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Gourmetrecipe collection chicken soup recipes


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Chicken soup is a classic comfort food that is ideal for eating on a cold day or when you’re feeling under the weather. Here are some delectable Chicken Soup Recipes brought to you by GOURMETRECIPE …

Chicken soup is a classic comfort food that is ideal for eating on a cold day or when you’re feeling under the weather. Here are some delectable Chicken Soup Recipes brought to you by GOURMETRECIPE COLLECTION.

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  • 1. Gourmetrecipe Collection Chicken Soup Recipes
  • 2. Chicken Soup RecipesThere is a reality to the saying chicken soupis food for the soul. It is calming as thewarmth that derives from it, as soothing asthe delicious broth from chicken and herbs.A classic relief food, chicken soup recipesflourish especially those that are cookedfrom scratch. It is traditionally cooked on acold day, rainy weather, or when someoneis suffering from a cold or is sick.The principle of this soup (usually derived from slowly simmering or boiling chicken in astock) somehow deals not only nurturing for the stomach and one’s spirits but it alsooffers curative properties especially when added with Chinese herbs that finish thatpurpose. Chicken soup then is synonymous to folk medicine especially for colds and fluas described in Wikipedia. The chicken used in making the broth traditionally was the oldhen, especially in American cuisine. These are the “soup hens,” which has no usage forroasting or frying since its meat is tough. In modern times, as conferred further in theWikipedia, young chickens (also known as broiler chickens) are used nowadays in placeof the old hen which has become scarce.
  • 3. The broth from the chicken is usually started with simple ingredients of the chickenpieces, water, salt, pepper, and uniformly cubed vegetables like onions, carrots andcelery. The broth can range in shade from clear to dark, depending on the favourite ofthe home cook or the family. Flavors may be added through other vegetables, herbs,spices and liquids like milk and cream.The chicken soup recipes in the collection reach about a dozen, which shows howadaptable this soup can be. Add a noodle, dumpling, vegetable or spice and you getmany a bowl of chicken soup to serve day after day. Try the ones with grains andnoodles. Recipes for barley chicken vegetable soup, chicken and spinach tortellini soup,chicken noodle soup and the Hungarian chicken vegetable noodle soup adds the grainsand noodles to make the soup heartier. Chicken soup recipes can also center on thevegetables, like the chicken leek soup, chicken vegetable soup with mushrooms, chickenvegetable soup and the vichyssoise leek and chicken soup. For more exotic fare, add spices like curry to make the creamy curried chicken mango soup or the creamy curried chicken and rice soup. While you can make chicken soup recipes on a traditional cooking pot, save some time off by cooking it in a slow cooker like the recipe for the crock pot Mexican chicken soup.
  • 4. Barley Chicken Vegetable SoupIngredients:4 tbsp. olive oil, 1 tsp. minced garlic, 1 cupchopped onions, 1 cup chopped zucchini, 1cup chopped carrots, 1 cup choppedcauliflower, 1 qt. low-sodium vegetablebroth, 4 cup Italian tomatoes (canned), 2cup cooked barley, 12 oz. cooked(boneless), skinless chicken breasts(chopped), 4 tsp. Italian herb seasoning mixPreparation Instructions:In a large saucepan, over medium-highheat, saute garlic and onion in oil until theonion is translucent, about 5 minutes.Add vegetables and saute lightly. Add brothand tomatoes and simmer 5-8 minutes. Servings: 4-6Stir in barley, chicken and herbs. Heatthoroughly. Preparation Time: 5-10 minutes Cooking Time: 5-10 minutesServe. Difficulty Level: Average
  • 5. Chicken and Spinach Tortellini Soup Ingredients: 2 tablespoons olive oil, 4 oz. mushrooms (sliced thin), 2 large garlic cloves (chopped), 43.5 oz (about 5 ½ cups) chicken stock, 9 oz. fresh chicken tortellini, 3 cups copped fresh spinach leaves, 2 tablespoons freshly grated Parmesan cheese, Sea salt, Pepper (freshly ground) Preparation Instructions: In a large saucepan, heat the oil over medium high. Add the mushrooms and garlic and sauté until the mushrooms are just golden. Add the stock. Bring to a boil.Servings: 2 Add the tortellini. Cover the saucepanCooking Time: 30 minutes halfway and boil until the pasta is tenderDifficulty Level: Easy but not mushy. Add the spinach and simmer for 1 minute. Sprinkle 2 tablespoons of cheese over the soup. Season with salt and pepper to taste. Serve the remaining cheese to the side of the soup.
