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    I want to know how to make chicken soup?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I want to know how to make chicken soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I want to know how to make chicken soup?),it will help you,my kids.

Can you use chicken already chopped up, from the butcher? Can you use the breast too? Does the chicken just fall off the bone and you take them out? Help.

Answers:
Any chicken parts you like, bone in. Breasts work fine. Throw in a leg or thigh and you will have more flavor. Here's how I do it.

In a stockpot over medium high heat, add a little olive oil. Season your chicken (salt and pepper). When oil is hot, add the chicken parts and brown them lightly. When properly browned add water or equal parts water and chicken broth. Add the liquid slowly so that if there are any browned bits on the bottom of the pot you can scrape them up (they will also add flavor). Add enough liquid to make the desired amount of soup. Season the liquid and if you're daring like me, add some cayenne along with the salt and pepper. When boiling turn heat down and simmer, covered, for one hour.

Meanwhile, take your vegetables and chop them into bite size pieces. I like to add carrots, potatoes, celery, onion and garlic. There is no law about what can go into chicken soup so add what you like. In a large skillet over medium heat, add a little olive oil. When oil is hot add onion, season with salt & pepper. Saute until the onions are translucent. Add garlic and saute for only 1 minute more. Now add the other vegetables, season them also, and saute just enough so that they soak up all the flavors of the skillet, maybe about 5 minutes. Add to soup.

When chicken is cooked, remove from pot and take meat from bones. If needed, cut the meat into bite size pieces. Return to pot. When vegetables are done, soup is done. Taste and adjust seasonings if needed. Eat and enjoy.

During the above process you may want to add more liquid. Each time you add anything to the pot, be sure it is still simmering. If not, increase heat and bring back to boil then reduce heat and simmer again. If you're unsure how much seasoning to use, just use a little. You can always add more seasoning later but once it's in you can't take it out. Kosher salt is my preferred salt for cooking. Just pour some into a small bowl, just pick up the salt with your thumb and first two fingers and rub it between them as you drop the salt into the soup. If you have a pepper mill, use whole peppercorns that you grind yourself right over the soup.

Good luck and good eating.

Other Answers:
yes you can use an already chopped up chicken it will fall off the bone after its cooked a while.Personally I like to use NOTHING but skinless chicken breasts for mine.

Here is a site for 657 different chicken soups.

Sort by highest rated and you will still have difficult as to which is the best. However, some are very easy and absolutely dilish.
Source(s):
http://www.recipezaar.com/r/q=chicken+soup

oh, i'm great at chicken soup. It's called Campbell's. Chopped up chicken should work fine as long as the bones are still in. The bones add alot of flavor to the broth.

Put one chicken in a pot with water to cover and bring to a gentle boil. When the chicken is falling off the bones remove it and let cool to the side. The chicken fat will be showing on the top off the liquid in yellow pools you can remove this with a spoon at first and by using a paper towel to get the rest of it. The paper towel can be placed gently on top of the liquid and then gently taken away carrying the fat with it. A little fat will add flavor. To your defatted liquid add garlic, salt, pepper, onions, carrots, and celery. These are all to taste and should be chopped to any size you like as long as they are all about the same size( the garlic should be minced of course). Enough salt is crucial. Boil these gently until they are tender. Meanwhile you can pick the cooled chicken from the bone and chop it to the desired size chunks. Add chicken to soup and allow to get hot. If you desire noodles for your soup consider how many meals this will be for you. If this is for a big family dinner and it will be eaten immediately go ahead and add the noodles to the pot and cook them in the soup. If this will become leftovers cook noodles separately and add to soup per bowl. Day old noodles in soup are called mush. Good luck and you really can't go wrong.

I have a great recipe for chicken and noodles:

cut up one whole chicken and put parts in pot; cover with water and bring to a gentle boil. Boil for 30-45 minutes, take out of water and when cool enough to handle, pull meat from bones, cut into bite sized pieces


Put 2 cans of chicken broth in large pot. Also add carrots, 3-4 stalks of celery, 1/2 onion, 2 cloves garlic, 2 cubes chicken boullion. Add salt and pepper. Cook until vegetables are tender. Add cooked cut up chicken.
Mix 1 can of cream of chicken soup with 1/2 can water and add to soup mixture - when this is heated through, add 16 oz. frozen egg noodles and heat until noodles are cooked.

tastes great!! Chicken soup
From Wikipedia, the free encyclopedia
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This article is about the food. For the series of books, see Chicken Soup for the Soul

A bowl of homemade chicken soup. Because it is simple to prepare, relatively cheap, nutritious, and easy on the digestive system, chicken soup is a good food for winter convalescents.Chicken soup is a soup made by boiling chicken parts or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in the United States is considered a classic comfort food.

