Chicken Soup Recipes

Chicken Soup Recipes

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Mar 31 2008, 07:14 PM #1

2 pounds boneless, skinless chicken breasts cut in 1/4-inch slices
2 tablespoons canola oil
2 small onions, minced
4 cloves garlic, minced
2 stalks lemon grass, cut in 1-inch pieces
1 tablespoon Thai red curry paste
1 tablespoon freshly grated ginger
2 limes, zest grated, juice reserved
2 quarts chicken stock
2 cans (13 oz. each) unsweetened coconut milk
3 cups shiitake mushrooms, cut in strips
1 package (8 oz.) linguine, cooked, drained
4 tablespoons Asian fish sauce
6 scallions, sliced diagonally
1/2 cup minced cilantro

In large stockpot, place oil over medium heat. Add onion and garlic and saute 5 minutes. Add lemon grass, curry paste, ginger and lime zest; cook 3 minutes more. Stir in chicken stock and bring to a boil. Reduce heat and simmer 15 minutes. Add coconut milk, chicken, mushrooms and pasta. Cook about 10 minutes until chicken is done and pasta is heated through. Remove from heat and stir in reserved lime juice and fish sauce. Garnish with scallions and cilantro. Makes 8 servings.

1 broiler-fryer chicken, cooked, skinned, boned, chopped
4 tablespoons butter-flavored margarine
5 tablespoons minced onion
6 tablespoons flour
5 cups chicken broth, warmed
1 cup sour cream
2 tablespoons white wine
1 can (10-1/2 ounces) cup asparagus spears

In Dutch oven, melt margarine over medium-low heat. Add onion and saute until golden brown, about 3 minutes. Add flour, stirring and cooking about 2 minutes. Raise temperature to medium-high and slowly add chicken broth, stirring constantly until mixture boils, about 3 minutes; reduce heat to low. Place sour cream in 3-cup bowl; slowly stir in 1 cup of hot broth. Add sour cream-broth mixture to Dutch oven, stirring until smooth; add wine. Drain and chop asparagus into bite-size pieces. Add chicken and asparagus to Dutch oven, gently stirring.* Cool and pour chowder into freezer containers, leaving 1/2-inch space at top. Seal, label, date and freeze. To serve, allow to thaw slightly in refrigerator; place in saucepan and heat over medium temperature about 30 minutes until hot but not boiling, stirring as little as possible. Makes 4 Servings

* Chowder may be served hot or frozen for later use. For smaller households, freeze in individual servings.

1 3-pound chicken, liver discarded
2 1/2 quarts cold water
4 carrots, peeled and cut into bite-sized pieces
2 onions, peeled
2 celery stalks with leaves, cut into 4 pieces
6 cloves garlic, peeled
2 fresh thyme sprigs (or 1/2 teaspoon dried thyme)
1 1/2 teaspoon Kosher salt
1 teaspoon whole black peppercorns

1 cup small pasta, cooked
1 cup frozen peas, thawed
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1/8 teaspoon salt
1/8 teaspoon pepper

To prepare broth:
Place chicken (except liver), giblets and neck with all remaining broth ingredients into large pot; cover. Over high heat, bring to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer for 1 1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged. Remove chicken with tongs and cool. Strain broth through a fine sieve. Discard celery, herbs and spices. (Also, discard giblets and neck if used in broth.) Reserve onions and carrots. Remove any excess fat from top of broth with spoon. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired.

To prepare soup:
In large soup pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top with dill and parsley.

Chicken Bones- 2 pounds wings and bones.
Onion-2 medium cut in half.
Carrots-4 peeled and chopped.
Celery-4 stalks plus their leaves.
Parsley-a whole bunch.
Thyme-1/2 teaspoon.
Salt and Pepper to taste.
Water-enough to cover.

Place all ingredients into a large soup pot. Add enough water to cover all ingredients. Bring to a boil. Lower to simmer until liquid has been reduced in half. Should take about 3 hours. Drain and use. Also you can freeze for later use.

Recipe submitted by Lucy

Chicken Tortilla Soup
The smoky heat provided by the Chipotle Sauce sets this tortilla soup apart from the ordinary.

