Chicken Soup Recipes

This page contains a great selection of quick easy chicken soup recipes which will complement any meal.

Chicken Gumbo

• 1 chicken (3 to 4 pounds)
• 1/2 cup salt pork fat
• 1 large onion (sliced)
• 1 quart finely sliced okra (fresh or canned)
• 5 tomatoes (sliced)
• 1 cup cream
• 2 sprigs parsley
• 3 cups boiling water
• 1/2 teaspoon pepper
• 2 tablespoons salt
• l cup boiled rice

Cut the chicken into pieces and saute in the salt pork fat and place into saucepan. Slowly saute the onion in the pork fat for 10 minutes and then add the okra, tomatoes, and parsley sprigs. Slowly saute for another 30 minutes and then add to the saucepan with the chicken. Add the boiling water, pepper, and salt, then slowly simmer for at least 2 hours or until the chicken is very tender. Add the boiled rice and cream. Season to taste. If it is too thick, dilute with boiling water. Bring to a boil. Remove the bones before serving.
This chicken soup recipe will serve 6 to 8.

Chicken Stock

• 1 4-pound chicken
• 2 1/2 pounds chicken necks and wings
• 2 medium onions (stuck with several cloves)
• 6 medium carrots (quartered)
• 2 leeks (thick slices)
• 3 celery stalks
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 1/2 teaspoon tarragon
• 10 peppercorns
• 6 sprigs parsley
• 1 cup dry white wine
• cold water

In a large soup pot (10 quart), add all ingredients. Fill with cold water so that the water covers the ingredients by 2 inches. Cover with a loose fitting lid and bring to a boil. Lower heat to a simmer and cook for 3 to 4 hours. Remove from heat and cool. Strain stock into a container and refrigerate. After stock is thoroughly cooled remove the fat that has formed on the surface. Stock may be frozen until ready to be used.

Chicken Soup Recipe

• 1 chicken (3 to 4 pounds)
• 1/2 pound ham
• 1 onion (sliced)
• 4 to 6 pints water
• 1/4 cup rice
• 1 tablespoon chopped parsley
• seasoning
• 1 cup milk
• 1 tablespoon chicken fat
• 1 tablespoon flour

Cut the chicken into pieces and put into a pot with the ham and onion. Add water and simmer until the meat is very tender. Strain the soup and save the meat for any other purpose. Remove all possible fat. Put 5 pints of soup back in the pot along with the rice, parsley, and seasoning. Simmer until the rice is tender. Add milk. Make a roux with the chicken fat and flour and add to soup. Heat until the soup thickens. Reseason and serve.
The remaining soup stock can be used with the meat or saved.
This chicken soup recipe will serve 6 to 8.

Chicken Vegetable Stew

• 2 slices raw bacon
• 1 cup chopped onion
• 1 (3 pound) chicken, cut in pieces
• 2 1/2 cups chicken broth
• 1/2 cup chopped celery
• 2 teaspoons salt
• 1 can (16 ounces) stewed tomatoes
• 2 cups diced potatoes
• 1 1/4 cups okra
• 1 1/4 cups lima beans
• 1 can (12 ounce) whole-kernel corn, undrained
• 1 tablespoon Worcestershire sauce
• 3 tablespoons flour

Saute the bacon and onion together until onion is a golden color (approx. 5 minutes). Rinse chicken and place in 3 1/2-Quart soup pot with the chicken broth, 2 cups water, celery, salt and sauteed onions and bacon. Bring it to a boil and then reduce heat to a simmer for 45 minutes or until chicken becomes tender. Skim off the fat. Add the tomatoes, potatoes, okra, and lima beans. Bring back to a boil, then reduce to a simmer for another 15 minutes while covered (until potatoes are done). Add the corn and Worcestershire sauce. Heat to boiling. Mix the flour with 1/4 cup of water and stir into soup. Stir until thickened.
This chicken soup recipe serves 6.

Spicy Chicken Soup

• 2 teaspoons vegetable oil
• 3 cups chopped onions
• 2 cloves minced garlic
• 5 cups chicken stock
• 1 cup water
• 1 pound chicken breasts
• 2 celery stalks (sliced)
• 1/2 cup chopped parsley
• 1 can tomatoes (16 ounces), undrained
• 1 cinnamon stick (3 inches)
• 2 bay leaves
• 3/4 teaspoon marjoram
• 1 teaspoon thyme
• 1/8 teaspoon ground cloves
• dash of cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 cup brown rice

Using a large soup pot add vegetable oil, onion, garlic, and 3 tablespoons of chicken stock. Stir over a medium heat until the onions are transparent. Add the remaining chicken stock, water, chicken, celery, parsley, tomatoes, cinnamon stick, bay leaves, marjoram, thyme, cloves, cayenne, and black pepper. Mix well. Bring soup to a boil, then lower heat and simmer for 45 minutes. Remove chicken from soup and separate from the bones. Remove cinnamon stick and bay leaves. Skim fat from the surface. Bring soup back to a boil and add rice. Reduce heat and simmer for another 45 minutes until rice is tender. Return chicken meat to the soup and heat for several minutes.
This chicken soup recipe serves 6 to 8.

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Melody's Green Chile Stew
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Kangen Water
Drinking this so called "Miracle Water" can improve the health of you and your family. Proven to promote healthy weightloss and rich in minerals, this pure alkaline drinking water is also a powerful antioxidant which helps in the prevention of disease.
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