Chicken Soup real Jamaican Remedy by chef Carlton
Chicken Soup real Jamaican Remedy by chef Carlton
Jamaican Chicken Noodle Soup
Jamaicans love all kinds of soup! Beef soup, red peas soup, mannish water, fish tea, chicken foot soup. So, I’m Going to to share my Jamaican chicken soup recipe with you. It is flavorful and hearty, truly a full meal all in one bowl. You are sure to satisfy your taste buds with this one. What is your absolute favorite soup? Comment below and let me know.
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Boneless Spare Ribs by Chef Carlton
Hope you guys enjoy this one because I certainly have . Thanks to all my subscribers and viewers for making this happen and for the continuous support.
The purpose of my channel is to educate culinary minded people and to let them know that you can create beautiful, tasty, appealing and wonderful dishes from the comfort of you own kitchen. I will be doing various cuisines from Jamaican to Italian a little bit of Spanish also Vietnamese the world is my kitchen and I will be playing in all parts of it when you come on this channel.
Jamaican Chicken Soup Recipe
INGREDIENTS:
2 Chicken Leg Quarters
3 Corn Cut into small pieces
3 Medium Potatoes cut into medium pieces
1 Chayote or Cho-cho cut into 4 pieces
6 Carrots chopped
1/2 lb Pumpkin chopped
3 Stalks of Scallion chopped
6 Sprigs of Thyme
1 Scotch Bonnet Pepper
Chicken Soup Flavour Mix
Dumplings
DIRECTIONS:
Bring 12 cups of water to a boil then add chicken
Add carrots, corn, chayote (cho-cho) & pumpkin
Cover pot and cook on medium heat for 45 minutes
Add dumpling then stir it up
After 20 minutes add potatoes then stir
10 minutes later add scallion, thyme, pimento seeds & Scotch Bonnet pepper
Stir it up and add chicken soup flavour mix
Cook for 5-7 minutes then add salt and pepper to taste
Beef Barley Soup
FULL RECIPE:
Rich and hearty homestyle Beef Barley Soup! Made with tender chunks of beef roast, nutritious whole grain barley, fresh veggies and a deliciously seasoned broth. A soup that's sure to warm the soul on chilly days!
How To Make Easy Chicken Noodle Soup Recipe - Natasha's Kitchen
This easy Chicken Noodle Soup recipe is exactly what you imagine when you think of homemade chicken noodle soup – soothing, warming, comforting and rich in flavor. It is loaded with juicy chicken and tender noodles.
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????Ingredients for Easy Chicken Noodle Soup Recipe:
3-4 chicken thighs skins removed (bone-in or boneless), untrimmed
8 cups Chicken broth we used low sodium*
6 cups water
Olive Oil to sauté veggies do not use butter
1 medium onion finely chopped
3 medium carrots (2 carrots grated, 1 carrot sliced into thin rings)
2 medium celery sticks finely chopped (or thinly sliced if you prefer)
1/2 lb spiral pasta such as rotini
3 Tbsp fresh or frozen dill
1 tsp Mrs. Dash or your favorite seasoning
Salt to taste we used sea salt
1 garlic clove pressed
*We improved the recipe with more broth and less water for the best flavor.
????MORE CHICKEN RECIPES:
CHICKEN PESTO PASTA
CHICKEN NOODLE SOUP
CHICKEN FETTUCCINI ALFREDO
AUTUMN CHICKEN SALAD
CHICKEN TETRAZZINI CASSEROLE
STUFFED CHICKEN PARMESAN
GARLIC BUTTER STUFFED CHICKEN
SPATCHCOCK CHICKEN
HOW TO CUT A CHICKEN
CHICKEN PESTO ROLL-UPS
CHICKEN MADEIRA
AVOCADO CHICKEN SALAD
CHEESY CHICKEN FRITTERS
CHICKEN STIR FRY
CREAMY CHICKEN & RICE
TERIYAKI CHICKEN
CHICKEN MEATBALLS IN CREAM SAUCE
CHICKEN & MUSHROOM CASSEROLE
CHICKEN CHILI
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PANTRY SHELF CHICKEN NOODLE SOUP!! PANTRY COOKING RECIPE!!
