CHICKEN SOUP WITH BONES RECIPES

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CHICKEN DUMPLING SOUP RECIPE | FOOD NETWORK



Chicken Dumpling Soup Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 18

2 to 3 tablespoons cooking oil
1 large onion, diced
2 carrots, diced
1/2 stalk celery, diced
Meat from 1 chicken, cooked and shredded
4 to 6 cups chicken broth
1 cup fresh cut green beans
1 cup pearl barley
1 teaspoon celery salt
1 tablespoon fresh chopped parsley
2 bay leaves
Salt and pepper
1 cup milk
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup all-purpose flour
3 eggs

Steps:

  • In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
  • Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
  • Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

CHICKEN SOUP RECIPE | BBC GOOD FOOD



Chicken soup recipe | BBC Good Food image

Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones

Provided by Good Food team

Categories     Lunch, Soup

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

1 tbsp olive oil
2 onions, chopped
3 medium carrots, chopped
1 tbsp thyme leaves, roughly chopped
1.4l chicken stock
300g leftover roast chicken, shredded and skin removed
200g frozen peas
3 tbsp Greek yogurt
1 garlic clove, crushed
squeeze of lemon juice
cheese scone, to serve (see tips below)

Steps:

  • Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
  • Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
  • Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.
  • Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
  • If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

Nutrition Facts : Calories 339 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 6 grams fiber, ProteinContent 39 grams protein, SodiumContent 2 milligram of sodium

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CHICKEN DUMPLING SOUP RECIPE | FOOD NETWORK
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  • Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
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CHICKEN SOUP RECIPE | BBC GOOD FOOD
Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones
From bbcgoodfood.com
Total Time 50 minutes
Category Lunch, Soup
Cuisine British
Calories 339 calories per serving
  • If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.
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Category Lunch, Soup, Supper
Calories 352 calories per serving
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