Just basic stuff.
I'll be using boneless chicken breast.
I would like the soup to contain rice and whatever veggies that you can suggest.
Any recipes would be great!
But relatively cheap.
Thank you!!I need a basic chicken soup recipe quick!?
I'm assuming two breasts are to be used, you can adjust your amounts from there.
Chop your chicken into small pieces (think marble size) and boil in enough water to cover them over twice (twice as deep as chicken) adding a little salt %26amp; pepper to taste. I like to throw in just a tiny bit of garlic (usually garlic powder) Because you're using breast, which is very lean, add a tablespoon or so of olive oil to the water. Add a 1/2 cup each of diced celery, carrots and onion. Once this comes to a boil cover, lower temp and simmer for about 20 minutes stirring at least once.
I take this opportunity to use up any bits and bobs of fresh veggies I might have that need to be used. Small amounts of bell pepper, shallots, or any crunchy type veggie can be added to make use of anything that might otherwise be not quite fresh enough for salads any more.
Check your chicken at this point to see if it's cooked through. If so, add a 1/2 cup of rice and a bit of water if you feel it's boiled down too much (just bring it to the consistancy you want your soup to be keeping in mind the rice will soak up about 2 cups). Once again bring to a boil, reduce heat and continue simmering for another 20 minutes. Add salt and pepper to taste and maybe another dash of olive oil. When the rice is done the dish should be ready to serve.
You can vary this recipe according to taste. I've been known to throw in crushed red pepper for a bit of kick or at other times used up bits of cabbage or other non-traditional veggie choices. But what I've given you up top is a good basic starter recipe.I need a basic chicken soup recipe quick!?
Easiest Chicken Soup
Boneless, skinless chicken breast cooked in chicken bouillon
is cut into bite-sized pieces and returned to the broth with thin egg noodles in this easy-to-prepare soup.”
Easy Chicken Soup
1-1/2 cups , cooked chicken meat
1/3 cup and 1 tablespoon chopped celery
1 tablespoon and 1-3/4 teaspoons chopped carrots
1 chopped onion
3 minced garlic cloves
1 tablespoon and 1-3/4 teaspoons butter
6 ounces egg noodles
half a bag of frozen veggies of your choice
6 cups water
3 cubes chicken bouillon
1 teaspoon dried marjoram
1 teaspoon ground black pepper
1 bay leaf
2 teaspoons dried parsley
.
In a large stock pot, saute celery and onion ,garlic
in butter or margarine.
Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
Add noodles, frozen veggies and simmer for 10 more minutes
here is one you can add veggies and rice
Ingredients
2 bone in skin on chicken breasts
1 small turnip, peeled, quartered
4-5 carrots, peeled, but in half (to fit in pot)
2-3 stalks celery, cut in half
1 small onion, quartered
1 bunch fresh parsley, maybe about the size of a small fist, tied so that its not loose in the pot (its important to tie it, so that it's easier to remove when its done cooking)
3-4 bay leaves
1/4 teaspoon thyme
1/2 teaspoon whole peppercorn
1 tablespoon coarse salt
Directions
1Place chicken breasts still with skin and bone in a large pot. Add carrots, turnip, celery and onion. Cover with cold water, making sure everything is submerged and that there is enough water to stir everything, and everything can simmer freely.
2Add the rest of the ingredients, and turn on medium-low and bring it a simmer, stirring occasinally. Simmer for an hour, or until the chicken is cooked through. Taste for seasonings. Once chicken is cooked, you're going to pour the soup through a strainer, saving the broth in another pot.
3Let this cool, so you can handle it. Once cool, pull the skin off the chicken, and remove the meat from the bone. Cut/shred, however you like it, into bite sized pieces. Cut up the carrots and celery if you want it in your soup. Add these back to the broth.
4This freezes wonderfully. Cook and add noodles or rice when ready to serve, and enjoy!
6 cups water, 2 chicken bolluion cubes, 3 stalks celery cut in 1/2 inch peices, dash pepper, chicken 1/4 inch pcs., 1/4 cup milk, 2 taplespoons white rice. Bring water and cubes to boil and turn to low heat Add celery, rice, pepper, milk While mix is simmering brown chicken in frying pan Cut chicken in peices and add to broth mix Cook on simmer for 1/2 hr.
To make 6 servings use 12 oz of boneless skinless chicken breasts.
Dice the chicken %26amp; cook in 2 tbsp hot oil with diced medium onion.
Add 1 1/2 cups diced carrot, 1 cup cauliflower flowerettes,
3 1/4 cups chicken bouillon, 2 tsp dried mixed herbs.
Bring to a boil, add rice or pasta shapes, stir %26amp; return to boil.
Cover %26amp; simmer for 10 minutes for pasta, 20 minutes for rice.
Season with salt %26amp; pepper, sprinkle with Parmesan cheese.
Leslielo, easy, here we go, 3/4 fill pot with water, add your chicken, stock stock cube if you have any and a couple of bay leaves. Coursley chop an onion, chop a couple of carrots cut them into good hearty bite size, same with parsnip, couple of sticks of celery chopped. allow to come to a boil, and boil for 10 minutes, turn heat down to medium 10 to 15 minutes, then simmer, add freshly ground pepper. Stir and taste if you used a stock cube, if you didn't, when you added the pepper you also add 1 1/2 teaspoons of sea salt. Give it a few minutes give it a stir, taste for seasonning again if it is to your taste. If you want the expanded recipe email me here at Yahoo Answers.
Chris
1 Qt of canned chicken stock
1-2 boneless breasts
1 clove garlic
1 bay leaf
1 carrot diced
1/4 t parsley
1/4 # dry noodles
add chix, carrrot, bay, and garlic to broth... simmer for 1/2 hour
take out garlic
add noodles and parsley., boil fo 10 min serve.
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