What's a good chicken soup recipe?

I have a cold *sniff cough* and i want a nice chicken soup recipe.





BUT i don't have any chicken stock cubes in the house, just veg ones. I have a chicken breast and thigh in the freezer, whats the best to use?





And i don't want pasta or rice with it, just veggies. Sorry to be so fussy lol, but can anyone suggest a nice recipe to meet that??





Oh, and best answer goes to whoever can tell me how to defrost the chicken quickly but safely!! xxxWhat's a good chicken soup recipe?
Chicken soup


Serves 6











Preparation time less than 30 mins





Cooking time 30 mins to 1 hour




















Ingredients


1.2l/2 pint chicken stock


450g/1lb cooked chicken, skinned and shredded


2 onions, peeled and sliced


2 sticks celery, finely chopped


2 carrots, peeled and finely diced


1 tbsp freshly chopped parsley


55g/2oz butter


55g/2oz plain flour


Salt and pepper











Method


1. Melt the butter in a large saucepan and gently sweat the onions, celery and carrots until starting to soften.


2. Stir in the flour and cook for 2 minutes. Stir in the chicken stock and bring to the boil, stirring as you do so. Season and simmer for 10 minutes until the vegetables are tender.


3. Add the cooked chicken and heat through. Stir in the parsley and serve.











What's a good chicken soup recipe?
This is a diet chicken soup recipe, its only 106 calories per serving!





Serves 6


Ready in 3 hours 10 minutes


Ingredients





* 1 organic free-range chicken


* 1 medium parsnip


* 2 carrots


* 1 leek


* 1 onion


* 2 sticks of celery


* 2 bay leaves


* 1 bunch of flat leaf parsley


* Salt and pepper


* About 4 litres of water





1. Firstly, prep the vegetables. Cut the parsnip into quarters, top and tail the carrots and cut in half.





2. Cut the leek, celery and onion into big pieces and put into your biggest saucepan. Then add the chicken.





3. Finally, cover in water and add the bay leaves, plus half of the parsley - stalks and all.





4. Slowly bring the pan to boil and then turn right down. Leave just below a simmer for three hours.





5. Drain all the stock into another saucepan. Slice the carrots and add to the stock, and finally add some chopped chicken back in.





6. I usually add one breast back into the soup and make the rest into Thai chicken salad or use for sandwiches.





7. Then add a handful of chopped parsley and check the seasoning. Et voila!
Add your chicken pieces to a pot of salted water and boil for about 45 minutes (until the meat comes easily off the bones). Note: If you have it, add a whole carrot, onion and piece of celery to the water as it boils to add flavour and then throw these out afterwards.





Strain into a second pot (to reserve the broth). Now you'll have a strainer full of meat/bones. Pick out the edible meat pieces and toss the bones/skin and set aside the meat.





Put your pot of broth back on the stove and add in which ever chopped up veggies you like. Cook the veggies until tender, then add back the meat. Your soup is done!






Cooked chicken, cream, salt, pepper and a spot of sugar. in a blender. well tastey
chicken and hot water
see the recipe and then see how to defrost quickly


1 tablespoon vegetable oil


3 tablespoons chopped green onions


2 teaspoons ground ginger


2 cloves garlic, finely minced


5 cups chicken broth


1 cup snow peas, sliced in 1-inch lengths


1 cup canned sliced bamboo shoots, drained and rinsed


1/2 cup sliced water chestnuts, drained


2 cups diced cooked chicken


2 tablespoons chopped fresh cilantro or parsley


1 tablespoon white wine vinegar


2 teaspoons sesame oil


salt, to taste


ground cayenne pepper, to taste


In a large soup pot, heat the oil over medium-low heat. Add the green onions and garlic; saut茅 for 1 minute. Add ginger and the chicken stock and bring the mixture to a boil.


Stir in the snow peas, bamboo shoots, and water chestnuts; simmer for 5 minutes, or until snow peas are tender.





Stir in the chicken, cilantro or parsley, vinegar, sesame oil, salt, and cayenne pepper. Simmer until thoroughly heated. Serve hot.


Serves 6.


Put the chicken in a bowl, set in the sink and let COLD water run over it. The water does not have to be turned on full blast, just a steady stream. Hot water on raw meat will cause bacteria to grow and cause a person to get sick. Do not risk it. I work in food service we are not allowed to have raw meat defrost in hot water due to this fact. Chicken breasts take about 20 minutes to defrost using this method.