Big Batch Chicken Noodle Soup Food

BIG-BATCH CHICKEN SOUP

Steps:

• Fry the sofrito mix in the rapeseed oil for about 10 mins until it is really soft and the onion is translucent. Do this over a low heat and don't let it brown. Tip into a casserole.
• Sit the chicken on top of the sofrito, add the bay leaf and stock melts and enough cold water to come most of the way up the chicken. Bring slowly to a simmer and then put a lid on the casserole. Cook for 1 hr then check whether the chicken is cooked through - the meat should have started to pull away from the ends of the legs if it is. Carefully lift the chicken out of the pan and let it cool a little then ease the breast meat from the carcass. (Cool and chill the breasts if you want to keep them for another day, or chop them if you want to make a generous batch of this soup.) Strip the remaining meat off the bones and chop it into cubes small enough to sit on a soup spoon.
• Taste the broth the chicken was cooked in and if it tastes weak, then boil it for 15-20 mins to reduce it then taste again. Don't season it until you are happy with the flavour. If you want to chill or freeze some of the soup base do it now and add the rest of the ingredients later when you reheat it. Stir in the peas and sweetcorn (if using) along with the soup pasta and bring back to a simmer. Add back the chicken meat.

CHICKEN NOODLE SOUP

Steps:

• Combine chicken, broth, bay leaves, garlic, 2 teaspoons salt, and 8 cups water in a large pot. Bring to a boil, then reduce to a simmer. Cover and simmer until chicken is cooked through, 35 to 40 minutes. Remove from heat. Transfer chicken to a cutting board. Strain stock into a large bowl and discard solids. Remove meat from chicken and shred; discard skin and bones.
• Wipe the pot clean. Melt butter over medium-high. Add carrots, celery, onion, and thyme and cook, stirring occasionally, until softened, about 8 minutes. Add reserved stock and remaining 4 teaspoons salt; bring to a boil, stirring occasionally. Add noodles; cook according to package directions. Remove from heat and stir in shredded chicken, parsley, and pepper.

EASY ASIAN CHICKEN NOODLE SOUP

Steps:

• Prepare vegetables. Bring waterchestnuts and carrots to a boil in a large (16 quart) stewpot with about 6 quarts of water (when all ingredients are added your pot should be about 1/2 full). Add chicken, seasonings, soy sauce, and other vegetables and continue to boil about 5 more minutes.
• Break up rice noodles into shorter strands, add to soup, continue to boil for about 5 more minutes, then reduce to simmer for about 10 minutes. Add salt and additional pepper if desired. When noodles are tender, soup is done.
• Top off each serving with a handful of chow mein noodles.

SLOW COOKER CHICKEN NOODLE SOUP

Steps:

• Using a standard slow cooker, place chicken on bottom. Top with all remaining ingredients except for egg noodles and fresh parsley. Cover and cook on low heat for 6-7 hours.
• Remove bay leaves and discard. Remove chicken and shred using 2 forks. Return shredded chicken to crockpot and add egg noodles and parsley. Stir and continue cooking for 5-10 minutes, or until egg noodles are tender. (Tip: Check the cooking time on the package of egg noodles.)

BIG-BATCH CHICKEN NOODLE SOUP

Steps:

• Chop fresh parsley, for garnish Heat the oil in a large stockpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes. Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf. Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours. Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls. Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.