Chicken Soup Recipes
World Famous Chicken Soup Recipe
One whole chicken 1 gallon water (enough to cover chicken) 1 onion cut in quarters 3 garlic cloves 1 inch of ginger root shredded 2 teaspoons salt 1 pound new potatoes 4 large carrots cut in one inch slices 2 stalks celery cut in one inch slices 1 can baby corn 1. Combine chicken, water, onion, garlic, ginger, and salt in a large stock pot and bring to a boil. (Crockpot can be used but times are longer) 2. Simmer for 30 minutes to 1 hour skimming off oil and fat as needed. 3. Test chicken with a fork to determine when it is tender and fully cooked. 3. Remove the chicken and shred it, removing bones, fat, skin, and gristle. 4. Strain chicken broth. 5. Add vegetables and chicken to chicken broth and bring to a boil, reduce heat and simmer for 30 minutes or until potatoes are done. Serve hot.
Mariane's Super Flu Chicken Soup Recipe
Submitted by Mariane Maffeo-Muriel of MAFFEO MEDIA As a long time list member and a Mom dealing with this horrible flu season, I am sending out this recipe for Chicken Soup which, in our family, appears to have healthful benefits. I have been scouring the Internet to find out how to combat this "Fujian" Flu bug. I have also been giving olive oil massages (http://www.alphazee.com/olive-leaf/olea.html), lots of bottled water, Vitamin C (at least 5,000 mg daily), Zinc lozenges (good prices and selection available at Trader Joe's) and boiling Thyme, Rosemary and/or Euclyptus on the stove to hydrate the air. Adequate hydration is critical to us, especially in Arizona. Disclaimer: I am not a health care practitioner. Consult your physician for medical care. I have no business or financial interest in any of the sites listed. Mariane's Super Flu Chicken Soup I made this yesterday for my nine-year-old daughter who has the flu. She felt better immediately and the flu appears to have gone through her system in about 36 hours. I have been treating myself and only had one half day in bed, with very minor symptoms, but this flu appears to really want to hang on. I have appended my original recipe with links to sites with information on natural healing. Again, I am not a health practitioner. I am a Mom dealing with a very bad flu season. This recipe takes less than 15 minutes to prepare. (Use natural and organic ingredients as available) Saute in 1 tbl. olive oil (medium low heat) in soup pot: ˝ c. diced onions 1 clove garlic (crushed or sliced) 1-2 tbs. Mixed Italian spices (oregano, marjoram, thyme, rosemary) Add 1 c. cubed chicken (you can use canned if that is all that is available) which has been sprinkled with sea salt (table salt is not good for you) Add pepper to taste. After chicken has browned a bit, add 1 ˝- 2 c. water (bottled, spring-fed is best) Bring to a slow boil and add 1 c. sliced celery (may add carrots as well). ˝ c. diced green peppers (or hot peppers to taste- they're also good for you) Optional: Add 1/4 c. rice, an additional 1/2 c of water and simmer for 15 minutes for a thicker soup. Optional: Add ˝ tsp. Hot red pepper flakes (some like it HOT!) Enjoy while hot. Serves approx. 2-4 people. Save left overs for your next meal. Peace in our times,
Spicy Thai Chicken Soup
A mildly spicy chicken soup 16 fluid ounces chicken broth 4-5 kaffir lime leaves, shredded 2 inch piece bruised lemon grass 4 tablespoons fish sauce 2 tablespoons lime juice 4 oz chicken breast cut into bite sized pieces 5 fluid ounces coconut milk small red Thai chile peppers, slightly crushed (to taste) coriander (cilantro) leaves to garnish. Heat the stock, add the lime leaves, lemon grass, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk. Add peppers and coriander to taste. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Chicken pot pie soup
Submitted by Carol Bartel Makes 4 servings 2 cups cubed cooked chicken breast meat 1 (16 ounce) package frozen mixed vegetables, thawed 1 (10.75 ounce) can condensed cream of potato soup 1 (10.75 ounce) can condensed cream of chicken soup 2 cups skim milk In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top
INGREDIENTS 2 medium beef bones 1 4 -5 pound chicken 4 chicken wings 4 quarts cold water 1 medium onion, peeled 1 leek, green part included 3 large carrots, left whole and with their green tops 2 stalks celery cut in 2-inch pieces 4 chicken feet (optional) 1 bay leaf 1 fresh sprig of thyme, or 1/4 teaspoon dried 1 teaspoon black peppercorns whole 3 sprigs parsley 1 clove garlic, peeled 1 1/2 teaspoon salt INSTRUCTIONS Rinse beef bones, chicken and chicken wings under running water. When clean, place in large soup pot with four quarts cold water, onion, leek, carrot and celery. If you can get chicken feet, add them as well. Make a bouquet garni, tying bay leaf, thyme, peppercorns, parsley, and garlic in a cheesecloth sack. Add to soup. Stir in salt. Bring soup to a boil. Once boiling, reduce heat and simmer for two and a half to three hours, skimming frequently. Strain soup through a fine sieve or several layers cheesecloth. Discard bones, bouquet garni and vegetables. Shred chicken and add meat to soup. Check for flavor, adding more salt and pepper if necessary. Serves 8 - 10. Chicken Soup with Avocado 1 small onion, chopped coarsely 2 garlic cloves or 2 teaspoons chopped garlic from jar 1/2 jalapeno pepper, chopped and seeded or 1 small can chopped jalapeno 1/2 cup cilantro leaves Leftover chicken, cubed (equal to about 1 1/2 cups) 6 cups chicken broth 4 corn tortillas or 1 cup of tortilla chips 2 firm avocados or 1/2 cup prepared guacamole dip 2 tablespoons fresh lime juice Pour a tablespoon of oil in the bottom of a large sauce pan. Sauté the onion and fresh garlic and fresh jalapeno for about 3-4 minutes. If using chopped garlic from jar add it about 30 seconds before you add the liquid. Add broth and simmer for an additional 10 minutes. If using corn tortillas, halve tortillas and cut into 1/8 inch strips. Heat 1/4 cup oil in a frying pan. Divide strips into 3 batches and fry until golden. As they cook, remove with tongs and drain on paper towel. If using fresh avocados, pit and cut into 1/2 inch cubes. Add chicken to broth, add remaining cilantro, avocado, lime juice and salt to taste Add canned jalapenos. Note: If using ready-made guacamole, put a dollop in each soup plate and then ladle the soup over it. Garnish with tortilla strips or tortilla chips. Yield: 4 to 6 servings
Crock Pot Chicken Noodle Soup
1 cut up chicken 3 diced potatoes 4 sliced carrots 1 chopped onion water to cover 3 stalks cut celery 3 tblsp. soy sauce 1 tsp salt 1 tsp Tabasco sauce 1 cup noodles or macaroni Combine all ingredients. Cook on high for 2 hours, then low 3 - 4 hours. Add noodles or macaroni the last hour. Serves 6 - 8.