INGREDIENTS ** CHICKEN SOUP **
1 (3 pounds) whole chicken
4 carrots, halved
4 stalks of celery, halved
1 large onion, halved water to cover salt and pepper to taste
1 teaspoon chicken bouillon granules (optional)
DIRECTIONS
put the chicken, carrots, celery, and onion in a large soup pot and cover with cold water.
Heat and simmer uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
Take everything out of the pot.
strain the broth.
pick the meat off of the bones and chop the carrots, celery, and onion.
season the broth with, pepper and chicken bouillon to taste, if desired.
return the chicken, carrots, celery, and onion to the pot, stir together, and serve.
BONUS RECIPE FOR SOUP LOVERS
INGREDIENTS
3 cups chicken stock
1 cup water
1 tablespoon minced fresh ginger
root
1 clove garlic, minced
2 tablespoons soy sauce
2 skinless, boneless chicken
breast halves – cubed
1/4 pound fresh snow peas,
trimmed and halved
1 carrot, chopped
3 fresh mushrooms, sliced
2 green onions, chopped
Easy Japanese Steakhouse Soup
DIRECTIONS
Bring the chicken stock, water, ginger, garlic, and soy sauce to a
simmer in a large pot over medium-high heat. Stir in the chicken,
and return to a simmer. Reduce heat to medium-low, and continue
simmering until the chicken is tender and no longer pink on the
inside, about 15 minutes.
Stir in the snow peas and carrot, and simmer 5 minutes. Add the
mushrooms, and continue simmering until the vegetables are
tender, about 3 minutes. Stir in the green onions, and serve.
Easy Tomato and Eggplant Soup
INGREDIENTS
2 (10.75 ounce) cans condensed
tomato soup
2 medium eggplants
1/2 cup chicken broth
DIRECTIONS
Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes
until soft. Scoop out insides and puree eggplant.
Stir tomato soup and pureed eggplant together and bring to a boil.
Simmer for 5 minutes and add chicken broth to thin soup to taste.
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