Chicken soup is a classic comfort food that is ideal for eating on a cold day or when you’re feeling under the weather. Here are some delectable Chicken Soup Recipes brought to you by GOURMETRECIPE COLLECTION. http://www.gourmetrecipe.com http://www.gourmetrecipe.com/recipes/ingredients/fowl/chicken-soup-recipes

1. Gourmetrecipe Collection
Chicken Soup Recipes

2. Chicken Soup Recipes
There is a reality to the saying chicken soup
is food for the soul. It is calming as the
warmth that derives from it, as soothing as
the delicious broth from chicken and herbs.
A classic relief food, chicken soup recipes
flourish especially those that are cooked
from scratch. It is traditionally cooked on a
cold day, rainy weather, or when someone
is suffering from a cold or is sick.
The principle of this soup (usually derived from slowly simmering or boiling chicken in a
stock) somehow deals not only nurturing for the stomach and one’s spirits but it also
offers curative properties especially when added with Chinese herbs that finish that
purpose. Chicken soup then is synonymous to folk medicine especially for colds and flu
as described in Wikipedia. The chicken used in making the broth traditionally was the old
hen, especially in American cuisine. These are the “soup hens,” which has no usage for
roasting or frying since its meat is tough. In modern times, as conferred further in the
Wikipedia, young chickens (also known as broiler chickens) are used nowadays in place
of the old hen which has become scarce.

3. The broth from the chicken is usually started with simple ingredients of the chicken
pieces, water, salt, pepper, and uniformly cubed vegetables like onions, carrots and
celery. The broth can range in shade from clear to dark, depending on the favourite of
the home cook or the family. Flavors may be added through other vegetables, herbs,
spices and liquids like milk and cream.
The chicken soup recipes in the collection reach about a dozen, which shows how
adaptable this soup can be. Add a noodle, dumpling, vegetable or spice and you get
many a bowl of chicken soup to serve day after day. Try the ones with grains and
noodles. Recipes for barley chicken vegetable soup, chicken and spinach tortellini soup,
chicken noodle soup and the Hungarian chicken vegetable noodle soup adds the grains
and noodles to make the soup heartier. Chicken soup recipes can also center on the
vegetables, like the chicken leek soup, chicken vegetable soup with mushrooms, chicken
vegetable soup and the vichyssoise leek and chicken soup.
For more exotic fare, add spices like curry to
make the creamy curried chicken mango soup
or the creamy curried chicken and rice soup.
While you can make chicken soup recipes on a
traditional cooking pot, save some time off by
cooking it in a slow cooker like the recipe for
the crock pot Mexican chicken soup.

4. Barley Chicken Vegetable Soup
Ingredients:
4 tbsp. olive oil, 1 tsp. minced garlic, 1 cup
chopped onions, 1 cup chopped zucchini, 1
cup chopped carrots, 1 cup chopped
cauliflower, 1 qt. low-sodium vegetable
broth, 4 cup Italian tomatoes (canned), 2
cup cooked barley, 12 oz. cooked
(boneless), skinless chicken breasts
(chopped), 4 tsp. Italian herb seasoning mix
Preparation Instructions:
In a large saucepan, over medium-high
heat, saute garlic and onion in oil until the
onion is translucent, about 5 minutes.
Add vegetables and saute lightly. Add broth
and tomatoes and simmer 5-8 minutes.
Servings: 4-6
Stir in barley, chicken and herbs. Heat
thoroughly. Preparation Time: 5-10 minutes
Cooking Time: 5-10 minutes
Serve.
Difficulty Level: Average

5. Chicken and Spinach Tortellini Soup
Ingredients:
2 tablespoons olive oil, 4 oz. mushrooms
(sliced thin), 2 large garlic cloves (chopped),
43.5 oz (about 5 ½ cups) chicken stock, 9
oz. fresh chicken tortellini, 3 cups copped
fresh spinach leaves, 2 tablespoons freshly
grated Parmesan cheese, Sea salt, Pepper
(freshly ground)
Preparation Instructions:
In a large saucepan, heat the oil over
medium high. Add the mushrooms and
garlic and sauté until the mushrooms are
just golden. Add the stock. Bring to a boil.
Servings: 2 Add the tortellini. Cover the saucepan
Cooking Time: 30 minutes halfway and boil until the pasta is tender
Difficulty Level: Easy but not mushy. Add the spinach and
simmer for 1 minute. Sprinkle 2
tablespoons of cheese over the soup.
Season with salt and pepper to taste. Serve
the remaining cheese to the side of the
soup.

