CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK
Ina Garten uses rich homemade stock to make her Chicken Soup recipe from Barefoot Contessa on Food Network; she serves it with matzo balls for ultimate comfort.
Provided by Ina Garten
Total Time 1 hours 35 minutes
Prep Time 30 minutes
Cook Time 1 hours 5 minutes
Yield 10 servings
Number Of Ingredients 22
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
- To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
- Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
CHICKEN SOUP FROM SCRATCH RECIPE - NYT COOKING
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Total Time 2 hours
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is “smiling”: barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
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CHICKEN NOODLE SOUP RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 13 hours 20 minutes
Category main-dish
Reviews 4.4
Total Time 13 hours 20 minutes
Category main-dish
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
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EASIEST CHICKEN NOODLE SOUP RECIPE - NYT COOKING
The majority of shortcut chicken soup recipes use rotisserie chicken. It’s a convenient hack, but cooked chicken doesn’t absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they’ll each absorb a different amount of liquid.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.
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CHICKEN SOUP – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
Reviews 5
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- Garnish with thinly sliced onions, and scallions to serve. Enjoy!!
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EASY CROCKPOT CHICKEN NOODLE SOUP RECIPE - HOW TO MAKE ...
This Crockpot Chicken NoodleSoup is the easiest way to make your favorite comfort food. With boneless skinless chicken breasts, carrots, celery, and herbs, it's SO good on a cold night.
From delish.com
Reviews 3.5
Total Time 6 hours 40 minutes
Category healthy, nut-free, easy chicken, spring, weeknight meals, winter, dinner, soup
Cuisine American, Comfort Food
From delish.com
Reviews 3.5
Total Time 6 hours 40 minutes
Category healthy, nut-free, easy chicken, spring, weeknight meals, winter, dinner, soup
Cuisine American, Comfort Food
- In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth. Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles. Cook on low, covered, until al dente, 20 to 30 minutes.
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BEST SLOW-COOKER CHICKEN-TORTILLA SOUP RECIPE - HOW TO ...
Looking for an easy slow cooker soup recipe? This Slow-Cooker Chicken-Tortilla Soup Recipe from CountryLiving.com is the best.
From countryliving.com
Reviews 5
Total Time 8 hours 20 minutes
Category dinner, main dish, soup
From countryliving.com
Reviews 5
Total Time 8 hours 20 minutes
Category dinner, main dish, soup
- Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper. Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro. Serve topped with cilantro, jalapeños, and sour cream, with tortilla chips alongside.
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CLASSIC CHICKEN NOODLE SOUP RECIPE | BON APPéTIT
This chicken noodle soup recipe is about as classic as they come. You’ll use a whole chicken to lend tons of flavor and body to the broth, but pull the breasts out first so they don’t overcook and turn dry. They continue to cook in the soup and become incredibly tender as they braise. Ditalini is the pasta shape of choice here, but feel free to use any small quick-cooking pasta you have! We wouldn’t be mad about orzo or ABCs either.
From bonappetit.com
Reviews 4.7
From bonappetit.com
Reviews 4.7
- Divide soup among bowls. Top with more pepper.
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Masa can be found in the international food section of most grocery stores, but if you can’t find it you can make a flour roux on the stove instead. In a small saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in 1⁄4 cup flour and cook for 1 minute. Whisk the roux into the soup, then press the Sauté button and simmer until the soup thickens.
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Reviews 5
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- Once soup stops bubbling, stir in chicken, cheese, and sour cream and stir until the cheese is completely melted. Serve hot with tortilla chips for garnish.
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LEFT-OVER CHICKEN CARCASS SOUP RECIPE - FOOD.COM
Make and share this Left-Over Chicken Carcass Soup recipe from Food.com.
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 256.4 per serving
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 256.4 per serving
- 7. Put cooked noodles into the pot and serve!
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CHICKEN AND RICE SOUP RECIPE | BON APPéTIT
If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time so that it can become nice and thick.
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Reviews 4.6
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- Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.
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CHEESY CHICKEN ENCHILADA SOUP – INSTANT POT RECIPES
Masa can be found in the international food section of most grocery stores, but if you can’t find it you can make a flour roux on the stove instead. In a small saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in 1⁄4 cup flour and cook for 1 minute. Whisk the roux into the soup, then press the Sauté button and simmer until the soup thickens.
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Reviews 5
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Reviews 5
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- Once soup stops bubbling, stir in chicken, cheese, and sour cream and stir until the cheese is completely melted. Serve hot with tortilla chips for garnish.
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LEFT-OVER CHICKEN CARCASS SOUP RECIPE - FOOD.COM
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Reviews 5.0
Total Time 4 hours 15 minutes
Calories 256.4 per serving
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Reviews 5.0
Total Time 4 hours 15 minutes
Calories 256.4 per serving
- 7. Put cooked noodles into the pot and serve!
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CHICKEN AND RICE SOUP RECIPE | BON APPéTIT
If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time so that it can become nice and thick.
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Reviews 4.6
From bonappetit.com
Reviews 4.6
- Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.
