Anyone got a good chicken soup recipe?

Question

Anyone got a good chicken soup recipe?

Answer 1

Chicken & Sweetcorn Soup

Ingredients

8oz of chicken breast

1 tin of sweetcorn

1 tbspn of soya sauce

1 tsp. of brandy or 1 dsrt. spoon of dry sherry

1 tbspn of vegetable oil

1 egg

2 pints of chicken stock

Salt & Pepper  

A little boiled ham sliced

1 tbspn of cornflour

1cm k**b of ginger root



Method

   1. Place oil, finely sliced chicken & ginger in a pan and gently cook for 3-4 minutes, make sure you don’t burn / colour the chicken

   2. Stir in the cornflour with a little stock

   3. Stir in the remaining stock, sweetcorn, soya sauce, brandy or dry sherry, bring to the boil and simmer for 30 minutes

   4. Bring back to a boil and quickly add the lightly beaten egg

   5. Just before serving garnish with finely shredded ham



Serves 4.

Answer 2

Quite simply, the best chicken soup recipe contains everything you need to feel good, and nothing your body can object to. If you aren't feeling well your body can have reactions to certain foods, especially dairy. Also, the neutral flavors of chicken and the vegetables won't trigger a "gag" reflex if your tummy is upset. Lastly, it is substantial enough to give you nutrition, but not heavy enough to require lots of energy to digest it.

But really, the most important reason is that it tastes so darned good!

You can switch this up in lots of different ways to make your own homemade chicken noodle soup recipes too.

Ingredients

1 medium onion, chopped

1 medium carrot, chopped

1 stalk of celery, chopped

1 or 2 cloves of garlic, chopped finely

Salt and Pepper to taste

A dash of olive oil

A small pat of butter (optional)

A cup or so of chopped, cooked white chicken meat, skin and fat removed

Half a cup of chopped, cooked dark chicken meat, skin and fat removed, (optional)

6 cups of chicken stock or broth.

Half a cup of pre-cooked rice (see notes below)

Chopped or dried parsley, sage, rosemary and thyme (yes, just like the song!)

Preparation

1. Warm up your olive oil and butter in your soup pot on medium-low.

2. Add the vegetables and a dash of salt. Add the garlic a minute or so later. Cook until the vegetables are soft and translucent.

3. A minute or so before the vegetables are done, add the sage, rosemary and thyme.

4. Add the chicken pieces and cook for a minute or two more.

5. Add the chicken stock and the pre-cooked rice.

6. Bring to a boil, then reduce heat to low. Simmer for 5 to 10 minutes.

7. Add the parsley a minute or so before serving.

Notes:

You see how easy it is? Part of the reason this is my best chicken soup recipe is that there is nothing fancy or difficult going on! If you want to change it up, here are a couple of ideas:

For a change in flavor, use dried or fresh tarragon in place of the classic herbs listed above. Add a bit more garlic if you do this, as it is a wonderful combination.

I like to chop my vegetables in larger pieces than for cream soups, so the soup has some "body" to it. You can chop them finely if you like for a thinner soup.

If your rice is not pre-cooked, you will need to add liquid to compensate. Add double the liquid by volume as you are adding rice, and reduce the amount of rice to about half. So to replace half a cup of pre-cooked rice, you should add a quarter cup of uncooked rice and half a cup of liquid (either water or additional stock or broth). Also, you need to increase the cooking time to about half an hour to allow the rice to cook. This means you may need to top up the liquid part way through cooking to compensate for evaporation.

You can replace the rice with noodles of any sort. This turns it into my best chicken noodle soup recipe! Just add them about 7 to 10 minutes before serving to allow them to cook (will depend on the type and thickness of noodles). Simply cook until they are the desired tenderness.

You can add other vegetables to this recipe for a change. One of my favorites is to add a handful of frozen peas about 5 minutes before serving. They have just enough time to cook through and still remain firm enough to have that wonderful "burst" of flavor in the mouth.

Tips and Techniques

My Best Chicken Soup Recipe is supposed to be healthy. So when it ends up with a bit more fat or oil than I intended I use a limp piece of lettuce to pull off the excess off the surface. Just drag it across the top of the soup, and the fat and oil will attach to it. The just throw away the lettuce, or give it to the dog!

