Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Soup to Die For Recipe
    Lost? Site Map

    Chicken Soup to Die For

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Iceman _ 142's Note:

    Old World Chicke Soup. My Great Grandma's recipe handed down from my Mom.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    bowls

    Units: US | Metric

    Directions:

    1. 1
      Place breast in stock pot and cover with water. Just about a gallon and a half.
    2. 2
      place on stove on medium heat and raise to ALMOST simmering. Turn down heat to simmer.
    3. 3
      As the water warms to simmer, you will see the blood and other fluids from the meat come to the top of the pot and float. Use a big table spoon, or any large serving spoon and carefully skim off all the brown foam. This might take 30 minute of careful watching.DO NOT LET BOIL! Believe me it's worth it! Removing all this "dirt" as my Grandma used to call it really "cleans" the taste of the soup.
    4. 4
      After all the skim has been removed, try to leave the yellow fat pools on top of the soup, thats where the flavor is.
    5. 5
      Add your peeled and sliced carrots, sliced celery and quarterd onion to stock and bring to a full boil for 20 minutes.
    6. 6
      reduce to simmer, add boulion cubes and Dill, cover and simmer for another 30 minutes.
    7. 7
      Add salt and pepper to taste.
    8. 8
      Cook your favorite noodles and serve.

    Ratings & Reviews:

    • on August 01, 2008

      45

      Very similar to my own chicken soup (usually try to get free range chickens). To serve it right away like the recipe states is too greasy for our tastes so I chill it overnight, next day skim off all the fat and then reheat. Also the flavors seem to be better after sitting. Still a good basic recipe. Thanks for submitting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2008

      55

      This is soup pretty much the way my own grandmother used to make it ~ Real comfort food! I halved the recipe, used lemon pepper instead of the usual S&P, then served it with thick slices of multigrain bread! WONDERFUL SOUP, & the recipe is a keeper! [Made & reviewed for one of my adopted chefs in this Spring's PAC]!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Soup to Die For

    Serving Size: 1 (1233 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 105.2
     
    Calories from Fat 42
    39%
    Total Fat 4.6 g
    7%
    Saturated Fat 1.3 g
    6%
    Cholesterol 31.0 mg
    10%
    Sodium 186.1 mg
    7%
    Total Carbohydrate 4.8 g
    1%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.3 g
    9%
    Protein 10.6 g
    21%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites