes. Ladle into bowls and serve piping hot.

You will find a ton of chicken soup recipes out there, and most are the same - boil bones and carcass from a roasted chicken dinner, strain off the fat, add root veg, onions, celery and garlic, cook more, add the defleshed meat from the roasted carcass, then throw in herbs, salt, pepper and maybe some extra chicken stock (low sodium organic is best). But, I would add that you REALLY want to add some Thai Sriracha (chili-garlic) sauce and something called Maggi, that is like a German soy sauce and is loaded with MSG and hydrolyzed plant protein (?) but tastes great when added to soup. These two ingredients knock it out of the park no matter what soup you make, if you ask me.

And you did!

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My Mom, one of the oldest bloggers on the internet shares her mom's recipe for chicken soup on her blog, My Mom's Blog: mymomsblog.blogspot.com/2008/03/my-chick... She says: "When I was single and lived at home my mother made it without fail every Friday. Not only was the soup delicious but the boiled chicken that was in the pot was so moist, that was a treat in itself.

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 Preparation: 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. Make: 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.

2 chicken breasts 32 oz of chicken stock (or chicken bullion cubes and water) 1 medium onion 1 bay leaf 2 carrots 1-2 cups of frozen corn 1 can of cream of mushroom (or cream of chicken if you don't like mushrooms) Bag of egg noodles pepper Cut up chicken breasts you can brown them in a skillet or throw them in with the stock. Add stock, diced up onion, cut up carrots, chicken, bay leaf to pot. Cover and Bring to a boil.

When chicken is cooked, carrots are starting to get soft, onions are soft and almost clear, take out the bay leaf, add your bag of noodles. When noodles are soft add cream of chicken/mushroom, pepper to taste and serve.

Homemade Chicken Tortilla would be an instant favorite. Luckily, there is a complete online resource with video snippets to take you through each step to create it.

Alton Brown's Chicken Noodle Soup recipe is super simple, but is a classic recipe.

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