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Home > MAKE SOUP > Soup Recipes > Chicken
Chicken Soup Recipes
Chicken And Mushroom Soup Chicken and Spinach Soup Chicken Mushroom Soup Chicken Soup 1
Chicken Soup 2 Chicken Soup 3 Chicken Soup (Tom Ka Kai) Chicken Soup With Vegetables
Colombian Chicken Soup Creamy Chicken Soup Curried Chicken Soup Dr. Rennard's Chicken Soup
Dr. Ziment's Garlic Chicken Soup Gingery Chicken and Spinach Soup Ginger Chicken Soup with Avocado, Lime & Crispy Tortillas Goober chicken Soup
Hearty Chicken Soup Homemade Chicken Soup Kosher Chicken Turkey Soup Mom's Cold-Season Chicken Soup
Nancy’s Homemade Jewish Chicken Soup Philadelphia Style Chicken Soup Ramen Fireside Chicken Soup Roasted Garlic/Chicken Soup
Senegalese Chicken Soup Spicy Grilled Chicken Soup Thai Chicken Soup

Chicken And Mushroom Soup


  • 2 cloves garlic, crushed
  • 4 sprigs coriander
  • 1.5 tsp peppercorns, crushed
  • 1 tbsp vegetable oil
  • 4.5 cups chicken stock
  • 5 Chinese dried black mushrooms, soaked for about 1 hr. and coarsely chopped
  • 1.25 tbsp fish sauce
  • 4 oz chicken (or a bit more), cut into strips
  • 2 green onions, thinly sliced
  • Coriander to garnish

    Using a pestle and mortar or sm. food processor, pound or mix garlic, coriander sprigs and peppercorns to a paste. In wok, heat vegetable oil, add paste and cook for 1 min., stirring. Stir in stock, mushrooms & fish sauce. Simmer 10 mins. Add chicken, reduce heat & cook gently for 5 mins. Scatter green onions and coriander over surface to garnish.
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    Chicken and Spinach Soup


  • 1 6-ounce skinless, boneless, chicken breast
  • 1 tablespoon Chinese rice wine or dry sherry
  • 3/4 teaspoons sugar
  • 1 teaspoon sesame oil, or as needed
  • 1/2 pound fresh spinach leaves
  • 4 cups chicken stock, or 4 cups store bought chicken broth mixed with 1 cup
  • water
  • 1 slice ginger
  • 1 tablespoon soy sauce
  • Salt and/or pepper, to taste

    Wash the chicken breast, pat dry, and cut into thin strips approximately 2 inches long and 1/8-inch thick. In a medium bowl, add the rice wine, 1/2 teaspoon sugar and a few drops of sesame oil to chicken pieces. Marinate the chicken for 20 minutes. While the chicken is marinating, prepare the spinach leaves. Wash the spinach leaves and cut off the stems. Blanch the leaves in a large pot of boiling water for 1 - 2 minutes, or until the leaves turn a bright green. Plunge the blanched leaves briefly in cold water first to stop the cooking process, and then drain thoroughly. Bring the chicken stock or chicken broth and water to a boil. Stir in the soy sauce and remaining 1/4 teaspoon sugar. Add the chicken strips. Bring back to a boil and cook until the chicken turns white and is cooked through. Add the ginger and spinach leaves and bring back to a boil. Stir in the soy sauce. Taste and adjust the seasoning if desired. Serve hot. Serves 4 to 6.
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    Chicken Mushroom Soup


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 pound boneless chicken breasts, diced
  • 1/2 cup diced carrot
  • 1 large rib celery, diced
  • 12 to 16 ounces sliced mushrooms, a combination of fresh mushroom varieties, if desired
  • 1 clove garlic, minced
  • 4 green onions, sliced
  • 2 tablespoons flour
  • 4 cups chicken broth
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon salt, or to taste
  • Fresh ground black pepper
  • 3/4 cup heavy cream

    In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.
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    Chicken and Rice Soup Mix Quick & Easy

