Chicken Soup

Chicken Soup is rated 4.7 out of 5 by 3.
  • y_2017, m_5, d_24, h_23
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.chicken-soup, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 74ms
  • REVIEWS, PRODUCT

For Italian-style chicken soup, add a 2-inch rind of Parmigiano-Reggiano cheese and 1 bay leaf with the stock, then add 1 Tbs. finely chopped fresh flat-leaf parsley and cooked acini di pepe (peppercorn-size) pasta at the end. For Middle Eastern-style soup, use rice instead of pasta and add 2 Tbs. chopped fresh dill and 3 Tbs. lemon juice at the end.

Ingredients:

  • 1 Tbs. extra-virgin olive oil 
  • 3 medium carrots, sliced 
  • 1 small yellow onion, finely chopped 
  • 1 stalk celery, sliced 
  • 6 cups chicken stock 
  • 2 cups shredded or diced roasted chicken, homemade or purchased
  • 2 cups cooked pasta shapes or rice (optional) 
  • Kosher salt and freshly ground pepper, to taste 

Directions:

Warm a large saucepan over medium-high heat and add the olive oil. When the oil is hot, add the carrots, onion and celery, and sauté the vegetables until they have softened and released some of their moisture, 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to low and simmer gently, uncovered, until the vegetables are tender, about 20 minutes.

Add the chicken and pasta and simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle into warmed bowls and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).

Rated 4 out of 5 by from Easy and tasty, great for school lunch in thermo Made this and all three kids love it. I froze it in two-thermos batches in tupperware (it made a few of those plus lunch for today) and froze them, so I can defrost a container overnight and heat for their lunches now and then. Very tasty. I was trying to find the recipe from the W-S Soups and Stews book as I lost mine, and this isn't as good - I recall that one had fresh rosemary and zuchhini in it so will throw some of those in next time, as well.
Date published: 2013-10-07
Rated 5 out of 5 by from Mmm so cozy! This soup is such a great comfort meal- especially for a southerner who is trying to survive Northern Virginia winters. I love it for any time of the year, but it is especially nice to curl up with on a cold day. This will not be leaving my recipe box.. ever. I usually roast a chicken and reserve the breast meat for the soup. I also put the leftover chicken caracas (picked of any extra meat) into the soup pot so that the bones can flavor the soup even more.
Date published: 2013-04-02
Rated 5 out of 5 by from Perfect Soup for a Chilly Day I just made this soup in my college dorm with the leftover WS herb roasted chicken I prepared yesterday! This soup is perfect for this chilly, New Jersey weather, and the recipe yielded so much soup! I added some diced tomatoes and a bay leaf to the recipe. My roommates felt like they were at home with this chicken soup cooking on the stove top. I look forward to eating a nice, hot bowl of this soup tonight while I work on my studies.
Date published: 2012-10-15
  • y_2017, m_5, d_24, h_23
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.chicken-soup, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 74ms
  • REVIEWS, PRODUCT