2 T Olive oil
1 C Diced red onion
¾ C Diced celery
½ C Diced green bell pepper
1-½ T Minced garlic
2 T Chipotle Sauce (see above), or to taste
8 C Chicken stock
3 C Diced, cooked chicken
2 14-½-ounce cans Chopped tomatoes
¼ C Fresh lime juice
¼ C Minced fresh cilantro
½ t Ground cumin
Salt and Pepper to taste

Heat oil in a large soup pot. Sauté the onion, celery, bell pepper and garlic until the onion is clear. Add all remaining ingredients and simmer for about 30 minutes. Garnish with tortilla chips and grated Monterey Jack cheese. Makes 8 servings.

1 6 lb. roasting chicken
1 32 oz can chicken stock
1 cup coarsely chopped celery (Save all veggie trimmings for stock)
1 cup diced red bell pepper
1 cup sliced carrots
2 medium onions coarsely chopped
1 cup corn kernels
1 16 oz can diced tomato
1 cup chipotles in adobo sauce
1/2 tsp thyme
cracked black pepper to taste
salt to taste (I use heavy Chinese soy sauce)

Roast chicken in oven till done, cool overnight. De-bone chicken and save all the bones & scraps. Cut meat into bite size bits removing fat & gristle. Refrigerate. In a large stock pot add bones and carcass as well as veggie peelings, carrot butts and onion skins etc and cover with cold water. Bring to a boil, then simmer for 2 to 3 hours, skimming and stirring occasionally. Strain through a colander and add stock back to pot. Add celery, bell pepper, corn, onions and carrots as well as the canned stock and bring to a simmer. Cook until veggies begin to turn tender. Add chicken and canned tomato. While soup is coming back to a simmer, take about a cup of it and put in a food processor with the chipotles & adobo. Whirr it up for about 30 seconds or until the peppers are well pureed. Add salt, pepper and thyme to the soup, then start adding the chipotle puree about a quarter cup at a time, stirring and tasting for the desired pungency. Using all of it makes for a chilehead's delite, but may be too much for some gringos to handle! This makes a big old pot full which would probably serve 20 or 25 people. Good for freezing and serving at a later time. You could use all canned stock and one of those rotisserie chickens from the store, but my life is dull and I got nothin' better to do...

Recipe submitted by Bean

4 cans (12 1/2 oz. each) chicken broth
1 cup water
6 leeks, split and cut in
1-inch pieces or 2 bunches scallions, cut in 1/2-inch pieces
1/2 tsp. salt
1/8 tsp. pepper
1 cup Minute rice
1 cup cooked chicken, cut in strips
2 Tbsp. minced parsley

Combine broth, water, leeks, salt and pepper in a large saucepan; bring to a boil. Cook over medium heat 15 minutes or until leeks are just tender. Add rice and simmer 5 minutes. Place chicken in soup tureen. Ladle in soup and sprinkle with parsley. Makes about 7 cups or 6 to 7 servings.

1 lb. Italian sausage
3 Tbsp. vegetable oil
3 Tbsp. flour
6 cups of chicken stock
2 cups of milk
1 medium potato, peeled and cut into 1/2 inch cubes
2 stalks of celery, sliced
2 cloves of garlic, minced
2 cups of cooked, chopped chicken
1 tsp. salt

In a frying pan, brown the sausage, and then place in a medium soup kettle. In the same frying pan, combine the oil and flour. Cook and stir until thick and bubbly. Add the oil and flour mixture into the kettle. Add the rest of the ingredients to the kettle, and bring to a boil. Reduce the heat to medium low, and simmer for 20-30 minutes, until the vegetables are tender. Remove from the heat, and serve.

1/2 cup shredded carrot
1 cup milk
1/2 cup chicken broth
1/4 tsp black pepper
1/4 tsp onion powder
1 potato, peeled, cut into 1/2" chunks
4 chopped green onions
1/2 lb boneless skinless chicken breasts, cut into 1" cubes
2-15 oz cream style corn
1/2 cup shredded cheddar cheese
1/4 cup mashed potato flakes

Mix all ingredients except cheese and potato flakes in crockpot. Cover and cook on LOW for 5-6 hours or until potato is tender and chicken is no longer pink. Stir in potato flakes and cook on HIGH, uncovered for 5 minutes until chowder has thickened and flakes have dissolved. Top with cheese before serving

1 broiler-fryer chicken, cooked, skinned, boned, chopped
6 cups chicken broth
1 pound new potatoes, peeled, chopped into 1/2-inch pieces
1 cup finely chopped onion
1-1/2 teaspoons dried dill weed, divided
1 teaspoons salt
1/4 teaspoon pepper
1/2 cup chopped purple onion