    Chicken and Rice Soup Mix

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    Chicken Soup 1


  • 4 pounds chicken parts - necks, wings, ...
  • water to cover chicken
  • 3 carrots
  • 3 zucchini
  • 3 celery sticks
  • 2 small onions
  • 2 small parsnips
  • salt, pepper, chicken soup powder to taste

    Place chicken pieces in large soup pot. Cover with water. Boil for 15-20 minutes. Scrap and discard any froth. Add vegetables and spices. Bring to a boil and simmer on medium for 1 1/2 hours. When cool, strain soup and add back cut-up vegetables. Sometimes served with kreplach for Rosh HaShana.
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    Chicken Soup 2


  • 1 pound chicken parts
  • 2 stalks celery, including leafy tops, cut into 3-inch pieces
  • 1 whole chicken, thoroughly rinsed
  • Salt to rub inside chicken
  • 1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
  • 1 large whole carrot, peeled
  • 1 medium whole parsnip, peeled
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 bunch of dill, cleaned and tied with a string Note: The Deli's recipe calls for both a whole chicken plus 1 pound of chicken parts. You can, however, use just 1 large chicken and cut off both wings, the neck, and a leg to use as parts.

    Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt. Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if it's tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot. Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 minutes. When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad. Strain the soup, and discard everything solid except for the carrot. Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Other options: Add cooked noodles, rice, kasha, or matzo balls.
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    Chicken Soup 3


  • 1 stewing chicken, about 4 to 5 pounds
  • 2 ribs celery, chopped
  • 2 large carrots, chopped
  • 1 1/2 teaspoons salt
  • 8 peppercorns
  • 1 bay leaf
  • 2 quarts water
  • 1/2 pound sliced carrots
  • 3 ribs celery, sliced
  • 2 medium potatoes, diced
  • 1 cup frozen green peas
  • 1/2 cup uncooked rice or 1 to 2 cups fine uncooked noodles

    Cut chicken into pieces; place in a large covered kettle with the 2 ribs chopped celery, the 2 chopped carrots, 1 1/2 teaspoons salt, peppercorns, bay leaf, and 2 quarts water. Cover and simmer for 1 to 2 hours, until chicken is tender. Remove chicken and strain the broth, discarding vegetables. When chicken is easy to handle, remove from bones and chop into smaller pieces. Refrigerate chicken until ready to use. Meanwhile, add sliced carrots, sliced celery, and potatoes to the broth; cook for about 15 minutes, until tender. Add peas and noodles; continue to cook for about 15 minutes longer, until noodles are tender. Add about half of the chicken, reserving the other half for another use, such as chicken salad, for sandwiches, or other recipe.
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    Chicken Broccoli Soup Mix Quick & Easy

    Chicken Broccoli Soup Mix

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    Chicken Soup (Tom Ka Kai)


  • 6 cups good-quality chicken stock (Serves 2 as the main entree, or 4 as an appetizer)
  • 1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
  • 1 lemongrass stalk
  • 4 kaffir limes leaves (fresh or frozen)
  • handful of fresh or dried shiitake mushrooms, sliced (if dried, be sure to soak them in hot water for several hours)
  • 1 thumb-size piece galangal or ginger, grated
  • 1-3 fresh red chilies, according to taste (1=mild, 2=medium, 3=spicy hot)
  • 1 can coconut milk
  • 2 Tbsp. lime juice
  • 2+ Tbsp. fish sauce
  • 1 tsp. brown sugar (optional, according to taste)
  • handful fresh coriander leaves
  • handful fresh basil leaves
  • 3 spring (green) onions, sliced optional: more vegetables, like green or red bell pepper, plus noodles (if serving as the main course)

    Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked. Turn heat down to medium. Add the galangal or ginger, coconut milk, fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes. Turn heat down to minimum. Add lime juice and stir. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy (hot), add a little more coconut milk. If not spicy enough, add more fresh chili. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!
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    Chicken Soup With Vegetables