  • 6. Chicken Noodle Soup Servings: 4-6 Preparation Time: 5 minutesPreparation Instructions: Cooking Time: 20-30 minutesSeason the chicken with salt and Difficulty Level: Averagepepper.Heat the oil in a Dutch oven over Ingredients:medium heat. Add chicken and cook until 1 lb. boneless, skinless chicken breast,lightly browned, about 10 minutes. Transfer Salt and pepper to taste, 1 tbsp. olivechicken to a plate. Place onion in the Dutch oil, 1 medium onion, diced, 1 largeoven and cook until lightly browned. Return carrot, sliced thin, 1 stalk celery, slicedchicken to the pan. Add all the remaining thin, 2 qt. low-fat, low-sodium chickeningredients, except the noodles. Bring the broth, 1/4 tsp. dried thyme, 1 bay leaf,broth to a boil. Cover pot and simmer for 1 pkg. (8 oz). wide egg noodlesabout 10 minutes, or until chicken is cooked.Remove chicken from pan and place on acutting board. Add noodles to the pan andcook until tender, about 5 minutes. Whilenoodles are cooking, shred chicken. Whennoodles are done, add chicken to thecooking pot, stir thoroughly, reheat, andserve.
  • 7. Hungarian Chicken Vegetable Noodle SoupServings: 15Preparation Time: 24 hoursCooking Time: 1 hour 30 minutesDifficulty Level: EasyPreparation Instructions:Place the chicken in a large pot. Pour thestock over the chicken; add water, if needed,so the chicken is completely covered withliquid. Cover and bring to a boil. Reduce heatand simmer for about 1 hour, or until thechicken is tender. Remove the chicken from Ingredients:the pot and refrigerate overnight. Also 1 whole chicken (3 ½ to 4 ½ lbs.), 10 cupsrefrigerate the pan, with the liquid still in it. chicken stock, 1 large onion, chopped, 1The next day, skim the fat off the top of thestock. Remove the meat from the chicken bunch green onions, sliced, 2 large carrots,and shred the pieces with two forks. Add the thinly sliced, 2 celery stalks, thinly sliced, 4chicken meat to the stock. Add the onion, parsnips, thinly sliced, 1 medium zucchini,green onions, carrots, celery, parsnips, thinly sliced, 1 ½ cups chopped greenzucchini, cabbage, tomatoes, parsley, dill, cabbage, 2 medium tomatoes, peeled,pepper, and paprika. Bring to a boil. Reducethe heat and partially cover. Simmer for seeded, and diced, ¼ cup minced freshabout 30 minutes, or until vegetables are just parsley, 1 tablespoon minced fresh dill (or 1tender. Add the noodles and cook until they teaspoon dried), 1 teaspoon freshly groundare tender. black pepper, 1 tablespoon Hungarian paprika, 1 cup uncooked fine egg noodles
  • 8. Chicken Leek Soup Ingredients: 1 whole chicken (cut into pieces), 4 leeks (chopped), 2 tablespoons chopped parsley, 1 teaspoon salt, ½ cup long-grain rice, 2 tablespoons butter, 2 tablespoons all purpose flour, 12 pitted, stewed prunes (cut in half) Preparation Instructions: Place the chicken pieces in a pot and cover with boiling water. Add the leeks, salt, and parsley. Simmer for 2 ½ hours, or until the chicken is no longer pink in the middle. Remove the chicken pieces with a slotted spoon. Add the rice to the pot. Cook for 20Servings: 6 minutes, or until the rice is tender. In a smallCooking Time: About 3 hours bowl, mix together the butter and flour. AddDifficulty Level: Easy this mixture to the pot, blending well. Add the prunes and some of the chicken meat, cut into bite-sized bits. (Reserve the rest of the chicken for another dish.) Serve immediately.
  • 9. Chicken Vegetable Soup withMushrooms Ingredients: 2 tbsp. olive oil, 2 medium onions, chopped, 2 cloves garlic, minced, 2 medium carrots, Servings: 6-8 cut into chunks, 1 lb. fresh mushrooms, Preparation Time: 20 minutes sliced, 6 cup fat-free chicken broth, 1 can (7.5 Cooking Time: 18 minutes oz.) diced tomatoes, 2 bay leaves, 1/2 tsp. Difficulty Level: Average coarse, ground black pepper, 3/4 cup uncooked small, whole-grain, bow-tie pasta, 2 cup cooked chicken tenderloin, cut into chunks, 1/4 cup low-fat Parmesan cheese, shredded, 1 tbsp. dried parsley flakes Preparation Instructions Heat oil over medium heat in a Dutch oven. Add onion, garlic and carrots. Cook until tender, about 5 minutes. Add chicken broth, tomatoes, bay leaves and pepper. Bring liquid to a boil. Stir in pasta, reduce heat and cover. Simmer, stirring occasionally, until pasta is cooked, about 10-12 minutes. Stir in chicken and cook just until heated through. Serve with cheese and parsley sprinkled on top.
