I need a good chicken soup recipe....preferrably not real thing broth.?

Question

Thank you.

Answer 1

I am not sure what type of soup you are referencing.  Hope you find this recipe appealing.

Quick and Easy Chicken and Corn Chowder

2 cups Water

1 envelope Chicken Noodle Soup Mix

1/4 cup Long-Grain Rice

1 to 2 tablespoons finely chopped Onion

2 cups Milk

1 small (8 ounces) can Cream-Style Corn

1 cup cubed cooked Chicken, or

   1 (5 ounces) can White Meat Chicken

In a medium saucepan, bring water to a boil; add chicken noodle soup mix, rice, and chopped onion. Reduce heat; cover and simmer until noodles and rice are tender, about 20 to 25 minutes. Add milk, cream-style corn, and the chicken; heat through.

Enjoy!

Answer 2

I'm not sure I understand what you mean. There's a couple of chicken soup recipes at http://www.recipeomnibus.com if that's what you're looking for.

Answer 3

Try roasting a chicken and removing the meat from the carcass. (Reserve the meat for use in recipes using cooked chicken, chicken pie, chicken salad, chicken sandwiches.) Pour off the pan dripping into a large  4 quart saucepan.

Saute one medium diced onion and four cloves of chopped garlic. Be careful not to burn the garlic.

Add two stalks of celery including the leaves, two carrots, peeled and sliced thin, one teaspoon of basil, one teaspoon of salt, and a dash of pepper.

Add the chicken carcass, 3 quarts of boiling water to cover, bring to a boil.

Skim off the froth with a slotted spoon.

Turn heat down to simmering and cover. Allow to simmer for about an hour and a half.

Remove cover and allow to simmer uncovered for another fifteen minutes.  

Cool, then strain. Discard the vegetables.

Taste and add salt and pepper to taste.

Great for sauces or for risotto, or chicken pies.

Finally, if you prefer boiled chicken for your sandwiches, etc. you can put the cut up chicken into the saucepan after you first saute the onion and garlic in a 1/4 cup of vegetable oil or butter. Then  proceed in the same way.

Answer 4

Here's 1 soup...done 3 ways. Depending on your mood, one of them is sure to please your taste buds...(and you can use canned broth for all)

****Chicken Soup****

#1 Traditional, Quick Chicken Noodle Soup~~~~~~

2 tablespoons extra virgin olive oil (EVOO)

5-6 ribs celery from the heart with leafy tops, chopped

3-4 medium size carrots, chopped

1 large onion, chopped

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

2 quarts chicken stock

1/2 pound extra-wide egg noodles

1 pound chicken tenders or chicken cutlets, chopped

1/4 cup dill, chopped

2 cups popcorn or white cheddar popcorn, for garnish (optional)

1 cup oyster crackers, for garnish (optional)



#2 Chicken Noodle Soup – Italian Style~~~~~~~~~

2 tablespoons extra virgin olive oil (EVOO)

5-6 ribs celery from the heart with leafy tops, chopped

3-4 medium size carrots, chopped

1 large onion, chopped

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

6 cups chicken stock

1 can tomato sauce (8 ounces)

1 can red beans (15 ounces), rinsed

1 can chickpeas (15 ounces), rinsed

1/2 pound whole wheat penne pasta

1 pound chicken tenders or chicken cutlets, chopped

2 cups parmesan pita chips, for garnish

Grated Parmigiano Reggiano cheese (a handful)



#3 Chicken Noodle Soup – Latin Style~~~~~~~~~~

2 tablespoons extra virgin olive oil (EVOO)

5-6 ribs celery from the heart with leafy tops, chopped

3-4 medium size carrots, chopped

1 large onion, chopped

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

6 cups chicken stock

1 can stewed tomatoes (28 ounces each)

1 cup corn, frozen or freshly scraped from  the cob

1 can black beans (15 ounces), rinsed

1/2 pound orzo pasta

1 pound chicken tenders or chicken cutlets, chopped

4 scallions, thinly sliced

2 cups blue or red corn tortilla chips, for garnish

1 lime, cut into wedges

Preparation#1 Traditional Chicken Noodle Soup~~~~~~~

Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes.

Add stock and bring to a boil. Stir in egg noodles and chicken bits and simmer for 5-6 minutes. Stir in dill and turn off the heat.

Ladle soup into bowls. Garnish with some popcorn or oyster crackers.

#2 Chicken Noodle Soup – Italian Style~~~~~~~~~~~~~

Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes.

Add stock, tomato sauce, beans and chickpeas, then bring soup to a boil. Stir penne into soup, cook a minute or so then stir in chicken and simmer 5-6 minutes more.

Ladle soup into bowls and garnish with some parmesan pita chips and freshly grated Parmigiano Reggiano cheese.

#3 Chicken Noodle Soup – Latin Style~~~~~~~~~~~~~

Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes.

Add stock, stewed tomatoes, corn and black beans, then bring soup to a boil. Stir in orzo pasta, stir in chicken 3 minutes later and cook 5-6 minutes more.

Ladle soup into bowls and garnish with sliced scallions and tortilla chips. Serve with lime wedges to add a zip.

Answer 5

Cook the following in a pot:

1 Tin of cream of chicken soup

1 tin of cream corn

1/2 tin of milk

Add Spring onions just before you serve

Garnish with feta cheese on top

(amout of soup, etc change depend on how many people you need to feed)

Answer 6

I assume you mean you want to use canned broth rather than go through the process of making broth.

If that is the case, then the best and simplest recipe is to saute chicken breast in a bit of olive oil.  Add canned or boxed broth, then noodles.  Cook until the noodles are done, then add thawed frozen veggies.  Bring back to a simmer.

Answer 7

four cans 99% fat free chicken broth plus one can water

one package ready cooked chicken strips  chopped

one package ready sliced carrots

three stalks celery chopped

one large onion chopped

one tablespoon old bay seasoning or to taste strong flavor so start with a little add more at end till right for you.

little salt

one bag dumpling style noodles or broad egg noodles



add broth ,chicken ,veggies and seasoning together boil gently till veggies are semi tender add noodles continue to cook till noodles are tender , done . simple and good.

Answer 8

Just use chicken boullion cubes or granules to make your broth and then make your soup with cut up cooked chicken, cut up carrots, celery, onions and let it boil slowly for 15 minutes, then add noodles and let it boil slowly again for 7-10 minutes.  Add parsley, salt and pepper if desired.