  • 4 quarts water 1 large chicken, cut-up
  • 2 whole onions
  • 4 parsnips, peeled
  • 1 parsley root (optional)
  • 1/2 cup chopped celery leaves plus 2 stalks celery and their leaves or 4 stalks celery
  • 1 rutabaga, peeled and quartered (optional)
  • 1 large turnip, peeled and quartered
  • 1 kohlrabi, quartered (optional) (optional)
  • 6 carrots, peeled
  • 6 tbsp chopped fresh parsley or 6 tsp dried parsley
  • 1 bay leaf
  • 2 slices of fresh ginger (peeled)(optional)
  • 6 tbsp snipped dill or 6 tsp dried dill
  • 1 tsp pepper
  • 1 zucchini
  • salt and pepper to taste

    Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth. Add the onions, parsnips, parsley root, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tbsp of the dill, and the salt and pepper. Cover and simmer for 2 1/2 hours, adjusting the seasoning to taste. (If using a pressure cooker, cook at pressure for 30 minutes and then let cool gradually.) Strain, remove the chicken and the vegetables. Refrigerate the liquid to remove the fat from the soup. If a thicker soup is desired, add back the vegetables to the soup chopped or mashed. Remove the skin and bones from the chicken and cut the meat in to bite-size chunks. Refrigerate. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well some pieces of chicken. Simmer about 15 minute or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. Add noodles or matzah balls. (Note: if you cook the noodles and keep them separate, they will remain firm)
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    Chicken Enchilada Soup Mix Quick & Easy

    Chicken Enchilada Soup Mix

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    Colombian Chicken Soup


  • 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
  • Aji Ingredients
  • 4 scallions (white and light green parts only)
  • 1 medium tomato, peeled and seeded
  • 1 small white onion, peeled
  • 2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, do NOT touch your eyes!)
  • 3 Tbsp fresh cilantro leaves
  • 3 Tbsp white vinegar
  • 1/4 teaspoon of kosher salt
  • Garnish: sour cream, avocados, cilantro

    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 boullion 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. Pulse all the aji ingredients in a food processor until they're finely minced. Transfer to a serving bowl. Serve the soup with the aji, sliced avocados, sour cream, and cilantro in separate bowls. Let people add garnishes to their own servings.
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    Creamy Chicken Soup


  • 1 chicken, about 3 1/2 pounds
  • 8 cups chicken broth
  • few sprigs rosemary, or about 1 teaspoon dried
  • few sprigs thyme, or about 1 teaspoon dried
  • 1 clove garlic, sliced
  • 1 carrot, cut in chunks
  • 2 ribs celery, cut in chunks, with leaves
  • 1 small onion, coarsely chopped
  • 1/4 teaspoon coarsely ground pepper Soup
  • 1/4 cup butter
  • 2 shallots, minced
  • 1 carrot, diced
  • 2 ribs celery, diced
  • 6 green onions, with green, thinly sliced
  • 6 tablespoons flour
  • 6 cups reserved chicken broth
  • 1 cup frozen peas
  • 2 to 3 cups diced chicken breast
  • 1 cup heavy cream
  • salt and pepper, to taste

    In a large stockpot, combine chicken with the broth, sprigs of rosemary and thyme (or dried), garlic, carrot chunks, celery chunks, and coarsely chopped onion and coarsely ground black pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for about 1 hour. Strain broth into a bowl; cover and refrigerate. Put chicken in a bowl; cover and refrigerate. When broth has cooled, skim excess fat off the top. Measure 6 cups into a separate bowl; set aside. Dice chicken breast and transfer about 2 1/2 to 3 cups to a bowl. Cover and refrigerate. Refrigerate remaining chicken for another use, such as a casserole or chicken salad for sandwiches. In a large saucepan or the same stockpot, cleaned, melt 1/4 cup butter over medium-low heat. Add minced shallot, diced celery, and diced carrot. Sauté for about 6 minutes. Add green onion and sauté for 1 minute longer. Stir in flour until well blended. Add the 6 cups reserved chicken broth. Cook, stirring frequently, until vegetables are just tender, about 10 minutes. Add peas and chicken; continue cooking for about 5 minutes longer. Stir in the heavy cream. Taste and add salt and pepper, as needed.
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    Curried Chicken Soup


