Chicken Soup And Homemade Noodles Food

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 WITH HOMEMADE NOODLES

Steps:

• In a large, heavy bottomed pot, melt butter over medium heat. Add in onion, carrot and celery. Cook 5-7 minutes or until veggies start to tenderize.
• Add in chicken, chicken stock, bay leaves, soy sauce, pepper and dried parsley flakes. Cover and bring to boil. Reduce heat to simmer and cook 20 minutes or until chicken is completely cooked.
• While soup is cooking, make the homemade noodles: in a medium bowl, whisk egg, water and salt together. Slowly incorporate flour, first using a spoon and then switching to your hands. Knead until dough forms and becomes mostly smooth and moist, about 2 minutes. Set aside to rest 20 minutes.
• Remove chicken and shred. Place back in pot.
• Cut dough into two halves. Roll each half into 1/4 inch thick circles on floured board. Cut lengthwise into skinny strips and then across to create 1 1/2 inch noodles using a pizza cutter or sharp knife. Separate noodles and drop into simmering soup. Noodles will be cooked when they float.
• Taste soup, adjust seasoning and serve hot.

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• For Noodles: Mix egg, oil, salt, and water together.
• Add all purpose flour until it becomes a soft dough.
• Roll dough out on a floured surface to very thin.
• Let dry for at least 3 hours.
• Cut into small noodle sized strips.
• For soup: Cover chicken with water in a large stove top pot.
• Add chicken broth, carrots, celery, garlic and onions.
• Boil until chicken is done.
• Remove chicken and debone.
• Place chicken back in pot.
• Add additional water to soup mixture if needed, usually about 4 cups.
• Bring soup mixture to boil and then add noodles.
• Boil soup until noodles are soft and ready to eat.
• Salt and pepper to taste.

CHICKEN SOUP AND HOMEMADE NOODLES

Steps:

• In a 5 qt Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
• Now is a good time to mix the noodles.
• Basic Noodles: Lightly spoon flour into a measuring cup and level off. In a small bowl, combine flour and salt; blend well. Make a well in the center. Add water, oil, and egg. Gradually work the flour into the liquid to form a dough. On a floured surface, knead the dough 2-3 minutes. Wrap the dough in a plastic bag and let rest at room temperature for 1 hour.
• Once the chicken has simmered 15 minutes, skim off any scum that has risen to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper, and bay leaf. Simmer an additional 35 to 45 minutes or until the chicken is tender.
• Remove chicken from the broth to remove the meat from the bones; cut the chicken into bite-size pieces. Skim the fat from the broth. Return chicken to the pot. Stir in celery, carrots, and 1/4 cup onion. Simmer 15 minutes or until the carrots are tender crisp.
• If you are making your own noodles:.
• While the vegetables are cooking; on a floured surface, roll out the noodle dough as thin as possible keeping the dough in a rectangular shape. Slice the dough into 1/4 inch slices into the length that you want. Hint: fold the rolled dough into thirds and slice through the thickness to save time.
• Once the carrots are tender crisp, remove the bay leaf. Bring the soup back to a boil. Drop noodles into boiling soup. Cook uncovered 5 - 10 minutes or until noodles are tender, stirring occasionally.
• Enjoy!

GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES

Steps:

• Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
• Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
• Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
• Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

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:

• Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
• Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

JO'S ULTIMATE - CHICKEN NOODLE SOUP - HOMEMADE

Steps:

• Chicken: (or purchase a precooked rotisserie style chicken).
• Rub the chicken with the salt, pepper and butter. Bake chicken for 70 minutes at 350 degrees F. When chicken is cooked and cooled - debone the chicken (don't be concerned if there is some meat undercooked at this time). Put the liquid from the baking dish in the bowl with the meat.
• For the Homemade Stock: (or use 6 cans or more of low sodium chicken broth).
• Put the bones and skin in a crockpot along with the celery,carrots, onion 10 peppercorns and parsley. These vegetables should be clean, but they do not have to be peeled - just broken. Put in approximately 6 cups of water to cover the bones, skin and vegetables. You may add in a smashed clove of garlic or two if desired. This will provide the broth for the soup, after you have cooked the skin, bones and vegetables for overnight or 14 hours, cool, strain and put into a large soup pot discard solids (bones, cooked vegetables). Add the reserved meat from the chicken with cooking juices, carrots, celery, onion, and parsley. Cook for 20 minutes in the chicken stock you have prepared, or in chicken stock that you have purchased. Salt and Pepper to taste. At this point you may add a package of frozen egg noodles, or dried noodles or make the following recipe, and be surprised how good and easy these noodles are.
• Egg Noodles - Homemade. (or use frozen egg noodles or dried egg noodles).
• makes about 1 lb.
• In the food processor add the flour and a pinch of salt - pulse a few times to combine. Crack the eggs into the work bowl of the processor, add a drizzle of olive oil and process until the flour is evenly moistened, but still crumbly - about 10 seconds. Add 1 T. of water at a time, if needed - process until the dough comes together to form a loose ball on top of the blade and feels moist, but not sticky when pinched, this should take about 30 seconds.
• Kneading the dough:.
• Sprinkle a clean work surface with flour, place the dough on top and knead by pushing it down and away from you, stretching it out. Fold the dough in half and continue kneading. Repeat until the dough no longer feels sticky and has a smooth surface. When the dough is smooth, wrap in plastic and let rest for 30 minutes at room temperature.
• Rolling the dough:.
• Cut the dough into 4 pieces. Keep the dough you ae not working with wrapped in plastic wrap. Using a hand cranked pasta machine, run 1 piece of dough through the widest setting on the machine. Flour the dough lightly if it starts to stick. Fold the dough into thirds, adjust the roller to the next narrower setting, and run the dough through again, repeat twice, lightly flouring as necessary, continue until you have a long, thin smooth sheet of pasta. Stop after the third to last setting for the noodles for this soup. If the sheets become too long to work with easily, cut them in half.
• Cutting the dough:.
• For the noodles in this recipe, use the fettuccine attachments, or cut the sheets yourself, using a pizza cutter and ruler, or with a long sharp knife. I usually cut my noodles into 2" lengths for this soup and about 1/3" wide - approximately.
• Cook the noodles by dropping them into the simmering soup. Add a handful at a time, stirring gently after each addition. Let them cook for about 10 minutes and then reduce heat. Your soup is ready. Garnish with sprigs of parsley if desired.
• Any leftovers can be frozen with great results.

