CHICKENLESS-CHICKEN NOODLE SOUP
Number Of Ingredients 11
Steps:
- In a stock pot add the ghee, onions, carrots, celery, and potatoes.
- Cook the veggies over medium heat until the onions become translucent, about 5-6 minutes.
- Add the garlic and cook another minute.
- Add the chickenless stock and bring to a boil, once you have reached a boil, reduce heat to a simmer and let simmer for about 20 minutes.
- Add the noodles and bring back to a boil. How long you boil again depends on the type of noodle using. Whatever the package says for cooking time.
- Add the fake chicken and parsley and simmer until the soup is evenly warmed.
- Add salt and pepper to taste.
- Serve warm.
NO YOLKS® CHICKEN NOODLE SOUP
Flavorful herbs, fresh vegetables and NO YOLKS® Noodles make this homemade chicken noodle soup an all-time favorite.
Provided by NO YOLKS(R)
Categories Trusted Brands: Recipes and Tips NO YOLKS®
Time 24m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add garlic and onions and saute 2 minutes.
- Add carrots, celery, bay leaves, thyme, chicken and broth. Bring to a boil. Add noodles. Reduce heat to medium and simmer 10 minutes. Remove bay leaves and thyme sprigs. Season with salt and pepper to taste.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 21.4 g, Cholesterol 60.2 mg, Fat 9.2 g, Fiber 2.1 g, Protein 18.1 g, SaturatedFat 2 g, Sodium 2013.7 mg, Sugar 3.7 g
NO-CHICKEN SOUP
This is my "trademark" recipe--I make it every single week! It is so rich and flavorful I like it more than "traditional" chicken soup. Although the secret ingredient--sassafras--isn't essential, it deepens the flavor. Powdered sassafras leaves can be found in supermarkets in the spice section. It's also called "fil'e" or "gumbo fil'e." If your market has a "Cajun" or "Creole" section, you might be able to find it there too. It's a classic Cajun seasoning, but it's also good in just about everything.
Provided by Theodwyn
Categories Clear Soup
Time 2h20m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Warm oil in a soup pot large enough to hold 10 cups over medium heat.
- Saute onion until golden brown.
- Add all other ingredients.
- Simmer over low heat until reduced by about 1/4. (For me that usually takes about 2 hours). If the soup reduces too quickly before the vegetables are cooked, add a little water and continue cooking.
- You may also put all the ingredients in a crock pot and cook the soup on low for about 6 hours and high for about 3 (very approximate times!).
- Correct the seasoning--add sassafras and/or fresh black pepper if you like.
- This soup is excellent served with cooked egg noodles or garlic-flavored bagel chips.
Nutrition Facts : Calories 107.3, Fat 4.7, SaturatedFat 0.7, Sodium 622.9, Carbohydrate 15.4, Fiber 2.6, Sugar 2.6, Protein 1.8
CHICKEN SOUP FROM SCRATCH
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
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