3 hearty ways to make chicken soup at home – Daily bulletin


Everything revolves around the broth. Okay, maybe not all, but the cornerstone of a tasty chicken soup is in the salty liquid made up of water in which bones, meat, fish and / or vegetables have simmered. In the bowl, soup is best when the broth is tasty enough to eat on its own, although the cup of broth alone is generally seen as a potential remedy when the cold season arrives.

I often use store-bought roast chicken to add flavor to my chicken broth. I collect the bones and the skin and put them in a Dutch oven. While it’s more economical to use just water, I add four cups of store-bought chicken broth with 4 cups of water. I enjoy the flavor that the canned broth adds. The vegetables added to the pot will vary depending on what I have in the fridge. Usually, I put a few sprigs of fresh parsley, a few wedges of onions, as well as carrots or celery.

I bring the mixture to a boil over high heat, then reduce the heat to medium-low to low, cover and simmer gently for 30 to 40 minutes. I remove and discard the large bones with tongs, then filter the remaining hodgepodge into a bowl through a fine-mesh strainer, pressing down on the pieces left in the strainer with a spatula to extract as much of the broth as possible. There !

Soup meals can be both delicious and convenient, with many recipes providing enough for two meals, but that of course depends on the size of the crowd at your table. At home, I freeze half of it to serve in a few weeks when the time is right.

Lemon Orzo Chicken Soup is made with chicken broth thickened with 6 large egg yolks and 2 tablespoons of butter. (Photo by Cathy Thomas)

Lemon Chicken Orzo Soup

Yield: 4 servings


2 tablespoons of butter

1 small onion, finely chopped

8 cups of chicken broth

2 sprigs of fresh thyme

Salt and freshly ground black pepper to taste

1 cup of orzo

6 large egg yolks

6 tablespoons of fresh lemon juice (2 lemons)

2 cups shredded roast chicken

2 tablespoons chopped fresh chives


1. Melt butter in a large saucepan over medium heat. Add the onion; cook until softened, about 4 minutes. Increase the heat to medium-high; add the broth, sprigs of thyme, salt and pepper. To boil. Add the orzo and cook until tender, 12 to 14 minutes. Remove from the heat and discard the thyme sprigs.

2. Whisk egg yolks and lemon juice in a bowl until blended. Whisking constantly, slowly pour the yolk mixture into the hot soup off the heat. Stir in the chicken, cover and let stand 10 minutes, until the chicken is heated through. Pour into bowls and sprinkle with chives. To serve.

Source: Cook’s Country magazine

Wonton Fast Chicken Soup uses store-bought frozen wontons for a stress-free recipe that’s perfect for weeknights. (Photo by Cathy Thomas)

Quick Chicken Wonton Soup

This is a stripped-down take on wonton soup, a quick concoction to make on weeknights that can be changed. The savory flavor of the chicken broth described in the story is a welcome addition. If desired, add soy sauce to the broth with a small amount of Asian-style sesame oil to enhance the flavor.

Yield: 4 servings


2 medium leeks

3 to 4 baby bok choy; see the cook’s notes

1 tablespoon of extra virgin olive oil

1 1/2 tablespoons minced fresh ginger

6 cups of chicken broth

Trader Joe’s Frozen Chicken & Cilantro Mini Wontons 12 oz.

1/2 cup shredded boneless skinless cooked chicken

Juice of 1/2 to 1 lime

Salt and freshly ground black pepper, to taste

Hot sauce, to taste, such as Frank’s RedHot or Sriracha

Garnish: 3 green onions, thinly sliced, half of the stems dark green

Garnish: Chopped cilantro

Cook’s Notes: If you prefer, a tablespoon of soy sauce can be added to the mixture when adding the lime juice, along with 1 teaspoon of Asian-style sesame oil. Different green vegetables can be substituted for bok choy if you want, such as baby spinach, chard or kale. Even the cabbage.


1. Prepare the leeks and bok choy: Cut off the root ends and stems of the leeks, leaving only the white and light green part. Cut in half lengthwise. Cut crosswise into 3/8 ”slices; place in a small bowl of cold water and shake to remove any dirt. Drain and set aside. Next, cut the baby bok choy into quarters lengthwise and shake it in cold water to remove the dirt. Drain and cut into 1/2-inch cross slices. You need about 3 1/2 to 4 cups. Put aside.

2. In a Dutch oven or saucepan, heat oil over medium-high heat. Add leeks and ginger; cook, stirring occasionally, until softened, about 2 minutes. Add the broth and bring to a boil over high heat. Add the bok choy and boil for 30 seconds. Add frozen wontons and chicken; boil for 1 to 2 minutes (usually wontons will float upward when ready).

3. Remove from heat. Add the juice of 1/2 a lime, salt and pepper. Taste (very important step) and adjust the seasoning (I usually add more lime juice). Add hot sauce to taste. Pour into bowls and garnish with green onions and cilantro. If desired, skip the hot sauce at the table for those who prefer a hotter heat.

Cold-brined chicken noodle soup

This simplified version of the chicken noodle soup greatly benefits from a very tasty broth (see story). In my culinary training, I was taught to cook pasta separately, to prevent the broth from clouding. I abandon this teaching when I cook informal family meals.

Yield: 4 to 6 servings


8 cups of chicken broth

2 carrots, peeled, cut into 1/2-inch pieces

2 stalks of celery, cut into 1/2-inch pieces

Salt and freshly ground black pepper

2 cups of dried egg noodles

3 cups shredded boneless skinless cooked chicken

1/2 cup chopped fresh parsley

Salt and freshly ground black pepper to taste


1. Place the broth in a Dutch oven or saucepan. Bring to a boil over medium-high heat. Stir in the carrots, celery, salt and pepper to taste. Simmer for 5 minutes.

2. Stir in the noodles; cook until noodles and vegetables are tender, about 8 minutes. Stir in the pulled chicken and chopped parsley; cook until heated through, about 2 minutes. Taste and add salt and pepper if needed.

Source: America’s Test Kitchen Five Ingredient Dinners ”by America’s Test Kitchen

A question about the kitchen? Contact Cathy Thomas at cathythomascooks @ gmail. com.

Leave A Reply

Your email address will not be published.