Best The Best Chicken Soup Ever Recipes

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

Ingredients

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

THE BEST CHICKEN SOUP EVER

The Best Chicken Soup Ever image

I learned how to make this soup when I was in Ecuador a couple of years ago and it is still the best recipe for chicken soup that I have ever tasted. Please let me know what you think of it.

Provided by Calywa

Categories Clear Soup

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

1 (3 -4 lb) whole chickens
1 chicken bouillon cube
1 large juicy tomatoes
1 handful fresh cilantro
1 handful fresh parsley
1 med-small onion, peeled and quartered
1 celery, with leafy greens attached
3 -4 garlic heads
2 bay leaves
salt, pepper and oregano to taste
3 medium potatoes, cut up into small squares
1 poblano peppers or 1/2-1 green bell pepper, diced
1 large carrot, diced
1 small onion, diced
6 ounces frozen peas
2/3 cup uncooked rice
1 handful of both finely chopped parsley and cilantro

Steps:

To make the stock, place all of the ingredients from the first (for the stock) section in a large stockpot. Add just enough water to cover the chicken and let simmer under low heat for approximately 1 1/2 to 2 hours.
Turn off the heat and remove the chicken from the stock. Strain the chicken broth and if necessary, skim off any extra fat from the top with a ladle.
Once the chicken is cool enough to handle with your hands, pull the chicken into large chunks and dispose of the skin and bones.
To the stock and chicken chunks, add all the ingredients from the second (for the soup) section of ingredients.
Let simmer for another 20 minutes or so until all the ingredients are cooked thoroughly and the flavors infuse together. Remove from heat and enjoy.

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

Ingredients

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.