  • 10. Vichyssoise Leek and Chicken SoupIngredients: Servings: 2 to 46 large leeks (green part only, sliced), 4 Cooking Time: 30 min.tablespoons butter, 2 cups thinly sliced Difficulty Level: Easypotatoes, 4 cups chicken stock, 1 cupheavy cream, Chives (chopped)Preparation Instructions:Heat the butter in a skillet over mediumhigh heat. Toss in the sliced leeks andsauté for 5 minutes without browning. Addthe potato slices and stock. Cook untilpotatoes are tender. Remove from heatand add the cream. Using an immersionblender, puree the potato mixture. Chill inthe refrigerator. Serve cold and sprinklewith chives before serving.
  • 11. Creamy Curried Chicken Mango SoupIngredients:3 tbsp. olive oil, 2 tsp. curry powder, 1/2 tsp.ground cinnamon, 1 large onion, diced, 3mangoes, finely chopped, 2 1/2 cup fat-freechicken broth, 1 lb. boneless, skinless chickenbreasts, diced, 1/2 cup fat-free sour cream, 1tsp. lime juice, preferably fresh, Salt to taste,1/4 tsp. coarse ground black pepperPreparation Instructions:Over medium-high heat, in a large saucepan,warm 2 tbsp. oil. Add curry powder andcinnamon. Heat for 30 seconds, stirringoccasionally. Add onions and saute untiltender, 5-6 minutes. Transfer contents of pan,including the oil and seasonings, to a blender.Add mango and 1 cup of broth. Puree untilsmooth. Put last tbsp. oil in saucepan and Servings: 4-6heat over medium-high heat. Add chicken and Preparation Time: 5-10 minutessaute until cooked through and browned, 6-8 Cooking Time: 18-20 minutesminutes. Add remaining broth. Stir contentsof pan thoroughly and bring to a simmer. Stir Difficulty Level: Averagemango puree into saucepan and re-heat tosimmer. Stir in sour cream and lime juice. Stirin salt and pepper. Remove from heat andserve, garnishing each serving with freshcilantro and extra sour cream, if desired.
  • 12. Creamy Curried Chicken and RiceSoup Ingredients:Servings: 3-4Preparation Time: 5 minutes 1 can (10.5 oz) low-fat cream ofCooking Time: 10 minutes mushroom soup, 1 can (10.5 oz). fat-freeDifficulty Level: Easy chicken broth, 1 cup water, 2 tbsp. olive oil, 1 can cooked chicken, cut into small pieces, 1 tbsp. fresh chopped chives, 2 tsp. curry powder, 1 cup half-and-half, 1 cup cooked rice Preparation Instructions: Combine all ingredients in a large saucepan. Heat on medium, stirring occasionally, until warm and bubbly, about 10 minutes.
  • 13. Crock Pot Mexican Chicken SoupPreparation Instructions: Servings: 6 Cooking Time: 3 to 6 hoursToast the cumin seeds by placing them in a skillet Difficulty Level: Average(with no fat or oil in it) over medium heat. Stir until Ingredients:they are golden and their scent is released. Spoon 1 tablespoon cumin seeds, 2 onionsinto a bowl and allow to cool completely. Use a (chopped), 4 stalks celery (chopped), 2spice grinder, a mortar and pestle, or a rolling pin to carrots (chopped), 3 sprigs fresh cilantro,grind the seeds. Pour the onions, celery, carrots, 2 1 hot chili pepper (seeds removed andsprigs of cilantro, pepper, peppercorns, salt, chopped), 10 peppercorns, 1 teaspoonchicken, stock, and water into a crock pot. Cover salt, 2 bone-in, skin-on chicken breasts (cut in half), 10 oz. chicken stock, 5 cupsand cook on high for 3 hours, or on low for 6 hours. water, ½ cup whipping cream, 2 smallUsing a slotted spatula or spoon, remove the avocados (skins removed and sliced),chicken from the crock pot and debone it and Lime juiceremove the skin. Place the chicken on a plate anduse two forks to shred it. Strain the liquid in thecrock pot. Keep the strained liquid warm. In a mixerbowl, beat the whipping cream. Fold in the cuminseeds. Serve the soup with the chicken on top,followed by some avocado slices. Sprinkle lime juiceover this, then add a spoon of the whipping cream.Sprinkle with a few cilantro leaves.
  • 14. LINK LISTS: