OLD SCHOOL CHICKEN AND VEGETABLE SOUP/A NICE SOUP TO WARM U UP AND CURE WHATEVER AILS YOU
OLD SCHOOL CHICKEN AND VEGETABLE SOUP
This is an awesome recipe for the winter and if you are not feeling good
very easy and healthy item
RECIPE:
7 - 10 chicken wings( cut up)
8 oz frozen mixed vegetables( carrots.corn,green beans,peas)( use what ever vegetable u enjoy)
3 quarts chicken stock
1 chopped onion
4 Yukon gold potatoes cut in 1/4
1 cup chopped celery
2 tsp chopped garlic
1 can diced or chopped tomatoes
salt and pepper to taste
season chicken and sear on both sides until brown
remove chicken from pot
add celery,onions and garlic
cook until soft
add chicken stock and chicken back to pot
simmer for 15-20 minutes
add vegetables and tomatoes and cook for 5 -10 minutes more
enjoy with crackers or crusty bread
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Grandma's Old Fashion Chicken Noodle Soup!!!!!
Chicken Noodle Soup: Ingredients-4-6 boneless chicken thighs, (can use chicken breast or any part you choose) 2 large onions chopped, 4 carrots chopped, 3 stalks of celery chopped, 2 T. minced garlic, salt and pepper to taste, (THE FOLLOWING ARE ALL OPTIONAL 4 T. butter (optional: 1/4 cup water and 2 T. cornstarch) (also optional 32 oz chicken broth if you don't have enough chicken stock or broth from your boiled chicken) Directions: Add chicken to large pot and boil till tender, debone chicken if using bone in, add 1 t. salt to chicken and boil for 45 min or until tender, melt 4 T. butter in skillet and add in onions and garlic, and sautee for 3 minutes, after chicken is tender add all of ingredients to pot, OPTIONAL --Add 4 T. butter here (if using cornstarch add it here--add 2 T. cornstarch to 1/4 cup cold water, tap is fine, and stir into chicken soup mix, bring to a boil and then reduce heat to simmer and cook for
30-45 minutes or until carrots are fork tender, REMEMBER 4 T. butter is optional. but it does give it a great flavor.
Chicken Noodle Soup
This classic Chicken Noodle Soup is simple to make in under 45 minutes and it's loaded with tender veggies, chicken and herbs. We've even included a creamy version as well as shortcut options to save you time.
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✅Ingredients
• 1 tablespoon olive oil
• 2 medium boneless skinless chicken breasts
• 2 tablespoons salted butter
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 medium white onion, diced
• 1 tablespoon freshly grated ginger, or 1 teaspoon dried ginger
• 1 tablespoon minced garlic
• 8 cups chicken broth
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 12 ounces egg noodles, dried or frozen
• 3 tablespoons freshly chopped parsley
✅Instructions
1️⃣ In a large 6 quart pot, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Sear in pot for 3 to 4 minutes per side, until seared and browned. Remove from pot and set aside on a plate.
2️⃣ Without wiping out the pan, add in butter onion, carrots, and celery and saute until vegetables just start to become tender, about 5 to 7 minutes. Add ginger and garlic and saute for 2 minutes more. Add chicken breasts back on top of vegetables.
3️⃣ Pour in broth and season with thyme, oregano, salt, pepper and bring to a boil. Let simmer 10 minutes.
4️⃣ Add in egg noodles and let simmer until noodles are cooked through according to the package directions. Frozen will take longer to cook than dried egg noodles.
5️⃣ Remove chicken breasts from pot, shred, and return to the soup. Taste and add more salt and pepper to taste and top with freshly chopped parsley.
Recipe Notes:
For a creamy twist, add in 2 cups of heavy cream during the last few minutes of cooking.
Want to up the nutritional content with more protein? Add in 1 cup of frozen peas and let them heat through while you shred your chicken.
Short on time? Instead of cooking the chicken breasts, you can replace with 1 1/2 to 2 cups of diced cooked or shredded chicken breast, like from a rotisserie chicken or using leftovers. Simply stir in during the last 5 minutes of cooking to heat through.
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Easy Chicken Noodle Soup Recipe
Made with a few simple ingredients, this Chicken Noodle Soup recipe comes together quickly and easily. This soup is simple yet satisfying as it warms you from the inside out. Comforting and nourishing, this classic recipe is made all in one pot and is sooo much better than anything you can buy!
RECIPE:
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My grandmother gave me a wonderful soup recipe! We eat and want more!
Grandma gave me a wonderful soup recipe! We eat and want more! A wonderful recipe for chicken soup that everyone, even children, will love. One bowl of this soup will not be enough and you will definitely want more. This chicken soup is very good for digestion and is very good to eat after the holidays to relieve the digestive system.
Recipe:
350 g chicken
1.5 liters of water
cook until done
remove foam
chop 2 onions
frying oil
fry the onion over medium heat
cut 1 carrot
fry over medium heat
add 1 spoon of broth
take the chicken out of the broth
leave to cool
cut 2-3 potatoes
after 3 minutes add 2 tablespoons of paste
add a few black peppercorns
add 3 bay leaves
cook until potatoes are cooked
add 1 cup frozen peas
beat 1 egg
pour the egg into the soup
add salt to taste
add chicken meat
Easy chicken soup is ready!
Chicken soup is very useful for the digestive system after the festive table.
Bon appetit!
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#HotFood #recipe #soup #soup recipe
OLD FASHIONED Chicken Soup Recipe | Delicious Chicken Cornmeal Soup!
This old fashioned chicken soup recipe combines onions, potatoes, and chicken into an easy, tasty soup. Cornmeal is used to thicken the soup and it gives it a delightful flavor. This soup is quick to make and is an excellent way to use leftover chicken. The original recipe comes from the Household Searchlight Recipe Book which is from 1937. The recipe states there are 10 servings (they would be pretty small servings). I think there are about 4 to 6 meal –size servings in this.
6 cups chicken stock
¼ cup diced onion
1 cup diced potato
1 cup chopped chicken
¼ cup cornmeal
Salt and pepper to taste
Bring the broth to a boil. Once boiling, add the onions and potatoes and cook until they are tender. Sift in the cornmeal, stirring constantly. Add the chicken and cover and cook for 10 minutes. Season to taste with salt and pepper.
Music curtesy of Epidemic Sound
Song: Wayfaring Drifter
Artist: Joe E. Lee