Thank you.Home made chicken soup recipes plz............?
this is a low fat recipe too =]
it will still work without the need to leave it over night
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 %26amp; ground black pepper, to taste
1.5L (6 cups) water
Method
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.Home made chicken soup recipes plz............?
Low fat chicken noodle soup -
Ingredients
* 2 Chicken Stock Cubes
* 2 Pints Boiling Water
* 4 Small Skinless Chicken Breasts, Diced
* 1 Medium Onion, Sliced
* 10g Parsley
* 1 tsp Black Pepper, Freshly Ground
* 1 tsp Salt
* 85g Frozen Peas
* 150g Noodles, Egg, Thread
Method
1. Make up the stock by crumbling the stock cubes into the boiling water and stirring well. Put into a large pan and add the chicken, onion and seasonings. Bring to the boil, reduce heat, and simmer for 30-35 minutes (or until chicken pieces are tender).
2. Add the peas to the pan and simmer for a further 10 minutes.
3. At the same time, cook the noodles as per the instructions on the packet.
4. Stir the noodles into the soup and serve.
LOW CALORIE CHICKEN VEGETABLE SOUP
1 whole chicken or 6-8 chicken breasts, skinned, boiled and cubed
1 lg. can low salt tomato juice
1 box Weight Watcher's instant chicken broth
1 lg. onion
3 stalks celery
5 carrots
6 potatoes
1/2 box frozen peas
1/2 box frozen corn
Any other vegetable (optional)
Pepper to taste
Salt substitute to taste
Any seasoning you prefer
Wash vegetables and cut into bite-size pieces. Combine all vegetables in a large pot, add all packets of instant chicken broth and tomato juice. Add seasonings. If needed, add enough water to cover vegetables, cook on medium heat until vegetables are tender. Add boiled, cubed chicken to vegetables after vegetables are tender. Cook another 30 minutes. Freeze any leftover soup.
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WEIGHT WATCHERS CABBAGE SOUP
3 c. tomato juice
1 c. water
1/2 med. green pepper, chopped
2 1/2 c. cabbage, chopped
2 ribs celery, chopped
1 c. mushroom stems %26amp; pieces
1 pkg. beef bouillon
1 pkg. chicken bouillon
2 tbsp. onion flakes
1 bay leaf
Salt %26amp; Pepper to taste
Combine all ingredients and cook until cabbage is tender.
INGREDIENTS
1 (3 pound) whole chicken
4 carrots, halved
4 stalks 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 salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Use only the best quality fresh free-range chicken - or even better, organic free-range chicken. Aside from moral scruples about the miserable lives of factory-farmed birds, if you eat free-range chicken you are getting a far tastier, more nutritious and healthy soup for your pains.
Organic and free range chicken is more expensive - necessarily. The birds are more labour-intensive to rear and the food given them is better quality. Nevertheless, you can still make a very inexpensive chicken soup if you use cheap cuts such as chicken wings. You can also use left-overs from a roast chicken, for example.
If you want to make a low fat soup it's very easy to adapt this very easy soup recipe by removing the skin and skimming off the fat. A lot of the fat on a chicken carcase is just under the skin, so by removing it you are lowering the fat content considerably.
If you can, buy from a trusted local supplier. There are some dubious outfits which will try to command premium prices for birds of doubtful origin. Properly farmed, organic and free-range chicken is a valuable food resource which can be a part of a green lifestyle.
This homemade chicken soup is made from simple and easily obtainable ingredients. You can, of course, ring the changes by varying the herbs and vegetables used.
First, saute onions and bayleaf and rosemary Add the chicken; after a minute or two add the water Add the vegetables towards the end
Ingredients
2-3 medium onions
2 or 3 garlic cloves
1 pound of chicken pieces
3-4 carrots
2-3 stalks of celery
fresh rosemary - 2 or 3 small stalks
fresh thyme, 1 or 2 snippets
bay leaf
fresh parsley
salt and pepper to taste
Method
Chop the onions fairly finely and sweat them in olive oil. You can add the chopped or minced garlic, rosemary and bay at this stage.
Add the chicken pieces and stir the mixture frequently over a medium heat so that the chicken gets slightly seared. Don't allow the onions to brown too much. Browning releases flavours but too much will cause a slightly bitter flavour.
Add enough water, preferably pure, filtered water, to cover everything. Add salt and pepper and adjust the seasoning by adding more herbs or veg if required. Celery heads (the leafy top bits) are good in moderation for developing the flavour of the liquid.
Add the chopped herbs and vegetables. When the mixture comes to the boil, turn down the heat to a very gentle simmer. (This helps the meat to become tender rather than tough.)
