STORE BOUGHT SOUP RECIPES

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SIMPLE CHICKEN SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Simple Chicken Soup Recipe | Food Network Kitchen | Food ... image

This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.

Provided by Food Network Kitchen

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 8 cups (4 servings)

Number Of Ingredients 9

Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
4 cups low-sodium chicken broth
2 medium carrots, sliced into 1/4-inch-thick rounds
2 celery stalks, sliced into 1/4-inch-thick slices
1 medium onion, chopped
1 bay leaf
1/2 cup white rice
2 tablespoons chopped parsley
Kosher salt

Steps:

  • Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
  • Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
  • Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
  • When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.

Nutrition Facts : Calories 157, FatContent 3 grams, SaturatedFatContent 1 grams, CholesterolContent 24 milligrams, SodiumContent 272 milligrams, CarbohydrateContent 19 grams, FiberContent 2 grams, ProteinContent 15 grams, SugarContent 3 grams

CLASSIC CHICKEN SOUP RECIPE | EATINGWELL



Classic Chicken Soup Recipe | EatingWell image

Classic chicken noodle soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients. But you're short on time, feel free to use pre-cooked chicken and start the recipe at step 2.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Soup Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
8 cups low-sodium chicken broth
2 pounds bone-in chicken breasts, skin removed
2 cups sliced celery
2 cups sliced carrots
2 cups frozen peas
1?¼ teaspoons salt
½ teaspoon ground pepper
3 cups cooked whole-wheat egg noodles
¼ cup chopped fresh parsley

Steps:

  • Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add thyme and bay leaf; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
  • Meanwhile, add celery, carrots and peas to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in parsley.

Nutrition Facts : Calories 273.9 calories, CarbohydrateContent 25.1 g, CholesterolContent 45.1 mg, FatContent 7.1 g, FiberContent 4.8 g, ProteinContent 26.2 g, SaturatedFatContent 1.5 g, SodiumContent 559.7 mg, SugarContent 5.3 g

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