Best Mamas Feel Better Chicken Soup Recipes

FEEL BETTER CHICKEN NOODLE SOUP

Steps:

• Place broth, chicken, carrots, zucchini, and celery in a pot and bring to a boil over medium heat. Simmer for about 5 minutes, until the veggies begin to soften.
• Add noodles and cook for an additional 10 minutes. Ladle into a large mug (that you can hold and sip in bed!) and serve with saltine crackers.
• Feel better!

MY DOCTOR'S MAMA'S CHICKEN SOUP

Steps:

• Put chicken, onions, 2 unpeeled carrots, 2 celery stalks, turnip, garlic and bay leaf in a large soup pot. Fill with water to within two inches of top of pot and cover. ( I use a big soup pot, like a 15qt. If you like stronger soup, use a smaller pot.) Set over high heat and bring to a boil. Lower heat and simmer uncovered, for 2 hours. Occasionally skim the froth as it develops on the surface and discard.
• Remove from heat. Place a colander in another pot big enough to contain the stock. Pour soup through the colander into the second pot. Remove colander to separate stock from vegetables and chicken pieces.
• Pour the stock back into the pot. Let cool and then refrigerate stock several hours to overnight. Meanwhile, remove chicken from the bone, tear into edible pieces and set aside. Discard vegetables and bones.
• Remove and discard congealed fat from the surface of the refrigerated stock. Place the pot of stock over high heat and bring to a boil.
• Lower heat and add salt, pepper, dill and sugar. Simmer about 30 minutes. Add sugar and wine, simmer another 10 minutes. Adjust salt and pepper to taste. Lower heat enough to keep soup hot, add reserved chicken. Can add matzo balls or egg noodles as desired.
• Can be frozen before adding matzo or noodles if desired.

CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP

Steps:

• Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
• Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
• Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times.
• Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon.
• Let cool.Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
• When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
• Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup.
• Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

MAMA'S "FEEL BETTER" CHICKEN SOUP

Steps:

• 1. In a large crock pot, add chicken broth. I like to use leftover broth from the Blue Moon Crock Pot Roasted Chicken, it's nice and rich in color and already seasoned. Warm chicken broth over medium heat.
• 2. When broth has warmed, add water, vegetables, cubed chicken, seasonings, and chicken base if needed. Bring to a gentle boil for 5 minutes, reduce heat and simmer for 25 minutes.
• 3. Add 12 ounces egg noodles, stir in. Continue to simmer for 10 minutes, noodles will be just about done. Remove from heat & allow to sit for 5 minutes. This allows the noodles to complete cooking. Be careful not to over cook, as noodles continue to soak in the juices & can get mushy. Serve with crackers, or fresh bread. This soup freezes well for later use.