Best 3 Basic Chicken Soup Recipes
Chicken soup is a comforting and flavorful dish that is commonly enjoyed around the world. It's a versatile dish that can be adapted to various cultures and preferences, and it's a great way to use leftover chicken. With the right ingredients and techniques, you can create a delicious and satisfying bowl of basic chicken soup that will warm your soul. Whether you're looking for a quick and easy weeknight meal or a comforting soup to help you through a cold day, this article will provide you with the knowledge and guidance you need to make the best basic chicken soup.
Check out the recipes below so you can choose the best recipe for yourself!
BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
BASIC CHICKEN SOUP
Classic chicken soup with a punch of lemon and garlic. Cooked egg noodles, rice, or pasta make a nice addition to this soup.
Provided by Robyn Stone
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h3m
Yield 8
Number Of Ingredients 12
Steps:
- Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
- Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken thighs; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
- Bring to a boil, coaxing anything stuck to the bottom of the pot off with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from heat and add lemon juice.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 8.8 g, Cholesterol 53.1 mg, Fat 13.1 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 2.7 g, Sodium 1454.6 mg, Sugar 2.5 g
BASIC CHICKEN SOUP
This recipe is adapted from "The Whole World Loves Chicken Soup" by our old colleague Mimi Sheraton. It was published in 1995. Practical and pragmatic in the technical aspects of soup making, Ms. Sheraton is an unabashed hedonist when it comes to serving and consuming it. "Chicken soup must be very, very hot," she counsels. "You want to have to inhale it, to take tiny sips at first and build, as the soup cools, to larger and larger bites. Near the end, you are racing to finish. Tepid soup is dead."
Provided by Molly O'Neill
Categories one pot, soups and stews, main course
Time 3h
Yield 6 - 8 servings
Number Of Ingredients 13
Steps:
- Place the chicken in a 6- to 7-quart soup pot and add the water (it should cover chicken). Cover the pot and bring to a boil. Uncover, reduce to a bare simmer and skim foam as it rises to the surface. When foam subsides, add remaining ingredients, using only 1 teaspoon of salt. Cook chicken, turning 2 or 3 times, until meat loosens from bone, about 2 1/2 hours. Add more water during cooking if chicken is not 7/8 covered. Add salt gradually, tasting the soup from time to time.
- Remove chicken, giblets and bones and set aside. Strain the soup through a fine sieve and discard vegetables. Either skim fat from soup if serving immediately or let cool thoroughly, then cover, refrigerate and skim fat when the soup is cold. Chicken can be pulled from the bones and reheated in the soup. Garnish with parsley or dill if desired.
Tips:
- Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good options include carrots, celery, onions, garlic, leeks, parsnips, and turnips.
- Don't overcook the vegetables. You want them to be tender, but not mushy. If you're not sure how long to cook them, start with 10 minutes and then check them every few minutes until they're done.
- Use a good quality chicken broth. This will make a big difference in the flavor of your soup. If you don't have time to make your own, you can use a store-bought broth. Just be sure to choose one that is low in sodium.
- Add some herbs and spices. This will give your soup even more flavor. Some good options include thyme, rosemary, sage, oregano, basil, bay leaves, and black peppercorns.
- Don't be afraid to experiment. There are many different ways to make chicken soup, so feel free to experiment with different ingredients and flavors. You might be surprised at what you come up with!
Conclusion:
Chicken soup is a delicious and nutritious meal that can be enjoyed by people of all ages. It's perfect for a cold winter day, or any time you're feeling under the weather. With so many different ways to make it, there's sure to be a chicken soup recipe that everyone will love. So next time you're looking for a comforting and satisfying meal, give chicken soup a try.
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