Another Chicken Noodle Soup From Scratch Food

CHICKEN SOUP FROM SCRATCH

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.

CHICKEN NOODLE SOUP

Steps:

• In a large stock pot, saute celery and onion in butter or margarine.
• Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
• Add noodles, and simmer for 10 more minutes.

QUICK AND EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

GRANDMA'S HOMEMADE CHICKEN SOUP

Steps:

• Add a whole raw chicken to a large stock pot.
• Add all ingredients, cover and simmer on medium low until it boils.
• Once the soup is boiling, turn down the temperature to low and simmer for 2 hours.
• Remove the chicken to a pan. Do this carefully so the chicken doesn't fall apart. Cut the chicken meat into pieces and add back to the soup. Garnish with fresh parsley if you like.
• Serve hot. (My grandmother served it over rice, this is totally optional.)

HOMEMADE CHICKEN NOODLE SOUP RECIPE

Steps:

• BrothRemove giblets from whole chicken. In a large stock pot, simmer a whole chicken with celery, carrots, onion, salt, pepper and bay leaves Cover with a lid, bring the water to a simmer over medium heat. Simmer for 2 hours or until chicken is tender and easily comes off of the bone when pulled with a fork. Remove the chicken and all the vegetables from the broth into a separate container. Discard the vegetables as they will be too soft and mushy to use in the soup. Allow the chicken to cool. Sit the chicken broth aside to cool. Once cool, skim off the top layer of fat. SoupWith two forks, shred the chicken into small pieces. In a cast iron skillet, melt butter over medium heat. Add onions and garlic, cook for 3-4 minutes. Add celery and carrots, cook 5-6 minutes until softened. Remove the vegetables from the cast iron skillet. Add the vegetables, herbs and spices to the chicken broth. Stir to combine and simmer for a least 10 minutes. I have simmered for longer, depending on how long I have before I am ready to serve chicken noodle soup for dinner. Increase heat, add noodles and cook for 8-10 minutes, or according to noodle instructions on package. Add chicken, and stir. Simmer 5 minutes. Remove bay leaves. Serve chicken noodle soup immediately.

CRACK CHICKEN NOODLE SOUP

Steps:

• Heat a little amount of vegetable oil in a medium skillet and add chopped bacon. Cook until done or slightly crispy (is fine too!) and set aside.
• Combine diced chicken, carrots, celery, condensed soup, chicken stock, milk, cream cheese, ranch dressing mix, and bacon in a large pot. Take it to a boil stirring occasionally.
• Reduce the heat to low and simmer for 20 - 25 minutes.
• Follow with pasta/spaghetti, grated cheese, and simmer until spaghetti is almost cooked.
• When done, garnish with freshly chopped parsley and serve with bread like ciabatta.

EASY CHICKEN NOODLE SOUP

Steps:

• Add the oil, butter, onion, carrots, and celery to a soup pot. Sauté over medium-high heat for 5-7 minutes.
• Stir in the garlic and cook for 30 seconds or so.
• Add in the chicken broth, water, chicken breasts, and Italian seasoning.
• Turn the heat up to high and bring the soup to a boil, and once it's boiling, reduce the heat, cover the pot (with the lid slightly ajar), and simmer for 15 minutes.
• Stir in the noodles and cook for another 8 minutes, with the lid off, stirring occasionally so the noodles don't stick to the bottom of the pot. You may need to turn the heat up a bit again so it's boiling gently.
• Take the chicken out of the pot and cut it up/shred it, then add it back in. It should be cooked through, but you can always give it a few more minutes if it's not (chicken is safe to eat at 165F).
• Season the soup with salt & pepper as needed (I am generous with both) and add in the fresh parsley.

ULTIMATE CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven or stock pot heat the oil over medium high heat and brown the chicken pieces in batches on all sides until dark golden brown. Transfer the chicken to a plate and set aside. Add the onion, carrots, celery, and leek and cook until softened, 4-5 minutes. Add garlic and cook for another minute.Return the chicken pieces to the pot along with the thyme, rosemary, bay leaves, salt, and pepper. Add the broth and stir to scrape any browned bits on the bottom of the pot. Bring the soup to a boil, reduce the heat to low, cover ,and simmer for 50-60 minutes. Remove the chicken and let it sit until cool enough to handle. Remove and discard the skin. Remove and dice the chicken meat. Discard the bones. If desired, spoon off the top layer of oil on the soup. Add the noodles and cook for 8-10 minutes or until done. Discard the bay leaves. Place the chicken pieces back in the pot along with the parsley and lemon juice and heat through. Add salt and pepper to taste. Serve immediately.