6. Chicken Noodle Soup Servings: 4-6
Preparation Time: 5 minutes
Preparation Instructions: Cooking Time: 20-30 minutes
Season the chicken with salt and Difficulty Level: Average
pepper.Heat the oil in a Dutch oven over Ingredients:
medium heat. Add chicken and cook until 1 lb. boneless, skinless chicken breast,
lightly browned, about 10 minutes. Transfer Salt and pepper to taste, 1 tbsp. olive
chicken to a plate. Place onion in the Dutch oil, 1 medium onion, diced, 1 large
oven and cook until lightly browned. Return carrot, sliced thin, 1 stalk celery, sliced
chicken to the pan. Add all the remaining thin, 2 qt. low-fat, low-sodium chicken
ingredients, except the noodles. Bring the broth, 1/4 tsp. dried thyme, 1 bay leaf,
broth to a boil. Cover pot and simmer for 1 pkg. (8 oz). wide egg noodles
about 10 minutes, or until chicken is cooked.
Remove chicken from pan and place on a
cutting board. Add noodles to the pan and
cook until tender, about 5 minutes. While
noodles are cooking, shred chicken. When
noodles are done, add chicken to the
cooking pot, stir thoroughly, reheat, and
serve.

7. Hungarian Chicken Vegetable Noodle Soup
Servings: 15
Preparation Time: 24 hours
Cooking Time: 1 hour 30 minutes
Difficulty Level: Easy
Preparation Instructions:
Place the chicken in a large pot. Pour the
stock over the chicken; add water, if needed,
so the chicken is completely covered with
liquid. Cover and bring to a boil. Reduce heat
and simmer for about 1 hour, or until the
chicken is tender. Remove the chicken from Ingredients:
the pot and refrigerate overnight. Also 1 whole chicken (3 ½ to 4 ½ lbs.), 10 cups
refrigerate the pan, with the liquid still in it.
chicken stock, 1 large onion, chopped, 1
The next day, skim the fat off the top of the
stock. Remove the meat from the chicken bunch green onions, sliced, 2 large carrots,
and shred the pieces with two forks. Add the thinly sliced, 2 celery stalks, thinly sliced, 4
chicken meat to the stock. Add the onion, parsnips, thinly sliced, 1 medium zucchini,
green onions, carrots, celery, parsnips, thinly sliced, 1 ½ cups chopped green
zucchini, cabbage, tomatoes, parsley, dill, cabbage, 2 medium tomatoes, peeled,
pepper, and paprika. Bring to a boil. Reduce
the heat and partially cover. Simmer for seeded, and diced, ¼ cup minced fresh
about 30 minutes, or until vegetables are just parsley, 1 tablespoon minced fresh dill (or 1
tender. Add the noodles and cook until they teaspoon dried), 1 teaspoon freshly ground
are tender. black pepper, 1 tablespoon Hungarian
paprika, 1 cup uncooked fine egg noodles

8. Chicken Leek Soup Ingredients:
1 whole chicken (cut into pieces), 4 leeks
(chopped), 2 tablespoons chopped parsley, 1
teaspoon salt, ½ cup long-grain rice, 2
tablespoons butter, 2 tablespoons all
purpose flour, 12 pitted, stewed prunes (cut
in half)
Preparation Instructions:
Place the chicken pieces in a pot and cover
with boiling water. Add the leeks, salt, and
parsley. Simmer for 2 ½ hours, or until the
chicken is no longer pink in the middle.
Remove the chicken pieces with a slotted
spoon. Add the rice to the pot. Cook for 20
Servings: 6 minutes, or until the rice is tender. In a small
Cooking Time: About 3 hours bowl, mix together the butter and flour. Add
Difficulty Level: Easy this mixture to the pot, blending well. Add
the prunes and some of the chicken meat,
cut into bite-sized bits. (Reserve the rest of
the chicken for another dish.) Serve
immediately.

9. Chicken Vegetable Soup with
Mushrooms Ingredients:
2 tbsp. olive oil, 2 medium onions, chopped,
2 cloves garlic, minced, 2 medium carrots,
Servings: 6-8
cut into chunks, 1 lb. fresh mushrooms,
Preparation Time: 20 minutes
sliced, 6 cup fat-free chicken broth, 1 can (7.5
Cooking Time: 18 minutes
oz.) diced tomatoes, 2 bay leaves, 1/2 tsp.
Difficulty Level: Average
coarse, ground black pepper, 3/4 cup
uncooked small, whole-grain, bow-tie pasta,
2 cup cooked chicken tenderloin, cut into
chunks, 1/4 cup low-fat Parmesan cheese,
shredded, 1 tbsp. dried parsley flakes
Preparation Instructions
Heat oil over medium heat in a Dutch oven.
Add onion, garlic and carrots. Cook until
tender, about 5 minutes. Add chicken broth,
tomatoes, bay leaves and pepper. Bring liquid
to a boil. Stir in pasta, reduce heat and cover.
Simmer, stirring occasionally, until pasta is
cooked, about 10-12 minutes. Stir in chicken
and cook just until heated through. Serve
with cheese and parsley sprinkled on top.

