What is the best recipe for chicken soup?

HardRock CAFE Chicken noodle soup


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1 pound chicken breast fillets


1 pound chicken thigh fillets


vegetable oil


2 tablespoon butter


1 cup chopped onion


陆 cup diced celery


4 cups chicken stock


2 cups water


1 cup sliced carrots


1 teaspoon salt


陆 teaspoon black pepper


陆 teaspoon minced fresh parsley


2 cups egg noodles


minced fresh parshley, for garnish


Preheat oven to 375 degrees.





Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it aside to cool.





Melt the butter in a large saucepan or dutch oven over medium heat. Saute the onion and celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.





Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.





Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.





Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top.





Bon AppetitWhat is the best recipe for chicken soup?
buy i can of ckn soup


open can


pour into a bowl


place in mircowave heat for approx 2 mins


take out smell smile and enjoy :)What is the best recipe for chicken soup?
Best of famous is thai chicken soup.


Best of totally unknow is waterzooi (but its the best anyway)
2-3 chicken breasts boiled


2 cups noodles or rice


2 cups mixed veggies


1 tps salt


1 tbs pepper


1 tbs garlic salt





boil chicken until cooked - used chicken water in soup/GREAT broth - add rice or noodles in pot - add veggies - take out chicken/cut up into chunks - let the noodles/rice cook - Enjoy!!! I made this on Monday, makes a good size pot and very easy recipe. Tastes better as the days go on.
This is the best chicken soup:





4 thighs or breasts bone in and skin on


1 large onion, cut in quarters, then sliced


4 large carrots, peeled and cut


4 stalks celery plus the ribs with leafy tops


4 buillion cubes (veg or chicken) or 2 cans chicken broth.





Put chicken in large pot and cover with water, boil for about an hour maybe an hour and a half. While that cooks, chop up veggies and set aside.





While that chicken cooks, it is going to ';foam'; the top of the pot, use a spoon and skim the water and get that ';foam'; out of there...after about an hour you won't get anymore, after that let chicken cook for an additional 30 minutes. Take chicken out, cool and debone, add veggies, boullion or broth to water and all veggies, simmer for 45 minutes and serve with noodles.
Latino Style chicken soup


Soup Ingredients:





3 pounds chicken thighs and legs, skin removed, rinsed well


1 large white onion, peeled and cut into quarters


1 leek (white and light green parts only), cut into 1 inch rings, and rinsed thoroughly


1 green bell pepper, seeded and cut into 1-inch pieces


1 handful of green beans, cut into 1 inch pieces


2 ears of fresh corn, cut crosswise into quarters


2 ribs celery, cut into 1 inch pieces


2 large carrots, peeled and cut into 1 inch cubes


2 lbs of potatoes - gold, red, and or Idaho - peeled and cut into 1-inch cubes


6 cloves of garlic, peeled


1/2 cup fresh cilantro leaves


2 chicken bouillion cubes


1 Tbsp of kosher salt; more to taste


1/2 teas of ground pepper


Put the chicken in a large (at least 8 quart) stock pot and add 8 cups of water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface.





Add all the vegetables, the garlic, the cilantro, and the bouillion cubes to the pot, along with the salt and pepper. Stir a few times to distribute the vegetables and submerge as many of the solids as possible. When the broth returns to a boil, lower the heat, partially cover the pot, and simmer, stirring once or twice for 1 1/2 hours. Taste for salt and add more if needed.





Using tongs or a slotted spoon, pick out the chicken pieces and put them on a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly.





When the chicken is cool enough to handle, pull the meat off the bones and shred it by hand. Discard the bones and tendons. When the soup is ready to serve, return the chicken to the soup
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