easy, yummy, chicken soup recipe

[MoOaNdLiTtLePoPpEt]

does anyone have one???
want an easy, yummy, one...

ta

[Kattus]

This is the one that I use, its from taste magazine i think! HTH :) and yes it is yummy
good thing about it is you can change the ingredients if you like, to suit your taste
Preparation Time

30 minutes

Cooking Time

70 minutes

Ingredients (serves 6)

1 x 1.4kg (size 14) chicken
2 large brown onions, finely chopped
2 cups loosely packed fresh continental parsley leaves
4 garlic cloves, crushed
60mls (1/4 cup) fresh lemon juice
2 tbs soy sauce
5 celery sticks, cut into lcm pieces
5 medium carrots, cut into lcm pieces
2 medium tomatoes, halved
Salt & ground black pepper, to taste
1.5L (6 cups) waterMethod

Rinse the inside of the chicken. Remove the tail and neck, and as much skin as possible from the chicken.
Combine the onions, parsley, garlic, lemon juice and soy sauce in a large saucepan. Cook over medium heat for 5-8 minutes or until the onions are soft. Add the chicken, celery, carrots and tomatoes and season with pepper. Add the water and bring to the boil.
Reduce heat to low and simmer, covered, for 1 hour or until the chicken is tender and comes away from the bones easily.
Remove from heat, cool for 10 minutes and place the soup in the fridge to chill overnight. (This allows the fat to rise to the surface and set.)
Next day, remove the soup from the fridge and use a large metal spoon to remove the layer of solidified fat from the surface.
Remove the chicken from the soup and place in a large bowl. Use your fingers to remove the meat from the bones and shred into pieces. Discard the bones. Return the chicken meat to the soup.
Bring the soup to the boil over medium heat and simmer until the chicken and vegetables are heated through. Remove the soup from the heat and skim a piece of paper towel over the surface to absorb any excess fat.
Season with salt and ladle the soup into deep soup bowls. Sprinkle with pepper and serve.

[Charlotte & Georgia's Mummy]

Cream of chicken and sweetcorn soup!

Ingredients
1 large chicken breast finely chopped
1 tspn salt
1/2 tspn white pepper
1 large can creamed corn
3 cups (750ml) chicken stock
1 spring onion chopped
8 baby spinach leaves (can add more)
2 1/2 tbspn cornflour
2 tspn light soy sauce
2 tbspn thickened cream
coriander to garnish

Method
1. Season chicken with salt and pepper
2. Bring chicken stock to the boil in a medium suacepan.
3. add chicken and simmer for 2-3 minutes
4. add corn, spring onion and spinach leaves, and simmer briefly.
5. combine the cornflour with 2 tbspn cold water, stir into the soup until it thickens.
6. stir in soy sauce and cream, heat briefly.
7. ladle into bowls and garnish with coriander to serve.

Now the recipe actually uses fresh or canned corn kernels that you pulse in the food processor to chop coarsely, so i just use canned creamed corn to save a step.

Otherwise this is a VERY yummy, VERY easy, VERY quick soup to make!

[Amberlea]

I use a BBQ chook, shred all the meat off it then add it to a pot of chicken stock, then add any fresh veges that I have and also fresh grated ginger and garlic and fresh cracked pepper.

I simmer it until all veges are cooked.

And thats it.

[Dannielle]

I have a yummy one too.

chicken breast
little bit of olive oil
leek
brown onion
1 clove garlic
1/2 kilo sweet potato
3 red capsicums
3 tomatoes
chicken stock cubes with about 6 cups of water


1. boil chicken in water until cooked.

2. saute leek, onion and garlic in bit of oil until tender. (about 2 minutes)

3. Add everything else (roughly chopped) except water, stock cubes and chicken and stir for 1-2 minutes.

4. Add add water, stock cubes and chicken (roughly chopped) and bring to the boil.

5.Reduce heat and simmer for 25-30 minutes or until the vegetables are cooked and tender.

5. Let it cool a bit. Then puree.