  • 2 tb Butter
  • 2 ts Curry powder
  • 1 1/2 tb Flour
  • 3 c Chicken stock
  • Paprika to taste
  • Salt to taste
  • 1 Egg yolk
  • 1/4 c Milk
  • 1/2 c Chopped cooked chicken
  • Chopped chives; for garnish

    Melt butter in saucepan. Add curry powder and flour, whisking constantly over low heat for 3 minutes. Gradually add stock, whisking until boiling. Reduce heat. Season with paprika and salt. Combine egg yolk and milk. Add to soup, whisking constantly until soup is slightly thickened. Add chicken and simmer until thoroughly heated. Serve sprinkled with chopped chives.
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    Creamy Chicken & Wild Rice Soup Mix Quick & Easy

    Creamy Chicken & Wild Rice Soup Mix

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    Dr. Rennard's Chicken Soup


  • 1 large roasting chicken or baking hen (6 to 7 pounds)
  • 1 package chicken wings or drumsticks (10 to 12 pieces)
  • 10 medium carrots, peeled
  • 3 large onions, peeled and quartered
  • 3 parsnips, peeled
  • 1 large sweet potato, peeled
  • 2 turnips, peeled
  • 6 stalks celery
  • 1 bunch parsley
  • salt and pepper to taste

    Wash the whole chicken and chicken parts. Place in 8-quart soup pot, fill three-quarters full with water and bring to a boil. Add carrots, onion, parsnips, sweet potato and turnips. Simmer covered for 1-1/2 hours. Add celery and parsley and cook for another 45 minutes. Spoon out the chicken and bones. Remove the vegetables along with a small amount of the broth; puree, then stir back into the soup. Salt and pepper to taste.
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    Dr. Ziment's Garlic Chicken Soup


  • 1/4-pound stewing chicken
  • 2 cans low-sodium chicken broth (or 3-1/2 cups homemade broth)
  • 1 head garlic (about 15 cloves), peeled
  • 1 medium onion, quartered
  • 1 1/2 tbs each, minced parsley and cilantro
  • 1 tsp each, minced mint and basil leaves
  • 1 tsp curry powder
  • 1/4 tsp red pepper flakes
  • Salt to taste
  • 1 tb fresh lemon juice

    Put all ingredients and the lemon juice in a saucepan, and bring to a boil. Reduce heat and simmer covered or uncovered (if you want to inhale the therapeutic steam) for 30 minutes. In a blender or food processor, puree the cooked garlic, onions and herbs with a little liquid and stir back into the soup. Add lemon juice. If you want a clear broth, filter out the solid constituents. Makes about 3-1/2 cups.
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    Gingery Chicken and Spinach Soup


  • 1 onion
  • 1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground
  • 1 tbsp Oriental Sesame oil [she says you can substitute vegetable oil, but I think the sesame is crucial]
  • 6 cups chicken broth or water
  • 1 pkg (10 oz) frozen chopped spinach
  • 1 lb boneless, skinless chicken or turkey breast
  • 1/2 bunch scallions or 1 small bunch coriander
  • 2 cups vermicelli, fine egg noodles, orzo or pastina [my SO uses (Mrs. Weiss's brand) Kluski noodles--I reccomend using hearty noodles like these instead of the delicate pastas recommended!!]
  • 3-4 tblsp lemon juice
  • salt & pepper to taste
  • toasted sesame seeds
  • [my SO adds garlic too]

    Finely chop the onion. Peel and mince ginger. Heat sesame oil in soup pot over medium heat. Add onion and ginger [and garlic], increase heat to high and saute for a few seconds to release aroma. Add the broth and frozen spinach. Cover the pot and bring the liquid to a boil. Reduce the heat and simmer until spinach is thawed. (~10 minutes). Meanwhile, cut the chicken into thin shreds or 3/4 inch chunks. Slice the scallions, including about four inches of the green tops (or rinse, stem and mince coriander). When the spinach has thawed, stir the soup, then add the chicken and noodles. Cover and simmer until the noodles and chicken are cooked (5 minutes). Add the scallions (or coriander) and the lemon juice. Season to taste with salt and pepper. Serve immediately, passing the toasted sesame seeds for sprinkling over each portion.
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    Creamy Chicken and Wild Rice Soup Mix Quick & Easy

    Creamy Chicken and Wild Rice Soup Mix

    Click here for this product!

