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Chicken soup recipe

Chicken soup recipe


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Anika's famous chicken soup, ready in minutes. Good for body and soul!

98 people made this

IngredientsServes: 2

  • 1 boneless chicken breast fillet, cooked and diced
  • 500ml water
  • 2 carrots, chopped
  • 1 courgette, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon chicken stock granules

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Put cooked chicken and water in a large pot and bring to the boil.
  2. Add the carrots, courgette and garlic and simmer all together for 5 to 10 minutes.
  3. Add the chicken stock granules and simmer for an additional 5 minutes. Serve.

Recently viewed

Reviews & ratingsAverage global rating:(101)

Reviews in English (85)

Used different ingredients.replaced the courgette with celery and a leek-06 Aug 2010

it was great i also added celery-01 Aug 2012

.Used cucumber and lettuce instead of corgette.Lovely-30 Oct 2011


41 Best Chicken Soup Recipes (Plus Chicken Gumbo, Pho, Pozole, and More)

Hungry for the best chicken soup recipes? We've rounded up 41 soups that will warm your belly and spirit. And chicken noodle is just the beginning. Below, you'll find recipes for the best chicken noodle soup, chicken tortilla soup, matzo ball, pho ga, pozole, udon, and more.

Many of these recipes include steps and ingredients to make the broth itself, but if you want to start with the best store-bought chicken broth, we've got recommendations. Got time to make homemade stock and looking for tips? You can start with leftover roasted chicken, or roast raw pieces to get a good brown stock. Or, if you want something lighter, simmer it all on your stovetop or with your Instant Pot.


Tips for a Perfect Old Fashioned Chicken Soup from Scratch

1. Making a homemade soup from scratch does take some time but the end result is totally worth it. It's not difficult at all to make and can be done on a Sunday afternoon while you go about some of your other household business. Don't sit and watch the pot – let it do it's thing – come back and check on it when you need to go about each step.

2. For this recipe, you'll need to boil a whole chicken in a large stock pot covered in water for a few hours. Once the chicken is almost falling apart you remove it from the water and onto a cookie sheet or large plate. Then you can remove the meat from the chicken and place it back into the pot with the chicken stock.

3. As you cook the chicken soup, you may need to keep adding water to the pot as it evaporates with the steam.

4. The most important thing to remember when making a homemade chicken soup from scratch is to put those chicken leg bones back into your stock pot as you cook the soup with the rest of the veggies and meat. Before serving remove the bones.

The leg bones in the stockpot are absolutely essential in making your soup taste like a proper and amazing soup, so please don't forget them!

5. Don't be afraid to make adjustments to the recipe and make it your own! I find it fun to try adding different types of veggies into the stock pot as the soup simmers for the afternoon.

This time I just wanted to make a good ol' traditional chicken soup with carrots, onions, celery, garlic, thyme and a bit of salt and pepper. This is the combination that my grandmother always used so I find this the most comforting when I'm under the weather.

6. One of the great things about making a traditional homemade soup using a whole chicken is that you get a lot more nutrients than if you would have something premade from a can. I've also tried making chicken soup without a whole chicken, but it's just not the same.

Now, are you ready to make the best homemade soup you ever tasted?! Get the recipe below!


  • 55g/2oz butter
  • 2 onions, sliced
  • 2 sticks celery, finely chopped
  • 2 carrots, finely diced
  • 25g/2oz plain flour
  • 1.2 litres/2 pints chicken stock
  • 450g/1lb cooked chicken, skinned and shredded
  • 1 tbsp chopped fresh parsley
  • salt and freshly ground black pepper

Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften.

Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the vegetables are tender.

Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.

Recipe Tips

You can halve this chicken soup recipe easily. it will keep in the fridge for up to 3 days, but it freezes well and will keep in the freezer for 3 months. Great for a batch cook.


  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 large cloves garlic, minced
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1 bay leaf
  • 8 cups low-sodium chicken broth
  • 2 pounds bone-in chicken breasts, skin removed
  • 2 cups sliced celery
  • 2 cups sliced carrots
  • 2 cups frozen peas
  • 1 ¼ teaspoons salt
  • ½ teaspoon ground pepper
  • 3 cups cooked whole-wheat egg noodles
  • ¼ cup chopped fresh parsley

Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add thyme and bay leaf cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.

Meanwhile, add celery, carrots and peas to the pot return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in parsley.

To make ahead: Cover and refrigerate, without the noodles and parsley, for up to 3 days. To serve, stir in noodles and reheat, then stir in parsley.


Homemade Chicken Soup

Remember that series of books called Chicken Soup for the Soul?

The named worked because it implied chicken soup is sooo good for your body and that the stories were going to do the same thing for your soul. But, funny enough, chicken soup itself is also so good for the soul.

