Tomato soup uses 30 ounces of chicken stock, 30 ounces of crushed tomatoes, heavy cream and salt and pepper to taste. The stock and tomatoes need to cook until boiling, then the cream and seasonings can be added. Once the flavors are blended and the soup is cooked through, puree it and serve. Basil, cheese and croutons can be added as a garnish when served.
Loaded potato soup uses the microwave to simplify the process. Microwave 6 ounces of cubed, peeled potatoes until soft, and cook three slices of bacon in the microwave. Sauté a chopped onion in oil while cooking the potato, then add in 1 cup of broth and 2 cups milk. Along with 3 tablespoons of flour, cook until boiling. Add in salt and pepper to taste and some sour cream. Gently mash the potatoes and crumble in the bacon. Sliced green onions and shredded cheese can be used as garnish.
Broccoli soup uses leeks, broccoli and spinach, along with salt and pepper to taste. The ingredients should be cooked in 6 cups of chicken broth until the vegetables are soft. Once cooked, puree and add sour cream as garnish.
Basic Chicken Soup
Chicken soup is usually made with the chicken stock being cooked separately from the vegetables. This recipe cooks both the broth and vegetables at the same time, which shortens the cooking time somewhat.
Total Time:1 hr. 10 min.
Number of servings: 6
Place the water, chicken and a tablespoon of salt into a large stockpot and bring it to a boil. Remove the foam. Add the celery, onions and garlic to the stockpot and reduce the heat. Cover the pot partially and simmer for 30 minutes.
Look for the breast portion of the chicken and set it aside. Add the carrots and continue to simmer for 40 minutes, partially covered.
Take out all the chicken from the pot and throw away the back and the wings. Separate the meat from the bones once it is cool enough to touch and cut into small pieces.
Place some of the stock and vegetables into a soup bowl and add the desired amount of chicken. Skim the fat and season with salt before serving.