    Ginger Chicken Soup with Avocado, Lime & Crispy Tortillas


  • 1 3 lb chicken
  • 3 qts water
  • 2 onions, roughly chopped
  • 3 ribs celery, roughly chopped
  • 3 carrots, roughly chopped
  • 1 bay leaf
  • 1 tsp black pepper corns
  • 4 Tbsp chopped garlic
  • 2 Tbsp minced ginger
  • 1/4 cup chopped cilantro
  • 2 carrots, peeled & julienned
  • 8 corn tortillas, cut into 1/4 inch strips
  • 1 ripe avocado, cut into quarters
  • 2 cups peanut oil or canola oil
  • Salt & pepper to taste
  • 1 lime, sliced into 1/8 inch rounds

    In a large stock pot, place chicken, water, onions, celery, chopped carrots, bay leaf, pepper corns, 2 Tbsp chopped garlic, & 1 Tbsp minced ginger. Simmer for 1 1/2 hours, until chicken is cooked and tender. Remove chicken from pot. Discard the skin and separate meat from the bones. Strain out the vegetables from the broth and skim the fat that rises to the top of the broth. Blanch julienned carrots in salted water, drain, and shock in ice water. Saute remaining garlic and ginger in a sauce pot and add chicken stock and meat. Season with salt and pepper and simmer 10 minutes. Fry tortilla strips in hot peanut oil or canola oil and drain on paper towel. Arrange avocado quarters and divide the cooked, julienned carrot on the bottom of 4 soup bowls. Add broth, sprinkle with chopped cilantro, and garnish with tortilla strips and a lime round.
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    Goober Chicken Soup


  • 1 oz. salted butter
  • 1 red onion, finely chopped
  • 1 cup goobers, crushed
  • 2 garlic cloves, halved
  • 5 oz. chicken meat, diced
  • 4 potatoes, peeled and diced
  • 2 cups chicken bouillon
  • 1 tsp. Cajun spice
  • 1/2 cup Bourbon
  • 5 fl.oz. half and half cream
  • 1 tbsp. cornstarch
  • 2 tsp. water
  • 1 tsp. salt
  • 1 tsp. black pepper
  • cooked shrimp to garnish

    Fry onion and garlic in butter until softened, about 3 minutes. Put goobers and onion mixture in a blender. Blend until smooth. Put goober mixture into a deep pan. Add chicken pieces, potatoes, chicken bouillon, Cajun spice, Bourbon, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally. Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Serve hot with a light salad and soft rolls and garnished with the shrimp.
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    Hearty Chicken Soup


  • 1 tablespoon vegetable oil
  • 2 medium onions, cut into medium dice
  • 1 whole chicken (about 4 pounds), breast removed and split; remaining
  • chicken cut into 2-inch pieces
  • Salt
  • 1 large carrot, peeled and sliced 1/4-inch thick
  • 1 celery stalk, sliced 1/4-inch thick
  • 1/2 teaspoon dried thyme leaves
  • 2 cups (3 ounces) hearty egg noodles
  • Ground black pepper
  • 1/4 cup minced fresh parsley leaves

    Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all chicken pieces (reserve breast). Saute until chicken is no longer pink, 5 to 7 minutes. Reduce heat to low, cover and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is cooked and broth is rich and flavorful, 20 minutes longer. Remove chicken breast from kettle; set aside. When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl and discard any remaining chicken pieces and bones. Skim fat from broth and reserve 2 tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.) Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onion, along with carrot and celery, Saute until softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.
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    Creamy Chicken Wild Rice Soup Mix Quick & Easy

    Creamy Chicken Wild Rice Soup Mix

    Click here for this product!