In large Dutch oven, place chicken broth. Over high temperature, bring to a boil. Add potatoes, 1 cup onion and 1 teaspoon of the dill weed. After soup returns to a boil, reduce temperature to medium low and simmer until potatoes are tender, about 12 minutes. Add chicken, salt and pepper; simmer about 5 minutes more until chicken is hot. At serving time, place soup in individual bowls and sprinkle each with chopped onion and remaining 1/2 teaspoon dill weed. Serves 6

4 boneless, skinless chicken breast halves, cut in chunks
1-1/2 teaspoons garlic salt
2 tablespoons vegetable oil
1 medium red onion, diced
2 cans (10 oz. each) condensed cream of potato soup
1 cup canned julienne cut carrots, drained
1-1/2 teaspoons curry powder
1/2 teaspoon ground thyme
2 cups milk
1/4 cup flour
2 tablespoons honey
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh parsley
Condiments: list follows

Sprinkle chicken with garlic salt. In large saucepan sprayed with nonstick spray, place vegetable oil over medium high heat. Add chicken and cook about 5 minutes, turning to brown evenly. Move chicken to one side, add onion and 2 tablespoons water to loosen pan drippings. Remove pan from heat and stir in soup, carrots, curry powder and thyme. In medium bowl, mix together milk, flour and honey; gradually add to saucepan. Return to medium heat, stirring until smooth and mixture comes to a boil. Reduce heat to low and simmer about 10 minutes, stirring occasionally. Just before serving, stir in balsamic vinegar. Spoon into soup bowls and sprinkle with parsley. Pass condiments. Makes 4 servings.

Condiments: 1 cup chopped peanuts, 1 cup grated coconut, 1 cup raisins and 1 cup grated cheese.

Our friend Marie Rocheford always provides us with her tasty recipes. Here is one that she is proud to serve her family for the Holidays. Her nephew's wait with bated breath for her famous Turkey Soup.

Marie says, " It is the perfect lunch for Thanksgiving or Christmas Day. Turkey Soup is richer tasting then Chicken Soup". The broth is clear and golden. The Turkey parts are cooked with an array of vegetables and simmered until tender.

At our reader's favorite soup is homemade Chicken Soup. Since this is in the same family as Chicken Soup we would like you to try it.

Turkey Parts-4 wings and 2 drumsticks.
Water-4 cups.
Chicken Stock- 49 oz. can.
Carrots-6 peeled and chopped.
Onions-4 medium cut in half.
Celery-8 stalks including leaves and heart.
Parsley-1 large bunch coarsely chopped.
Salt-1 1/2 teaspoons.
Pepper- 1/2 teaspoon.

Rinse and clean the Turkey parts. Place them in a large soup pot. Pour in the chicken stock. Add in the carrots, onions, celery, parsley, salt and pepper.

Pour in the water. Water should cover all the Turkey parts. Add a little more if necessary. Bring to a boil. Lower the flame to medium and continue cooking the ingredients for 1 1/2 hours. After cooking remove the Turkey meat and carrots onto a large platter. Let cool. Strain the soup through a colander into a large bowl. Skim off some of the fat. Return the broth back to the soup pot. In a separate pot boil water and prepare 1/2 pound of your favorite small soup pasta. Rinse. Place some pasta, Turkey meat and carrot in the bottom of each soup bowl. Ladle the broth into the bowls and serve with some fresh crusty bread. Happy Holidays.

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Mar 31 2008, 07:14 PM #2

1/2lb lean ground beef
1 egg, slightly beaten
2 tbsp bread crumbs
1 tbsp Parmesan cheese
1/2 tsp dried basil
1/2 tsp onion powder
5-3/4 cup chicken broth
2 cups chopped escarole or spinach
1/2 cup orzo, uncooked
1/3 cup finely chopped carrots
grated Parmesan cheese

In medium bowl combine, meat, egg, bread crumbs, basil & onion powder; shape into 3/4" balls.

