Easy Chicken Soup Recipe
An Easy Chicken Soup recipe is essential for any cook. Otherwise called 'jewish penicillin' chicken soup does have a medicinal effect in that it helps reduce inflammation of nasal passages. When I become sick my wife always makes me a huge batch of her 'easy chicken soup recipe' from scratch. And I make this wonderful dish for her occasionally, and not just when she is sick. It is a fragrant and tasty blend of chicken, broth and vegetables and can be easily frozen for future use. And, after eating, will leave you with a satisfied feeling.
I probably should mention that in the following recipes I use these abbreviations:- 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
- 'oz' means ounce
The basis of any good chicken soup is the broth. In this case we make broth from an actual chicken that is cut up then we construct the soup using a 'mire poix', a French culinary term, meaning a complementary blend of vegetables usually 2 parts onion, 1 part carrots and 1 part celery.The first recipe is the actual broth for the chicken soup. Make this up first then use it to actually make the easy chicken soup recipe. It uses an uncooked, cut up chicken. Either get a whole chicken and cut it up yourself or buy the equivalent in already cut up chicken pieces. A whole chicken will have giblets and neck in a small bag. These are a great addition to the broth - just don't use the bitter tasting liver.
| Broth for the Easy Chicken Soup Recipe |
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| | | 3 to 4 # boiler chicken, cut up | | 4.5 c water | | 2 t salt | | 1 t pepper | | small bit of parsely | | 2 small onions, cut into quarters | | 1 carrot, washed and unpeeled cut into thirds | | 1 stalk of celery, washed and unpeeled cut into thirds | | | Add all ingredients to a soup pot and heat to boiling. Cover and simmer for 45 minutes then take off heat and let cool. As the broth cools, fat will thicken on the top of the broth - just skim off what you can with a large spoon.| | | Take out the chicken and remove meat from bones - save it for the soup. Discard bones and vegetables in broth. Now you can either freeze this for the future or use it immediately to make soup. | | | | | |
Now that we have the broth, next is the actual chicken soup.
| Easy Chicken Soup Recipe with Noodles |
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| | | Broth and chicken meat from preceding recipe | | 1 medium onion, chopped | | 2 carrots, peeled and sliced | | 2 stalks of celery, peeled and sliced | | 1 T chicken bouillon powder or 2 bouillon cubes | | 1 c uncooked egg noodles | | sprig of parsely, chopped | | | Measure amount of chicken broth and add water to make 5 cups then add to soup pot. Add bouillon, onions, carrots and celery and heat to boiling. Reduce heat, cover and simmer for 15 minutes until carrots are done (tender). Stir in chicken meat and noodles, turn up heat and heat until boiling. Reduce heat and simmer, uncovered, until noodles are done - about 10 minutes. Serve with parsely| | | | |
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