ALSO: A dance originating in Harlem in 2006.

Contents [hide]
1 Terminology
2 Chicken noodle soup
3 Curative powers
4 Chicken soup around the world
4.1 Belgian
4.2 Brazil
4.3 Chinese
4.4 Eastern European
4.5 French
4.6 German
4.7 Greek
4.8 Italian
4.9 Jewish
4.10 Korean
5 Chicken soup in history and literature
6 Preparation
7 References
8 External links



[edit]
Terminology
Several terms are sometimes confused when referring to chicken soup or chicken soups. The following is an attempt to clarify the terminology:

Chicken Stock is a liquid in which chicken and vegetables have been boiled for the purpose of serving as an ingredient in more complex dishes. Chicken stock is not usually served as is. Stock can be made with less palatable parts of the chicken, such as feet, necks or bones: the higher bone content in these parts contributes more gelatin to the liquid, making it a better base for sauces. Stock can be reboiled and reused as the basis for a new stock.
Chicken Broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.
Chicken Bouillon or Bouillon de Poule is basically French for chicken broth. Bouillon cubes are often used nowadays instead of specially prepared chicken stock.
Chicken Consommé is a more refined chicken broth. It is usually strained to perfect clarity, and reduced so as to give a concentrated essence of the broth flavor.
While any soup in which chicken has been boiled or with a chicken stock base is, strictly speaking, a chicken soup, the term Chicken Soup, unless qualified, implies that the soup is served as a thin broth with pieces of meat, vegetables or noodles.
[edit]
Chicken noodle soup
Noodles are a common garnish for chicken soup, and in the United States this soup is referred to as "chicken noodle soup". The term may have been coined in a commercial for Campbell's soup in the 1930's. The original 21 varieties of Campbell's condensed soup featured a "chicken soup with noodles", but when it was advertised on the "Amos & Andy" radio show in the 1930s, by a slip of the lip, the soup was referred to as "Chicken Noodle Soup." Campbell's then changed the name of their commercial brand. "Chicken Noodle Soup" is consistently one of the bestselling varieties of Campbell's soup.

[edit]
Curative powers
According to food historians, chicken soup was already being prescribed as a cure for the common cold in Ancient Egypt. The 10th century Persian physician Avicenna also referred to the curative powers of chicken soup in his writings. In the 12th century the Jewish sage Maimonides wrote that chicken soup "has virtue in rectifying corrupted humours", and recommended it as nutrition for convalescents; Maimonides also particularly recommended chicken soup for people suffering from hemorrhoids and the early stages of leprosy.

In modern medicine, research conducted by Dr. Stephen Rennard, professor of pulmonary and critical care medicine, and his colleagues at the University of Nebraska Medical Center in Omaha, suggests that there might be some scientific basis for the curative powers of chicken soup. They found that the particular blend of nutrients and vitamins in traditional chicken soup can slow the activity of certain white blood cells. This may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. Their research was published in 2000 in the scientific journal Chest (volume 118, pages 1150-1157: "Chicken Soup Inhibits Neutrophil Chemotaxis In Vitro")[1]. This was not, however, an in vivo clinical trial, and did not demonstrate that chicken soup was the best foodstuff for this purpose.

Because it is simple to prepare, relatively cheap, nutritious, and easy on the digestive system, chicken soup is a good food for winter convalescents. Probably more significant, sipping warm soup can clear nasal passages, serving as a natural decongestant, which also relieves cold and flu symptoms. Last but not least, chicken soup can be beneficial due to the placebo effect of comfort foods.

[edit]
Chicken soup around the world
[edit]
Belgian
The chicken-waterzooi is a stew with chicken, vegetables and cream originally from Ghent, Belgium. A stew-like form of chicken soup is called Chicken Booyah, known in Wisconsin as "Belgian Penicillin".

