Chicken Soup Recipes
Soup Recipe – Basil-Chicken Soup
1 tbsp. each butter or margarine, all-purpose flour
1 large onion, chopped
1 clove garlic, pressed or minced
3-1/2 cups low-sodium chicken broth
1 large russet potato, peeled and cut into 1/2″ cubes
1 cup diced cooked chicken
1/2 cup each chopped fresh basil, shredded light jarlsberg cheese
In a 2 – 3-qt. pan, combine butter, onion, and garlic. Stir
occasionally over medium heat until onion is limp and slightly tinged
with brown, about 10 minutes. Stir in flour to coat onion. Gradually
stir in broth, and bring to a boil on high heat. Add potato; cover
and simmer over low heat until potato is tender when pierced, 15 – 20
minutes. Add chicken; cover and simmer just until chicken is hot, 1 -
2 minutes. Stir in basil. Ladle into bowls and offer cheese to add
Makes 4 servings.
Nutritional Info Per Serving: Calories: 237; Fat: 5.1 grams;
Carbohydrates: 19 grams; Sodium: 168 mg; Protein: 19 grams
Exchanges: 1 Starch; 2-1/2 Low-Fat Meat
Recipe – Chicken & German Noodle Soup
2 1/2 to 3 lb broiler-fryer -chicken, cut up
6 c Water
2 Sprigs parsley
2 Stalks celery, cut up
1 Carrot, sliced
1 Small onion, cut up
2 ts Salt
1/4 ts Pepper
1 Bay leaf
1 c Plus 2 tb flour
1/4 ts Salt
1/2 c Milk
Broth: In large kettle or Dutch oven combine all ingredients. Cover and
simmer until chicken is tender, about 1 hour. Remove chicken from broth.
Strain broth; discard vegetables. Skim off excess fat Return broth to pan.
Remove chicken meat from bones; chop chicken. Add meat to broth; simmer.
Prepare spatzle; add to simmering soup as directed.
SPATZLE: Stir together flour and salt in a small bowl. Blend egg and milk;
stir into the flour mixture. Place half the dough in a strainer. Hold over
soup kettle. With rubber spatula press dough through the strainer to form
spatzel. Repeat with remaining dough. Cook and stir 5 minutes. Ladle into
Soup Recipe – Chicken and Broccoli Cream Soup
Serving Size : 5 Preparation Time :0:00
2 tablespoons butter
1 pound boneless chicken, cut into 1/2 inch pieces
1 large minced onion
1 (14.5 oz) can chicken broth
1 1/2 cups chopped broccoli
4 tablespoons oat bran (didn’t have, so used 1 tablespoon wheat flour)
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup heavy cream
3/4 cup shredded swiss cheese
Heat butter in a large soup pot. Add chicken pieces and onion and saute until the onion is translucent.
Add chicken broth, broccoli, oat bran, pepper and salt and simmer over very low heat for 20 minutes.
Add heavy cream and stir. Heat for another minute or two. Do not boil.
Place about 2 tablespoons swiss cheese in each individual serving bowl. Spoon soup into each serving bowl and serve.Print This Page