Creamy Chicken Soup (THE BEST Chicken Soup Recipe)
The BEST CHICKEN SOUP is this recipe right here. This CREAMY CHICKEN SOUP RECIPE is my all-time favorite recipe of my Mom’s. This is one of the BEST SOUP RECIPES I have ever tried and I’m so proud it’s in our family. I cannot tell you how many times I’ve requested this for dinner. I need it in my freezer at all times for when I need comfort food. BEST CHICKEN SOUP RECIPE EVER!
FULL RECIPE:
PIN FOR LATER:
INGREDIENTS:
For the Roux:
2 tablespoons oil
2 tablespoons unsalted butter
4 tablespoons all-purpose flour
1- cup reduced-salt chicken stock
For the Soup:
2 tablespoons unsalted butter
2 tablespoons oil
4-6 carrots peeled and cut into 1/8” slices
2 celery stalks cut into 1/8” slices
1 medium yellow onion diced
1 garlic clove minced
3 cups reduced-salt chicken broth
¼ cup dry or semi-dry white wine; a good drinking wine
3½ cups milk cream or half and half (or a mixture of cream and skim milk)
2 tablespoons chicken base granules or chicken cubes
½ teaspoon freshly cracked black pepper
1 tablespoon dried parsley or 2 tablespoons minced fresh parsley
3 dried bay leaves
1½ teaspoon Herbs de Provence
1/2 teaspoon turmeric optional
½ teaspoon paprika optional
¼ teaspoon red pepper flakes optional
4-5 cups cooked chicken cubed or shredded – rotisserie chicken works well, but do NOT use smoked chicken.
Garnish: Shredded Gruyere cheese
Chopped fresh parsley
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Kitchen Stock = Liquid Gold (brown stock recipe)
Mother Sauces Ep3 : How to make Brown Stock, aka Fond Brun in French. False friend warning.
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Learning how to make Kitchen Brown Stock and White Stock is a mandatory step in the life of a cook. So many different french Sauce recipes come from this broth recipe. The stock recipe is simple : How to make Fond Brun in very short :
- 1 kg of veal : bones and trimmings
- 100g carrots
- 100g onions
- 10g garlic
- 20g tomato purée
- 1 bunch of herbs ( bay, parsley stalks, thyme)
- 1.5 litres of water
Chop everything roughly and roast it all in the oven. To get colour and flavour you need maillard reaction = caramelisation first. Then boil the whole thing for 4 to 6 hours. As much as possible : Don't add salt, don't add fat.
Episode 2 with the French Saucier at the michelin star restaurants :
Big thank you to my brothers and sisters at La Boucherie Moderne in Paris : check them them, they're amazing.
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Alex
Martha Stewart's 9-Recipe Special: Soups, Stews, and Stocks!
If the winter months have you craving something warm and delicious, Martha Stewart has you covered! In this three-episode, 9-Recipe special, Martha teaches you how to create delicious stews, hearty soups, and tasty stocks. Learn how to make classics like beef stew, chicken soup, and more. Chat live with your fellow cooks during this hour-long special, only at YouTube.com/MarthaStewart!
Full Recipes:
Beef Stew -
Coq Au Vin -
Veal Stew -
Chicken Soup -
Minestrone Soup -
Spinach Cream Soup -
Chicken Stock -
Beef Stock -
Vegetable Stock -
#MarthaStewart #Cooking #Recipe #Soups #Stew #Winter
0:00 Introduction
0:17 Beef Stew
9:11 Coq au Vin
17:03 Veal Stew
24:39 Chicken Soup
31:10 Minestrone Soup
41:16 Spinach Cream Soup
48:33 Chicken Stock
1:00:27 Beef Stock
1:06:47 Vegetable Stock
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 9-Recipe Special: Soups, Stews, and Stocks!
Chicken Francaise Recipe over 200 Million Views
This chicken francese recipe has reached over 200 million views on Facebook and I kid you not. It's by far my most popular recipe. Let me know what you think. Click below for recipe.
I believe Chicken Francaise, also known as Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing for sure, the flavours are superb! Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success. Let me know what you think of this recipe.
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Thai-Style Chicken Stock Recipe น้ําสต๊อกไก่ - Hot Thai Kitchen!
The importance of a good stock cannot be overstated, especially when making a soup, stew, or sauces. I am so passionate about this I even wrote about it in my cookbook. And considering how easy it is (almost no effort, it just takes some time!) there should be no reason why you shouldn't! And when cooking Asian food there is an even bigger reason why you should make your own, and that is because Western style store-bought stock may have a flavour that doesn't work as well with that dish.
Trust me, make a bunch, freeze them in bags (in small amounts for convenient thawing), and you'll be glad you did!
What to use chicken stock in??
TOM KA GAI:
GREEN CHICKEN CURRY:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Fish Stock Recipe
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