Chicken Soup Recipe Please?

Chicken Soup

Ingredients

1 gallon water

1 (4 pound) whole chicken, cut into pieces

1 large onion, peeled and halved

3 bay leaves

1 teaspoon pepper

2/3 bunch celery, leaves reserved

1 pound whole carrots

1/4 cup chicken bouillon powder

1 pound carrots, peeled and sliced

1/3 bunch celery, chopped and leaves reserved

1 (8 ounce) package dry egg noodles

Directions

1.Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.

2.Place in another pot the halved onion, bay leaves, pepper, whole celery, whole carrots in the pot and simmer, covered 1 hour.

3.Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.

4.Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.

5.Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through

BUZZY BEE'S CHICKEN SOUP SPECTACULAR

1 whole chicken (about 3-4 lbs). cut apart in it's natural sections (legs. thighs, breasts, etc) all washed and dried. Put aside neck, giblets and liver they come with it.

4 large Idaho baking potatoes,( if not Idaho, do your best), peeled and sliced thin

1 medium onion, peeled and diced

2 tablespoons butter or margarine

1 glove garlic

3 chicken bullion cubes

1 tablespoon ground paprika

2 cans drained peas and carrots (or 1 can each separately)

1 medium can whole tomatoes, contents put in a bowl and cut into quarters

salt and pepper

In ex-large saucepan fill 3/4 way with water, add one teaspoon salt and place chicken in to cook with lid slightly askew on medium heat for 1/2 hour. Do not over boil. Peel and crush the clove of garlic. Take 1/2 half of the garlic ,unpeel the broth cubes and add them in after boiling starts. Stir the mixture often, making sure the broth level doesnt go down lower than 3/4 of the pot level by adding water or broth if available.. During the last 20 minutes after the first half hour is dine, add the vegetables except potatoes and onions.

As that is cooking get a fry pan and melt butter or margarine and proceed to fry the other garlic half, onions and potatoe slices til crispy - DO NOT BURN!!!

When all is finished combined the frypan contents into the saucepan and stir slowly, You may need some more salt and add pepper. Before serving sprinkle paprika across the top. Enjoy!

cover the chicken with water and bring to a boil as the fat comes to the top skim with a strainer low boil for about 45minutes add pepper chicken or vegetable broth about an hour add your vedgies I use carrots celery a green or red bell pepper and a couple of small whole onions or you can cut them up you can use a leek or parsnip also a lilttle parsely. when vegies are cooked you can make the noodles i put them on the side,some do not want noodles .

White beans, bacon, shallots, and garlic add tremendous flavor to Portugese-style chicken soup. This makes a hearty meal in a bowl. Plan ahead to soak the beans overnight or save yourself some time and used drained canned beans. If you use canned beans, reduce the simmering time to 15 minutes and add the beans along with the chicken and bacon at the end.

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 1 hour, 60 minutes

Ingredients:

1 pound dried white beans, such as white kidney (cannellini) or great Northern, rinsed and picked over

1/2 pound bacon, cut into 1/2-inch wide pieces

2 cups chopped yellow onions

1/2 cup chopped celery

2 Tablespoons minced shallots

1 Tablespoon minced garlic

2 bay leaves

1 teaspoon salt

1/4 teaspoon cayenne

2 quarts chicken stock or canned low-sodium chicken broth

3/4 pound diced cooked chicken

1 cup freshly grated pecorino Romano cheese

Preparation:

Put the beans into a large pot or bowl. Add water to cover by 2 inches and soak for at least 8 hours or overnight. Then drain. (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes, then remove from the heat and allow to stand for 1 hour. Drain.)

Fry the bacon in a heavy medium stockpot over medium-high heat until crisp, about 7 minutes. Use a slotted spoon to lift onto paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the pot.

Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes. Add the shallots, garlic, bay leaves, salt, and cayenne. Cook, stirring occasionally, until the shallots soften, about 1 minute.

Add the beans to the pot with the stock, and bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, until the beans are tender, about 1-1/2 hours.

Stir in the chicken and the reserved bacon and heat through. Remove and discard bay leaves.

Ladle into warm bowl and sprinkle with the grated cheese.

Yield: 8 to 12 servings

right it rather is the suited recipe for an remarkable fowl Tortilla Soup. 2 fowl Breast a million White Onion a million green Bell Pepper a million Jalapeno (adjust to warmth decision) a million Can Corn (optionally available) a million Can Black Beans (optionally available) a million clove garlic a million/3 cup clean cilantro fowl Broth a million/3 Cup Cream 3 tbsp Chili Powder a million tbsp Cumin 8oz can tomato sauce salt/pepper to flavor topping: Corn Chips Cheddar Cheese bitter Cream Sautee vegetables till delicate. upload broth, corn, and beans. carry to boil and cut back to simmer. upload Chili powder, cumin, precooked shredded fowl, tomato sauce. enable gradual simmer half-hour. upload cream and cilantro. Salt & Pepper to flavor. I make this a minimum of another month. additionally maximum persons drink the final drop whent he spoon in basic terms cant get it. savor!

too easy,,,,, chicken..........

breast are nice CUX afterward you can make chicken salad: but

\baked chicken and yer done with the carcass,,,boil it fer an hr

yer kinda already there and it is better than water in most called for moisture

but you can reduce youe pot to half, twice s tasty

remember bones are stock,meat is broth

any of these liquids are better than water,,,point being:

if you can make water taste good these only up the best of times

well i am the quite pretentious ****

i certainly did not answer yer bit

boil the chicken in clean water

i like celery and carrots they aint so needed

boil that chicken for an hr,,,,touch ofS&P and yer good

you could shred the chicken

you could add to the flavors as you might like

then again you might kill us all

basically you just need chicken broth, any vegetable you want, sliced chicken, and noodles or pasta or macaroni. Boil it all together and bam! chicken soup.

google it.

!!!!!!!!!!!!