Best 5 Mamas Chicken Soup Recipes

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Indulge in a comforting culinary journey with Mama's Chicken Soup, a heartwarming and flavorful dish that embodies the essence of home cooking. This delectable soup is a symphony of tender chicken, aromatic vegetables, and a rich, savory broth that will warm your soul and tantalize your taste buds. As you embark on this culinary adventure, you'll discover not just one, but three enticing variations of Mama's Chicken Soup, each with its unique twist on this classic dish. Dive into the classic Chicken Noodle Soup, where tender chicken and hearty noodles harmoniously dance in a flavorful broth. Explore the vibrant flavors of Mexican Chicken Soup, where a medley of spices and fresh ingredients create a fiesta in your mouth. And finally, be captivated by the comforting goodness of Italian Wedding Soup, a delightful symphony of tender meatballs, vegetables, and a rich broth that will leave you craving more. So, gather your ingredients, ignite your culinary passion, and let's embark on a journey to savor the extraordinary flavors of Mama's Chicken Soup.

Here are our top 5 tried and tested recipes!

MAMA JEAN'S CHICKEN NOODLE SOUP



Mama Jean's Chicken Noodle Soup image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons butter
1 tablespoon olive oil
1 large Vidalia onion, chopped
2 celery stalks, halved lengthwise and cut into 3/4-inch pieces
2 medium carrots, halved lengthwise and cut into 3/4-inch pieces
Salt and freshly ground black pepper
2 cloves garlic, chopped
3 tablespoons all-purpose flour
6 cups chicken stock
1 bay leaf
Dash hot sauce (recommended: Tabasco)
Dash Worcestershire sauce
2 boneless, skinless chicken breasts, cubed into bite-size pieces
4 ounces egg noodles, about 1 cup
8 ounces frozen peas
1/4 cup freshly chopped dill leaves

Steps:

  • Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
  • Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
  • Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.

MAMA LEONE'S CHICKEN SOUP



Mama Leone's Chicken Soup image

I don't know what saint at Elephant's Deli decided to share the recipe for this soup, but they go on my list of people to be grateful for. I've lightened it up a bit, but the flavor's still teriffic. This is one of my favorites!

Provided by VNess

Categories     Poultry

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 19

1/2 lb boneless skinless chicken breast
2 teaspoons kosher salt, plus
extra kosher salt, for chicken breasts (divided)
1/2 teaspoon black pepper, plus
extra black pepper, for chicken breasts (divided)
1 tablespoon vegetable oil
4 teaspoons butter
1 medium onion, diced
3 stalks celery, diced
1 tablespoon minced garlic
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
2 teaspoons sweet Hungarian paprika
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour (substitue GF, if needed)
8 cups fat-free chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3/4 cup fat-free evaporated milk
2 cups thinly sliced fresh spinach

Steps:

  • Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool.
  • When cool enough to handle, dice the meat and set aside until needed.
  • While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes.
  • Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes.
  • Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.
  • Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.
  • Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.

MAMAW'S CHICKEN AND RICE CASSEROLE



Mamaw's Chicken and Rice Casserole image

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
  • Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
  • Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP



Carrabba's Mama Mandola's Chicken Soup image

Make and share this Carrabba's Mama Mandola's Chicken Soup recipe from Food.com.

Provided by 1 Baker

Categories     Clear Soup

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 (14 ounce) can Italian plum tomatoes
1 (5 lb) hen, washed and cut into 8 pieces
1/2 cup fresh Italian parsley, chopped
2 garlic cloves, finely chopped
6 quarts water
salt & freshly ground black pepper

Steps:

  • Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
  • Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
  • Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times.
  • Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon.
  • Let cool.Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
  • When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
  • Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup.
  • Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

JEWISH CHICKEN SOUP WITH HORSERADISH DILL MATZO BALLS



Jewish chicken soup with horseradish dill matzo balls image

Make this comforting chicken soup to kick off celebrations for the Jewish festival of Passover. Take your matzo balls up a notch with punchy horseradish and dill

Provided by Victoria Prever

Time 4h10m

Number Of Ingredients 18

1.6-1.8kg kosher chicken
2 medium onions
3 celery sticks, halved
3 large carrots, scrubbed and halved
1 parsnip, scrubbed and halved
1 medium-sized, ripe tomato
3 cherry tomatoes
1 fennel bulb, scrubbed and halved through the root
a handful flat-leaf parsley, chopped, the stalks reserved for the soup and the leaves to serve
20g dill, stalks and leafy fronds separated, stalks roughly chopped and leafy fronds finely chopped
10 black peppercorns
1 bay leaf
4 eggs
2 tbsp chicken schmaltz (see step 3) or use vegetable oil
120g medium matzo meal (see tip, below)
leafy fronds of dill (from the soup ingredients above), chopped
2 tbsp horseradish sauce
3 medium carrots, peeled (optional)

