Best Witches Brew Chicken Soup Recipes

Witches Brew Chicken Noodle Soup image

Provided by Clever_Little_Witch

Categories Stocks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs boneless skinless chicken thighs
1 1/2 cups sliced carrots
1 1/2 cups chopped celery & leaves
3/4 cup chopped onion
1 garlic clove, minced
1 teaspoon chopped scallion (green part only)
1/2 teaspoon bells poultry seasoning
2 tablespoons chopped fresh parsley
1/2 lb uncooked fine egg noodles or 1/2 lb angel hair pasta
4 (14 ounce) cans chicken broth, if using stock use 2 qts (or enough to cover chicken)
white pepper
1 dash rosemary (optional)
1 chicken bouillon cube (we like it a little salty, don't tell my brother!)

Steps:

Simmer chicken in stock (or broth) and bouillon in covered stockpot until tender - about 25 minutes.
While chicken is simmering chop celery, carrots, onion, garlic and parsley. Set vegetables aside in a bowl - keep parsley separate.
Remove chicken from stock; cool enough to handle.
Slice or chop meat(slicing into thin stips, then cutting into bite-sized pieces looks very appetizing).
Skim most of the fat from the broth.
Bring to a boil.
Add vegetables, poultry seasoning, spices and chicken and simmer covered for 20 minutes.
Add parsley, rosemary and noodles; simmer, uncovered for 6-7 minutes or until noodles and just tender.

Nutrition Facts : Calories 490.2, Fat 12.4, SaturatedFat 3.2, Cholesterol 220.7, Sodium 1277.8, Carbohydrate 34.2, Fiber 3, Sugar 4.5, Protein 56.7

Witches' Brew Chicken Soup image

Provided by @MakeItYours

Number Of Ingredients 15

1 tablespoon butter or margarine
4 skinned and boned chicken breast halves, chopped
1 large onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14-ounce) cans low-sodium chicken broth
1 tablespoon chicken bouillon granules
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
1 (4.5-ounce) can chopped green chiles
2 tablespoons all-purpose flour
1/2 cup milk
1/4 cup chopped fresh cilantro
Toppings: shredded Cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon

Steps:

Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients.
Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.
Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.