Today I am coming at you with another quick and easy but delicious pantry shelf recipe. This recipe is going to take all it's ingredients from my pantry shelf to make a delicious, homestyle chicken noodle soup that is full of flavor and noodle goodness! This is a great way to start getting used to cooking from your pantry and making your food dollar stretch! Pair this with a tossed salad, a baked potato, some grilled cheese sandwiches or homemade biscuits and you have a satisfying meal that is sure to please even the pickest eater. When times are tough and we have a hard time sourcing ingredients, we can still eat like kings and feed the bellies and nourish the bodies of our loved ones with ease. It just takes a little planning and a little creativity!
Can you open a can of chicken noodle soup from your pantry shelf. Yes! Of course you can! However it will take more than one to make the amount we are going to make here and making it with the ingredients we are using we are controlling the over all extras that may be found in the processed soup. This is a great way to stretch your food dollar and use leftover grilled or roasted chicken. If you are a home canner use your homemade chicken stock and canned chicken to make this even more homemade. My goal here is to encourage people who may be seeing bare grocery shelves, and who have never considered keeping more than a week's worth of groceries in their home to expand their thinking and prepare for the future, even if it's just a little. To quell fears and put minds at ease. With just a few ingredients you can eat well and be nourished.
This all starts with a quart of stock. I am using bone broth, but you can use canned chicken stock, regular chicken broth, fancy stock, or make up the equivalent amount with chicken bullion powder. To that I have added one large can of chunk white meat chicken, a can of mixed vegetable medley and one small bag of Fideo noodles as well as a selection of spices that I know my family will enjoy. This is simmered until the noodles are soft and served with your choice of sides and toppings or mix ins.
I know, on the surface this looks very simple, but sometimes we need to be reminded not to over think and the simplicity in this soup is just beautiful. Who doesn't love sitting down to a big bowl of chicken noodle soup. It calms the soul and feeds the mind as well as the body. There really is something to be said for it.
If you want to think a bit outside the box, you can easily take this idea and turn it into a creamy chicken and rice with mushroom soup by leaving out the noodles, adding in some cooked long grain or wild rice and stirring in some shelf stable heavy cream or crema or even a can of cream of mushroom or chicken soup and a can of drained mushrooms. Toss in a splash of sherry as well as a dash of worcestershire sauce and you have something worthy of company!
Prefer a chicken tortilla soup? You can leave out the noodles if you like, but leaving them in would be fine. Take away the mixed veggies, add in a can of sweet corn, and a can of tomatoes and green chilies, stir in some taco seasoning and other Mexican spices along with a bit of chopped chipotle chilies and simmer. You can use noodles or rice here, your choice! Top with crushed tortilla chips or if you don't have those, season some corn flakes up with taco seasoning and a little butter, in a skillet! Instant taco-y crunch!
Think outside the box to make this your own. What do you have on your pantry shelf that would make a delicious pot of simmering soup that your family would love? I think once you start tossing this around in your brain, you will come up with something amazing!
The cost breakdown for this soup as I made it is as follows. I used mostly store brand items:
1 quart of bone broth: $2.56
1 large can chunk chicken: $1.62
1 can mixed vegetables: $0.62
1 bag Fideo Noodles: $0.38
Assorted seasonings: $0.25
Total cost: $5.43
Total cost per serving (6): $0.91
I hope you give this pantry shelf chicken soup a try sometime soon and I hope you love it!
Happy eating!
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The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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THE BEST OLD SCHOOL VEGETABLE SOUP JUST LIKE GRANDMA'S | EASY RECIPE TUTORIAL
A bowl of this is nothing but Nostalgia and Comforting hugs! It's delicious, easy to make, and soooo flavorful. While making this recipe, you'll be reminded of why love is the key ingredient for any and every recipe on this channel! Check it out! #souprecipe #vegetablesoup #soup
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FULL LIST OF INGREDIENTS:
Serves: 6-8 Prep Time: 10 Mins Cook Time: 20 - 30 Mins
- 1 Lb Ground Beef
- 1 Large Yellow Onion, Diced
- 1 Carrot, Peeled and Chopped
- 2 Stalks of Celery, Chopped
- 1 Large Russet Potato, Chopped
- 14.5oz Can Diced Tomatoes
- 15oz Can Tomato Sauce
- 32oz Beef Broth
- 28oz Bag of Frozen Mixed Vegetables
- 1 Tbsp Beef Base
- 1 Tsp Dried Thyme
- 2 Tbsp Seasoned Salt, Divided
- Black Pepper to Taste
- 1 Tsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tsp Brown Sugar (Optional)
- 1/4 Tsp Crushed Red Pepper
- 1 to 2 Bay Leaves
- 1/2 Tsp Italian Seasonings