Chicken Soup Recipes

Light Chicken Stock

6 chicken wings
20 chicken feet (or 3 chicken backs)
3 chicken legs
3 chicken thighs
10 quarts cold water
2 large carrots, cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
2 large onions, cut into eighths
2 bay leaves
1 rounded Tbs. whole black peppercorns

  1. Place the chicken wings, feet, legs, and thighs in a 12-quart stockpot.
  2. Add 8 quarts of cold water. Bring to a boil over high heat.
  3. Using a large slotted spoon, skim the frothy foam from the surface and discard. Reduce the heat to moderate and simmer for 1 hour, skimming the foam from the surface as it accumulates during the initial stage of cooking.
  4. Add the carrots, celery, onions, bay leaves, and black peppercorns; return to the boil over high heat.
  5. Reduce the heat to moderate and simmer for 1-1/2 hours, stirring once or twice.
  6. Add the remaining 2 quarts cold water. Return to a boil over high heat. Reduce the heat to moderate and simmer 1-1/2 to 2 hours, stirring occasionally.
  7. Remove from the heat and cool to room temperature. Skim the fat from the surface and discard, or save to use for cooking.
  8. Strain the mixture through a colander set over a large pot or bowl. Separate the meat from the bones, taking care to discard any bits of cartilage, skin, or small bones from the meat. Save the meat for soup and discard the bones and vegetables. Transfer the strained stock to a nonreactive container with a tight-fitting lid.
  9. Store in the refrigerator for up to 5 days, or in the freezer for up to 4 months.
  10. Makes about 4-1/2 quarts.

Thai Coconut-Curry Chicken Soup

This soup has a rather long list of ingredients, but the preparation is actually simple and straightforward, and amply rewarding.

3 cloves garlic, thinly sliced
3 serrano chili peppers, stemmed and thinly sliced
2 tsp. ea. ground coriander and turmeric
1 tsp. ea. ground caraway seeds, anise, and white peppercorns
1/2 tsp. ground cloves
2 Tbs. peanut oil
10 cups Light Chicken Stock
2 14-oz. cans unsweetened coconut milk
Grated zest from 2 limes
2 Tbs. fish sauce (nuoc cham)
1 lb. Thai or Japanese eggplants, cut into 1-inch chunks
3 cups coarsely chopped white chicken meat (uncooked)
1 Tbs. sugar
1/2 cup each coarsely chopped fresh cilantro and basil

  1. In a heavy-bottomed, 6-quart saucepan, saute the garlic, chilies, and spices in the peanut oil over moderate heat for 10 minutes, stir-ring frequently.
  2. Add the chicken stock, coconut milk, lime zest, and fish sauce. Bring to a boil over high heat and cook for 10 minutes, stirring occasionally.
  3. Add the eggplant, chicken, and sugar, reduce the heat to moderately low, and simmer for 12 to 15 minutes or until the eggplant is tender and the chicken is just cooked through.
  4. Garnish portions with cilantro and basil before serving.
  5. Makes about 12 cups.

West Indies Chicken Soup With Gouda Cheese

The rich, golden squash paired with plump kidney beans, chunks of chicken breast, and nutty Gouda cheese make a premium combination for cool-weather dining.

1 cup dried kidney beans, sorted and washed
16 cups Light Chicken Stock
1 large onion, cut into small dice
1 clove garlic, minced
1 Tbs. ground coriander
1-1/2 tsp. ground caraway seeds
3 Tbs. olive oil
1/2 small pumpkin, peeled, seeded, and cut into small dice (about 2 cups diced squash)
1 cup diced white chicken meat (uncooked)
1 bunch green onions, minced
3/4 lb. Gouda cheese, grated
Salt and pepper, to taste
  1. Soak the beans in 6 cups of water overnight. Drain and place in a heavy-bottomed, 6-quart saucepan. Add the chicken stock and bring to a boil over high heat. Reduce the heat to moderate and cook, stirring occasionally, for 2 hours or until the beans are tender.
  2. Using a large saute pan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently. Add to the cooked beans and mix well.
  3. Add the pumpkin and bring to a boil over high heat. Cook for 10 minutes, stirring frequently, until the pumpkin is very tender and the mixture is slightly thick.
  4. Add the chicken, green onions, and cheese, reduce the heat to moderate, and cook just until the cheese melts and the chicken is cooked through, stirring constantly.
  5. Season with salt and pepper and serve immediately.
  6. Makes about 9 cups.

German Chicken And Cabbage Soup With Garlic Sausage

This traditional German soup is spiked with the essence of caraway and celery.

1 large onion, cut into small dice
2 tsp. ground caraway seeds
1 tsp. ground celery seeds
2 Tbs. unsalted butter
1 Tbs. olive or vegetable oil
2 large new potatoes (about 3/4 lb.), cut into small dice
10 cups Light Chicken Stock
3/4 lb. garlic sausage, cut into 1/2-inch thick rounds
2 cups coarsely chopped, cooked dark chicken meat
1/2 large head white cabbage, cored and finely shredded (about 4 cups)
1/2 cup minced fresh parsley, for garnish
Salt and pepper, to taste
  1. In a heavy-bottomed, 6-quart saucepan, cook the onions and spices in the butter and olive oil over moderate heat for 10 minutes, stirring frequently.
  2. Add the potatoes, chicken stock, and sausage and bring to a boil over high heat. Reduce the heat to moderate and cook for 7 to 10 minutes, or until the potatoes are tender.
  3. Add the chicken and cabbage and cook for 3 to 5 minutes, or until the cabbage is just wilted.
  4. Season with salt and pepper. Garnish portions with parsley just before serving.
  5. Makes about 11 cups.