SOUP WITH CHICKEN IN IT RECIPES
CHICKEN SOUP RECIPES - BBC GOOD FOOD
Warm up with a bowl of this classic comfort food.
Provided by Good Food team
Number Of Ingredients 1
FAST CHICKEN SOUP BASE RECIPE | ALLRECIPES
It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.
Provided by Ben S.
Categories Chicken Soup
Yield 3 1/2 quarts
Number Of Ingredients 8
Steps:
- Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
- Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
- Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)
Nutrition Facts : Calories 338.2 calories, CarbohydrateContent 5.8 g, CholesterolContent 91.2 mg, FatContent 21.3 g, FiberContent 1.4 g, ProteinContent 29.5 g, SaturatedFatContent 5.3 g, SodiumContent 118 mg, SugarContent 2.7 g
More about "soup with chicken in it recipes"
CHICKEN SOUP RECIPE - BBC GOOD FOOD
Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones
From bbcgoodfood.com
Total Time 50 minutes
Category Lunch, Soup
Cuisine British
Calories 339 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Lunch, Soup
Cuisine British
Calories 339 calories per serving
- 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.
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THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
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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 - THE PIONEER WOMAN
If you need a break from the heavy food and treats of the holiday season, put a pot of chicken soup on your stove.
From thepioneerwoman.com
Total Time 2 hours 20 minutes
Category main dish, soup
From thepioneerwoman.com
Total Time 2 hours 20 minutes
Category main dish, soup
- Place all ingredients but the pepper into a pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Taste and adjust seasonings as needed. Serve in a bowl, then sprinkle black pepper over the top. *Note: Adjust broth levels and/or vegetable amounts as needed.
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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
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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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THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
See details
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.
See details
CHICKEN SOUP - THE PIONEER WOMAN
If you need a break from the heavy food and treats of the holiday season, put a pot of chicken soup on your stove.
From thepioneerwoman.com
Total Time 2 hours 20 minutes
Category main dish, soup
From thepioneerwoman.com
Total Time 2 hours 20 minutes
Category main dish, soup
- Place all ingredients but the pepper into a pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Taste and adjust seasonings as needed. Serve in a bowl, then sprinkle black pepper over the top. *Note: Adjust broth levels and/or vegetable amounts as needed.
See details
MEXICAN CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 5 minutes
Category appetizer
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Reviews 4.9
Total Time 1 hours 5 minutes
Category appetizer
Cuisine mexican
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CHICKEN AND ORZO SOUP WITH FENNEL | RECIPES | WW USA
Lemon and dill give this Greek-inspired soup a fresh, bright note. It’s a simple yet tasty way to enjoy Mediterranean flavors and use up leftover cooked chicken. Stir in the quick-cooking orzo, a small-shaped pasta that has a grain-like appearance, during the last 8 to 10 minutes of cooking. Because this recipe makes a big batch, it’s perfect to make for an impromptu casual gathering. Accompany with a Greek salad and warm pita bread for a full meal.
From weightwatchers.com
Total Time 30 minutes
Category Lunch,Dinner
Cuisine Greek
Calories 131 kcal per serving
From weightwatchers.com
Total Time 30 minutes
Category Lunch,Dinner
Cuisine Greek
Calories 131 kcal per serving
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RECIPES USING CREAM OF CHICKEN SOUP - CAMPBELL SOU…
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