Best 3 Chicken Soup Americas Test Kitchen Recipes

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Chicken soup is a comforting and nourishing dish that has been enjoyed by people around the world for centuries. It is a versatile dish that can be made with a variety of ingredients, making it a great option for any occasion. This article presents you with several mouthwatering chicken soup recipes from America's Test Kitchen, each with its unique flavors and ingredients.

One of the recipes, "Classic Chicken Noodle Soup," is a comforting and traditional take on this classic dish. Made with tender chicken, flavorful vegetables, and a rich broth, this comforting soup will warm you up on a cold day. If you're looking for something with a bit more spice, try the "Spicy Chicken Tortilla Soup." This flavorful soup is packed with tender chicken, a variety of vegetables, and a delicious blend of spices, creating a delightful balance of flavors.

For those who prefer a creamy and cheesy soup, the "Creamy Chicken and Wild Rice Soup" is a fantastic option. This rich and satisfying soup is made with shredded chicken, wild rice, and a creamy sauce, resulting in a hearty and flavorful dish. If you're short on time, the "30-Minute Chicken and Rice Soup" is an excellent choice. This quick and easy soup can be ready in just 30 minutes, making it a great option for busy weeknights.

Lastly, for those who enjoy a more Asian-inspired soup, the "Thai Chicken Noodle Soup" is a delightful option. This flavorful soup is made with tender chicken, rice noodles, and a delicious blend of Thai spices, creating a satisfying and aromatic dish. Whether you're looking for a classic comfort food or a flavorful and exciting soup, these recipes from America's Test Kitchen have something for everyone.

Here are our top 3 tried and tested recipes!

CREAMY WHITE CHILI



Creamy White Chili image

I got the best white chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. -Laura Brewer, Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional

Steps:

  • In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Nutrition Facts : Calories 334 calories, Fat 16g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1045mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein.

TEST KITCHEN'S FAVORITE CHICKEN SOUP MADE WITH A WHOLE CHICKEN



Test Kitchen's Favorite Chicken Soup Made with a Whole Chicken image

Ask your butcher to cut a chicken into pieces and give you the backboneâ€"it makes for a richer broth.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 4h45m

Number Of Ingredients 12

1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)
4 large sprigs parsley
2 large sprigs thyme
1 bay leaf
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
1 small onion, diced (1 cup)
2 carrots, peeled and cut into 1/4-inch rounds (1 cup)
1/2 stalk celery, cut crosswise into 1/4-inch slices (1/2 cup)
6 ounces cooked egg noodles
1 teaspoon chopped fresh dill
1 tablespoon fresh lemon juice

Steps:

  • Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
  • Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, and celery. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
  • Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with noodles, dill, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.

CHICKEN SOUP - AMERICA'S TEST KITCHEN RECIPE - (3/5)



Chicken Soup - America's Test Kitchen Recipe - (3/5) image

Provided by á-2908

Number Of Ingredients 22

Stock
1 tablespoon vegetable oil
1 lb ground chicken
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
4 cups water
2 quarts low sodium chicken broth
2 bay leaves
2 teaspoons table salt
1 1/2 lbs bone-in skin-on chicken breasts, cut in half crosswise (2 medium)
Soup
3 tablespoons cornstarch
1/4 cup cold water
1 cup thinly sliced onion
1 cup sliced carrot, peeled and cut into 3/4-inch thick slices (2 medium)
1/2 cup sliced celery, cut into 1/2-inch thick slices (1 medium rib)
1 medium russet potato, peeled and cut in 3/4-inch dice (about 1/2 lb)
4 ounces egg noodles (1 cup)
1 tablespoon minced parsley
table salt, to taste
fresh ground black pepper, to taste

Steps:

  • Heat oil in Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot and celery. Cook 5-10 minutes, stirring often, until chicken is no longer pink, but not browned. 2 Reduce heat to medium-low. Add water, broth, bay leaves, salt and chicken breasts. Cover and cook 30 minutes. Remove lid, increase heat to high and bring to a boil. (If liquid is already boiling when lid is removed, remove chicken breasts immediately and proceed.) Transfer chicken breasts to a plate and set aside. Adjust heat to maintain gentle boil and cook an additional 20 minutes. Strain stock through fine-mesh strainer, pressing on solids to extract as much liquid as possible, then discard solids. Allow stock to stand 5 minutes, then skim off most of the fat (leave a tablespoon or two behind for flavor). (Stock can be refrigerated 2 days or frozen up to 3 months at this point. Store chicken breasts in a ziplock bag with the air squeezed out and stock in an airtight container.). 3 To make soup from the stock, return stock to Dutch oven over medium-high heat. In a small bowl, combine cornstarch with cold water until smooth. Stir slurry into hot stock and bring to gentle boil. Add onion, carrot, celery and potato. Cook until potato is almost tender, 10-15 minutes. Adjust heat as needed to keep at a gentle boil. Add egg noodles and cook another 5 minutes or until noodles and all vegetables are tender. 4 Meanwhile, remove skin and bones from chicken breasts. Shred meat with fingers or two forks and return to stock. Add parsley and cook until chicken is heated through, about 2 minutes. Adjust seasoning with salt and pepper and serve. Read more: http://www.food.com/recipe/hearty-chicken-noodle-soup-344454#ixzz1FHcTZZfz

Tips:

  • Use a whole chicken for the best flavor. A whole chicken will give your soup a richer flavor than just using chicken breasts or thighs.
  • Roast the chicken before adding it to the soup. Roasting the chicken will add even more flavor and depth to the soup.
  • Use a variety of vegetables in your soup. This will give your soup a more complex flavor and texture.
  • Don't overcook the vegetables. You want the vegetables to be tender but still have a little bit of crunch.
  • Season the soup to taste. Add salt, pepper, and other seasonings to taste.
  • Let the soup simmer for at least 30 minutes. This will allow the flavors to meld together.
  • Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Chicken soup is a classic comfort food that is perfect for any occasion. It's easy to make, delicious, and nutritious. With a few simple tips, you can make the best chicken soup you've ever tasted. So next time you're feeling under the weather or just need a warm and hearty meal, reach for a bowl of chicken soup. You won't be disappointed.

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