    Homemade Chicken Soup


  • 1 tablespoons olive oil
  • 1 whole chicken, breasts removed and reserved
  • 2 onions
  • 2 quarts boiling water
  • Salt
  • 2 bay leaves
  • 1 large carrot
  • 1 celery stalk
  • 1/2 teaspoon dried thyme
  • 1/4 cup fresh parsley leaves
  • Ground pepper

    You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes. Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves. Heat the oil in a large heavy bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside. Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible. This is the hardest part of the recipe. If you have a meat cleaver, it makes the job easier, but if you don’t, do the best you can with a chefs knife. Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary. Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and sauté the remaining onions along with the carrot and celery for about 5 minutes. When the chicken breasts are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender. Season with salt and pepper, add parsley and serve. You can also add noodles, orzo, or small pasta shells and cook until tender.
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    Kosher Chicken Turkey Soup


  • 1 large turkey neck, cut into pieces
  • 1 pound chicken wings
  • 3-4 carrots
  • 3 zucchini
  • 3 celery sticks or celery root
  • 2 small onions
  • 1-2 small parsley roots
  • a piece of pumpkin (optional)
  • parsley (fresh)
  • salt, pepper, chicken soup powder to taste

    Place turkey and chicken in a large soup pot. Cover the poultry with water, and then add another inch or two of water. Bring to a boil. Scrape and discard any froth. Add vegetables and spices, and bring to a boil again. Lower heat. Cover, but leave a slight opening for steam to escape. Simmer on LOW for 2 hours, or until vegetables are tender. If the water level dips below the vegetables while the soup is cooking, then add a bit more water. When cool, strain soup and add back cut-up vegetables (pieces of carrot, zucchini, onion, parsnip). Serve with matzo balls, noodles or soup nuts.
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    Mom's Cold-Season Chicken Soup


  • 4 cups of homemade chicken stock
  • Fat from the homemade chicken stock
  • 1 yellow onion, peeled and roughly diced
  • 2 carrots, sliced in half-inch slices (about the same amount as onion)
  • 2 celery stalks, sliced in 1/4 inch slices (about the same amount as the onion)
  • 1 Tbsp fresh parsley leaves
  • 1 Tbsp of chopped greens from a green onion (green part of the green onion).
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon (a pinch) of crushed red pepper flakes (or a small pinch of cayenne)
  • Salt and pepper to taste

    In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don't have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done. While you are sautéing the vegetables, add the seasoning - the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe. Add the 4 cups of stock. Bring to a low simmer. Add the fresh parsley and green onion greens. Check seasoning and adjust to taste. Serve with (at least) day old crusty French bread.
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    Hearty Chicken Soup Mix Quick & Easy

    Hearty Chicken Soup Mix

    Click here for this product!

    Nancy’s Homemade Jewish Chicken Soup


  • 1 chicken, at least 3 - 4 pounds, cut up into 8 or 9 pieces
  • 1 tablespoon of salt, more to taste
  • some pepper
  • bunch of parsley
  • bunch of dill
  • bunch of celery
  • 1 ½ - 2 pounds of carrots
  • 1 ½ - 2 pounds of onions
  • 2 or 3 parsnips are nice too, but not required
  • lots of water