In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot & meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking. Serve with additional Parmesan cheese sprinkled on top. Serves 4

1 broiler-fryer chicken, cooked, skinned, boned, chopped; broth reserved
1 quart reserved chicken broth
1 can (16 ounces) tomatoes, chopped
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrots
1 small onion, thinly sliced
2 tablespoons wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1/8 teaspoon savory

In large saucepan, mix together chicken broth, tomatoes (including liquid), celery, carrots, onion, vinegar, salt, pepper, basil and savory; bring to boil over high temperature. Reduce heat and simmer about 5 minutes; add chicken and simmer 15 minutes more. Serve hot, garnished with watercress leaves. Or, refrigerate to chill thoroughly and serve cold. Makes 6 servings

8 whole chicken wings
1 tablespoon sesame oil
1 tablespoon peanut oil
1 carrot, slice thin
2 small zucchini, sliced
1/4 cup chopped green onion with tops
1 clove garlic, minced
1/2 teaspoon freshly grated ginger
1/2 teaspoon chili powder
4 cups warm chicken broth
2 tablespoons soy sauce

Brush chicken wings with the sesame oil. In a large Dutch oven, place peanut oil and heat over medium high heat. Add chicken and cook, turning about 5 minutes to brown all sides. Add carrot stirring for about 3 minutes; then add zucchini, onion, garlic, ginger and chili powder. Continue to stir gently, about 3 minutes more. Stir in chicken broth and say sauce, bring to a boil and reduce heat to low. Simmer about 10 minutes or until fork can be inserted in chicken with ease. Makes 4 servings.

Nothing is more comforting than a bowl of homemade chicken soup. Almost every culture has their own version. Greeks add egg to the broth while Venezuelans add yucca. I never imagined there existed such a variety of recipes.

My grandmother used to serve a beautifully clear broth with a matzo ball in the middle of it. The broth was rich and flavorful. I constantly ask her if she would share her recipe with me. She always exclaimed that she would," but later!". Well later never came so I tried to ask her kitchen helper, Mame.

Of course she was tight lipped towards me as her employer probably didn't want her revealing any secrets. One day I went undercover and snuck a peeked around her kitchen. I absolutely could not believe what I found!.

A kitchen full of restaurant take-out bags! Of course I confronted my grandmother. She laughed and simply laughed again. I knew I would never see that Golden Chicken Soup recipe.

Many years later in Flemington, New Jersey I discovered a restaurant that had a chicken soup as golden and delicious as my grandmother's. The owner was more than willing to share its contents. After a few attempts I figured out how to prepare it. kitchens re-tested it and we would like to share it with you. It is warm, clear and tasty. A lovely twist is to add cooked orzo before serving.

Whole Chicken-large.
Carrots-4 peeled, finely chopped.
Celery-4 stalks cleaned, finely chopped.
Turnip-1 peeled, cut in half.
Onion-1 large peeled, whole.
Parsnip-1 peeled, whole.
Fresh Parsley-a small bunch, whole.
Chicken Bouillon Cubes-2.
Salt and Black Pepper- to taste.
Filtered Water-enough to cover.
Orzo-2 cups cooked.

Clean the chicken thoroughly. Remove and dispose of all organs. Place the whole chicken in to a large soup pot. Add to the pot the carrots, celery, turnip, onion, parsnip, parsley, salt and pepper. Use salt sparingly because boullion that is salty will be added later. Salt to taste after the soup is finished.

Add filtered water to the pot covering the chicken. Filtered water always improves the crispness of the flavor. Bring contents to a boil and then lower to medium.

Cook the soup for 1 1/2 hours uncovered adding water if necessary. Remove the chicken from the pot on to a large platter to cool. Strain the remaining ingredients through sieve over a large bowl. Remove all the large vegetables but retain the chopped carrot and celery. Add the stock, boullion cubes, celery and carrot back in to the cleaned soup pot.

Remove the skin from the chicken and discard. Flake the chicken off the bones, shredding into bite size morsels. Throw carcass away. Place some chicken and orzo in the bottom of soup bowl. Ladle the rich stock over the chicken and serve. Delicious as a main course.

1 box wild rice ( 6 ounce)
1 T. canola oil
2 cloves garlic, minced
1 lg. onion, chopped
1 lg. carrot , chopped
1 lg stalk celery, chopped
1 C. mushrooms , sliced
1/4 C. flour
1/2 tsp. tarragon
1/2 tsp thyme
2 cans chicken stock(15 ounces each)
2 C. water
1 can evaporated milk(12 ounces)
3 C. leftover roast turkey

Cook the rice and set aside. Heat the oil in a large stock pot. Sautee the garlic and onions for 1 minute. Add the vegetables and stir for 5 minutes, then add the flour and the spices. Add all the liquids and bring to a boil. Simmer for 20 minutes. Add the rice and turkey and serve.