CHICKEN NOODLE SOUP

Steps:

• Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
• Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
• Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
• Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

HOMEMADE FROM SCRATCH CHICKEN NOODLE SOUP

Steps:

• Put the whole chicken with giblets removed into a large pot. Fill with enough water to mostly cover the chicken and add 1 head of peeled garlic (about 10 cloves) and a bay leaf. Place the lid on and cook for 10 minutes on high heat. Once the water starts boiling, reduce the heat to low and simmer for 1 hour.
• Remove the cooked chicken from the pot and carve 2-3 cups of meat from the chicken. Cut the chicken meat into bite-sized pieces. Set aside.
• Remove scum from the chicken broth and add 2 cups of water to increase the volume of the broth. Then, add chopped carrots, celery, onion, and chicken pieces. Cook for 15 minutes.
• To the soup, add 1 Tbsp of thyme leaves removed from sprigs, and ½ cup of chopped parsley.
• Add the egg noodles and cook for another 10 minutes, until the noodles are cooked. Add salt and pepper.

CLASSIC CHICKEN NOODLE SOUP

Steps:

• In large, heavy pot, heat canola oil over medium high heat.
• Add onion, celery, and carrots. Cook until onions are translucent, 3 to 5 minutes.
• Stir in thyme and cook until fragrant, about 30 seconds.
• Add stock and bring to boil. Reduce heat, cover with lid partially askew and simmer until vegetables are nearly tender, 6 to 8 minutes.
• Stir in egg noodles and simmer until just tender, 8 minutes.
• Add cooked chicken and frozen peas and heat through, 3 minutes.
• Taste and adjust seasoning, including lemon juice.
• Remove from heat and add fresh parsley.
• Makes: 4, 2-3 cup servings

HOMEMADE CHICKEN NOODLE SOUP FROM SCRATCH

Steps:

• Rinse chicken under cold running water until the water runs clear.
• Place chicken, 2 quarts cold water, bay leaf, peppercorns, turmeric, parsley, onion, garlic, carrots and celery in a a stock pot big enough to hold a whole chicken plus 2 quarts of water.
• Bring to a boil for about 5 minutes. While the soup is boiling, skim the scum that rises to the surface. You need to do this a few times. When there is less scum, turn down the heat to a low simmer, cover with a lid and let it cook for about 30 minutes.
• For the best flavor don't over cook the chicken meat. If you prefer your chicken meat to taste like chicken meat and not soggy shreds, add it back at the end. Use long tongs to remove the chicken from the soup as soon as the meat is cooked through and no longer raw, about 30 minutes. Transfer to a large platter to cool. Let the chicken cool for about 20-30 minutes. Keep the soup simmering while the chicken cools. When chicken has cooled, remove meat from the carcass. You can use your fingers, two forks or tongs for this. Set aside meat, cover and refrigerate. Then put the carcass back into the soup and simmer for 1-2 hours to extract the gelatin, flavor and nutrients from the bones and cartilage. Chop or shred meat into bite-sized pieces, cover and set aside in the refrigerator.
• Strain broth through fine-mesh strainer set over large bowl or pot. Use the back of a ladle to press down on vegetables to squeeze out as much stock as you can. Discard solids. Return broth to clean dry pot and bring to simmer over medium-high heat.
• Keep the fat in the soup! Sometimes called schmaltz, schmaltz is the chicken fat rendered while cooking chicken. I don't know who came up with the lame idea to strain chicken fat out of broth just to throw it away (probably the same people who want you to throw away egg yolks), but that's where all the delicious flavor is. Unless you are straining the fat to use in other recipes, don't be wasteful. Leave the fat and flavor in the soup.
• Add chicken meat, sliced carrot, and egg noodles to the stock; bring to a boil. Reduce heat; simmer, covered for 15 minutes. Season with salt and pepper to taste.
• Serve by garnishing with freshly snipped herbs.

ANOTHER CHICKEN NOODLE SOUP FROM SCRATCH

Steps:

• Start by making the stock. In a stock pot or dutch oven place the onion or leek, garlic, carrots, celery, salt, peppercorns, bay leaf, water and chicken. You can add any chicken carcass pieces you have in the freezer. Put on Medium high heat.
• When you start to see bubbles, turn down to medium low to keep simmering. Partially cover with a lid.
• After 30 minutes, remove chicken. As soon as it's cool enough to handle peel the chicken off the bones and return the bones to the broth.
• Shred the chicken into small bite-sized pieces.
• Continue simmering the broth for 3-8hrs.
• Strain the broth by pouring it through a colander into a large bowl or pot.
• Add the broth, carrots and shredded chicken back to the pot and turn up to high. When its boiling add the noodles and cook for 8 minutes. Taste for salt.
• Enjoy!