Do most chicken soup recipes require store bought chicken soup?

No..try this one.

I wanted a chicken soup for supper and scoured the internet...came up with this and adjusted it to my own tastes.....(using chicken breast meat with bones, canned carrots, and used dried herbs instead of fresh and tasted at 1/2 way through and adjusted some more used spaghetti noodles for egg noodles, etc..)

I didn't have enough chicken stock so I added 7 chicken boullion cubes to . 5 cups water.

Hard Rock Cafe Homemade Chicken Noodle Soup Clone

1 pound chicken breast fillets

1 pound chicken thigh fillets

vegetable oil

2 tablespoons butter

1 cup chopped onion

1/2 cup diced celery

4 cups chicken stock

2 cups water

1 cup sliced carrot

1 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 teaspoon minced fresh parsley

2 cups egg noodles

Garnish: minced fresh parsley

Preheat oven to 375 degrees. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it aside to cool. Melt the butter in a large saucepan or dutch oven over medium heat. Sauté the onion and celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies. Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles. Bring the soup to a boil, reduce the heat and simmer for 30 to 40 minutes or until the carrots are soft. Add the noodles and simmer for an additional 15 to 20 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top.

*I used 4 breast halves and it was loaded with chicken.

http://www.nancyskitchen.com/

Bullion is dehydrated chicken or beef broth, but it does have a lot of salt. Here is a delicious chicken soup recipe.

CHICKEN SOUP

1 large onion diced

4 stalks celery diced

Put this in the bottom of a large kettle or dutch oven and lay 2 or 3 boneless skinless chicken breasts cut in 1 inch pieces on top( you can use thighs too with skin removed and chopped--just cut it away from the bone. Add

1-16 oz carton of chicken broth--swanson or campbells. This is much like broth you make from scratch

2 bay leaves

2 teaspoons poultry seasoning

salt and pepper to taste--add a little now and more later after the chicken is cooked and you can taste the broth.

Simmer the chicken in the broth for about 45 minutes.

The base of the soup is done. Now you can add soup noodles, and vegetables. I use frozen vegetables only about half a bag. Also add

more salt and pepper and broth if needed. Simmer until noodles and vegetables are cooked. Don't cook so long that the veggies are mush. Fresh veggies will take longer than frozen

if you are talking about the bullion cubes, it is not powdered meat, it is broth concentrated down to what you see. It does contain chicken fat in small quantities.

Chicken soup was made long before those cubes or any other kind of chicken flavoring was invented.

The cubes speed up the process, thats all.

A good chicken soup takes time, an old hen(more flavor than young chicken)and a few cooking tricks.

Here is how I do it to maximize flavor.

Take a big kettle. Drop in your chicken parts, whether its fresh or not does not matter but bone in is best.

Brown the meat and bones in a small amount of oil until quite brown. Some folks brown the meat in the oven but I want all the brown bits that sticks to the pan so I prefer to brown it on the stove top in the same kettle I will be boiling it.

Add chopped onion, celery and carrot. Brown that too.

Add enough water to cover.

Add;

bayleaves(about 4-5)

minced garlic

parlsey

salt, pepper to taste

thyme if you like it( I don't really care for it.

Bring all this to a boil..Reduce heat and simmer for at least 3-4 hours.

Remove from heat. Strain into a kettle. Remove any meat from the bones.

Add fresh diced celery, carrot, and onion in equal amounts. add another bay leaf, some garlic.

Taste. Add salt and pepper if it needs it.

Bring to a boil.

When its boiling add the noodles or rice and simmer until they are tender. Serve

Well it won't be like the soup you get in packets, but you can make delicious soup at home.

The most important step is a good broth -you *can* buy chicken broth at the store, or bouillon, but it's tasty and easy to make at home. What I always do is use chicken leftovers, because you need chicken bones, and maybe a bit of meat. (If you roast a whole chicken and eat the meat, the carcass is perfect, but you can also just use a bunch of bones from chicken drumsticks or whatever. Just cook yourself a nice dinner using bone-in chicken, and save the bones. I often save bones in the freezer until I have enough for broth.) You also need a bunch of aromatic vegetables -carrots, celery, garlic, onions, potatoes, etc. (I often save the bits I chop off of these vegetables in my normal cooking, keep them in the freezer for the next time I make broth -this way, making broth is basically free, you're only using what would otherwise go to waste).

Take your bones and your aromatic veggies, and some herbs if you like -definitely pepper, preferably whole peppercorns, and a bay leaf; place them in a BIG stock pot, and fill the pot with water. Bring to a boil; simmer for a couple hours, until water is very flavourful. Strain out the solids and discard; cool the liquid & skim off the fat. Yum! Broth! (I often freeze my broth, so that I always have some on hand -if you put it in the ice cube tray, you can have small chunks for use in stir-fries, sauces, etc.)

You can then use this broth in any recipe that calls for it, including obviously chicken soup. I would take diced onion, carrot, and celery, add to a medium-high soup pot with a bit of oil, sweat for about 5 minutes to soften before adding pasta and (cooked) diced or pulled chicken meat and cooking 10 minutes or so until pasta is cooked; others cook the pasta separately, often in the broth. You'll probably want to add some dried herbs, like thyme, oregano, and basil; add it with the broth.

You can make chicken broth by cooking chicken, vegetables and aromatics in a stock pot. Remove the cooked chicken and allow to cool. Skim off the fat. Remove the chicken meat from the chicken carcass. Add that back to the broth. Add rice or noodles and cook until tender. Serve.

You can find a chicken soup recipe in almost any basic cookbook.

make your own homemade chicken stock

you'll need to roast a chicken(seasoned well with butter salt pepper oregono and poultry seasoning)

rub all under the skin and roast on 375degrees 15-20 minutes per pound or about 1 1/2hrs, or until internal temp reaches 165degrees use the leg to poke the themometer

remove the cooked meat from the bone

keep all the bones and the wings(if small)

1 onion very rough chopped

2 stalks of celery washed whole or rough chopped

2 carrots peeled

3 bell peppers core, seeds and membranes removed

fill a deep 5-7 gallon stock pot up with water

add salt, pepper

boil the stock for 3-4 hours, romove the bones and use an emersion blender to blend the veggies if you want to keep them

in a smaller 1quart size pot

ladel 1quart of your fresh stock

chop your chicken breast that you've saved

chop 1 celery

chop 1 carrort

add 1 cup of NO YOLKS brand egg noddles or 1 cup of rice

bring to boil for 20 minutes or until carrot is tender

voila your own homemade chicken soup

as for the rest of your chicken place in quart size zip lock bags

same thing for the left over stock ladel in quart size zip lock bags

freeze and next time you want homemade chicken soup with homemade chicken stock just take out a frozen bag and heat it

you'll have to add the noodles, carrot and celery every time but you'll have the stock on hand for lots of recipies

forget about that store bought **** and justboiling the chicken yes it turns out bland but thats because your not supposed to just boil the meat you need to boil the bones and just the bones get out all that beautiful flavour but you need to know how to do it properly. to learn how try looking at a few of ramsey's books or youtube and you should be fine.

also the chicken MEAT you should coook seperatly and add to the soup once your broth is finished (the boiling bones)

hope i helped :)

I tried to look for that restaurant's home page, and then see if I could find the recipe from there, but I couldn't find their Home Page. This might help you, if you can find their Home Page.