Recipe for chicken soup?

Hi you guys,


I'm originally from Vietnam, so I usually eat the Vietnamese style of chicken soup (it is super delicious). I've eaten some other kinds of soup, but I don't know what is THE BEST JEWISH/AMERICAN chicken soup, *the kind which contains just a little amount of vegetable*.


Thanks a lot. YOU GUYS ARE PRETTY CUTE.Recipe for chicken soup?
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Cheese and Broccoli Chicken Soup





INGREDIENTS


1/2 cup butter


1 cup all-purpose flour


11 cups water


3 cubes chicken bouillon


2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces


2 heads fresh broccoli, cut into florets


1 1/2 teaspoons salt


1 teaspoon ground black pepper


1 cup light cream


3 cups shredded Cheddar cheese





DIRECTIONS


In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.


In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.


Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.


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Peanut Butter Vegetable Chicken Soup





INGREDIENTS


8 cups chicken broth


2 cups diced, cooked chicken meat


1 cup peeled and cubed potatoes


1 cup diced carrots


1 cup diced zucchini


1 cup broccoli florets


1 cup canned whole tomatoes, chopped


1/2 cup chopped celery


1/2 cup chopped onion


1/2 cup chopped green bell pepper


2 cloves garlic, minced


1/2 cup peanut butter


1 tablespoon chopped fresh parsley


salt to taste


ground black pepper to taste





DIRECTIONS


In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.


Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.


Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.


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Jewish Chicken Soup





INGREDIENTS


1 whole chicken


1 medium yellow onion, chopped


8 carrots, peeled and sliced


1 parsnip, chopped


3 cloves garlic, crushed


2 stalks celery, chopped


1 bunch fresh dill weed, chopped


salt and pepper to taste





2 1/2 cups matzo meal


6 eggs


6 tablespoons vegetable oil


2 teaspoons salt








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DIRECTIONS


Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.


In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.


Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.


While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.
check out allrecipes.com i don't have a lot of family around me but i grew up as a family cooking type of girl before i moved away...and i found some of the BEST recipes on this site...i found a few of my thanksgiving recipes on there! good luck!
QUICK EASY CHICKEN NOODLE SOUP





INGREDIENTS


1 tablespoon butter


1/2 cup chopped onion


1/2 cup chopped celery


4 (14.5 ounce) cans chicken broth


1 (14.5 ounce) can vegetable broth


1/2 pound chopped cooked chicken breast


1 1/2 cups egg noodles


1 cup sliced carrots


1/2 teaspoon dried basil


1/2 teaspoon dried oregano


salt and pepper to taste





DIRECTIONS


In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.