Chicken Noodle Soup Ii Food

THE BEST CHICKEN NOODLE SOUP

Steps:

• Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
• Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
• Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
• While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
• When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

OLD-FASHIONED CHICKEN NOODLE SOUP II

Steps:

• In a large pot, bring chicken and stock to a boil over med-high heat.
• Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast registers 170°, about 45 minutes.
• Skim the soup if any scum develops on the surface.
• Using tongs, transfer chicken to a large plate and let cool slightly.
• Remove skin and bones and discard.
• Shred meat into bite-size pieces.
• Skim the fat from the surface of the stock with a large spoon and return to a simmer over medium heat.
• Add carrots, celery, onion, and thyme; simmer until vegetables are softened, about 15 minutes.
• Remove thyme sprigs.
• Return chicken to the pot and stir in noodles, parsley, and lemon juice; increase heat to med-high and bring to a boil.
• Boil until noodles are tender, about 5 minutes.
• Season with salt and pepper to taste.
• Ladle into heated bowls and garnish with parsley.

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.

CHICKEN NOODLE SOUP

Steps:

• Preheat the oven to 350 degrees.
• Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
• Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
• Season to taste and serve.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

CHICKEN NOODLE SOUP

Steps:

• Melt butter in large pot.
• Sauté the celery, carrot and onion for 5 to 10 minutes.
• Add thyme, poultry seasoning, chicken broth and bouilion.
• Bring to a boil.
• Add noodles and chicken and cook on low for 20 minutes.
• Sprinkle with parsley.

OLD-FASHIONED CHICKEN NOODLE SOUP

Steps:

• Dry chicken thighs with paper towels and season with salt and pepper.
• Heat oil in 12-inch skillet over med-high heat until just smoking.
• Brown chicken thighs well on both sides, 6-8 minutes.
• Transfer to plate, let cool slightly, and discard skin.
• Pour off all but 1 tablespoon fat left in pan.
• Add in carrots, celery, and onions; cook over medium heat until vegetables are softened, 7-10 minutes.
• Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
• Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
• Stir remaining 7 cups broth and bay leaves into slow cooker.
• Nestle browned chicken with any accumulated juice into slow cooker.
• Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board.
• Transfer chicken thighs to cutting board.
• Let all chicken cool slightly, then shred into bite-size pieces, discarding skin and bones.
• Let soup settle for 5 minutes, then remove fat from surface using large spoon.
• Discard bay leaves.
• Cook egg noodles in boiling salted water until tender, then drain.
• Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes.
• Stir in parsley, season with salt and pepper to taste, and serve.