Ina Garten Chicken Soup Recipes From Scratch

Chicken Soup with Matzo Balls Recipe Ina Garten

WEBMar 13, 2018 · Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16- to 20-quart stockpot. …

1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
2. To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season to taste and serve as is, or ladle each serving over 1 or 2 warm matzo balls.
3. Whisk together the egg yolks, 1/2 cup chicken stock, chicken fat, parsley and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
4. Bring a pot of chicken stock to a simmer (about 3 quarts). Form matzo balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands or scooping them with a small ice cream scoop. Drop them into the simmering stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in the chicken soup.

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Barefoot Contessa Chicken Soup with Matzo Balls

WEBChicken Soup with Matzo Balls. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to …

1. Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt.
2. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff.
3. Whisk them into the matzo mixture until it is smooth.
4. Refrigerate for at least 15 minutes, or until the mixture is thick.

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Easy Low Carb Chicken Soup for Keto Diets Low Carb …

WEBMay 8, 2022 · Place a 4 quart lidded pot over medium-high heat. When hot, add the butter (or oil) and all of the vegetables, lemon zest, and bay leaf. …

1. Dice the chicken. Peel and cut the vegetables.
2. Place a 4 quart lidded pot over medium-high heat. When hot, add the butter (or oil) and all of the vegetables, lemon zest, and bay leaf. Stir to coat the ingredients.
3. Reduce heat to medium and add the garlic herb seasoning blend, the chicken base and wine (or lemon-water combination). Stir and cover the pot to sweat the vegetables until they soften but do not brown - about 3-4 minutes.
4. Add the chicken broth and bring to just under a boil. Reduce the heat to a simmer and cook until the vegetables are cooked through. Pierce a vegetable of each kind with a fork to check. If the fork goes through easily, it's tender.

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Chicken Noodle Soup Recipe Ina Garten Food Network

WEBApr 7, 2015 · Watch how to make this recipe. Preheat the oven to 350 degrees. Place the chicken breast on a sheet pan and rub the skin with …

1. Preheat the oven to 350 degrees.
2. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
3. Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
4. Season to taste and serve.

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