Ive been sick these last two days and the weather has grown cold, I need a great chicken soup recipe, anyone?

I and my family are good with pretty much any vegetable and Saturday is grocery day, so WOW me


Thanks in advanceIve been sick these last two days and the weather has grown cold, I need a great chicken soup recipe, anyone?
Best Ever Chicken Soup


Makes a large pot.





Ingredients:


1 3-4 pound chicken, quartered and rinsed


2 quarts of chicken broth (homemade is best, but if not use from a box or can. Don't use those horrid little cubes! All salt - Ptooie!)


1 large carrot, peeled and cup up


1 large onion, peeled and cup up


1 stalk celery


1 leek, white and light green parts only; washed well


1 parsnip, peeled and cut up


1 parsley root, with greens attached


1 sweet potato, peeled


a handful of dill (about 3-4 stems)


1 small rutabaga, peeled and cut up


Noodles or rice (optional)


a few sprigs of cilantro (optional)


Salt and pepper to taste





Directions:


Put chicken broth in pot; bring to boil.


Add chicken pieces. Return to boil; lower heat.


Gently simmer uncovered for 1 hour.


Remove chicken from broth and set aside.


Skim fat from top of broth.


Add the rest of the ingredients to the broth. (except for rice or noodles, if using) Simmer for one-half hour more; stir occasionally.


When chicken is cool enough to handle, pick meat off bones in large chunks.


If using rice add to pot after vegetables have been cooking 10 minutes.


If using noodles add to pot after vegetables have been cooking 20 minutes.


Add chicken pieces to broth and vegetables.


Simmer for a few minutes to reheat chicken pieces.





Enjoy!Ive been sick these last two days and the weather has grown cold, I need a great chicken soup recipe, anyone?
* 1 (3 pound) whole chicken


* 4 carrots, halved


* 4 stalks celery, halved


* 1 large onion, halved


* water to cover


* salt and pepper to taste


* 1 teaspoon chicken bouillon granules (optional)


1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).


2. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Blue ribbon chicken soup





For what ails you





Ingredients


6 cups chicken stock


4 cups water


2 whole bone-in, skin-on chicken breasts, split in half [4 pieces]


1 Tablespoon butter


1 Tablespoon olive oil


1 1/2 cups diced celery


1 1/2 cups diced yellow onion


1 1/2 cups diced carrots


1 teaspoon black pepper


1 Tablespoon finely chopped fresh thyme


1 bunch broccoli, trimmed to the bud clusters and separated into tiny florets [about 2 cups]





Method


In a large stockpot over moderately high heat, combine stock, water, and chicken breasts and bring liquid to a boil. Reduce heat and simmer until chicken is cooked through, about 25 minutes. Remove chicken breasts, cool, and shred meat into bite sized pieces [about 4 cups].





Strain liquid through a cheesecloth and reserve. Wipe stockpot out thoroughly and returnto moderate heat. Melt butter and olive oil until foaming, then add celery, onions, and carrots.





Cook, stirring, occasionally, until vegetables begin to sweat, about 10 to 12 minutes. Stir in black pepper and thyme. Cook for several more minutes, stirring frequently, until the edges of the onions begin to color. Add liquid and return to a boil. Lower heat and simmer uncovered until flavors marry and vegetables are tender, about 35 minutes. Season with salt to taste and remaining thyme and more pepper if needed.





Just before serving: Remove pot from heat. Add shredded chicken and broccoli florets, allowing the soup to sit long enough so chicken is warmed through [without becoming rubbery]and broccoli is crisp-tender and beautifully colored, about 3 to 5 minutes.
I think the old standard chicken noodle soup is the best. I'll assume you'll use canned or boxed chicken broth since you've been sick (sorry to hear that and hope you're starting to feel better).





So here goes the recipe


Saute some chopped onions (1 medium to large), carrots (2 or 3) and celery (3 to 4 stalks) in a little olive oil in your soup pot until tender. Add about 2 quarts of chicken stock. Add about 2 cups chopped chicken. (Rotisserie or get from deli counter sliced about 1/4'; thick and chop accordingly. Or bake/boil/broil a couple chicken breasts.) Bring to a boil and add 1/2 package extra wide noodles. Cook until done! Add parsley and sage as well as salt and pepper to taste.





Or you can add some peas at the end to change it up a touch.
Hey Libby, sorry to hear that you're not feeling well. I hope this recipe helps you out, it's the best Chicken Noodle Soup I've ever made and well worth it's time in taste. I also like to add some spinach at the end, but that's just me. Hope this helps you to feel better soon and oh yeah, I'm making it too, the sniffles have been getting worse tonight!





