Best Chicken Soup Recipe

Rapid Chicken Noodle Soup Recipe
10 cups prepared or homemade chicken broth, preferably organic
3 Tablespoons minced fresh parsley
1 deli rotisserie chicken, skinned, boned and cut into bite-size chunks
Salt and freshly ground pepper to taste
1 9 oz package refrigerated fettuccini
2 medium carrots, peeled and diced
1 large stalk celery, thinly sliced
2 Tablespoons minced fresh dill, or 2 teaspoons dried dill weed

Pour chicken broth in a large saucepan or Dutch oven and add the carrots and celery. Bring to simmer, cover and cook 10 to 15 minutes or until carrots are just tender. Bring a large pan of salted water to a boil. Bunch fettuccini together and cut into 2 inch lengths, add to boiling water and cook 3 minutes or until just al dente. Drain well, rinse in cold water, drain again, and add to chicken broth with the chicken chunks and dill. Reheat soup, ladle into big bowls and top with minced parsley.

This delicious and hearty chicken noodle soup incorporates broth, fresh vegetables, and chicken for a great meal.
Number of servings 4-6


Chicken Tortilla Soup Recipe
1 chicken
1 can beef broth
3 tablespoons oil
1 onion, chopped
1 can stewed tomatoes
1 can choice cut tomatoes
monterey jack cheese
1 can Rotel Tomatoes
1 tablespoon cumin
tortilla chips
1/2 bunch cilantro, snipped
2 teaspoons lemon pepper
1 tablespoon Worcestershire sauce
1 tablespoon garlic pepper seasoning
1 can chicken broth or 16 fluid ounces homemade chicken broth

In a large pot, boil chicken until done.
Cool and debone.
In a skillet, saute onion in oil.
Add remaining ingredients and simmer for 45 min.
Serve with monteray jack cheese and tortilla chips.

Chicken Rice Soup Recipe
6 cups fat-free low-sodium chicken broth
1/2 cup white rice
2 carrots, sliced
1 package cooked chicken breasts
1/2 teaspoon dill weed
1 bay leaf
2 celery ribs, sliced
1 onion, diced
1/2 teaspoon thyme

Combine the broth, thyme, dill, bay leaf, carrots, celery and onion in a pot.
Bring to a boil, stir in the rice, cover and reduceto a simmer.
Cook 15 minutes.
Add the chicken and cook over medium heat for another 5 to 10 minutes, or until the rice and vegetables are soft and cooked through.
Season to taste with salt and pepper.