CHICKEN NOODLE SOUP

Steps:

• Brown diced chicken in 1/2 tbsp oil.
• Set aside.
• Add remaining oil to pot and cook onion for 2 minutes.
• Add celery and carrots - cook 4 minutes.
• Add stock and bring to boil.
• Simmer 15 minutes.
• Meanwhile cover noodles with boiling water.
• Let stand 5 minutes - drain.
• Add corn,chicken and noodles to pot.
• Simmer further 5 minutes and serve.
• For a spicier version add chilli or coriander.

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.

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Season chicken with salt and pepper.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate.
• Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.
• Pour chicken broth into the cooked vegetables and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary.
• Ladle soup into bowls and lay chicken on top.

CREAMY HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Saute onion and garlic in a little olive oil in your pot, until tender. Be careful not to burn the garlic, or it will be bitter.
• Combine the rest of the ingredients, except the noodles and peas, in a large pot. Simmer on low for a couple hours to develop flavors, and thicken slightly.
• Taste it to see if it's "chickeny" enough for you. If not, you can add more bouillon, but be careful, as this will make it saltier. Also, add salt or pepper to taste.
• When it tastes right to you, add your egg noodles and peas. These usually need to cook for 15 or 20 minutes.
• We like our soup pretty thick, kinda like Rachel Ray's "stoup", so if it needs thicken after the noodles are about done, I then mix up the flour in a little cold water, and stir it inches This will only need a few minutes to thicken, but make sure to stir pretty often after you add the flour mixture, or it might collect at the bottom.
• After the flour and noodles have cooked, it's ready to serve!

HOMEMADE CHICKEN NOODLE SOUP WITH HAND-MADE EGG NOODLES

Steps:

• Wash your hands, remove any rings and get ready to get messy.
• Noodles: Break warmed eggs into a large bowl. Add 3/4 of the flour and mix with a wooden spoon until most of the flour is combined with the eggs. "Squish" dough through your fingers. Dough will probably be pretty sticky. Add a little more flour. Continue squishing through your fingers and kneading dough and adding small amounts of flour until dough is no longer sticky. You can add a little water if you get it too dry. The key here is to have the dough just to the point of not being sticky.
• Let dough rest 20-30 min (allows gluten to develop).
• Meanwhile, start broth and water boiling. Slice carrot, celery and onion and chop chicken. Add vegetables, chicken, garlic powder, onion powder and parsley to broth.
• Take rested dough and run through your pasta machine to desired thickness and cut into 1/4" wide noodles (if you don't have one, that's OK -- skip to the next step!). Cut noodles to desired length. Separate noodles and lay out to dry until veggies are tender.
• No pasta machine? Wipe down your counter and dry thoroughly. Dust a 1 foot circular area with all-purpose flour. Place rested dough on floured counter. Knead gently a few times. Re-flour counter and dough. Knead until pasta is smooth. Roll out with a rolling pin to 1/8" thick and cut into 1/4" thick strips with a sharp knife or pizza cutter(don't cut the counter). Cut to desired length. Separate noodles and lay out to dry until veggies are tender.
• When veggies are tender, add noodles and allow to boil 3-5 minutes until tender.
• Season with salt and pepper as desired.
• Portions can be frozen for later, if desired.
• ENJOY!

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

SLOW-COOKER HEARTY CHICKEN AND NOODLE SOUP

Steps:

• Place chicken, carrots, salt, thyme, pepper, bay leaf, onion, garlic, celery and broth in order listed in 3- to 4-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours.
• Stir in pea pods and noodles. Increase heat setting to high. Cover and cook 20 minutes or until noodles are tender. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker. Remove bay leaf.