Best Winter Soup

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Ingredients:

·         1 cup boneless chicken, cut into small pieces

·         1 cup chopped carrots

·         ½ cup chopped cabbage

·         1 cup onions, chopped

·         ½ cup peas

·         4 cups chicken stock

·         4 cups water

·         Black pepper to taste

·         Salt to taste

·         2 cloves garlic

·         2 green peppers, chopped

Preparation:

                Add all the ingredients in a heavy bottom skillet; cover it tightly and simmer at very low heat for 7-8 hours. Better you start it at night so to avoid waiting. Then remove the cover and pour out in the serving bowls. Delicious winter soup is ready. Enjoy!

Maxican Chicken Soup

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Ingredients:

·         ½ kg chicken

·         3 cups chicken broth

·         3 carrots, chopped

·         1 cup chopped celery

·         2 medium sized onions, chopped

·         2 jalapeno pepper, seeded and chopped

·         4 fresh tomatoes, diced

·         1 cup sliced tortillas

·         5 cups water

·         Salt to taste

·         Pepper to taste

Preparation:

                Boil chicken broth ina skillet and add chicken to chicken broth. Then add chopped carrots , celery, onion, jalapeno pepper, tomatoes,  and tortillas to it. Mix all the ingredients and add water in it. Then add salt and pepper and cover it tightly. Cook over low heat for 30-40 minutes. Then take out in serving bowl. Maxican Chicken Soup is ready.  

Chunky Chicken Vegetable Soup

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Ingredients:

·         ½ pound boneless chicken, cut into slices or cubes

·         1 cup uncooked white rice

·         2 cups chicken broth

·         1 ½  tsp oil

·         1/3 cup red pepper, chopped

·         1/3 cup carrots, sliced

·         1/3 cup broccoli florets, chopped

·         2 tbsp fresh parsley, chopped

·         2 tbsp cream

·         ½ cup thinly sliced celery

·         Salt to taste

·         Black pepper to taste

·         2 cups water

Preparation:

Take a large saucepan and heat oil over medium heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through. Add red pepper, celery and other vegetables. Cook and stir 7 minutes or until vegetables are tender. Add broth, water, cream, parsley, salt and black pepper. Simmer 10 minutes or until carrots are tender. Chunky Chicken Vegetable soup is ready. 

Chinese chicken stock

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Ingredients:

• 3 pounds chicken pieces (backs, necks, or wings)
• 10 cups cold water
• 3 slices fresh ginger
• 10 Garlic Cloves crushed
• 2 green onions, cut into pieces
• 1 tbsp Chinese rice wine or dry sherry
• Black pepper, to taste
• Salt to taste

Preparation:

                Rinse the chicken pieces under running water. Place in a large pot with 10 cups water (or enough to cover). Then add the ginger, garlic, green onion, rice wine or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top. Add salt to taste and black pepper. Cover, reduce the heat and simmer at very low heat for 2 hours. Remove stock from heat, strain through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months. Use it as called for in recipes.

Chicken Soup with Yellow Lentils(Moong Daal)

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Ingredients:

·         1 whole chicken, cut up (marinate overnight in lemon juice if you have time)

·         2 tablespoons olive oil

·         1 medium onion, chopped

·         1 can crushed tomatoes

·         3 tablespoons apple cider vinegar

·         1 tablespoon balsamic vinegar

·         ½ cup yellow lentils(mong dal), soaked overnight

·         4 cups chicken stock

·         ½ head medium cabbage, chopped or ½lb spinach

·         4 cloves garlic, minced

Preparation:

Heat a large pot over medium heat and add olive oil. Place chicken in pot and brown each side for 5 minutes. Remove and set aside. Place onions in the pot and sauté for 4–5 minutes. Add the tomatoes and sauté for another 5–10 minutes. Add both vinegars, lentils, stock, and chicken. Simmer for 1 hour on low heat. Remove chicken and take off skin and bones. Then return the chicken to the pot. Add the cabbage and cook for 15 minutes. Add the garlic and spinach (if using). Cook for another 10 minutes. Serve over brown rice or alone with some parmesan cheese sprinkled on top.

Chicken Rice Soup

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Ingredients:

·         2 cups shredded chicken meat

·         6 cups chicken broth

·         1/2 cup sliced carrots

·         1/2 cup raw rice, converted

·         2 stalks celery, thinly sliced

·         1 cup frozen or canned mixed vegetables

·         Salt and pepper, to taste

Preparation:

In a medium pot bring 2 cups water to a boil. Add rice and 1/2 tsp. salt. Bring to a boil again. Cover, reduce heat to simmer, and cook undisturbed for 15 minutes. Without removing cover, take off heat and let sit for 5 minutes. Remove cover, fluff rice with a fork, and set aside. In slow cooker, combine chicken, broth, vegetables, and seasonings. Cover and cook on low 6 to 8 hours, or cook on high for 3 to 4 hours. Add cooked rice and cook until heated through, about 1 minute. Chicken Rice Soup is ready. Serve hot.