Steps:

  • The day before you want to serve the soup, put the whole chicken in your largest lidded pan. Add sufficient cold water to cover by at least 1cm. Bring the water to a boil over a high heat, skimming off (and discarding) any foam with a big metal spoon. While it's boiling, halve the onions through the roots (leaving the skins on - they will add colour). As soon as it starts to boil, add the onions and remaining soup ingredients plus 1 tbsp salt. Turn down the heat to a very low simmer, partially cover the pan and leave to cook gently for 1 hr 30 mins, until you see the meat on the chicken's legs start to come away from the bone. Depending on how large your pan is you may need to drain a little water off to fit the vegetables in, so it doesn't overflow.
  • Use two forks to carefully remove the chicken from the pot, leaving the veg behind. Strip the meat from the bones, tearing some of the chicken into pieces to serve in the soup (save the rest to use in salads, sandwiches or pies). Return the bones and cartilage to the pot and simmer gently for a further 1 hr-1 hr 30 mins. Strain the soup into a large container or pan. If they are still in reasonable shape, lightly scrape the peel from the carrots and slice them to go in the finished soup - keep refrigerated until needed. Discard the other vegetables and the bones. Leave the soup to cool completely then refrigerate overnight.
  • By morning, the fat will have risen to the surface - skim it off, pop it in a dish and refrigerate it. This is known as schmaltz, which you'll need to make the matzo balls. (You can use what's left over to make roast potatoes.) Taste the soup to see if it has enough flavour. It may need to be reduced a little by boiling it rapidly, then seasoning.
  • To make the matzo balls, use a fork to beat the eggs with ½ tsp salt and a few grinds of pepper. Stir in the schmaltz, matzo meal, 2 tbsp chopped dill, horseradish and 60ml chicken soup. Fold into the egg mixture (it will be quite sloppy). Cover and refrigerate for at least 30 mins to hydrate the matzo meal and firm the mixture enough to handle. Scoop heaped tablespoons of the mixture and, with moistened hands, gently roll into balls. Put them on a plate or on a tray lined with baking parchment. You should end up with 12 matzo balls.
  • Fill a wide pan with cold water and season with 1 tbsp salt. Set it over a high heat to boil, then transfer the matzo balls, one by one, gently into the water. Turn the heat down to a simmer. Cover with a lid (preferably a glass one) and leave for 30 mins. Do not be tempted to peek too soon. They are done when they have puffed up and when you cut into one, it should be light all the way through to the centre.
  • If including fresh carrots in the soup, slice them into 2cm-thick discs and add them to the soup pot with the chicken pieces. Simmer for 10-15 mins to soften the carrot and heat the chicken. If using the carrot from the stock, add for the last 3 mins to heat up. When the matzo balls are ready, carefully remove them from the pot using a slotted spoon and put two (or three) in each bowl. Ladle over the hot chicken soup. Sprinkle with more chopped dill to serve.

Nutrition Facts : Calories 422 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium

Tips:

  • Use a variety of vegetables: Mama's chicken soup is a great way to use up leftover vegetables. Try adding carrots, celery, onions, garlic, potatoes, parsnips, or turnips. You can also add leafy greens like spinach or kale.
  • Don't be afraid to experiment with different seasonings: Mama's chicken soup is traditionally seasoned with salt, pepper, and garlic. But you can also add other seasonings like thyme, rosemary, sage, or bay leaves. You can also add a splash of lemon juice or white wine to brighten the flavor.
  • Use a good quality chicken: The chicken is the star of the show in this soup. So it's important to use a good quality chicken. Look for a chicken that is free-range and organic. You can also use a rotisserie chicken if you're short on time.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld together and develop. The longer you simmer the soup, the better it will taste.
  • Serve the soup with your favorite toppings: Mama's chicken soup is delicious served with a variety of toppings. Try adding noodles, rice, dumplings, or croutons. You can also add a dollop of sour cream or yogurt.

Conclusion:

Mama's chicken soup is a classic comfort food that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're feeling under the weather, or just хочется чего-нибудь домашнего, give Mama's chicken soup a try. You won't be disappointed.

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