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how to make simple chicken soup
What is the most simplest chicken soup recipe?

I’m 16 and have decided to take on the responsibility of cooking for my familly, but….I really, really suck at cooking. And I need like step by step (very specific) on how to make chicken soup. I was looking at some recipes and they require an onion, which i dont have. Chicken…, i have chicken breast, how do i cook that? When do I put it into the soup. I also dont have chicken stock (what ever the hell that is) I just need to make soup, IDC help !

You can just use chicken bullion and water. Add celery and garlic (I would add onion, but if you don’t have any, it really isn’t a big deal!) As soon as it is boiling throw your chicken in there. (I would add salt, garlic powder, and black pepper) Let it boil, boil, boil and when the chicken starts to fall apart that is when it is finished. Then throw in some noodles and cook them according to the package directions.

Simple and yummy. Hope this helps!

I wish to make a quick vegetable soup consisting of carrots cauliflower and broccoli?

im going to use a chicken stock and boil everything up in the pot.but i am not sure exactly how to go about making it and what order to do it in.i then want to blend it up so it is pureed. how should i do this?
keeping in mind that im not a good cook so please keep it simple. by the way it is for 3 people so how much should i use?.

Title: Cream of Vegetable Soup
Categories: Soups/stews, Diabetic, Crockpot, Low-fat/cal
Yield: 4 servings

1 1/2 c Fine chop cooked vegetables 2 tb Melted margarine
3 1/2 c Fat-free chicken broth Salt to taste
1/4 c All-purpose flourSprinkle of pepper,
optional

Use one or a combination of: asparagus, broccoli, carrots,
cauliflower, celery, mushrooms, onions, string beans.

Cook vegetables, drain well and chop into small pieces. Use within 30
minutes or refrigerate them.

Place broth in a saucepan and bring to a simmer over moderate heat.
Place flour, dry milk and melted margarine in a small bowl and mix
well to form coarse crumbs. Stir the flour mixture into the
simmering broth using a wire whip.

OR add the flour mixture to cold broth, cook and stir over moderate
heat to form a sauce. Cook and stir over moderate heat until mixture
is smooth and the starchy taste is gone. Add the vegetables to the
sauce and reheat to serving temperature. Taste for seasoning and add
salt and pepper. (Nutritive values are based on the use of commercial broth with no added salt.) Serve hot. Makes 4 cups.
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RAINBOW BLOSSOM’S VEGETABLE SOUP

Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
4 ea Celery ribs, chopped
2 tb Vegetable oil
1 sm Head broccoli
— cut into florets
1 sm Head cauliflower
— cut into florets
3 lg Potatoes, cubed
2 lg Carrots, finely chopped
1 md Zucchini, diced
1 md Yellow squash, diced
28 oz Can tomatoes & juice, diced
1/2 c Frozen lima beans
1/2 c Frozen green beans
1/2 c Frozen corn
1/2 c Frozen peas
2 qt Water
1/4 c Spike seasoning*
1/2 ts Garlic flakes**
1 t Basil
1/4 ts Thyme
1 t Cumin
1 t Chili powder
1/4 ts Oregano
1 t Parsley flakes
1 tb Sweetener
3 tb Tamari sauce

*A blended seasoning mixture.
**My note: Blech! Use the real stuff!
In a large kettle, saute onion and celery in oil until onions are
translucent.
Add broccoli, cauliflower, potatoes, carrots, zucchini, squash,
tomatoes and juice, lima beans, green beans, corn, peas and water. (If you prefer a thinner soup, more water can be added.) Stir well. Add Spike, garlic flakes, basil, thyme, cumin, chili powder, oregano, parsley flakes, honey and tamari or soy sauce. Simmer 1 hour or until vegetables are tender.
Yield: 8 to 10 servings.
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how to make simple chicken soup
Craig’s Kitchen 007 – Chicken Soup 2 – Finishing the Soup

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