East Meets West Essentials Chicken Noodle Soup Food

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SIMPLE CHICKEN NOODLE SOUP



Simple Chicken Noodle Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h55m

Yield 3 quarts

Number Of Ingredients 18

1 (3 to 4-pound) whole chicken
1 quart chicken stock or low-sodium chicken broth
2 quarts water
2 medium onions, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 sprigs fresh thyme
5 or 6 parsley stems
1 bay leaf
2 tablespoons unsalted butter
4 ounces whole button mushrooms, quartered
1/2 cup diced onions
1/2 cup sliced carrots
1/2 cup small-diced celery
2 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 pound dried vermicelli noodles
2 tablespoons chopped fresh parsley leaves

Steps:

  • Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.
  • Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.
  • Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat.
  • Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.

WORLD'S BEST EASY CREAMY CHICKEN NOODLE SOUP



World's Best Easy Creamy Chicken Noodle Soup image

My neighbor brought this soup over to us when some of the family was sick with a cold. After tasting it, I immediately called to thank her again for bringing us something so delicious and asked for the recipe. Everyone in the family loves it! I have passed it on to several others who also got rave reviews from their families. It is easy to make and so worth any effort you do put into making it! I hope you enjoy it as much as we do!

Provided by Kat The Cookie Baker

Categories     One Dish Meal

Time 50m

Yield 12 oz, 8 serving(s)

Number Of Ingredients 8

1 rotisserie-cooked chicken
12 ounces egg noodles
4 (14 ounce) cans chicken broth
12 ounces evaporated milk
8 tablespoons butter
10 1/2 ounces cream of celery soup
14 1/2 ounces canned carrots (drained)
1 tablespoon Nature's Seasons

Steps:

  • Remove skin and shred chicken. Cook noodles as directed and drain. Set aside. Combine chicken broth, evaporated milk, butter, celery soup, carrots, and seasoning in large saucepan. Bring to boil then lower heat and simmer for 20 to 30 minutes. Add chicken and noodles to saucepan and heat through.

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