Chicken Soup

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Chicken soup

Recipe 1: Chicken Broth (1881 Household Cyclopedia)[edit]

According to the 1881 Household Cyclopedia, chicken broth can be made in the following way:

Select a tender chicken, and after cleaning it, cut it into quarters and place it into a soup kettle with 3 quarts of water, 2 tablespoons of rice, or pearl barley, and salt to taste. Let it boil slowly. Remove the scum (dissolved chicken fat) that rises to the surface. When the chicken is thoroughly done, remove it and place it on a dish, garnish with double parsley, and eat with drawn butter. Serve the broth in a deep-covered china bowl or tureen, and send to table hot.

Recipe 2: Chicken soup with rice and potatoes[edit]



Clean and wash the two chickens and boil in about 2 quarts (1.9 litres) of water, to which add three cups of rice, 2 onions cut fine, 7 or 8 turnips pared and cut into small pieces, 2 cupfuls of white sugar, a little sweet marjoram, and salt, habañero, and pepper to taste. Simmer for 100 minutes, then add 3 white potatoes, peeled, washed, and cut in quarters.

Simmer for 40 additional minutes, then add 1 tablespoon minced parsley. Adjust seasonings to taste.

Serve hot, garnished with sprigs of double parsley.

Recipe 3: Joaquin Murietta's Grandmother's Chicken Soup Recipe (Public Domain)[edit]


  • 1 whole chicken (without gizzards) or 3 pounds (1.3 kg) chicken parts
  • 1 large whole carrot, washed
  • 4 sprigs of parsley


  • Place ingredients in a large stock pot and cover with water. Bring to a boil and reduce to simmer for 4 hours or until chicken is falling off the bone. Strain broth into another pot and let cool.
  • Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat.
  • Optional: Remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones).
Chicken Soup
Category: Soup recipes
Servings: 6
Time: 1 hour
Difficulty: Easy
| American cuisine | Meats | Soups

Recipe Four - Easy Chicken Soup[edit]



  1. Place the mushrooms in a medium bowl and fill with hot water to cover.
  2. Set aside to reconstitute.
  3. Place the flour in a shallow bowl.
  4. Cut each chicken thigh in half.
  5. Dredge each piece of chicken through the flour to lightly coat on all sides.
  6. Set aside.
  7. In a large stock pot over medium-high heat, combine the butter and olive oil.
  8. When the fat begins to sizzle, add the chicken and cook, turning as needed, until lightly browned on all sides, about 5 to 7 minutes.
  9. Remove the meat from the pot and set aside.
  10. Reduce heat to medium and add the onion, garlic, thyme, basil, and rosemary.
  11. Sauté until onions begin to brown, about 5 minutes.
  12. Increase heat to high and add broth and water.
  13. Bring the broth to a simmer.
  14. Meanwhile, cut the meat into bite-size pieces.
  15. Drain the mushrooms and squeeze any liquid from them.
  16. When the broth is simmering, lower heat to medium-high and add the meat, mushrooms, peas, and carrots.
  17. Return to a simmer, and cook until the carrots are tender, about 5 minutes.
  18. Add the pasta and celery and cook until just tender, about another 5 minutes.
  19. Stir in the parsley and lemon juice, then season to taste with salt and pepper.

Tips, Notes, and Variations[edit]

  • This version is not gluten free.

See also[edit]

Turkey Soup for a recipe involving eggКувар:Пилећа чорба