[edit]
Brazil
Chicken soup is known in Brazil as Canja. Canja is a chicken broth with cooked white rice inside, small pieces of cooked carrots and chicken meat threads. It is seasoned with salt, ground onions and ground garlic, a dash of ground cumin and laurel. It is believed to help a person overcome colds, general malaise and digestive problems.

[edit]
Chinese
Many East Asian soups are based on chicken broth. Typical Chinese seasoning for chicken soup includes: ginger, spring onions, garlic, soy sauce, rice wine and sesame oil.

[edit]
Eastern European
In Bulgaria chicken soup is often seasoned with lemon juice or vinegar. The Polish sometimes serve ground almonds in their rosó?: this was probably the basis for a form of croutons popular in Israel, known as soup almonds.

[edit]
French
The French serve chicken-based forms of bouillon and consommé. Typical French seasoning for chicken soup includes: bay leaves, fresh thyme, dry white wine and garlic.

[edit]
German
In Germany, homemade chicken soup typically consists of chicken broth to which kitchen herbs and (oftentimes) durum wheat noodles are added. Another dish based on chicken broth, chunks of chicken meat, boiled vegetables and kitchen herbs is known as Hühnereintopf, meaning chicken stew.

[edit]
Greek
In Greece chicken soup is known as a traditional remedy for colds and for hangovers. The Greek variation of this soup is avgolemono, cooked with milk, lemon juice, rice, eggs and butter.

[edit]
Italian
In Italy, chicken soup is often served with pasta, in such dishes as Cappelletti in brodo, Tortellini in brodo and Passatelli.

[edit]
Jewish
The soup is often associated with European Jewish cuisine, in which chicken soup is the basis for several traditional holiday courses, such as chicken soup with matzah balls for Passover. Although poverty was rampant in the shtetl, chicken-raising required little land or financial investment[1]. Every Jewish family would try to acquire at least one chicken in honor of the Shabbat meals, and would try to stretch it as far as it would go. Thus, every part of the chicken was used, leading to the creation of such dishes as p'tcha (chicken feet), pupiks (roasted gizzards), chopped liver (chicken liver), stuffed hezel (chicken neck), and schmaltz and greben (respectively, chicken fat and cracklings made from the fat and the skins). Chicken soup also proved to be a "recyclable" dish. Parts of the chicken—especially the breasts, which produce a more delicate flavor during the boiling process—were boiled as chicken soup and then reused afterwards in such dishes as kreplach, knishes, and blintzes. Tortelloni-like kreplach are traditionally added to the soup on the eve of Yom Kippur. Lokshen (flat egg noodles) are also a favorite Jewish addition to chicken soup. A lesser known garnish is unlaid chicken eggs, removed from the ovaries of a laying chicken. Herbs traditionally served with Jewish chicken soup are parsley and dill.

Chicken soup is sometimes referred to as "Jewish penicillin", in recognition of its curative powers.

[edit]
Korean
Samgyetang is a Korean chicken soup with Korean ginseng, dried jujube fruits, garlic, ginger and glutinous rice. It is held to be not only a cure for physical ailments but a preventer of sickness.

[edit]
Chicken soup in history and literature
Legend has it that Mahatma Gandhi, though vegetarian, would eat chicken soup.
Chicken soup is mentioned in John Steinbeck's East of Eden: And Tom brought him chicken soup until he wanted to kill him. The lore has not died out of the world, and you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for the funeral either.
Both Maurice Sendak's Chicken Soup with Rice, and his animated film and stage production Really Rosie make multiple references to the dish.
[edit]
Preparation
The flavor of the chicken in chicken soup is most potent when the chicken is boiled in water with salt and only a few vegetables, such as onion, carrots, and celery. For a more vegetable-tasting dish, add root vegetables (such as parsnip, celery and parsley), zucchini, sweet potato, whole garlic cloves or tomatoes. Soup should be brought to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. Seasonings such as black pepper can be added, as well as fresh herbs such as parsley. A clearer broth is achieved by skimming the yellowish scum off the top of the soup as it is cooking; the broth can be further clarified by straining it through a strainer or cloth. Saffron or turmeric is sometimes added as a yellow colorant.

Chicken soup can be a relatively low fat food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top. The nutritional value of chicken soup can be boosted by adding turkey meat to chicken soup recipes: turkey is a richer source of iron. Research has also shown that the longer the cooking time of soups containing meat and bones, the higher the calcium content of the soup.
Source(s):
http://en.wikipedia.org/wiki/Chicken_soup



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