Belgourmet's World Famous Chicken Soup Recipes
Chicken Soup Recipes
Cooking Chicken Soup Recipe

Chicken Soup Recipes

Chicken soup Recipe

World Famous Chicken Soup Recipe

One whole chicken
1 gallon water (enough to cover chicken)
1 onion cut in quarters
3 garlic cloves
1 inch of ginger root shredded
2 teaspoons salt
1 pound new potatoes
4 large carrots cut in one inch slices
2 stalks celery cut in one inch slices
1 can baby corn

Combine chicken, water, onion, garlic, ginger, and salt in a large stock pot and bring to a boil. (Crockpot can be used but times are longer)

Simmer for 30 minutes to 1 hour skimming off oil and fat as needed.
Test chicken with a fork to determine when it is tender and fully cooked.
Remove the chicken and shred it, removing bones, fat, skin, and gristle.
Strain chicken broth.
Add vegetables and chicken to chicken broth and bring to a boil, reduce heat and simmer for 30 minutes or until potatoes are done.
Serve hot.

Want your recipe here?

Super Chicken Soup


This recipe takes less than 15 minutes to prepare. (Use natural and
organic ingredients as available)

Saute in 1 tbl. olive oil (medium low heat) in soup pot:
½ c. diced onions
1 clove garlic (crushed or sliced)
1-2 tbs. Mixed Italian spices (oregano, marjoram, thyme, rosemary)
Add 1 c. cubed chicken (you can use canned if that is all that is available)
which has been sprinkled with sea salt (table salt is not good for you)
Add pepper to taste.
After chicken has browned a bit, add 1 ½- 2 c. water (bottled, spring-fed is best)
Bring to a slow boil and add 1 c. sliced celery (may add carrots as well).
½ c. diced green peppers (or hot peppers to taste- they're also good for you)
Optional: Add 1/4 c. rice, an additional1/2 c of water and simmer for 15 minutes for a thicker soup.
Optional: Add ½ tsp. Hot red pepper flakes (some like it HOT!)
Enjoy while hot.
Serves approx. 2-4 people.
Save left overs for your next meal.

Spicy Thai Chicken Soup

16 fluid ounces chicken broth
4-5 kaffir lime leaves, shredded
2 inch piece bruised lemon grass
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Heat the stock, add the lime leaves, lemon grass, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add thechicken and coconut milk. Add peppers and coriander to taste.
Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Chicken pot pie soup

Makes 4 servings

2 cups cubed cooked chicken breast meat
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups skim milk

In a medium sauce pan combine chicken, mixed vegetables, cream of
potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top

Chicken Soup


2 medium beef bones
1 4 -5 pound chicken
4 chicken wings
4 quarts cold water
1 medium onion, peeled
1 leek, green part included
3 large carrots, left whole and with their green tops
2 stalks celery cut in 2-inch pieces
4 chicken feet (optional)
1 bay leaf
1 fresh sprig of thyme, or 1/4 teaspoon dried
1 teaspoon black peppercorns whole
3 sprigs parsley
1 clove garlic, peeled
1 1/2 teaspoon salt


Rinse beef bones, chicken and chicken wings under running water.
When clean, place in large soup pot with four quarts cold water, onion, leek, carrot and celery. If you can get chicken feet, add them as well. Make a bouquet garni, tying bay leaf, thyme, peppercorns, parsley, and garlic in a cheesecloth sack.
Add to soup. Stir in salt.
Bring soup to a boil. Once boiling, reduce heat and simmer for two and a half to three hours, skimming frequently.
Strain soup through a fine sieve or several layers cheesecloth.
Discard bones, bouquet garni and vegetables. Shred chicken and add meat to soup.
Check for flavor, adding more salt and pepper if necessary.

Serves 8 - 10.

Crock Pot Chicken Noodle Soup

1 cut up chicken
3 diced potatoes
4 sliced carrots
1 chopped onion
water to cover
3 stalks cut celery
3 tblsp. soy sauce
1 tsp salt
1 tsp Tabasco sauce
1 cup noodles or macaroni

Combine all ingredients. Cook on high for 2 hours, then low 3 - 4 hours. Add noodles or macaroni the last hour.

Serves 6 - 8.

Chicken Soup Recipes

Chicken soup Recipe

Copyright Belgourmet 2004