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JEWISH PENICILLIN | CHICKEN RECIPES | JAMIE OLIVER
I’m sure every Jewish family has its own version of this absolutely classic feel-better soup. ‘Schmaltz’ is the Yiddish word for chicken fat, which makes the matzo balls in the soup so special. Traditionally the chicken fat would be rendered separately, but I think skimming the fat works just as well. If someone around you is feeling a bit under the weather, make a big batch of this for them and you’ll be their favourite person.
You have to try this absolute classic comfort food dish – you just can’t beat a feel-better chicken soup recipe. Heaven in a bowl.
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 525 calories per serving
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 525 calories per serving
- Rinse your chicken in cold water, pat it dry with kitchen paper and put it into your biggest pot. Cover with cold water to come about 8 to 10cm above the chicken. Bring to the boil, then turn the heat down and simmer for 30 minutes. Skim the froth off the top of the chicken.
- Add the chopped veg, garlic cloves, bay leaves and thyme sprigs, and season with a good pinch of sea salt. Bring everything back to the boil, then turn the heat down and leave it to simmer for 1 hour. Carry on skimming the broth, reserving 4 tablespoons of this fat for your matzo balls.
- To make your matzo balls, beat the eggs in a large bowl and add 70ml of cold water, your cooled chicken fat and 1 teaspoon of salt and ½ a teaspoon of freshly ground black pepper. Beat again, then slowly stir in your matzo meal until well blended. Leave, covered with clingfilm, in the fridge for 30 minutes, then wet your hands with cold water and roll the dough into about 20 small balls. Don’t roll them too big because they’ll double in size when you cook them.
- When the soup has had its hour and a half, use tongs to carefully transfer the chicken to a roasting pan. Leave to cool, uncovered, for a few minutes. Remove the soup from the heat and strain it through your biggest sieve or colander. Pull out the decent-looking bits of veg and put these back into the soup, getting rid of anything else. Put the pan back on a medium heat and bring back to the boil, then add your matzo balls. Put a lid on the pan, turn the heat down a bit and simmer for 20 minutes, until the balls are light and puffy. Halfway through the 20 minutes, add your noodles or spaghetti to the pan and cook gently for the final 10 minutes.
- When your chicken has cooled enough to handle, either use two forks or pop on a pair of Marigolds and use your hands to shred the meat off the bone. Pile it on to a plate and get rid of the skin and bones. Pick the leaves from your parsley and roughly chop them with the dill. Add all your shredded chicken meat to the soup, along with the chopped herbs, and warm through for 3 minutes. Have a taste, and season with salt and pepper. I’d usually serve soup with a nice crusty roll, but to be honest, this is a meal in itself and perfectly delicious and nourishing on its own.
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EASY HOMEMADE CHICKEN NOODLE SOUP RECIPE – HOW TO MAKE ...
This easy homemade chicken noodle soup is the ultimate comfort meal.
From countryliving.com
Reviews 4.9
Total Time 1 hours 15 minutes
Category dinner, lunch, soup
From countryliving.com
Reviews 4.9
Total Time 1 hours 15 minutes
Category dinner, lunch, soup
- Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Add wine and cook until syrupy, 1 minute. Add chicken stock and chicken pieces. Season with salt and pepper. Bring to boil over high heat. Reduce heat to low, cover, and simmer until chicken is cooked through, 40 to 45 minutes. Remove chicken; shred thighs with two forks and chop breasts into large bite-size pieces. Return meat to pot; discard bones. Add noodles to soup and cook, stirring often, until tender, 6 to 7 minutes. Remove from heat and stir in parsley, dill, and lemon juice. Season with salt and pepper.
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TRADITIONAL CHICKEN SOUP - JEWISH PENICILLIN - CHICKEN ...
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Wet hands and form into balls. Drop into bubbling chicken soup or into a large wide pot into which 1 quart water seasoned with 1 tablespoon salt has been added and has come to a boil. Cook for 30 minutes. Yields 4 balls per each 1/4 cup of matzah meal.
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Inspired by Greek avgolemono, this recipe yields a creamy, comforting, bright bowl of soup that delivers everything we want when feeling a little under the weather. Heck, served with a warm blanket and a cozy couch, we’re convinced this lemony chicken soup can fix just about anything. As delicious as it is, this soup …
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From myrecipes.com
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Fresh and Delightful! I changed a few things: sautéed cubed chicken breast with garlic, salt and pepper in EVOO. Removed the chicken and sautéed the onions (same pan) with 2 T minced garlic. I used quartered baby gold potatoes and 1 T dried thyme leaves. Threw all ingredients in a pot; cooked for 12 minutes, adding chicken …
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CHICKEN & KALE SOUP RECIPE | EATINGWELL
Fresh and Delightful! I changed a few things: sautéed cubed chicken breast with garlic, salt and pepper in EVOO. Removed the chicken and sautéed the onions (same pan) with 2 T minced garlic. I used quartered baby gold potatoes and 1 T dried thyme leaves. Threw all ingredients in a pot; cooked for 12 minutes, adding chicken …
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From easychickenrecipes.com
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From seriouseats.com
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