RECIPE FOR CHICKEN SOUP RECIPES

Name: Chicken garden soup
Total time: 1 h 40 min
Yield: 6
Cuisine: https://schema.org/GlutenFreeDiet
Ingredients: 2 onions; 6 carrots; 6 sticks of celery; 2 fresh bay leaves; 4 whole peppercorns; 1 free-range roast chicken carcass with leftover chicken attached; 1 large knob unsalted butter; olive oil; 2 cloves of garlic; 4 shallots; a few sprigs of fresh flat-leaf parsley; 200 g baby spinach; 2 handfuls seasonal greens such as kale, cavalo nero; 1 lemon

CHICKEN SOUP RECIPE | JAMIE OLIVER RECIPES

Chicken soup recipe | Jamie Oliver recipes image

This super-comforting broth is great for using up leftover roast chicken.

Total Time 1 hours 40 minutes

Yield 6

Number Of Ingredients 14

Ingredients

2 onions
6 carrots
6 sticks of celery
2 fresh bay leaves
4 whole peppercorns
1 free-range roast chicken carcass with leftover chicken attached
1 large knob unsalted butter
olive oil
2 cloves of garlic
4 shallots
a few sprigs of fresh flat-leaf parsley
200 g baby spinach
2 handfuls seasonal greens such as kale, cavalo nero
1 lemon

Steps:

1. For this recipe, you will need 1 higher-welfare roast chicken carcass, with leftover chicken attached.
2. Peel and roughly chop the onions, roughly chop 2 carrots and celery sticks, then place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt and the chicken carcass.
3. Fill the pan with cold water so that everything is covered, then place on a high heat and bring to the boil. Reduce to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.
4. About 20 minutes before the stock is ready, crack on with the base of the soup: peel the remaining carrots and slice ½cm thick with the remaining celery. Peel and finely slice the garlic and shallots. Pick the parsley leaves, finely chopping the leaves and stalks. Roughly shred the spinach.
5. Place the butter and 1 tablespoon of oil in another large pan on a low heat, add the garlic, shallots and parsley stalks and cook for 5 to 10 minutes, or until softened.
6. Add the carrots and celery and cook for a further 5 minutes.
7. When the stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass.
8. Strain the stock through a sieve into the veg pan. Bring to the boil, then reduce to low and simmer for 20 minutes.
9. Add the seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute.
10. Finish the soup by squeezing in the lemon juice, then taste and season to perfection, if needed.
11. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good hit of black pepper.

Nutrition Facts : Calories 402 calories, FatContent 17.7 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 47.7 g protein, CarbohydrateContent 13.5 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 1.1 g salt, FiberContent 2.6 g fibre

CHICKEN TORTILLA SOUP RECIPE | DANNY BOOME | FOOD NETWORK

Chicken Tortilla Soup Recipe | Danny Boome | Food Network image

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.

Provided by Danny Boome

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
One 14.5-ounce can fire-roasted diced tomatoes
One 14.5-ounce can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
One 8-inch flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Steps:

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute.
Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
Add lime juice and fresh cilantro to the pot.
In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

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THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT

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Total Time 60 minutes
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From foodnetwork.com
Reviews 4.9
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Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

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Category Dinner, Lunch
Calories 614 calories per serving

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Category Lunch, Soup
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Calories 339 calories per serving

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Total Time 2 hours 15 minutes
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Calories 462 calories per serving

1. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
2. Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
3. Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
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1. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
2. Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
3. Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
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There's something restorative and satisfying about a homemade chicken soup
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Total Time 1 hours 10 minutes
Category Lunch, Soup
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Calories 347 calories per serving

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Calories 163.3 per serving

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CHICKEN SOUP RECIPE | JAMIE OLIVER RECIPES

This super-comforting broth is great for using up leftover roast chicken.
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 402 calories per serving

1. For this recipe, you will need 1 higher-welfare roast chicken carcass, with leftover chicken attached.
2. Peel and roughly chop the onions, roughly chop 2 carrots and celery sticks, then place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt and the chicken carcass.
3. Fill the pan with cold water so that everything is covered, then place on a high heat and bring to the boil. Reduce to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.
4. About 20 minutes before the stock is ready, crack on with the base of the soup: peel the remaining carrots and slice ½cm thick with the remaining celery. Peel and finely slice the garlic and shallots. Pick the parsley leaves, finely chopping the leaves and stalks. Roughly shred the spinach.
5. Place the butter and 1 tablespoon of oil in another large pan on a low heat, add the garlic, shallots and parsley stalks and cook for 5 to 10 minutes, or until softened.
6. Add the carrots and celery and cook for a further 5 minutes.
7. When the stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass.
8. Strain the stock through a sieve into the veg pan. Bring to the boil, then reduce to low and simmer for 20 minutes.
9. Add the seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute.
10. Finish the soup by squeezing in the lemon juice, then taste and season to perfection, if needed.
11. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good hit of black pepper.

See details

CHICKEN TORTILLA SOUP RECIPE | DANNY BOOME | FOOD NETWORK

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Category main-dish
Cuisine mexican

In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

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MEXICAN CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.9
Total Time 1 hours 5 minutes
Category appetizer
Cuisine mexican

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

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In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk, cover and refrigerate for 30 minutes or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake for 8-11 minutes or until golden brown. Cool on a wire rack., For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender., Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pie crust toppers.

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Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

See details

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If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

See details

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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.

See details

CHICKEN & VEGETABLE SOUP | CHICKEN RECIPES | JAMIE OLIVE…

1. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
2. Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
3. Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
4. Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
5. Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

See details

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Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

See details

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