When the chicken is thoroughly cooked, remove the bones and skin and break up larger pieces of flesh. Return the meat to the pan. Check that everything is well cooked. You can add well-chopped parsley at this stage to enhance the flavour. Adjust the seasoning with sea salt and ground pepper, as you like.
When you are satisfied that everything is cooked and properly seasoned, serve the soup with hunks of brown bread and butter.
This homemade chicken soup recipe will serve two or three people for a hearty meal - or more if served as a starter.
A Jewish homemade chicken soup recipe
Here's a homemade chicken soup recipe based upon traditional Jewish chicken soup. In Jewish tradition the liver should not be included but in this recipe we use the whole bird after cleaning, including gizzard and neck, though personally I draw the line at using the feet.
Chicken soup has almost iconic status in Jewish lore. It is thought to promote health and ward off colds and 'flus. It's even jokingly talked of as ';Jewish penicillin';. There may be something in this: oscillococcinium is a homoeopathic remedy based on chicken or duck liver which is often used against those very complaints. It is very popular in France and has a bit of a following in the US and elsewhere.
At any rate, if you are stricken with a cold, or you are recuperating from 'flu, this is a great soup for helping you back to your usual energy levels. It's also very tasty - so no need to reserve this homemade chicken soup recipe just for when you are sick!
Ingredients
1 chicken
water to cover
1 large onion
2-3 carrots, peeled and sliced
2 stalks celery
1 handful o
I looked up a few results for you:
(For what you are looking for the first link is probably best, but I added a few extras to spice up the results all have to do with chicken noodle soup.) ENJOY!!
note: i also looked at the weightwatchers site for you, the recommended progresso, but you can't MAKE a progresso can of soup, so these answers also have ways to cut fat and add veggies to the soup.
http://www.bettycrocker.com/recipes/reci鈥?/a>
http://www.bettycrocker.com/recipes/reci鈥?/a>
http://www.bettycrocker.com/Recipes/Reci鈥?/a>
http://www.bettycrocker.com/recipes/reci鈥?/a>
Try this simple, quick and easy recipe for chicken soup, using a leftover chicken carcass. A basic broth can be made with just the chicken, water, onion and pepper.
CHICKEN SOUP
4 servings
INGREDIENTS
1 onion
At least 2 additional vegetables (see below)
1 roast chicken carcass
1 litre of water
1 chicken stock cube
1 teaspoon of any herb
Ground pepper to taste
METHOD
Peel the onion and chop it into big pieces. Peel the other vegetables, if required, and chop them into 2cm (1 inch) pieces.
Put the chicken, onion, vegetables, water, stock cube and herb into a large saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering).
Put the lid on and cook for 1 hour. Check the liquid level from time to time and top up if it starts to dry out.
Fish out the carcass and put it on a plate. Remove any meat which is still on the bones, Put the meat back into the soup. Discard the bones.
If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don鈥檛 have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.
Season with the pepper.
ADDITIONS %26amp; ALTERNATIVES
You an use carrots, celery, courgettes, leeks, mushrooms, tomatoes, parsnips, potatoes, swedes, turnips, etc. Using green vegetables and mushrooms will give a light and delicate broth. Using root vegetables and tomatoes will give a thick and hearty soup.
Sage would seem to be a good herb to use. After all, sage and onion does go with chicken.
For Chicken Noodle Soup, use green vegetables and add a small pack of noodles.
the best way to get a low fat soup is use all low fat items.
1 quart low fat/low sodium chicken both
2 to 3 chopped carrots
2 to 3 celery stocks
1 medium onion
left over chicken
salt and pepper to taste
boil everthing together and their's you soup
also for a richer tasting soup boil with bones and remove later. and to me you should add reduced fat egg noodles for something extra.
http://allrecipes.com/Recipe/Homemade-Ch鈥?/a>
http://www.cooks.com/rec/search/0,1-0,ho鈥?/a>
http://www.reluctantgourmet.com/chicksou鈥?/a>
http://www.google.com/search?rlz=1C1CHMA鈥?/a>
hope this helps ^^
Fat is good for you. WW promotes dangerous Splenda. Don't do that diet.
Anyway,
In a large pot, put in a bunch of Whole Foods brand organic chicken stock.
Make a mix of celery, onion, and carrot.
Throw in some potatoes (they will NOT NOT make you gain weight).
Salt and pepper and a bit of tarragon and rosemary.
Good luck.
Dr. Perricone Weight Loss Diet is super by the way.
save the carcass and put in large pot with carrots, celery, onion - bring to a boil then simmer for 3-4 hrs - let it cool and skim the fat off the top of the broth - strain - viola chicken broth!
http://www.familyoven.com/search.jsp?sea鈥?/a>
Can you even get that?
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