Chicken Noodle Soup


Recipe courtesy Tyler Florence





Ingredients


2 tablespoons extra-virgin olive oil


1 medium onion, chopped


3 garlic cloves, minced


2 medium carrots, cut diagonally into 1/2-inch-thick slices


2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices


4 fresh thyme sprigs


1 bay leaf


2 quarts chicken stock, recipe follows


8 ounces dried wide egg noodles


1 1/2 cups shredded cooked chicken


Kosher salt and freshly ground black pepper


1 handful fresh flat-leaf parsley, finely chopped





Directions


Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.





Chicken Stock:


1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded


2 carrots, cut in large chunks


3 celery stalks, cut in large chunks


2 large white onions, quartered


1 head of garlic, halved


1 turnip, halved


1/4 bunch fresh thyme


2 bay leaves


1 teaspoon whole black peppercorns





Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.





Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.





Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.





Me: If you don't have time to make the stock, you could always do a herb roasted whole chicken, (room temperature butter, vegetable oil, poultry seasoning) cook it low and slow, then have hubby tear it up. Use a good stock though, Kitchen Basics is awesome, to cut some time consuming corners so you can truly rest and get some couch time. I also love to add leeks...............
There are lots of great recipes for chicken soup. But if your not feeling well and want to do it very simple then try this recipe. Buy a can or two of chicken (like the canned tuna) chicken broth cubes and a can or two of mixed veggies. If you have some bay leafs add one to the pot with other ingredients a little seasoning to taste. Heat up and enjoy. But if your feeling better and want to do it a little more like homemade then i buy a whole cooked chicken at the store(alot easier). Buy some fresh veggies like celery,carrots onions and potatos. Skin chicken add to stock pot with veggies and a bay leaf cook until chicken starts to fall apart. Debone chicken add back to stock pot and add one or two cubes chicken bollion if needed. If wanted add a pasta to stock pot and cook until done then enjoy.
First, I would recommend the Progresso Chicken... stuff(they have a big selection of chicken soups but they all taste good :] )


Also Italian Wedding Style soup(If I remember correctly...) Is awesomee it's totally off chicken noodle soup but it can be a subsitute.





My mom's secret recipe is to complex and long so I won't go into details and everything, just the basics and you can fill out the rest.





She usually gets water into a pot and broils the chicken(thawed) until she has the broth. She adds some blended ginger and garlic(just a little) and sometimes pepper and mixes it in with the broth. Take the chicken out before adding the mix and cut it into smaller peices. After the broth has cooked for some time, add the chicken and cook that for about 15 mins. I'm sorry if this isn't clear and my mom isn't nearby plus I cann't give out all the stuff. You can put other seasonings if you want to.





Foodnetwork.com


cooks.com


allrecipes.com





These are all great places to get other chicken noodle soup recipes. Some of the recipes are submitted by members, not professional cooks.





HTH =]
The cooking process is rather simple, you will be adding the ingredients along with the chicken and water and allowing it all to boil then simmer for at least 90 minutes until the chicken is done. Then removing the chicken allowing it to cool so that you can remove the meat from the bones. Then cooking your noodles separately if you want to add them to your soup, then adding the last of the reserved veggies to your soup and returning the now-deboned chicken along with the noodles to the soup and serving it up to you and your family.





Ingredients:





鈥ne large Soup Pot


鈥hicken pieces 鈥?I used three leg quarters (legs and thighs)


鈥? tablespoons olive oil


鈥? stalks celery 鈥?diced (reserve one stalk)


鈥? jalapenos 鈥?diced (or more)


鈥? medium sized onions 鈥?diced


鈥? large carrots 鈥?diced (reserve one carrot)


鈥?+ teaspoons kosher salt


鈥?/2 teaspoon fresh cracked pepper


鈥? teaspoon+ red pepper flakes


鈥?/4 teaspoon cayenne pepper


鈥? tablespoons of FRESH rosemary, minced


鈥?/2 teaspoon cumin


鈥?-6 whole 鈥榗loves鈥?of allspice


鈥? large bay leaves 鈥?fresh or dried


鈥?-8 cups of water


鈥? tablespoons of 鈥榖etter than bouillon鈥?chicken flavored paste (optional)


鈥? stalks of scallions 鈥?diced and added at the end.


鈥? cups dried noodles (optional %26amp; cooked separately near the end)


鈥hopped fresh parsley or cilantro added at end or to the bowls when serving.


Directions:





鈥ather your ingredients and place your large stock pot on your stove or even use your slow cooker.


鈥dd olive oil to your stock pot (if you are using your slow cooker omit this step and simply add your ingredients to the slow cooker starting with the vegetables first, then add the chicken, then the water and turn it on)


鈥emember to reserve one celery stalk, one carrot and all the scallions 鈥?you will be adding those last to the soup pot once your chicken has cooked and you have removed the meat from the bones and replaced it back into the soup 鈥?this keeps them slightly crunchy and adds color)


鈥dd diced onions, celery and carrots to the mix and turn the heat under pot.


鈥llow the vegetables to sweat for 5-7 minutes, stirring occasionally.


鈥hile vegetables are cooking, remove skin off chicken and separate legs from thighs.


