Liz Barbour's Creative Feast
  • Home
  • CLASSES
    • Virtual Cooking Classes
    • Virtual Group Classes >
      • Schedule a Group Class >
        • Pick a Class >
          • Garden Club Programs
        • Fees
        • Class Survey
        • Client Testimonies
  • LIZ'S CALENDAR
  • FOODSTUFFS
    • Recipe Blog
    • Kitchen Tools Liz Loves
    • Artisan Bread-Master Recipe Artisan Bread
    • Intermittent Fasting
    • Low-Carb
  • STORE
    • Liz's Cookbook
    • Shop
  • Contact
    • Join Liz's Email List
    • Request a Program
  • About Liz
    • Liz's Story
    • Liz's Edible Gardens
    • Liz's Kitchen Remodel
    • Liz in The Press >
      • Newspaper
      • Magazine
      • Television
      • Articles by Liz
    • Barbour Chicks

Liz's Chicken Soup

1/7/2021

0 Comments

 
Picture
Chicken Soup with Matzo Balls served in my Grandmother's soup bowl. A bowl of memory delight!
Serves 4-6

8 cups of chicken stock (see Liz's recipe for Homemade Chicken Stock)
**directions for using store bought stock include in instructions. I like "Better Than Bullion" chicken base
1 large carrot (about 1 cup), diced
1 medium yellow onion (about 1 cup), diced
2 medium celery stalks (about 1 cup), diced
2-3 cups cooked, chicken-shredded
2 tablespoons minced fresh dill, flat-leaf parsley, or other fresh herbs, to finish
Kosher salt and freshly ground black pepper

  1. Using an 8 quart soup pot, combine the stock, carrots, onions, and celery. Bring to a boil and then immediately lower the heat so the soup is bubbling gently. Cook for 20 minutes or until carrots are soft.
        **If using a store bought stock, heat the soup pot over medium heat with 2 tablespoons of butter and      add the carrots, onions, celery, and one bayleaf and 1tsp fresh thyme or 1/2 tsp dried. Cook for 5 minutes to release the aromatics from the vegetables and herbs. Then add the store bought stock and simmer for 20 minutes.
  1. Add the shredded chicken and fresh herbs and continue to cook for 5 minutes to heat the chicken  and to release the aromatics from the herbs.
  2. Season with salt and pepper to taste. Serve hot or let cool to room temperature and refrigerate for up to 3 days or freeze.
  
For chicken vegetable soup add:
  • 1 cup broccoli or cauliflower florets-add 10 minutes before the soup is done cooking.
  • 1 cup frozen peas-add with shredded chicken
  • 1 10 oz package frozen spinach, thawed-squeeze out the extra water before adding to soup- add with shredded chicken

For chicken soup w/matzo balls:
  • Follow the recipe on the package of Matzo Meal. I often freeze the soup w/the matzo balls in it. 
Chicken noodle soup:
  • Cook 4-6 oz of egg noodles separately and add to soup bowls and then pour hot soup over to serve. Alternatively, add uncooked egg noodles to the cooked soup and cook until the noodles are tender, 5-8 minutes.

My chicken stock is so rich, when I take my soup out of the refrigerator it stands up!
Picture
Picture
Matzo ball mixture.
Dropping raw matzo balls into simmering water.
0 Comments



Leave a Reply.

    Picture

    Contribute to Liz
    If you have enjoyed Liz's free Facebook Live demonstrations, consider making a contribution. Your support is greatly appreciated!

    Picture
    Follow Liz on Instagram

    Picturephoto credit-Judy Santos-jsantosphotography.com


    Artisan Bread Info

    Button Text
    Picture

    Recipe Categories

    All
    15 Minute Meals
    15-Minute Meals
    Air Fryer
    Appetizers/Hors D'oeurves
    Artisan Bread In 5 Minutes
    Baking
    Beautifully Delicious
    Beef
    Books
    Bread
    Breakfast
    Chicken
    Cocktails
    Cookies
    Cooking For 1 Or 2
    Cooking With Chocolate
    Cook's Corner TV
    Cook's Corner-TV
    Dairy
    Desserts
    Dressings
    Drinks
    Edible Flowers
    Edible Garden
    Eggs
    Entrees
    Facebook Live
    Fats
    Feasting From Literature
    Food Film/TV
    Grain Bowls
    Herbs
    Holiday Pies
    How To Boil Water
    Instant Pot
    Intermittent Fasting
    Kitchen Equipment
    Kitchen/Pantry
    Knife Class
    Liz's Favorites
    Local Farms
    LowCarb
    Movies
    News
    Noodles
    One Pan Meal
    Online Classes
    Pantry
    Pasta
    Pie Classes
    Podcasts
    Pork
    Recipes From Demos
    Recipes From Demos
    Recipe Sites
    Salads
    Sandwiches
    Sauces
    Seafood
    Seed Oils
    Sheet Pan Meals
    Side Dishes
    Soups/Stews
    Starches/Pasta/Beans
    SuperFoods
    Tarts-Savory
    Teens
    Thanksgiving
    Turkey
    Vegetables
    Winter Pantry


    Liz's Cookbook

    Liz's Gardens

    Picture

    Liz's Kitchen

    Picture

    Archives

    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    November 2019
    October 2019
    September 2019
    May 2019
    October 2018
    March 2018
    November 2017
    October 2017
    September 2017
    August 2017
    June 2017
    May 2017
    February 2017
    June 2016
    March 2016
    February 2016
    December 2015
    November 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015

    RSS Feed

CONTACT US

Email

lizb@thecreativefeast.com

Telephone

Location

603-321-5011
Hollis, NH