    Put cleaned chicken in the bottom of a large pot. Cover the chicken with water and add salt. Your pot should be less than two-thirds full. Bring to a full boil over high heat. Skim off any foam that may develop, preferably into a fat skimmer. Throw out the foam, but put the water back into the soup pot. Add the pepper and all the parsley and dill. Also add the heart, the leaves, and a few stalks of the celery. Cut about ¼ of the carrots & onions into chunks. Also one of the parsnips if you're using them. Add the chopped carrots, etc. Slowly boil all this for as long as you can bear it. Three hours is ideal. Two will do. Add extra water as needed to keep the pot around two-thirds full. If you have a fat skimmer, repeatedly skim off the fat that comes to the top. If you don't, before the soup can be eaten, you'll have to leave it in the refrigerator for quite some time (probably over night), until the fat on top solidifies and can be lifted off. If you have no room in the fridge, the trunk of your car will work, assuming it's cold outside. After the stock has cooked for two to three hours, turn off the heat. Then carefully remove everything from the liquid, placing it all in a colander that's sitting in a big bowl. The stock should go back into the soup pot. The chicken, vegetables, and herbs should be left to cool for about half an hour. In the meantime, dice up lots of celery and the remaining carrots and onions. Parsnips too, if you're using them. If you're going to make matzoh balls, prepare and refrigerate them -- batter recipe follows. Bring the soup back to a boil and add the chopped vegetables. Cook for about half an hour more. At the same time, add pieces of chicken to the pot, completely boning the chicken as you go along. (The vegetables used in making the stock can be eaten as is, chopped and added to the soup, put in your compost pile, or just thrown out.) Check the seasoning. You'll probably want to add more salt and pepper. Then add the matzoh balls and cover the pot. Turn the matzoh balls occasionally, and cook for another 30 minutes or so. The soup will be delicious its first day - and better the next. Store any leftover soup in the refrigerator. I store it right in the pot.
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    Philadelphia Style Chicken Soup


  • 1 small onion, peeled and finely diced
  • 1/2 carrot, peeled and finely diced
  • 3 stalks of celery, finely diced
  • 20 medium mushrooms, sliced
  • 1/2 pound butter
  • 3/4 cup flour
  • 1-1/2 quarts chicken stock
  • 1 to 2 pounds cooked, boned chicken meat
  • 1 cup sour cream
  • 1 teaspoon curry powder
  • Dash of salt and pepper

    In a thick-bottom pot saute onion, carrot, celery, and mushrooms in butter on medium heat. While sauteing, stir constantly until onions are translucent. Lower heat and add flour. Stir the flour until a roux forms. Simmer on low heat for about 2 minutes, stirring occasionally so it doesn't stick. Add chicken stock and stir until roux and stock are completely mixed. Add the chicken meat, sour cream, curry powder, and salt and pepper to taste. Simmer for about 30 minutes, stirring occasionally.
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    Ramen Fireside Chicken Soup


  • 1 medium carrot, sliced
  • 1 rib celery, sliced
  • 3/4 cup mushrooms, sliced
  • 2 tbsp butter or margarine
  • 2 packages Maruchan Ramen Chicken Flavor
  • 4 cups water
  • 1-1/2 cups cooked shredded chicken or turkey
  • 2 tbsp flour
  • 2 green onions, sliced
  • 4 tbsp grated parmesan cheese
  • 2 tbsp finely chopped parsley

    Saute carrots, celery and mushrooms in butter until tender. Add noodles, 3-1/2 cups water, seasoning packets and chicken to vegetables. Cook for 3 minutes. Thoroughly combine flour and remaining 1/2 cup cold water. Stir into soup. Cook and stir until thickened. Stir in green onions. Serve immediately, garnished with cheese and parsley.
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    Rosemary Chicken Soup With Rice Quick & Easy

    Rosemary Chicken Soup With Rice

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    Roasted Garlic/Chicken Soup


  • 2 heads garlic, whole, unpeeled, just the tops cut off the heads to expose the tip of the cloves
  • 1 chicken breast , thinly sliced
  • 4 1/2 cups chicken stock
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh dill weed
  • 3 slices whole wheat bread , cut into 1" cube
  • 1/4 cup dry white wine
  • salt and pepper
  • 1/2 cup grated provolone cheese

    Place garlic heads upright in a shallow 8 cup casserole ovenproof dish. Pour a 1/2 cup of chicken stock over the garlic. Bake in 350F degrees oven for 1 hour. Allow buds to cool, squeeze the garlic puree from the skins. Meanwhile, melt the butter in a large skillet, stir in the dill. Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside. In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt& pepper. Bring to a boil. Preheat the broiler. Pour hot soup into 4 oven proof soup bowls. Add croutons, sprinkle with the cheese. Broil for 3 minutes or until the cheese is bubbly and serve.
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    Senegalese Chicken Soup


