Best 4 Herbed Chicken Soup Recipes

HERBED CHICKEN & SPINACH SOUP

Steps:

• In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.

HERBED CHICKEN SOUP

Steps:

• In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

SEPHARDIC CHICKEN SOUP WITH SOFRITO AND HERBED MATZO BALLS

Steps:

• To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.
• Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.
• Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor.
• While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.
• When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)
• Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).

HEALTHY HERBED CHICKEN NOODLE SOUP

Steps:

• Bring the chicken broth to a boil in a large stock pot. Add chicken, turnips, scallions and bay leaves. Cover. Simmer on medium low for 45 minutes. Meanwhile, combine olive oil, garlic, thyme, oregano, rosemary, sage, onion, celery and carrots in a large pan. Sauté on medium high for 15 minutes. Add white wine and lemon juice. Let simmer for 30 minutes. In a medium frying pan, combine mushrooms and butter and cook on medium low heat until mushrooms are cooked through; about 8 minutes. Set aside. Remove bay leaves and scallions from chicken broth; discard. Remove chicken and set aside. Remove turnips and place in a separate bowl. Add vegetables and mushrooms to chicken broth and place on low to remain hot. Meanwhile, pull chicken into bite sized pieces. Mash or puree turnips in a food processor. Add chicken and turnips back into chicken broth and stir in pasta until warmed. Serve immediately.