Best Best Ever Hearty Chicken Soup Recipes

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THE BEST CHICKEN SOUP EVER



The Best Chicken Soup Ever image

This soup my Grandmother used to make when we didn't feel well. I have doctored it up a bit.

Provided by CARRIEK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 14

1 (2 to 3 pound) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2 (14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle (bow tie) pasta

Steps:

  • Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
  • Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
  • Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
  • Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 35 g, Cholesterol 115 mg, Fat 23 g, Fiber 3.9 g, Protein 34 g, SaturatedFat 6.7 g, Sodium 761 mg, Sugar 5.7 g

BEST-EVER HEARTY CHICKEN SOUP



Best-Ever Hearty Chicken Soup image

This is my own creation and I make it every week, much to the delight of my DH. It has the richest, yummiest flavor and is really hearty. Your family will love it! We always eat this Friday night, so I make it Thursday evening, chill it, and then skim the hardened fat off the soup before serving it. The remaining broth is so light and low-fat, it's amazing! Please...PLEASE review the recipe if you try it.

Provided by E-Eva

Categories     Chicken

Time 2h15m

Yield 7-10 serving(s)

Number Of Ingredients 12

2 chicken carcasses (bones from entire chicken)
1 -2 onion, cut into 1/8ths
2 leeks, cut into 2-inch chunks
2 cups baby carrots (or shredded)
6 garlic cloves, sliced into around 4 pieces
2 cups white wine (cooking wine is fine)
3 tablespoons chicken soup powder
1 tablespoon pepper (black or white)
3 -5 inches fresh ginger, peeled and cubed (thumb size pieces)
1 bunch flat leaf parsley, stems removed
1/2 bunch chopped fresh dill
4 -6 scallions, chopped into 'largish' pieces (long green onions)

Steps:

  • Place all ingredients into a very large soup pot.
  • Fill pot with water, almost to the top and bring to a boil.
  • Skim off any scum once the soup boils.(Optional).
  • Allow to boil for 1 hour, before tasting and adjusting seasoning, if necessary.
  • Boil for an additional 30-45 minutes, before removing bones and setting them aside. You can strip the bones of the chicken at this time, or wait until later.
  • Continue boiling the soup on a low simmer for anywhere between 45 minute- 3hours. A longer, slower boil will yield a very nice, rich flavor.
  • Once the bones have cooled off, peel and pick all the chicken pieces off the bones and put the chicken into the pot of soup. Discard the bones.
  • I sometimes make this soup and then transfer it into the crockpot to simmer on 'low' for up to 24 hours (we observe the Sabbath, so this ensures we get a hot soup for lunch). The slowly simmered broth is so rich and delicious.

Nutrition Facts : Calories 105.8, Fat 0.3, SaturatedFat 0.1, Sodium 49.2, Carbohydrate 13.1, Fiber 2.4, Sugar 4.4, Protein 1.7

BEST CHICKEN SOUP EVER



Best Chicken Soup Ever image

I took a few recipes and made a combination to create my very own chicken noodle soup - which I now freeze and give to my family and friends when they are sick!!

Provided by misskris3780

Categories     Onions

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 18

3 tablespoons extra virgin olive oil
1 1/2 lbs diced boneless chicken breasts (and or or thighs)
3 teaspoons kosher salt
3 quarts chicken stock
1 cup water
4 minced garlic cloves
1 teaspoon cracked black pepper
1 cup diced white onion
2/3 cup chopped carrot
2/3 cup chopped green onion
1 cup chopped celery
1 1/2 cups fresh spinach leaves
2 tablespoons chopped fresh parsley leaves
1 teaspoon basil leaves
1/4 teaspoon oregano leaves
2 bay leaves
1 teaspoon crushed red pepper flakes
1 (12 ounce) bag extra broad egg noodles

Steps:

  • Heat olive oil in large stock pot.
  • Add diced chicken pieces to pot to brown chicken, and cook for 5-10 minutes.
  • Add onions, celery, garlic and carrots and saute so everything begins to "sweat".
  • Add all seasonings and cook for a few more minutes.
  • Add chicken stock to mixture in pot and stir.
  • Add spinach leaves to stock and stir.
  • Bring this to a boil, uncovered.
  • Reduce to simmer and cook for about 15-20 minutes, seasoning broth to taste.
  • Add 1 cup of water to pot, bring to boil again.
  • Add the bag of noodles directly to pot and cook for another 15 minutes.
  • Once noodles are cooked, remove pot from heat.
  • When cooled, you can refrigerate or freeze.

HEARTY CHICKEN VEGETABLE SOUP



Hearty Chicken Vegetable Soup image

I've made this soup many times for my husband and four sons. Even though they're married and have homes of their own, my sons still like to come to our house to eat. This recipe is always a hit with them.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 quarts.

Number Of Ingredients 15

3 large green peppers, chopped
3 large onions, chopped
2 tablespoons canola oil
3 cans (two 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
4 cups fresh or frozen corn
3 cups cubed cooked chicken
3 large potatoes, diced
1 can (16 ounces) butter beans, rinsed and drained
2 cups water
1 cup frozen peas
1 cup frozen chopped okra
1/2 cup sugar
3 jalapeno peppers, chopped
1/4 cup white vinegar
3 to 4 tablespoons salt

Steps:

  • In a stock pot, saute green peppers and onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 199 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 1360mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 5g fiber), Protein 11g protein.

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