Cold Curing Chicken Noodle Soup Food
COLD-DAY CHICKEN NOODLE SOUP
When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. -Anthony Graham, Ottawa, lllinois
Provided by Taste of Home
Time 40m
Yield 8 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender., Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.
Nutrition Facts : Calories 195 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 639mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic exchanges
COLD-BLASTING CHICKEN NOODLE SOUP
This is the favorite soup at our house whenever anyone has a cold. We invented it over time, adding more spices as we went! The combination of the garlic, onion, ginger, chili pepper and cilantro really seems to give the immune system a boost. (But if you don't like one of these ingredients -- or don't have it on hand -- just leave it out; the soup will still taste good!) I prefer using leftover roast chicken for this recipe, but you can also use uncooked chicken -- just let it simmer in the broth until it cooks. And note: if you don't have lemon pepper, just use plain black pepper.
Provided by Spicy Gal
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the chicken broth with the bay leaf until broth boils.
- Add pasta; return broth to boil.
- Add chicken and lemon pepper; return broth to boil.
- Let mixture cook until pasta is done, about 10 minutes (if you're using uncooked chicken, test the chicken for doneness-- but it should be cooked by the time the pasta is done).
- Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
- Stir in cilantro and chili; cook one more minute, then serve.
HOMEMADE CHICKEN NOODLE SOUP FOR COLDS!
I was bored this Sunday, so I decided to look online for something as Basic as Chicken Noodle Soup, I just can not believe all the ingredients that these recipes call for this is a very simple thing to cook. Note to be really good it take approx. 2.5 -3 Hours to get this just right... Like or let me know your thoughts...Love Feed Back...
Provided by daddyscookin
Categories Whole Chicken
Time 3h
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Fill Pot (See Pic) 3/4 full with Water and Bring to Boil and leave on High till you get to egg noodles.
- Remove Gizzard or Gut BAg from Chicken, Rinse under Cold Water add to water in Pot.
- While chicken is boiling for 1.5 hours, Peel and slice Carrot, Chop Onion, Slice Celery into small pieces or whatever size you prefer and place to the Side (See Pic).
- Chop about 2 large man size hands of fresh organic parsley (no Stems) and Set to the side.
- Chicken Care- Foamy white fat will float to the top of the pot (Skim and Discard regularly), After approximately 1.5 hours on full boil, remove from heat, remove chicken and set to the side, I prefer to strain the water and remove any fat or parts left over from boiling the chicken (Transfer from one pot to another) Add strained Broth Water from Chicken Add 2 heaping TBSP of Garlic and Chicken Base, and all the veggies and parsley to pot- Boil and cover.
- While that is boiling, Shred the chicken the way you like and add to the pot with all the veggies.
- Once all comes to a boil while covered add egg noodles and bring to boil once again- Turn heat low and simmer for 15-30 minutes.
Nutrition Facts : Calories 95.8, Fat 1.1, SaturatedFat 0.3, Cholesterol 19.1, Sodium 181.3, Carbohydrate 18, Fiber 1.2, Sugar 1.2, Protein 3.5
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