10. Vichyssoise Leek and Chicken Soup
Ingredients: Servings: 2 to 4
6 large leeks (green part only, sliced), 4 Cooking Time: 30 min.
tablespoons butter, 2 cups thinly sliced Difficulty Level: Easy
potatoes, 4 cups chicken stock, 1 cup
heavy cream, Chives (chopped)
Preparation Instructions:
Heat the butter in a skillet over medium
high heat. Toss in the sliced leeks and
sauté for 5 minutes without browning. Add
the potato slices and stock. Cook until
potatoes are tender. Remove from heat
and add the cream. Using an immersion
blender, puree the potato mixture. Chill in
the refrigerator. Serve cold and sprinkle
with chives before serving.

11. Creamy Curried Chicken Mango Soup
Ingredients:
3 tbsp. olive oil, 2 tsp. curry powder, 1/2 tsp.
ground cinnamon, 1 large onion, diced, 3
mangoes, finely chopped, 2 1/2 cup fat-free
chicken broth, 1 lb. boneless, skinless chicken
breasts, diced, 1/2 cup fat-free sour cream, 1
tsp. lime juice, preferably fresh, Salt to taste,
1/4 tsp. coarse ground black pepper
Preparation Instructions:
Over medium-high heat, in a large saucepan,
warm 2 tbsp. oil. Add curry powder and
cinnamon. Heat for 30 seconds, stirring
occasionally. Add onions and saute until
tender, 5-6 minutes. Transfer contents of pan,
including the oil and seasonings, to a blender.
Add mango and 1 cup of broth. Puree until
smooth. Put last tbsp. oil in saucepan and Servings: 4-6
heat over medium-high heat. Add chicken and Preparation Time: 5-10 minutes
saute until cooked through and browned, 6-8 Cooking Time: 18-20 minutes
minutes. Add remaining broth. Stir contents
of pan thoroughly and bring to a simmer. Stir Difficulty Level: Average
mango puree into saucepan and re-heat to
simmer. Stir in sour cream and lime juice. Stir
in salt and pepper. Remove from heat and
serve, garnishing each serving with fresh
cilantro and extra sour cream, if desired.

12. Creamy Curried Chicken and Rice
Soup
Ingredients:
Servings: 3-4
Preparation Time: 5 minutes 1 can (10.5 oz) low-fat cream of
Cooking Time: 10 minutes mushroom soup, 1 can (10.5 oz). fat-free
Difficulty Level: Easy chicken broth, 1 cup water, 2 tbsp. olive
oil, 1 can cooked chicken, cut into small
pieces, 1 tbsp. fresh chopped chives, 2 tsp.
curry powder, 1 cup half-and-half, 1 cup
cooked rice
Preparation Instructions:
Combine all ingredients in a large
saucepan. Heat on medium, stirring
occasionally, until warm and bubbly, about
10 minutes.

13. Crock Pot Mexican Chicken Soup
Preparation Instructions: Servings: 6
Cooking Time: 3 to 6 hours
Toast the cumin seeds by placing them in a skillet
Difficulty Level: Average
(with no fat or oil in it) over medium heat. Stir until Ingredients:
they are golden and their scent is released. Spoon 1 tablespoon cumin seeds, 2 onions
into a bowl and allow to cool completely. Use a (chopped), 4 stalks celery (chopped), 2
spice grinder, a mortar and pestle, or a rolling pin to carrots (chopped), 3 sprigs fresh cilantro,
grind the seeds. Pour the onions, celery, carrots, 2 1 hot chili pepper (seeds removed and
sprigs of cilantro, pepper, peppercorns, salt, chopped), 10 peppercorns, 1 teaspoon
chicken, stock, and water into a crock pot. Cover salt, 2 bone-in, skin-on chicken breasts
(cut in half), 10 oz. chicken stock, 5 cups
and cook on high for 3 hours, or on low for 6 hours.
water, ½ cup whipping cream, 2 small
Using a slotted spatula or spoon, remove the avocados (skins removed and sliced),
chicken from the crock pot and debone it and Lime juice
remove the skin. Place the chicken on a plate and
use two forks to shred it. Strain the liquid in the
crock pot. Keep the strained liquid warm. In a mixer
bowl, beat the whipping cream. Fold in the cumin
seeds. Serve the soup with the chicken on top,
followed by some avocado slices. Sprinkle lime juice
over this, then add a spoon of the whipping cream.
Sprinkle with a few cilantro leaves.

14. LINK LISTS:
http://www.gourmetrecipe.com/recipes/barley-chicken-vegetable-soup
http://www.gourmetrecipe.com/recipes/chicken-and-spinach-tortellini-soup
http://www.gourmetrecipe.com/recipes/chicken-noodle-soup
http://www.gourmetrecipe.com/recipes/hungarian-chicken-vegetable-noodle-soup
http://www.gourmetrecipe.com/recipes/chicken-leek-soup
http://www.gourmetrecipe.com/recipes/chicken-vegetable-soup-with-mushrooms
http://www.gourmetrecipe.com/recipes/vichyssoise-leek-and-chicken-soup
http://www.gourmetrecipe.com/recipes/creamy-curried-chicken-mango-soup
http://www.gourmetrecipe.com/recipes/creamy-curried-chicken-and-rice-soup
http://www.gourmetrecipe.com/recipes/crock-pot-mexican-chicken-soup