鈥dd chicken to pot, add all remaining ingredients: garlic, spices, salt and pepper, jalapenos, etc. (except for one carrot, one celery stalk, scallions)


鈥dd water to pot enough to bring the water level to about one inch from the top.


鈥llow to come to a boil, then lower heat and allow the soup to simmer for at least 90 minutes.


鈥coop out chicken. Let cool slightly so it is easier to remove meat from bones.


鈥hile noodles are cooking (see next step) and chicken is cooling, add the reserved diced carrot, celery and scallions to the soup.


鈥hen removing meat from the chicken bones, I like to keep the chicken in chunks.


鈥ook noodles separately and when done drain and rinse noodles before adding to soup.


鈥erve up in bowls to feed your cold and starve your fever!


Variations %26amp; Tips:





鈥ou can easily allow this to cook for much longer of course, just remember, the longer you cook the chicken in, it might be a bit 鈥榙rier鈥?despite it being cooked in the soup.


鈥dding additional jalapenos or red pepper flakes at the end will bring up the 鈥榟eat factor鈥?opening up the most stubborn of stuffed noses.


鈥dding a squeeze of lemon juice to the bowl will also up the vitamin C content.


鈥ou can 鈥榗heat鈥?with the chicken and buy a pre-cooked roasted chicken, remove meat from bones and 鈥檚tart鈥?the soup with the bones only and adding the meat after 90 minutes. 鈥?This is especially helpful for those too weak and need a quick fix of chicken soup. Just be sure not to add any of the skin to the soup.


鈥y adding the jalapenos, red chili flakes and cayenne pepper in the beginning, the soup takes on a gentle heat mellowing out the spiciness of the jalapenos. I personally like to add more red chili flakes and sliced jalapenos into my bowl just before serving to make it extra spicy 鈥?it gets my nose passages to open up so fast, I simply love being able to breath again.
I cannot recommend the specified chicken soup for you because all of the chicken recipes listed in the given link are fine and fantastic. Just grab your preferred chicken soup! :)





Let's grab your preferred chicken soup from my website at http://www.soup-master.com/chicken-soup-鈥?/a>





Wish you get well soon!
libby,


here's my ';jewish penecilin'; its fantastic! instead of boiling a whole chicken for the broth i ues canned broth and just toss in the vegis and go at it. mmmm mmmmm tasty!





Matzoh Ball Soup


Saul鈥檚 Bakery %26amp; Deli, Berkley, Ca





Chicken Broth:


2 carrots, peeled and chunked


2 stalks celery, chunked


1 yellow onion, skin on and cut in eighths


OPTIONAL (1 parsley root, 1 parsnip, peeled and chunked)


1 whole chicken 4 to 5 pounds


1 bay leaf


5 black peppercorns


3 Tbs. kosher salt


1 tsp. dried thyme


1 bunch fresh dill


1 turnip, peeled, chunked


3 sprigs flat leaf parsley





Matzoh Balls:


1 cup matzoh meal


1 tsp. baking powder (not at Passover)


2 tsp. salt


1/8 tsp. white pepper


1/8 tsp. turmeric


1/8 tsp. garlic powder


1/8 tsp. onion powder


4 whole eggs


4 Tbs. schmaltz (rendered chicken fat)


录 cup chicken broth





Soup:


1 cup carrots, diced


1 cup celery, diced


8 oz egg noodles, cooked





Place chicken into a large stock pot and cover with cold water three inches over the top of the bird. Cook over high heat and skim off the foamy scum off the top of the water as the water gets close to boiling. Bring to a boil then reduce heat to a low simmer and skim broth for 15 minutes. Add remaining broth ingredients and simmer for 2 to 4 hours. Strain and cool overnight in a refrigerator. Remove the fat from the surface (schmaltz), reserving for the matzoh balls.


To make matzoh balls, combine dry ingredients in a medium bowl and mix well. Add eggs, schmaltz and broth to the dry ingredients and stir until just combined. Let rest in refrigerator for 20 minutes. From balls using a ice cream scoop or form by hand to make 12 balls. Drop matzoh balls into salted boiling water and simmer for 20 minutes. Use immediately or store in refrigerator for later use in cold salted water.


For soup, heat about 2 quarts broth and add carrots and celery. Simmer 10 minutes then, place two hot matzoh balls and egg noodles in each bowl and ladle broth over noodles and matzoh balls in each bowl. Serve.


Serves 6
i don't know any good recipes sorry but... if you have a Panera Bread any where near you get there broccoli Cheddar soup ( also comes with optional bread bowl and bread on the side) it is amazing! and and if your not open to new things they also have a simple chicken noodle! but there soups are really good!
Buy chicken broth and a chicken. Put cut up chicken pot with broth, onions, potatoes, carrots, green beans, garlic, (you can replace the potatoes with rice). Let simmer. Or you can use a crock pot. Salt and pepper taste.
Campells... mmm mmm good.