Best Karens Chicken Soup Recipes

KAREN'S CHICKEN SOUP

Karen's Chicken Soup image

A very healthy and extremely satisfying chicken soup. After always making my chicken soup in a traditional jewish style, I spent a week with my friend Karen G. in FL and learned her way to make it. For Passover I will make it the traditional way, but for once a month-this will be my new way! My kids, husband and mom love it!

Provided by gclissold

Categories One Dish Meal

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (32 ounce) box chicken broth
1 chicken carcasses or 1 turkey carcass
2 large chicken breasts or 2 rock cornish game hens
2 celery hearts
2 onions
4 carrots
1 green zucchini (optional)
1 butternut squash
1 bunch kale

Steps:

Put all this in the large pot in no special order except the broth and meat first. Chop all veggies finely, cube the squash. Cut kale into 2" squares.
Add additional water to cover the ingredients in the pot. Boil and then simmer for 2-4 hours, add salt pepper and bouillon cubes to taste. Pull out all meat, skin and bones, chop all meat and put back in pot. Heat and serve!
In addition you can serve this over noodles or throw barley in during the cooking process!

Nutrition Facts : Calories 100.6, Fat 1.9, SaturatedFat 0.5, Cholesterol 7.3, Sodium 292.1, Carbohydrate 17, Fiber 3.2, Sugar 4.1, Protein 5.8

CHICKEN POTPIE SOUP

Chicken Potpie Soup image

My grandmother hand-wrote a cookbook; she created this amazing pie crust, and I added the delicious soup for it. -Karen LeMay, Seabrook, Texas

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1-1/4 teaspoons salt
2/3 cup shortening
5 to 6 tablespoons 2% milk
SOUP:
2 tablespoons butter
1 cup cubed peeled potatoes
1 cup chopped sweet onion
2 celery ribs, chopped
2 medium carrots, chopped
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth
2 cups shredded cooked chicken
1 cup frozen petite peas
1 cup frozen corn

Steps:

In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake at 425° for 8-11 minutes or until golden brown. Cool on a wire rack., For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender., Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries.

Nutrition Facts : Calories 614 calories, Fat 30g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1706mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.