My Favorite Chicken Soup Recipes

The Autumn is there and with it the cold days. For such days, there is nothing better to eat than a soup. Soups are not only great to warm us in cold days but they are also very healthy. You can add as many vegetables as you want in a soup and make it a very nutritious and delicious dish.

I like almost all kinds of soups but one of my favorites is chicken soup. Chicken soups are very tasty and it is also well known that chicken noodle soup is a good remedy for cold and flu.

Here some of the best recipes for chicken soup. I hope you like them as I like.

Chicken Noodle Soup

3 lb. chicken
2 qts. water
2 tsp. salt
1 1/2 cup chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash pepper
4 cups egg noodles

Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth.
Debone chicken and return to kettle with strained broth.
Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.
Add noodles and cook 8-10 minutes.

Chicken Soup With Tiny Meatballs

2 pounds stewing chicken
4 cups water
2 1/2 teaspoon basil
1/2 pound small onions
1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery leaves

1 cup finely minced beef
1 egg
1 slice crumbly white bread
1/2 teaspoon salt
Freshly ground black pepper

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender.
Remove chicken from pan. Cool and carefully skim fat from surface of soup.
Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.

Mix beef with egg, bread, salt and pepper.
Form into small meatballs, add meatballs to soup and simmer for 35 minutes.
Meanwhile, skim and bone the chicken. Cut meat into small pieces.
Garnish the soup with chicken and serve.

Chicken Soup Recipe

1 large stewing chicken, cut in pieces
1 qt. cold water
1 tbsp. dried parsley
1 bay leaf
1 tbsp. salt (optional)
1-2 tsp. curry powder
1/8 tsp. nutmeg
1/8 tsp. ground cloves
2 tbsp. olive oil
1 med. onion, chopped
1 med. carrot, chopped
1 green bell pepper, chopped
1 med. apple, pared, cored and chopped
Salt and pepper to taste
1/3 cup flour (optional)
1 (14 oz.) can stewed tomatoes
Cayenne pepper to taste

In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender). Remove chicken, if needed, to determine the need for more water. You'll need at least a quart. Discard skin and bones; cut meat into small chunks.
In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender. Remove from heat and stir in flour.
Stir in broth, chicken and tomatoes (with juice) and cayenne pepper. Boil, reduce heat; cover and simmer about 1 hour.
Sprinkle with croutons and serve. It makes 8-10 servings.

Enjoy your meal !!

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About The Author, Isabel Da Silva
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