Homemade Soup Day 2025 is on Tuesday, February 4, 2025: Homemade chicken soup?

Tuesday, February 4, 2025 is Homemade Soup Day 2025.

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Soup is an usual meal in lots of countries and possibly goes back to the innovation of the earliest food preparation pots. today it's easy to open a can and heat some premade soup, but soup ares far better when it's made in the house. Soup is very easy, low-cost and generally quick to make and could be packed full of healthy vegetables. When far better to appreciate a scrumptious dish of soup than Homemade Soup Day?

The origins of Homemade Soup Day are lost in time but you do not have to know exactly how it started to celebrate the day. Particular soups are traditional to particular areas, such as Borsht in Eastern Europe or the widely known Italian soup, Minestrone. Unusually, the popular Spanish meal Gazpacho, is generally eaten cool, making it excellent for summer.

The web is full of recipes for soup so find one you like the audio of and acquire cooking!

people made soup long before crock pots were invented you know.

A big kettle is perfect.

Chicken meat in soup should be cut small.

IF it is dry and stringy it is because it was cooked in the broth for a long time. Its how good homemade broth is made but you can get around that by using canned broth. Homemade is best but lets get you some soup first and then you can work on improving your technique.

Here is a simple recipe and quick too. I just made this exact recipe a few days ago when I came down with a cold.

2 large boneless skinless breasts, diced small.

1 medium onion, diced

2 medium carrots, diced

2 stalks of celery diced

1 teaspoon minced galic

2 tablespoons parley.

2-3 bay leaves

salt and pepper to taste

a little oil

put the oil in a heavy kettle. heat it. Add the onion, carrot and celery and brown lightly. Add the raw diced chicken and brown a bit. Add the rest of the ingredients and add 2 quarts chicken broth.

Bring to a boil and simmer at a slow boil for at least 30 minutes to develop flavor and cook the vegetables. Add 2 cups of those chunky egg noodles you like and continue to boil for another 8-10 minutes or until your noodles are tender. If your soup is really thick, you might need to add a bit of water or more broth and adjust seasoning at that time.

your soup is done.

If you cook the chicken on the bone for hours to make homemade broth, then the meat is dry and can be stringy although I cut mine pretty small.

The solution is to use wings to make the broth and use chicken breast meat and add it for the last 20-30 minutes of cooking to avoid over cooking the meat in the soup.

If you have questions, e-mail me, okay?

anyone know how to make a good homemade soups?

Title: Ash-E Jow (Iranian Barley Soup)

Categories: Veg-cook, Iran

Yield: 1 servings

1 c Dried barley

1/2 c Dried green or red lentils

6 c Water

2 md Onions, diced

2 T Olive or sunflower oil

1 T Dried mint or parsley

1 t Turmeric

1/2 t Ground black pepper

1) Put everything into a pot and then bring to a gentle boil.

2) Simmer for 1 1/4 hours, stirring occasionally.

3) Serve with feta cheese and salad.

Variations: Fry the onions, in the oil, before putting them in the pot. Add 1 cup of cooked chick peas or red kidney beans, a few minutes before serving.

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Title: West African Lemony Chicken-Okra Soup

Categories: Soups, One dish

Yield: 5 servings

2 x Juice of 2 Lemons

6 c Chicken broth or Water

3 x Tomatoes, peeled & choppped

2 c Sliced Okra (or 1 can 15 oz)

2 ts Salt

1/2 ts Ground Red Pepper

1 x Broiler chicken, (2 1/2 lbs)

1 x Lge Onion, peeled & chopped

1 cn Tomato Paste (6 oz.)

1/3 c Uncooked long grain Rice

1/4 ts Pepper

1 ts Ground Tumeric

Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub

lemon juice over chicken pieces. Put in a large kettle with chicken

broth or water. Bring to a boil. Lower heat and cook slowly, covered,

12 minutes. Add remaining ingredients and continue to cook slowly

about 30 minutes, until chicken and rice are tender. Remove chicken

pieces and debone. Cut meat into small pieces and return to kettle.

Serves 4 to 6.

