Learning how to make chicken soup recipes is a must; everyone loves some form of this soup. These recipes can be served in a clear broth, creamed, with noodles, dumplings or vegetables. Chicken soup has earned the reputation of being a natural cure for colds and flu. Scientists have found in their studies that components in chicken soup have an anti inflammatory effect which leads to the ease from symptoms of the illness. (I have found this true with chicken noodle soup; I always buy the organic chickens for added health benefits.)
If you have known how to make chicken soup for many years you will know that chicken soup recipes came from cooking the old hens after they quit laying eggs. These chickens were too tough for most other chicken recipes but after several hours of cooking had more flavor which made a great soup.
If you are learning how to make chicken soup recipes, you can add anything you like to the pot. The mild flavor of chicken blends well with almost all other soup ingredients. If you like, you can add beef or pork with the chicken. All kinds of vegetables will go well with the chicken. Rice, noodles, potatoes or dumplings are delicious added for more bulk and many flavorful spices make it very delicious.
Place a cleaned 3 to 4 pound chicken in a large cooking pot and cover with water. Cook until tender and meat falls from the bone. Remove chicken from liquid and remove meat from the bones. Cut meat into small pieces and set aside. Save 3 quarts of the broth and discard rest.
Add to the 3 quarts saved broth:
Cook until vegetables are tender. Add cooked chicken meat. Season with salt and pepper to taste.Serve hot.
The following is one of the spicy hearty chicken soup recipes. It is very delicious and even better when warmed over.
Sauté broccoli stems, carrots, onions and celery in butter for 5 minutes.
Add thyme, Cajun seasoning, oregano and basil and sauté 5 minutes longer.
Pour in wine and bring to a boil.
Add broth and cook until liquid is reduced by half stirring occasionally (about 12 minutes).
Stir in the broccoli flowerets, beans, chicken, Worcestershire sauce and hot sauce and simmer 5 minutes.
Add cream and simmer 5 more minutes.
Season with salt and pepper.
Cook chicken covered with water; season with salt and pepper.
Cook until chicken is tender; remove bones from chicken and discard.
Cut chicken into cubes and set aside with broth.
Heat oil in large Dutch oven; add cabbage, endive, leeks, onion, celery, carrots, basil and garlic.
Sauté mixture about 10 minutes stirring occasionally.
Add chicken, broth (have enough liquid for soup) chick peas and zucchini.
Bring to a boil, reduce heat and simmer 10 minutes.
Stir in tortellini and parsley; check for seasoning (adjust salt and pepper).
Simmer for 10 to 20 minutes until tortellini is tender.
Serve with croutons and Parmesan cheese.
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