How to Make Chicken Soup

Chicken soup is indeed good for the soul. It's really just chicken stock with shredded meat, some vegetables, and perhaps some noodles or rice. Serves eight.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 cups cooked rice (optional)
• chicken meat
• 1 tbsp. vegetable oils or butter
• 2 tbsp. finely chopped Italian parsleys (for garnish)
• 3 carrots - sliced thinly into coins
• One recipe homemade chicken stocks
• 1 cup trimmed green beans
• 2 cups cooked egg noodles (optional)
• One Recipe Homemade Chicken Stocks
• Chicken Meat
• 1 tbsp. vegetable oils or butter
• 2 tbsp. finely chopped Italian parsleys (for garnish)
• 1 cup trimmed green beans
• 2 cups cooked rice (optional)
• 3 carrots - sliced thinly into coins
• 2 cups cooked egg noodles (optional)

1. Make chicken stock (See "How to Make Chicken Stock" in Related eHows.)

2. Reserve the chicken carcass and shred or chop the meat. Be careful to remove any cartilage, skin, or other "disgusting parts."

3. Skim fat from broth (or better, let chill and then remove the solid fat).

4. Saute carrots and green beans in the oil or butter over medium heat until soft.

5. Bring the stock to a simmer on the stove.

6. Add carrots, green beans, shredded chicken, and optional rice or noodles to the soup and heat through. Garnish with the parsley and serve.

Tips & Warnings

• You can add other vegetables if you want: celery, green peas, onion.
• These amounts are variable - some people like a lot of stuff in their soup, others don't. Add more or less, as you choose.
• The stock is the heart of the soup. There's not much point making it with canned broth.

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.

[Sondrac]

on 7/5/2008 This does not sound like chicken soup to me, nor does it sound as if it would make you healthy. Sorry, but have been making chicken soup all of my life, the Jewish Penicillin chicken soup, that cures all ails. I think I will add the recipe to eHow and you can try it. Its healthy and of course no butter or oil.

on 11/22/2005 For rich chicken broth flavor, and great dark yellow color, use a small can of tomato paste. Stir it in slowly, and watch for the perfect color. Not too much -- or you'll make it orange. A great little secret taught to me by Mrs. Marrochi, bless her soul