Lobster Recipes

The Autumn is there and with it the cold days. For such days, there is nothing better to eat than a soup. Soups are not only great to warm us in cold days but they are also very healthy. You can add as many vegetables as you want in a soup and make it a very nutritious and delicious dish.

I like almost all kinds of soups but one of my favorites is chicken soup. Chicken soups are very tasty and it is also well known that chicken noodle soup is a good remedy for cold and flu.

Here some of the best recipes for chicken soup. I hope you like them as I like.

Chicken Noodle Soup

Ingredients:

3 lb. chicken

2 qts. water

2 tsp. salt

1 1/2 cup chicken stock

2 cups celery, chopped

2 cups carrots, chopped

1 tart apple, chopped

1 cup onions, chopped

Dash pepper

4 cups egg noodles

Directions:

1. Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth.
2. Debone chicken and return to kettle with strained broth.
3. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.
4. Add noodles and cook 8-10 minutes.

Chicken Soup With Tiny Meatballs

Ingredients:

2 pounds stewing chicken

4 cups water

2 1/2 teaspoon basil

1/2 pound small onions

1 bay leaf

1 clove garlic

5 carrots, sliced

Parsley and celery leaves

MEATBALLS:

1 cup finely minced beef

1 egg

1 slice crumbly white bread

1/2 teaspoon salt

Freshly ground black pepper

Directions:

CHICKEN SOUP:

1. Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic.
2. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender.
3. Remove chicken from pan. Cool and carefully skim fat from surface of soup.
4. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.

MEATBALLS:

1. Mix beef with egg, bread, salt and pepper.
2. Form into small meatballs, add meatballs to soup and simmer for 35 minutes.
3. Meanwhile, skim and bone the chicken. Cut meat into small pieces.
4. Garnish the soup with chicken and serve.

Chicken Soup Recipe

Ingredients:

1 large stewing chicken, cut in pieces

1 qt. cold water

1 tbsp. dried parsley

1 bay leaf

1 tbsp. salt (optional)

1-2 tsp. curry powder

1/8 tsp. nutmeg

1/8 tsp. ground cloves

2 tbsp. olive oil

1 med. onion, chopped

1 med. carrot, chopped

1 green bell pepper, chopped

1 med. apple, pared, cored and chopped

Salt and pepper to taste

1/3 cup flour (optional)

1 (14 oz.) can stewed tomatoes

Cayenne pepper to taste

Directions:

1. In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender). Remove chicken, if needed, to determine the need for more water. You’ll need at least a quart. Discard skin and bones; cut meat into small chunks.
2. In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender. Remove from heat and stir in flour.
3. Stir in broth, chicken and tomatoes (with juice) and cayenne pepper. Boil, reduce heat; cover and simmer about 1 hour.
4. Sprinkle with croutons and serve. It makes 8-10 servings.

Enjoy your chicken soup !!

Soup is good for soul no matter the weather. But during this current deep freeze we are in, it seems even more appropriate. Personally, I am sure I could live just on soup while I know others may not agree that soup is that great. So whether you want a cup of soup with a salad or sandwich or a huge bowl like I do, here is a great recipe for you to try. For those like me, who like a lot of vegetables, broccoli is prominent in this soup. For diabetics, meat eaters, etc, you also have chicken. And cheese is a universally loved ingredient. So you have the perfect makings for a yummy cup or bowl of soup. Give it a try soon!

CHICKEN BROCCOLI CHEESE SOUP

1 1/2 lbs fresh broccoli

1 small can chicken breast meat, drained

2 1/2 cups water

1 pint half & half cream

1 lb Velveeta-type cheese

3/4 tsp salt

1/2 tsp pepper

1/2 cup cornstarch mixed with 1 cup water

Wash broccoli and steam until crisp tender. While broccoli steams, place the half & half and the water in the top of a double boiler. Add the cheese, salt and pepper. Stir the mixture with a whisk while cooking until all the cheese is melted; add the cubed or shredded chicken. Chop the steamed broccoli and add to the cheese mixture. Stir the cornstarch water to blend well; add to the soup mixture, stirring constantly. Heat over simmering water until the soup reaches the desired thickness. Serve with a sandwich, salad, or fresh fruit.

Enjoy!