Chicken soup recipes
Ingredients
- 1 chicken breast-chopped small
- 1 large potato
- 1 clove garlic
- 1 stalk celery
- 1 onion
- 2 pts chicken stock
- 50 ml double cream
- salt and pepper
Method
- Chop onion, potato, garlic and celery. Saute in saucepan with tbls of butter or oil for 5 minutes.
- Add chicken stock and 1/2 the chopped chicken. Simmer until veg is soft.
- Put in food processor till smooth.
- Put back in pot and add rest of chicken and the salt and pepper and cream.
Susan H has contributed to these popular cooking recipes:
3 Comments
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wendytitterton Thu Jan 12 2012 • Reply
I thought that turnip and swede was one and the same vegetable.
Ingredients
- VEGETABLES
- 1 Swede
- 1 Turnip
- 12 Carrots
- 1 Big White Onion
- 1 Parsnip
- 1 Leek
- 4 Sticks of Celery
- CHICKEN
- 1 Boiler (cut into 6 pieces)
- GARNISH
- 1 and ½ table spoons Cooking Salt
- ½ table spoon Ground Pepper
- 2 Telma Chicken Stock Cubes
Method
- Peel, wash and then chop all of the vegetables (making sure the carrots are cut into long batons) and put into big pot
- Clean chicken with part boiled water and a scrub (keep water you clean chicken with)
- Once cleaned, put the six pieces of chicken into pressure cooker and fill with the water used to clean the chicken and add additional water to cover the chicken as required
- Before putting lid on pressure cooker, part boil chicken/water until the ‘scum’ comes to the top (approx 5/10 minutes) and then skim off scum and dispose
- Then add vegetables with a table spoon and a half of cooking salt, then add reasonable amount of ground pepper
- Whilst this is on the boil, crumble 2 Telma chicken stock cubes into a measuring jug and fill to the top to ensure the cubes are fully dissolved, once dissolved, add to the pressure cooker
- Once all of the above is completed, fill the pressure cooker up with further boiling water up to just under where all the chicken/vegetables are
- Place pressure cooker lid on and leave on for two hours on a medium setting
- After two hours remove pressure cooker from heat and wait for pressure cooker indicator to recede (usually between 5 / 10 minutes) before opening cooker
- Once opened, sieve the scum off the top of the soup and then sieve the soup separate from the vegetables, putting the carrots back into the soup
- Leave to cool, use as required and freeze any surplus
1 Comments
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John H Glen Fri Mar 26 2010 • Reply
What a great soup, just like I remember from my childhood when a neighbour used to make it.
Ingredients
- 4 Carrot
- 2 Onion
- 2 Turnip
- 2 Parsnip
- 4 Beef Stock Cubes
- 6 Chicken Soup Cubes
- 2 Boiling Chicken Cut in Pieces
- ½ Tsp Pepper
Method
- 1. Clean the chickens and split between 2 large saucepans.
- 2. Share the vegetables between the two saucepans, cover with water and boil for about 4 to 5 hours. Add the stocks cubes in the last hour.
- 3. Let the soup cool and takes out strain the liquid into a large bowl and put in the fridge or freezer - it freezes very well for months. 4. Before you use the soup, take off all the fat which has set on the top.
- Very good served with Matzo balls (dumplings) (see separate recipe) or Lochshen (noodles)
5 Comments
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Add commentSusan H Sun Feb 5 2012 • Reply
Glad you all liked it siofra1101 x
hasmk1 Sun Feb 5 2012 • Reply
IS THIS SOUP SUITABLE FOR FREEZING?
Fernando M Sat Dec 18 2010 • Reply
Just ad more patatos
mike893 Sat Nov 27 2010 • Reply
Hi I have seen a few soup recipes, but both me and my girlfriend like think soup is there anything in particular I have to add like flour or something like that to make it nice and thick?
siofra1101 Wed Feb 10 2010 • Reply
Absolutely delicious. My children loved it and they wont eat tinned chicken soup at all so was a little apprehensive. Shouldn't have been, they came back for seconds! Very easy to make as well !!!