BEST DRIED HERBS FOR CHICKEN SOUP RECIPES

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HERBED CHICKEN SOUP RECIPE: HOW TO MAKE IT



Herbed Chicken Soup Recipe: How to Make It image

I love cooking from scratch and turning a recipe into my own personal "creation". This soup is one I developed gradually over the years...after some experimenting.

Provided by Taste of Home

Categories     Lunch

Total Time 02 hours 15 minutes

Prep Time 15 minutes

Cook Time 02 hours 00 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 13

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2-1/2 quarts water
4 medium carrots, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup chopped celery
5 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 tablespoon dried thyme
1 teaspoon each rubbed sage and poultry seasoning
1 teaspoon salt, optional
1/2 teaspoon pepper
1 large bay leaf
1 package (12 ounces) frozen noodles or 2 cups cooked noodles

Steps:

  • In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

Nutrition Facts : Calories 91 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 181mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 11g protein. Diabetic Exchanges 1 lean meat

CHICKEN SOUP WITH PROVENÇAL HERBS RECIPE | EATINGWELL



Chicken Soup with Provençal Herbs Recipe | EatingWell image

Using dried beans instead of canned in this flavorful chicken soup results in a thicker soup with more complex flavor. Make it a meal: Serve alongside Leek & Gruyere Quiche with Cherry Clafoutis for dessert (see associated recipes).

Provided by Natalie Danford

Categories     Healthy Chicken Soup Recipes

Total Time 8 hours 30 minutes

Number Of Ingredients 12

1 cup dried cannellini beans
1 teaspoon extra-virgin olive oil
2 leeks, trimmed, washed and chopped
2 carrots, peeled and diced
1 clove garlic, finely chopped
6 plum tomatoes, seeded and chopped, or 1 (14 ounce) can plum tomatoes, drained, seeded and coarsely chopped
6 new potatoes, peeled and diced
8 cups Homemade Chicken Broth, (recipe follows) or reduced-sodium chicken broth
¾ cup dry white wine
1 sprig fresh thyme, or 1 teaspoon dried thyme
1 sprig fresh rosemary, or 1 teaspoon dried rosemary
1 bay leaf

Steps:

  • Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight.
  • Heat oil in a large pot over medium-low heat. Add leeks, carrots and garlic; cook until softened, about 5 minutes. Stir in tomatoes and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add broth, wine , thyme, rosemary and bay leaf; bring to a boil. Drain the beans and add to the pot; cook until the beans are soft, about 2 hours. Remove the bay leaf and herb sprigs before serving.

Nutrition Facts : Calories 287.6 calories, CarbohydrateContent 44 g, FatContent 4.6 g, FiberContent 10.5 g, ProteinContent 16.4 g, SaturatedFatContent 1 g, SodiumContent 431.6 mg, SugarContent 6.8 g

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