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Chicken Soup Recipes

Here is a collection of chicken soup recipes from Quick Easy Recipes. Please enjoy these recipes and if you have any favorite chicken soup recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.

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Chicken Gumbo

  • 1 chicken (3 to 4 pounds)
  • 1/2 cup salt pork fat
  • 1 large onion (sliced)
  • 1 quart finely sliced okra (fresh or canned)
  • 5 tomatoes (sliced)
  • 1 cup cream
  • 2 sprigs parsley
  • 3 cups boiling water
  • 1/2 teaspoon pepper
  • 2 tablespoons salt
  • l cup boiled rice

Cut the chicken into pieces and saute in the salt pork fat and place into a saucepan. Slowly saute the onion in the pork fat for 10 minutes and then add the okra, tomatoes, and parsley sprigs. Slowly saute for another 30 minutes and then add to the saucepan with the chicken. Add the boiling water, pepper, and salt, then slowly simmer for at least 2 hours or until the chicken is very tender. Add the boiled rice and cream. Season to taste. If it is too thick, dilute it with boiling water. Bring to a boil. Remove the bones before serving.
This chicken soup recipe will serve 6 to 8.


Chicken Stock

  • 1 4-pound chicken
  • 2 1/2 pounds of chicken necks and wings
  • 2 medium onions (stuck with several cloves)
  • 6 medium carrots (quartered)
  • 2 leeks (thick slices)
  • 3 celery stalks
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon tarragon
  • 10 peppercorns
  • 6 sprigs parsley
  • 1 cup dry white wine
  • cold water

In a large soup pot (10 quarts), add all ingredients. Fill with cold water so that the water covers the ingredients by 2 inches. Cover with a loose-fitting lid and bring to a boil. Lower heat to a simmer and cook for 3 to 4 hours. Remove from heat and cool. Strain stock into a container and refrigerate. After the stock is thoroughly cooled remove the fat that has formed on the surface. Stock may be frozen until ready to be used.


Chicken Soup

  • 1 chicken (3 to 4 pounds)
  • 1/2 pound ham
  • 1 onion (sliced)
  • 4 to 6 pints of water
  • 1/4 cup rice
  • 1 tablespoon chopped parsley
  • seasoning
  • 1 cup milk
  • 1 tablespoon chicken fat
  • 1 tablespoon flour

Cut the chicken into pieces and put it into a pot with the ham and onion. Add water and simmer until the meat is very tender. Strain the soup and save the meat for any other purpose. Remove all possible fat. Put 5 pints of soup back in the pot along with the rice, parsley, and seasoning. Simmer until the rice is tender. Add milk. Make a roux with the chicken fat and flour and add it to the soup. Heat until the soup thickens. Reseason and serve.
The remaining soup stock can be used with the meat or saved.
This chicken soup recipe will serve 6 to 8.


Chicken Vegetable Stew

  • 2 slices raw bacon
  • 1 cup chopped onion
  • 1 (3 pounds) chicken, cut into pieces
  • 2 1/2 cups chicken broth
  • 1/2 cup chopped celery
  • 2 teaspoons salt
  • 1 can (16 ounces) of stewed tomatoes
  • 2 cups diced potatoes
  • 1 1/4 cups okra
  • 1 1/4 cups lima beans
  • 1 can (12 ounces) whole-kernel corn, undrained
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons flour

Saute the bacon and onion together until the onion is a golden color (approx. 5 minutes). Rinse chicken and place in a 3 1/2-Quart soup pot with the chicken broth, 2 cups water, celery, salt, and sauteed onions and bacon. Bring it to a boil and then reduce heat to a simmer for 45 minutes or until chicken becomes tender. Skim off the fat. Add the tomatoes, potatoes, okra, and lima beans. Bring back to a boil, then reduce to a simmer for another 15 minutes while covered (until potatoes are done). Add the corn and Worcestershire sauce. Heat to boiling. Mix the flour with 1/4 cup of water and stir into soup. Stir until thickened.
This chicken soup recipe serves 6.


Spicy Chicken Soup

  • 2 teaspoons vegetable oil
  • 3 cups chopped onions
  • 2 cloves minced garlic
  • 5 cups chicken stock
  • 1 cup water
  • 1 pound chicken breasts
  • 2 celery stalks (sliced)
  • 1/2 cup chopped parsley
  • 1 can tomatoes (16 ounces), undrained
  • 1 cinnamon stick (3 inches)
  • 2 bay leaves
  • 3/4 teaspoon marjoram
  • 1 teaspoon thyme
  • 1/8 teaspoon ground cloves
  • dash of cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/2 cup brown rice

Using a large soup pot add vegetable oil, onion, garlic, and 3 tablespoons of chicken stock. Stir over medium heat until the onions are transparent. Add the remaining chicken stock, water, chicken, celery, parsley, tomatoes, cinnamon stick, bay leaves, marjoram, thyme, cloves, cayenne, and black pepper. Mix well. Bring soup to a boil, then lower the heat and simmer for 45 minutes. Remove the chicken from the soup and separate it from the bones. Remove the cinnamon stick and bay leaves. Skim fat from the surface. Bring soup back to a boil and add rice. Reduce heat and simmer for another 45 minutes until rice is tender. Return chicken meat to the soup and heat for several minutes.
This chicken soup recipe serves 6 to 8.

For more chicken soup recipes try "The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul"

Chicken Soup Recipes & Other Folk Remedies

See More Soup Recipes

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