Chicken Soup Recipes

Chicken Noodle soup

1 c of chicken broth
1/3 c leftover chicken
1 Tbl. Of onions
1 Tbls of celery
1 small carrot
Parsley leaves
¼ c of noodles.
Seasoning as desired.

Combine all ingredients in the pan and let simmer. Just before serving, add the noodles.

Egg Drop Soup
1 c of chicken broth
1/3 c leftover chicken
1/8 teaspoon of ginger
1 Tsp. Soy sauce
1/2 Tbls Of cornstarch
1 Egg

Bring stock to a boil. Add soy sauce and ginger to the broth. Combine cornstarch and 1 tbls of water together and whisk it into the broth to thicken.
Beat egg. Using the whisk to stir the broth in one direction, slowly pour the egg into the broth. Let sit until the eggs are cooked.

Chicken and Rice
1 c of chicken broth
1/3 c leftover chicken
1 Tbl. Of onions
1 Tbls of celery
1 small carrot
Parsley leaves
¼ c of noodles.
Seasoning as desired.

Combine all ingredients in the pan and let simmer. Just before serving, add the Rice.

Velvet corn soup (Cantoneese)
1 c of chicken broth
1/3 c leftover chicken
1 egg white
Cream style corn
Green onion
Dash of salt
1 tbls. Of cornstarch or flour
3 snow peas
One scallion, chopped

Combine chicken and egg whites together and set aside. Put the broth on to boil. When boiling, stir in corn and salt. Return to boiling. Combine cornstarch with a tbls of water. Whisk into broth until the broth thickens. Reduce heat and stir in Chicken and egg whites. Garnish with onions and peas.

Straciatella
1 c of chicken broth
1/3 c leftover chicken
1 egg
1 tbls. Of parmasean cheese
Basil to taste
Parsley to taste
Dash of nutmeg
Salt and pepper

Get your stock on to boil. Combine egg, cheese, herbs and seasoning together. Using your whisk, get the stock moving in a circular direction. Pour egg mixture into the stock. Let cook without touching for one minute and then breakup the egg strands with a fork.

Cream of Chicken

1 c of chicken broth
1/3 c leftover chicken
1 Tsp. Of butter
1 Tbls. Of onions
1 Tbls. Of flour
1 tsp. Of thyme
½ c. of milk

Get the broth on to boil. In a second pan, melt the butter and sauté the onions. Stir in the flour. Slowly whisk the some of the broth into the flour mixture until creamy. Then whisk the roux back into the broth. Bring to almost a boil. Add the chicken and milk to the broth and simmer. Season with salt and pepper.

South of The Border Chicken Soup
1 c of chicken broth
1/3 c leftover chicken
1 tablespoons vegetable oil
1 (6 inch) corn tortillas, cut into 1/2 inch strips
1 Tbls chopped onion
1 clove garlic, minced
1 tbls all-purpose flour
1 teaspoon chili powder or hot sauce
Cilantro to taste

For Tortillas, Combine ¼ cup of water with a ¼ c of Corn Masa. Roll until thin. Slice into small sections.
Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible.
Place onion into stock pot, over medium heat, and cook until soft.
Add garlic, stir in flour and gradually stir in chicken broth.
Add cooked chicken, and chili powder and cook until thickened.
Sprinkle with tortilla strips before serving.

Spicy Chicken Soup
1 c of chicken broth
1/3 c leftover chicken
1 tspn. olive oil
1 cup chopped onion
1 cloves garlic, pressed
½ c. diced tomatoes
¼ of green chile peppers

Heat olive oil in a large saucepan over medium heat. Saute onion, green pepper and garlic until tender. Stir in chicken broth, chicken pieces and the diced tomatoes and chilies. Simmer covered for at least 10 minutes. Serve hot.

Chicken and Dumplings
1 c of chicken broth
1/3 c leftover chicken
2 cups all-purpose flour
1/4 teaspoon baking powder
1 egg

Bring broth to boiling
To make dumplings, sift flour and baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
Knead the dough for a few seconds on a floured board. Separate the dough into 4 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.