Answer 3

I love chicken macaroni soup! this is my recipe, but it all depends on you on how much you want to put in it.

1.5 liters chicken stock more if needed

1 pound elbow macaroni

1 green onion

chicken parts,deboned with skin

1 carrot finely diced

garlic or garlic powder(optional)

bacon as preferred, cubes

ham as preferred, cubes

chives or spring onions

salt

freshly cracked pepper

any veggies you like to add

*cook the pasta first before adding everything else.

Answer 4

what's wrong with Heinz?

lol all the above recipes looktasty to me :P

Answer 5

here is my favorite and best chicken soup recipe:

http://www.outdoor-cooking.com/best-chic...

Answer 6

Ma mum uses this recipie

1kg/2lb 4oz chicken wings

100g/3½oz unsalted butter

2 large onions, finely chopped

2 cloves garlic, finely chopped

3 large carrots, finely chopped

1 small head of celeriac, finely chopped

250g/9oz button mushrooms, finely sliced

200ml/7fl oz dry white wine

bouquet garni (thyme, bay leaf and celery leaves)

4 whole star anise

3 sticks of celery, finely sliced

3 leeks, finely sliced

a small piece of fresh ginger

salt and freshly ground black pepper

large bunch of fresh parsley

Method

1. Put the chicken wings into a casserole, pour over cold water just to cover and bring to the boil on a high heat. As soon as the water boils, skim off any impurities that may have risen to the surface, lift out the wings and cool them under running water. Pat dry.

2. On a medium heat, melt the butter, add the chicken wings, onions, garlic, carrots, celeriac and mushrooms, and cook for 15 minutes.

3. Turn the heat up, pour in the wine, bring to the boil and reduce by half. Pour over cold water to cover by 5cm/2 inches, bring to the boil and skim off any impurities that may have risen to the surface. Add the bouquet garni and star anise, and simmer very gently for 30 minutes.

4. Add the celery, leeks and ginger and continue simmering very gently for another 15 minutes. Turn off the heat; season if necessary, add the parsley and leave to stand for 20 minutes.

5. Strain the soup through a fine-meshed sieve and then, if you have some, muslin. It can be eaten straight away, or left to cool and kept in an airtight container in the fridge.

Answer 7

Ingredients

1.2l/2 pint chicken stock

450g/1lb cooked chicken, skinned and shredded

2 onions, peeled and sliced

2 sticks celery, finely chopped

2 carrots, peeled and finely diced

1 tbsp freshly chopped parsley

55g/2oz butter

55g/2oz plain flour

Salt and pepper

Method

1. Melt the butter in a large saucepan and gently sweat the onions, celery and carrots until starting to soften.

2. Stir in the flour and cook for 2 minutes. Stir in the chicken stock and bring to the boil, stirring as you do so. Season and simmer for 10 minutes until the vegetables are tender.

3. Add the cooked chicken and heat through. Stir in the parsley and serve.

Answer 8

Try this one, its very nice

Thai chicken and coconut soup  

vegetable oil

2 skinless chicken b*****s, cut in strips

4 tbsp Thai green curry paste

1 red chilli, finely chopped

2 tins coconut milk

200ml/7fl oz chicken stock

small bunch mint, chopped

small bunch basil, torn

To serve:

toasted sesame oil

Note:

To transform the soup into a more substantial supper dish simply add:

100g/4oz peeled raw prawns

200g/7oz cooked fine noodles

To serve:

handful roasted peanuts (optional)

1 lime, juice only

Method

1.Add a little oil to a hot pan and fry the chicken strips together with the curry paste and chopped chilli.

2. Add the coconut milk and stock and bring to the boil. Simmer gently for three to four minutes to ensure the chicken is properly cooked through before adding the mint and basil.

3. Serve drizzled with a little toasted sesame oil.

To transform the soup into a more substantial supper dish:

allow the noodles and prawns to simmer gently in the soup until the prawns turn pink and are just cooked through. Scatter with roasted peanuts and lime juice

Answer 9

add chicken stock to boiling water. stir to dissolve.