It warms you up from the inside out and makes you feel safe, happy, and cozy. When you’re sick, each spoonful tastes like soothing relief and healing.

In other words, if you’re making this chicken soup on a freezing cold winter day, can you bring us a bowl?

Ingredients

1 pound skinless, boneless chicken breasts

2 1/2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 pound sweet potatoes, peeled and chopped

3 cups kale, roughly chopped

3 cups low-sodium chicken broth

to taste freshly ground black pepper

Directions

  1. Season chicken breasts with salt and pepper. In soup pot, heat olive oil over medium-high and cook chicken through about 4 minutes per side until golden brown. Remove chicken and set aside for later.
  2. Add garlic, celery and onion to soup pot and cook until tender, about 7-8 minutes.
  3. Pour in apple cider vinegar and then add sweet potatoes, kale, tomatoes, chicken broth, and water. Bring to a boil and then reduce heat to simmer for 20 minutes.
  4. Tear chicken with hands for pulled effect. Stir chicken into soup pot to heat for a few minutes.
  5. Serve into bowls and (optional: grate fresh ginger on top) then enjoy.

WHY WE LOVE THIS RECIPE

Classic chicken soup is like an immune system-strengthener in a bowl, and we’ve added kale and sweet potatoes for even more antioxidant power. The many benefits of ingredients in this recipe? It’s bad for your breath, but garlic is linked to cancer prevention. Everyone’s favorite dark leafy green (kale!) is an excellent source of fiber, folate, and micronutrients like carotenoids. And sweet potatoes have more of eye-healthy beta-carotene than any other fruit or vegetable.


Chicken soup

Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.

Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.

Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.

Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.

If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.


  1. Heat the olive oil in a pot over medium heat.
  2. Add the carrots, celery, onion, and garlic and sauté for 5 minutes, until the vegetables just begin to soften.
  3. Add the stock and bay leaf and cook over low heat for about 15 minutes, until the carrots are just tender.
  4. Add the chicken and noodles and continue cooking for about 5 minutes, just until the noodles are soft.
  5. Taste and adjust seasoning with salt and black pepper if necessary.
  6. Discard the bay leaf and garlic clove. Garnish with parsley before serving, if using.

Eat This Tip

How to Make Homemade Chicken Stock

Store-bought stock works just fine for every recipe in the book, but nothing compares to the flavor of a home-cooked batch. Combine scraps of chicken (back, wings, even bones from a roast chicken) with a mirepoix (onions, carrots, and celery) and herbs (bay leaf and parsley), cover with plenty of water, and simmer for an hour. Add depth by mixing in garlic, mushrooms, or even a bit of tomato paste before simmering.


Reviews ( 14 )

would someone explain what the recipe means when it tells you to discard the vegetables.

Easy enough, but the broth didn't have much flavor. I added bay and fresh thyme plus, sadly, another half teaspoon salt. Was better the next day.

I did make this and I followed what Marcelo56 suggested and I added garlic & savory. The last 10 minutes before I wanted to serve it, I tossed in some pasta. It was really good.

I think everyone raised on home cooking is using garlic already. I like that you are sticking with the homemade noodles. Me too. It's just not the same without them.

By prep time they mean getting everything together, cutting, chopping etc. (i.e. preparing to cook) Boiling for 30 minutes is cooking time, not prep time :)

I followed the recipe with a little change, I did not discard the vegetables. I did put them in the food processor (or the blender for that matter) and I then I added it to the broth. The result were really good! It thickened the broth, plus I did not like the idea of discarding food. Hope someone tries it. Marcelo from Argentina, bye

Tried the recipe last night . everyone raved about it. I did 1 tsp costco northern Italian herb mix . There are so many ways you can go with this basic recipe..I might try some Basque type of chicken soup by adding a few beans, tomatoes and vermicelli pasta .

I agree with you Jersey but, I discovered that if you use kosher chicken, the salting is the best for chicken soup. I usually buy soup greens in the supermarket, may be more pricey but it's fast and contains the dill and parsely. Parsnip and turnip add an incredible flavor as well as the garlic, but I definitely would discard the parsnip and turnip (unless your stomach can take it, mine can't). Because I'm always in a hurry, I use my pressure cooker (got a new Fagor it's great) and my soup is done in about half in hour. Without the pressure cooker, certainly at least an hour or more for good flavor. And of course, it's always better the next day.


Variations

  • Swap the boneless chicken thighs for bone-in and cook a few more minutes.
  • Swap the boneless chicken thighs for leftover rotisserie chicken with bones.
  • Or swap the thighs for chicken breasts, but cook the soup for slightly less time.
  • Use turkey in place of chicken.
  • Make it low-carb by taking out the noodles and adding more chicken.
  • Make the soup gluten-free by subbing gluten-free noodles for the egg noodles.


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