How do you make homemade chicken soup?

Question

I have some left over chicken and about a can and a half of broth. How can I make soup out of it? I have carrots & celery, and some noodles, to add to it. What seasonings should I use? How long does it cook? I've never done this before... Do I just put it all in a pot and boil it?

Any suggestions are great! Thanks!

Answer 1

Chicken Soup

cook the celery and carrots in butter until soft ( add onions and some garlic if you have it) Add the broth and the noodles ( and for a spicy soup, add salsa- canned corn, black beans) and cook for 5 minutes, add  chicken, and herbs if you have them- parsley, basil, rosemary, etc.

Answer 2

1 tablespoons olive oil

1 whole chicken, b*****s removed and reserved

2 onions

2 quarts boiling water

Salt

2 bay leaves

1 large carrot

1 celery stalk

1/2 teaspoon dried thyme

1/4 cup fresh parsley leaves

Ground pepper

PREP WORK You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes.

Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves.

HOW TO MAKE AT HOME

Heat the oil in a large heavy-bottomed soup pot and sauté the b*****s until they are light brown, about 5 minutes. Remove the b*****s and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside.

Cut up the remaining parts of the chicken (not the b*****s) into small pieces to allow them to release their juices in the shortest time possible. This is the hardest part of the recipe. If you have a meat cleaver, it makes the job easier, but if you don’t, do the best you can with a chefs knife.

Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, reserved chicken b*****s, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken b*****s are cooked, about 20 minutes. Increase the heat if necessary.

Remove chicken b*****s and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and sauté the remaining onions along with the carrot and celery for about 5 minutes.

When the chicken b*****s are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender.

Season with salt and pepper, add parsley and serve. You can also add noodles, orzo, or small pasta shells and cook until tender.

Answer 3

Chicken soup is a regular in my home.  Whenever we have a chicken roast dinner I alway boil the carcass for 20 minutes in a pan of slightly salted water.  Pour the stock through a strainer to remove any bones and bits etc and you have a lovely stock.  

I then literally just throw anything in that I have lying about, what you have left sounds perfect.  If you can get hold of some lentils or pearl barley that really adds to the texture of the soup - not too much of it though as it can make it stick to the pan.  I use a tiny amount of thyme in mine as well - just so it adds flavour without tasting too herby.  Cook until veggies are cooked.  I sometimes add diced potato and cook for a further 20 minutes to make it more of a stew which always goes down well with my lot.  What you have lying around can dramatically effect the texture of the soup so if it does look a bit watery and you want something a bit thicker then just blitz some of the soup in a blender and return to the soup.

We love it.  Hope that helps.

Answer 4

Made from scratch, this hearty chicken soup with noodles is a favorite comfort food. The recipe specifies egg noodles, but you may use your favorite type or pasta or shape. The author uses the breast only in the soup and discards the rest, but I would save the meat for other recipes using cooked chicken.

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Ingredients:

1 Tablespoon vegetable oil

2 medium onions, cut into medium dice

1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2-inch pieces

Salt

1 large carrot, peeled and sliced 1/4-inch thick

1 celery stalk, sliced 1/4-inch thick

1/2 teaspoon dried thyme leaves

2 cups (3 ounces) hearty egg noodles

Ground black pepper

1/4 cup minced fresh parsley leaves

Preparation:

Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Saute until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes.

Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer.

Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones.

Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.)

Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery. Saute until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes.

Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.

Yield: about 3 quarts; 6 to 8 servings

Recipe Source: The Perfect Recipe by Pam Anderson (Houghton Mifflin)

Reprinted with permission.

(same as resource)

Answer 5

Chicken Noodle Soup

Yield:  4 servings

1/2 medium onion, thinly sliced

1 small carrot, thinly sliced

2 stalks celery, thinly sliced

2 sprigs flat-leaf parsley

6 cups homemade or low-sodium canned chicken broth

1/2 cup water

4 teaspoons salt and freshly ground black pepper

1/3 pound egg noodles (preferably wide ones)

1-1/4 cups shredded cooked chicken (meat from about one breast)

1 tablespoon flat-leaf parsley leaves

Put the onion, carrots, celery, parsley, chicken broth and water in a medium pot. Season with the salt and pepper to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.

Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning if necessary with salt and pepper. Serve garnished with parsley.

hope this helps.           good luck and enjoy.

Answer 6

I would take the skin off the chicken and put it (bones and all) in a pot with your broth and about an additional can of water.  Bring it to a boil, cover, turn down the heat and let it simmer for about 20 minutes.  Turn off the heat and let it cool.  Fish out the chicken and remove it from the bone.  Cut the chicken into bite-sized pieces.  Skim off any fat you see floating on the top of the broth and return the chicken to the pot.

In a separate pan, heat a tbs of olive oil and put equal parts of diced celery and onion.  Cook gently until the onion is translucent.  Add it to your chicken soup pot.  If you have fresh herbs, make a little bouquet of fresh sage and thyme.  Tie it with a string and toss it in.  (If you have to use dried, add 1 tsp of each).  Finally, add diced carrots to your soup.  Bring it to a boil again, cover and simmer until carrots are tender.

Cook your noodles and add them at the end of the cooking process, so they don't absorb all your broth or become mushy.  At the end, taste the soup and add salt and pepper to suit your taste.

Good luck!  Enjoy your soup!

Answer 7

    *   2 1/2 cups wide egg noodles

    * 1 teaspoon vegetable oil

    * 12 cups chicken broth

    * 1 1/2 tablespoons salt

    * 1 teaspoon poultry seasoning

    * 1 cup chopped celery

    * 1 cup chopped onion

    * 1/3 cup cornstarch

    * 1/4 cup water

    * 3 cups diced, cooked chicken meat

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DIRECTIONS

   1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.

   2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.

   3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.