Best Moms Homey Chicken Soup Recipes

MOM'S CHICKEN SOUP

Steps:

• Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.

HOMEY CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven, heat butter over medium heat. Add onion, celery, carrots and mushrooms; cook and stir 8-10 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Return to a boil; add noodles. Reduce heat; simmer, covered, 15 minutes. Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

MOM'S HOMEY CHICKEN SOUP

Steps:

• Heat all ingredients except noodles and chicken to boiling in 4-quart Dutch oven.
• Stir in noodles; reduce heat. Simmer uncovered 20 to 25 minutes, adding chicken for last 5 minutes, until vegetables and noodles are tender.

MOM'S HOMEY CHICKEN SOUP

Steps:

• 1. Heat all ingredients except noodles and chicken to boiling in 4-quart Dutch oven. 2. Stir in noodles reduce heat. Simmer uncovered 20 to 25 minutes, adding chicken for last 5 minutes, until vegetables and noodles are tender. wing it!Who wouldn't welcome a steamy bowl of old-fashioned chicken noodle soup on a cold day? One taste and it will be a family favorite.1 SERVING: Calories 160 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 45mg Sodium 1850mg Carbohydrate 11g (Dietary Fiber 2g) Protein 18g * % DAILY VALUE: Vitamin A 80% Vitamin C 4% Calcium 4% Iron 8% * DIET EXCHANGES: 1/2 Starch, 1 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MOM'S HOMEMADE CHICKEN SOUP

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned.
• Mix all ingredients except peas and noodles in 3 1/2- to 4-quart Crock-Pot slow cooker.
• Cover and cook on low heat setting 6 1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center.
• Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or until noodles are tender.