Best 3 One Chicken Sixty Minute Soup Recipes

Indulge in the delectable One-Chicken Sixty-Minute Soup, a symphony of flavors that will tantalize your taste buds. This culinary masterpiece showcases the versatility of chicken, transforming it into a medley of hearty and nutritious dishes. From the classic Chicken Noodle Soup, a comforting elixir that soothes the soul, to the robust Chicken Tortilla Soup, brimming with Mexican spices and fresh ingredients, each recipe offers a unique culinary journey.

Venture into the realm of Asian flavors with the savory Chicken Wonton Soup, where succulent wontons bathed in a flavorful broth create a harmonious balance. Embark on a taste of Italy with the Minestrone Soup, a vibrant tapestry of vegetables, beans, and pasta, all simmering in a rich tomato broth. And for a taste of comfort food, the Chicken Pot Pie Soup delivers a creamy and heartwarming experience, brimming with tender chicken, vegetables, and a flaky crust.

Here are our top 3 tried and tested recipes!

CHICKEN NOODLE SOUP FOR ONE

Chicken Noodle Soup for One image

Home alone? This is a superfast soup that is meant to feed one person - that's right, one. Soy sauce, sherry and ginger give tang and heat to the broth, and udon noodles lend a decidedly Asian feel. And with the added flavors of chicken, spinach and sugar-snap peas, it's healthy and filling.

Provided by Nigella Lawson

Categories easy, quick, soups and stews, appetizer, side dish

Time 10m

Yield 1 serving

Number Of Ingredients 11

Ingredients

1 1/2 cups chicken broth
1 5-ounce chicken breast, sliced into strips to yield about 3/4 cup
1 tablespoon soy sauce
1 tablespoon sake, sherry or white wine
1/2 teaspoon minced ginger
1/4 cup baby corn in 1-inch pieces
1 long red chili, seeded and finely sliced into rings
1 scallion, finely sliced into rings
1 cup baby spinach
8 ounces fresh or cooked udon noodles
1/2 cup sugar snap peas

Steps:

In a large saucepan over medium-low heat, heat chicken broth. In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly. Add chicken and sauce to broth.
Increase heat to medium, and bring to a boil. Add ginger, corn, chili, scallion, spinach, noodles and peas. Simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated. Serve.

Nutrition Facts : @context http, Calories 760, UnsaturatedFat 11 grams, Carbohydrate 95 grams, Fat 18 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 5 grams, Sodium 1486 milligrams, Sugar 13 grams, TransFat 0 grams

ONE-HOUR CHICKEN SOUP FROM SCRATCH

One-Hour Chicken Soup from Scratch image

WHILE SOME PEOPLE THINK IT'S TOO HARD or takes too much time to make homemade chicken soup, this recipe was originally created for a kids' cooking class to illustrate how easy it is to make pure foods instead of opening up a can. You don't need many ingredients or much time; take 20 minutes to prep and 35 minutes to simmer, and within an hour you've got a healthy, flavorful soup to enjoy all week.

Yield makes about 6 cups; serves 4

Number Of Ingredients 10

Ingredients

1 to 2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken thighs
1 1/2 teaspoons kosher salt
3 celery ribs, chopped
1 large carrot, chopped
1/2 medium yellow onion, roughly chopped
1 tablespoon House Herbs (page 233) or other dried Italian herb blend
3 garlic cloves, roughly chopped
1/2 cup short pasta, such as small elbow macaroni or rotini
2 dashes Tabasco or other hot sauce

Steps:

Heat 1 tablespoon of the oil in a stockpot or large pot over high heat. Cut the chicken thighs into 1-inch pieces. Season the chicken with 1/2 teaspoon of the salt and add it to the pot. Cook the chicken for 4 minutes without stirring, or until it is browned. Flip the chicken and cook for an additional 3 to 4 minutes, or until the second side is browned. (Browning the chicken pieces well adds richness and color to the soup.) Set the chicken aside in a separate bowl, leaving as much fat as possible in the pot. If no fat is left, add the additional tablespoon olive oil.
Add the celery, carrots, onion, and herbs to the pot and cook over medium heat for 5 minutes, stirring occasionally, until the carrots are slightly soft. Add the garlic and cook for 1 minute. While stirring, scrape any brown bits off the bottom of the pot and incorporate them with the vegetables.
Return the chicken and any juices that have accumulated in the bowl to the pot. Add 5 cups water and stir. Bring the soup to a boil over high heat, and then reduce the heat to low. If any scum has formed on the top, skim it off. Simmer the soup for 15 minutes, and then stir in the pasta. Simmer for an additional 15 minutes. If the pasta is not done, continue simmering until the pasta is fully cooked.
Stir in the hot sauce and remaining teaspoon salt and serve.
The soup will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 3 months.

CHICKEN SOUP FROM SCRATCH

Chicken Soup From Scratch image

Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.

Provided by Julia Moskin

Categories dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 chicken, 3 to 3 1/2 pounds, with skin, cut up
3 stalks celery, with leaves, cut into chunks
2 large carrots, cut into chunks
2 yellow onions, peeled and halved
1 parsnip or parsley root (optional)
About 1 dozen large sprigs parsley
About 1 dozen black peppercorns
2 bay leaves
2 teaspoons kosher salt, more to taste
3 tablespoons reserved chicken fat, more if needed
3 leeks, trimmed, halved lengthwise, rinsed and sliced crosswise into thin half-moons
3 large carrots, peeled and cut into small dice
Kosher salt and ground black or white pepper
Egg noodles (fresh or dried), such as packaged wide noodles, spaetzle, fettuccine or pappardelle cut into short lengths (see note)
Finely chopped herbs, such as parsley, scallions, dill or a combination

Steps:

Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

Tips:

Use a whole chicken: This will give your soup a richer flavor and a more satisfying texture.
Don't overcook the chicken: The chicken should be cooked through, but not so much that it becomes dry and stringy.
Use fresh vegetables: Fresh vegetables will give your soup the best flavor and nutritional value.
Don't be afraid to experiment: There are many different ways to make chicken soup, so feel free to experiment with different ingredients and flavors.
Make a big batch: Chicken soup is a great soup to make in large batches, as it freezes well and can be easily reheated.

Conclusion:

Chicken soup is a classic comfort food that can be enjoyed by people of all ages. It's a versatile soup that can be made with a variety of ingredients, so you can easily customize it to your own taste. Whether you're looking for a quick and easy meal or a hearty and satisfying soup to warm you up on a cold day, chicken soup is a great choice.