6 cups (1.5 L) chicken, beef, or vegetable stock
6 oz (170 g) fresh quadrucci, or 3/4 cup (180 ml) dried
A pinch of saffron threads or powdered saffron
Salt and freshly ground pepper to taste
Chopped fresh parsley
Freshly grated Parmesan cheese

Bring the stock to a boil over moderate heat and add the quadrucci and saffron. Simmer for 1 minute for fresh quadrucci, or according to the package directions for dried. Adjust the seasoning with salt and
pepper and serve garnished with chopped parsley and Parmesan cheese.
Serves 4 to 6.

Spinach Tortellini Soup.

8 cups chicken broth
8 oz. pkg. fresh cheese filled tortellini
1 bunch fresh spinach leave, washed, drain and chopped
1 pound boneless skinless chicken breasts, cooked & cut into 1/2 " pieces
1 small red bell pepper, diced
2 cloves crushed garlic
1 c. cooked rice
salt and pepper to taste
fresh grated parmesan cheese

In a large pot bring chicken broth to a boil, add tortellini an cook until el dente (4-6 min). Add spinach, chicken, red pepper, garlic and rice. Cook over high heat 5 min. Add salt and pepper. Serve in soup bowl w/ sprinkled Parmesan cheese on top.

**I make the chicken broth for this recipe by boiling the boneless skinless chicken breasts in seasonings first and using the water with a little bouillon granules added for more flavor. Also, any of the tortellini will do. We like the cheese and garlic.

Also, I don't cook the rice first. I just use 1/2 cup of uncooked rice and simmer the soup longer until the rice is tender (according to the rice package directions). My sister always makes this with leftover rice.

1-1/2 pounds bone-in mixed chicken parts
2 14.5-ounce cans chicken broth + 1/2 cup water
3 sprigs parsley
1 small onion, quartered
1 bunch chives, 1 tablespoon chopped, the remaining amount left whole
3 cups peeled, diced new potatoes
1 cup frozen peas, thawed, divided
Salt and white pepper, to taste

Put chicken parts into a saucepan and add chicken broth, parsley sprigs and onion. Bring to a boil over medium-high heat, then reduce heat to very low and simmer for 10 minutes. Turn off the stove and let the chicken cool in the liquid for 20 minutes. Strain, reserving broth, chicken and onion. Remove skin, pull chicken off bone, dice and set aside.

Put onion, whole chives, potatoes, 1/2 cup peas and the reserved broth into a soup pot. Bring to a boil and then simmer until potatoes are tender, about 10 minutes. Using a slotted spoon, reserve 1 cup of potatoes. Puree the remaining soup in a food processor or blender. Return the pureed soup to the pot, add diced chicken, reserved potatoes and remaining 1/2 cup peas. Over medium-low heat, bring to a simmer, ladle into bowls and sprinkle with chopped chives to serve.

2 pounds boneless, skinless chicken breast, cut in cubes
1 can (14 1/2 oz.) tomato wedges, drained, juice reserved
1 tablespoon canola oil
3 summer squash, sliced thin
1 clove garlic, minced
1 small onion, sliced
1 teaspoon ground cumin
1/2 cup chopped sweet green pepper
1/2 teaspoon salt
1/2 teaspoon pepper
3 tomatillos, cut in wedges
1 cup sliced jicama
1 can (14 1/2 oz.) low sodium chicken broth
1 tablespoon chopped cilantro
1 1/2 cups fresh corn, cut from cob

In large Dutch oven, place oil and heat over medium temperature. Add chicken and garlic, turning chicken to brown on all sides, about 3 minutes. Add onion and green pepper; cook about 5 minutes, stirring. Add tomatillos and chicken broth; bring to a boil and simmer about 10 minutes. Add corn and liquid from can of tomato wedges. Cover and cook on low heat about 10 minutes. Add squash, cumin, salt, pepper and tomato wedges. Cover and cook on low about 5 minutes. Add jicama and cilantro and cook 5 minutes more. Serve with tortilla chips, if desired. Makes 6 servings.

1 1/2 pints chicken stock
1 cup chopped cooked chicken
1 cup peeled shrimps
2 scallions
8 wun tun skins
1 egg white
salt and pepper

Put the stock in a large saucepan and heat slowly until boiling, seasoning to taste. Chop the chicken, shrimp and spring onions very very finely and mix them together (keeping the green tops of the scallions aside).

Place some of this filling on each wun tun skin, moisten the edges with a little egg white and fold over like a small turnover. Press the edges together well.

Drop the wun tuns into the boiling stock and cook for about 10 minutes. Serve sprinkled with snipped green scallion tops.

Recipe submitted by Angela

Confirmation of reply: