Basic Chicken Soup:
1 onion, 1 celery stalk, 2 carrots and 1 tablespoon thyme; sauté in butter until tender. Season with salt and pepper. Add 6 cups chicken broth; simmer 20 minutes. Add 2 cups shredded cooked chicken, 1/3 cup mixed chopped dill and parsley, and some lemon juice.
French Onion Soup
"This is the best French onion soup I've ever made. It was thick, rich and the flavor was outstanding. I wouldn't change a thing; why mess with perfection?"
Beef Barley Soup
"l loved how quick this was, and I especially loved the calories being so low. This will definitely go into our soup rotation this winter."
Baked Potato Soup
"Everyone loves this soup and asks me for the recipe — it's so good! I'd recommend leaving the salt out and adding it to taste at the end."
Best Cream of Broccoli Soup
"I loved this. I liked the use of Velveeta. It melts wonderfully and gives the soup a smooth, creamy taste."
Best Chicken Noodle Soup
- One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck
- 5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup)
- 5 ribs of celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock
- 1 onion, quartered (for stock, peel on is okay)
- 3 cloves of garlic, peel on, cut in half
- 2 to 3 sprigs of fresh thyme (or a teaspoon of dried)
- 1 bunch of parsley
- 5 whole peppercorns
- 8 to 12 ounces of egg noodles (depending on how noodle-y you want your soup)
- Freshly ground black pepper
Remove the breast meat from the breast bones, and the thigh meat from the thigh bone, place in a bowl, cover and chill in the refrigerator until needed towards the end of preparing the soup. Discard the breast and thigh skin. Remove and discard excess fat from chicken pieces. Place breast and thigh bones, the back, leg, neck, and wings in a large (8 quart) pot. Cover with water. Bring to a full rolling boil. Boil for 5 minutes, skimming away and discarding the scum that comes to the surface. After 5 minutes, remove from heat, drain off the water, rinse the bones and the pot.
2 Return the now parboiled bones to the clean pot. Add a couple carrots and a couple celery ribs, each cut into 2 inch chunks, and some celery tops if you have them, to the pot with the chicken. (Fennel tops or leek greens can be added too, if you have them.) Add the quartered onion, garlic cloves, thyme, one-half of the parsley, and the peppercorns to the pot. Cover with an inch or two of water (about 3 quarts). Bring to a low simmer (about 185°F) and let simmer (the stock should be just barely bubbling), partially covered, for 1 1/2 hours.
3 At the end of 1 1/2 hours strain out the bones and vegetables, reserving the stock. If you want, set aside and strip the bones of any remaining meat. After parboiling and 1 1/2 hours of cooking the meat will be rather dry and tasteless, though you can use it in a chicken salad. Rinse out the pot and return the stock to the pot.
4 Taste the stock. It should be rather bland because up to now, no salt has been added. Add salt to taste. As a guideline, for 3 quarts of stock, start with 2 tablespoons of salt.
5 Add the sliced carrots and celery to the stock, bring to a simmer. Cut the chicken breast and thigh meat into bite-sized pieces. Add to the pot with the carrots, celery, and stock. Add the egg noodles and return to a simmer. Note that the noodles will expand substantially in the soup broth as they cook. Simmer for until the egg noodles are just barely cooked through, al dente (about 5 minutes or so, depending on your package of noodles), and the chicken is just cooked through. Stir in a handful of chopped fresh parsley.
Add freshly ground black pepper, more thyme, and more salt to taste.
Best French Onion Soup
- 5 lbs onions, unpeeled
- 1⁄2cup butter (1 stick)
- 1 1⁄2teaspoons black pepper, freshly ground
- 2tablespoons paprika
- 1bay leaf
- 7 (16 ounce) cans beef broth, divided (recommended Swanson's)
- 1cup dry white wine
- 3⁄4 cup all-purpose flour or 3⁄4 cup instant flour
- caramel coloring orKitchen Bouquet
- 2 teaspoons salt
- French baguette
- swiss cheese or gruyere cheese
- Peel onions and slice 1/8 inch thick, preferably in a food processor.
- Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
- (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
- Pour in 6 cans broth and wine. Increase heat and bring to a boil.
- Dissolve flour in remaining 1 can broth.
- Stir into boiling soup.
- Reduce heat and simmer slowly for 2 hours.
- Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
- If desired, pour into ovenproof crocks or bowls.
- Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
- Leftover soup can be frozen.
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