  • 1 large onion, diced
  • 4 Tbsp olive oil
  • 1 tsp (or to taste) garlic, minced
  • 6 Tbsp Curry powder
  • 2 tsp Cayenne pepper (see NOTES)
  • 2 tsp Ground coriander
  • 5-7 cups Chicken broth
  • 2 cans Crushed tomatoes
  • 1 small can Tomato paste
  • 1/2 cup Peanut butter (see NOTES)
  • 1 lb Cooked chicken, diced to taste
  • Salt and black pepper
  • 2 Scallions, thinly sliced
  • Garnish: crushed peanuts, chopped cilantro

    Heat olive oil in stock or soup pot. Add onions and saute until translucent. Add garlic and cook 2 minutes. Add curry, cayenne and coriander and cook, stirring constantly and scraping pot bottom, 2 more minutes (if mixture is too dry, add olive oil to moisten). Add 5 cups chicken stock, crushed tomatoes and tomato paste. Simmer for 30 minutes- do not boil. Stir often and scrape pot bottom with wooden spoon to avoid sticking. Add more stock to adjust soup consistency if desired. Add salt and pepper as needed. Transfer 1/2 of soup to a blender or food processor (one with a good splash guard!) Add peanut butter and blend until well mixed, adding stock if too thick. Return blended soup to pot and stir to mix well. Add diced chicken and stir to distribute; cook about 15 minutes to allow chicken to absorb soup flavors. Add scallions, cook 5 more minutes, and serve. Garnish with crushed peanuts and chopped cilantro to taste.
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    Spicy Grilled Chicken Soup


  • 6 cups chicken broth
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (12 ounces) corn, drained
  • 1/2 cup green bell pepper
  • 1/2 cup red bell pepper
  • 1 cup diced onion
  • 3/4 cup diced or julienne-cut carrots
  • 1 cup diced zucchini
  • 1 to 2 chipotle chiles in adobo sauce, finely chopped, or 2 tablespoons finely chopped jalapeno pepper
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley flakes
  • 1/2 cup frozen thawed peas
  • 3 to 4 chicken breast halves, grilled and diced, about 12 to 16 ounces

    Combine chicken broth, tomatoes, 1 teaspoon salt, 1/4 teaspoon pepper, corn, bell pepper, onion, carrots, zucchini, chile peppers, and garlic in a large stock pot. Cover and simmer for 30 to 40 minutes, until vegetables are tender. Add the peas and diced chicken. Cover and cook for 5 minutes longer.
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    Southwest Chicken Chowder Mix Quick & Easy

    Southwest Chicken Chowder Mix

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    Thai Chicken Soup


  • 1 quart chicken stock, homemade or canned
  • 1 lemongrass stalk, white part, crushed slightly or 1 tsp. bottled sliced
  • lemongrass
  • 3 kaffir lime leaves (I don't use them often, so I keep them in the freezer.)
  • several slices ginger root
  • 2 small fresh Thai chiles, halved lengthwise (I keep these in the freezer too.)
  • 2 large garlic cloves, smashed
  • 1 can (14.5 oz.) coconut milk (I used Thai Kitchen brand light coconut milk)
  • 1 T Thai fish sauce (recipe called for 2 T) (Thai fish sauce is nam pla)
  • 1 1/2 tsp. sugar or Splenda
  • 1 can mushrooms (recipe called for straw mushrooms)
  • 2 cups shredded cooked chicken (4 cooked chicken breasts)
  • juice of 4 limes
  • fresh ground black pepper to taste
  • 1/4 cup fresh cilantro to garnish if desired (or more)

    In large soup pot, bring chicken stock to a simmer over medium heat. Add lemongrass, kaffir lime leaves, ginger slices, Thai chiles, and smashed garlic cloves. Simmer, covered, for 10-15 minutes, then strain stock to remove these inedible flavorings. Turn heat to low, then stir in coconut milk, fish sauce, sugar or Splenda, mushrooms, shredded chicken, lime juice, and cracked pepper. Simmer about 5 minutes without boiling to blend flavors and heat chicken through. Ladle soup into individual bowls and sprinkle with cilantro if desired.
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