HOW TO MAKE CHICKEN SOUP WITHOUT BROTH RECIPES

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CHICKEN NOODLE SOUP, NO BROTH. ALA RACHAEL RAY! RECIPE ...



Chicken Noodle Soup, no Broth. Ala Rachael Ray! Recipe ... image

This is great Comfort Food. Fast, easy, delicious and satifying! The fact that you use a Deli- Chicken, makes this so simple1 :-)

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 13

1 rotisserie-cooked chicken
2 tablespoons olive oil
1 medium onion, sliced thin
2 -3 carrots, cut into Matchsticks
4 -5 celery ribs, cut into Matchsticks
2 small zucchini, cut into Matchsticks
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1 lb wide egg noodles
1 tablespoon butter
1/2 cup Italian parsley, chopped
0.5 (10 ounce) bag frozen peas, thawed

Steps:

  • Remove the skin and bones from the chicken and shred the meat or cut into chunks.
  • Saute the onions, carrots and celery in the oil until tender.
  • Add the zucchini and the seasonings and cook for a few more minutes.
  • While the veggies are cooking bring a large pot of salted water to a boil and cook your noodles.
  • Drain them well and return them to the pot.
  • Toss them first with the butter, the add the parsley. Toss well and cover to keep them warm.
  • Add the chicken and the peas to the veggies and heat through. Taste to see if more salt and pepper is needed.
  • Place the noodles into bowls and serve the Chicken_Veggie Mixture on top.
  • Voila! Chicken Soup without Broth! :-).

Nutrition Facts : Calories 950.2, FatContent 35.5, SaturatedFatContent 9.9, CholesterolContent 234.9, SodiumContent 561.6, CarbohydrateContent 95.7, FiberContent 8.1, SugarContent 8.4, ProteinContent 60.6

BASIC CHICKEN SOUP RECIPE | MARTHA STEWART



Basic Chicken Soup Recipe | Martha Stewart image

Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 7

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick

Steps:

  • Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
  • Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
  • Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
  • Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Nutrition Facts : Calories 378 g, CholesterolContent 117 g, FiberContent 3 g, ProteinContent 38 g, SaturatedFatContent 5 g, SodiumContent 718 g

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