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Four Treasure Soup

Categories : Chinese Soups

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can (8 Oz.) Sliced Water

1/2 cup Julienne Carrot Strips

Chestnuts Drained

4 can (14 Oz.) Chicken Broth

1/4 pound Boned -- Skinned Chicken

1 teaspoon Garlic Powder

Breast Ground

1/4 cup Dry Sherry

1/2 cup Chopped Green Onions

1 Pkg. Frozen Chinese

2 teaspoon Soy Sauce -- 1 t. Flour

Pea Pods

1 teaspoon Chinese Hot Mustard

Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately.

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Title: POOR MAN'S SOUP

Categories: Chinese, Soups

Yield: 6 servings

1 Quartered whole chicken

Water

1 oz Piece pork tenderloin

6 Stalks celery cut on the

-diagonal

1 Diced large onion

1/4 Head cabbage thinly sliced

3 Carrots cut on the diagonal

2 Diced potatoes

1 tb Soy sauce

2 Green onions finely chopped

2 Eggs slightly beaten

Wonton wrappers

1 Egg white slightly beaten

Place chicken and pork in a pot. Cover with water,

bring to a boil. Add celery, onion, cabbage, carrots,

potatoes and soy sauce. SImmer about 2 hours. Remove

pork, chop finely. Debone and skin chicken and chop

finely. Combine pork and chicken with green onions and

eggs. Mix thoroughly. Place 1 heaping teaspoon of

mixture in center of each wonton wrapper. Brush edges

of wrapper with egg white. Fold in half to form a

triangle, pressing edges together to seal tightly.

Cover with damp cloth while filling remaining wontons.

While soup is simmering, carefully drop in wontons.

Bring back to boil, then simmer until wontons become

transparent. Season to taste with soy sauce.

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soup anyone?

Here are some soups that are tryed & true!!! Enjoy! Hope this helps!

Beer Soup----Yummy!!--serves 16

INGREDIENTS

2 tablespoons and 2 teaspoons margarine

1-1/3 cups chopped onion

1-1/4 teaspoons minced garlic

2-3/4 teaspoons Worcestershire sauce

2 (12 fluid ounce) cans or bottles light beer

2 1/2 (14.5 ounce) cans chicken broth

1/2 cup cornstarch

5-1/3 cups half-and-half

5-1/3 cups shredded sharp Cheddar cheese

DIRECTIONS

Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.

Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.

Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

Rich Creamy Basil Tomatoe Soup---serves 16

INGREDIENTS

16 tomatoes - peeled, seeded and diced

16 cups tomato juice

56 leaves fresh basil

4 cups heavy whipping cream

2 cups butter

salt and pepper to taste

DIRECTIONS

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Golden Onion Soup---serves 16 Very Good!!

INGREDIENTS

2 cups butter

12 onions, thinly sliced

2 tablespoons dried thyme

ground black pepper to taste

1/2 cup all-purpose flour

16 cups water

4 cups dry white wine

1 cup soy sauce

1/2 cup honey

3 cups shredded Swiss cheese

DIRECTIONS

Melt butter in large saucepan over medium heat. Add onions and thyme, season with pepper. Cover and cook until onions are translucent, stirring occasionally, about 15 minutes. Cook until they are brown and caramelized, another 10 minutes.

Add flour to onions and stir until browned, scraping bottom of pan for about 5 minutes. Mix in water, wine, soy sauce, and honey. Bring to boil. Reduce heat; cover and simmer until soup is slightly thickened, about 1 1/2 hours. Add shredded Swiss cheese, stir till melted. Serve with French bread.

Creamy Classic Crab Soup--- the Best!!!!! Serves 16

INGREDIENTS

1/2 cup margarine

2-3/4 green onion, minced

2-3/4 stalks celery, chopped

1/3 cup all-purpose flour

5-1/3 cups fish stock

5-1/3 cups milk

5-1/3 cups heavy whipping cream

4 pounds crabmeat, flaked

2/3 cup sherry

1 tablespoon and 1 teaspoon salt

3/4 teaspoon ground black pepper

5-1/3 cups hard-cooked eggs (optional)

1-1/4 teaspoons paprika

16 slices lemon

DIRECTIONS

Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.

Press the yolks of hard-boiled eggs through a sieve and set aside.

In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.

Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.

Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.