GET WELL CHICKEN NOODLE SOUP
This is the soup I want when I'm under the weather. It's also a great pick-me-up after a late night! I usually make a batch once every three months or so and freeze it in 24 or 32 oz containers so that I always have some ready to pull out.
Provided by Dragonfly Cafe
Categories Clear Soup
Time 2h30m
Yield 5-6 quarts, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken breasts in the bottom of a tall stock pot. Sprinkle with salt and pepper and add chicken stock and enough water to cover and allow the chicken to float slightly. Bring to a boil then reduce to low and simmer until the skin is pulled back and the meat is white.
- Remove the chicken breasts and place on a cutting board. Skim the foam off the top of the soup. Add the celery, carrots, onion, and poultry seasoning. Cover and simmer.
- Allow the chicken to cool so that you don't get burned while handling it. Remove the skin from the chicken breasts and cut away all the meat. Cut meat into small bite-sized pieces. Add meat back to the soup. Taste the broth about twenty minutes after the chicken has been added. Add salt, pepper, and poultry seasoning to taste.
- About fifteen to twenty minutes before you are ready to serve, break the noodles in half and add to the soup. Cook until just past al dente.
Nutrition Facts : Calories 241.4, Fat 5.3, SaturatedFat 1.5, Cholesterol 30.9, Sodium 142.4, Carbohydrate 31.5, Fiber 1.9, Sugar 2, Protein 16
SIMPLE CHICKEN NOODLE SOUP
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.
CHICKEN NOODLE SOUP
Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.
Provided by Mary Cadogan
Categories Lunch, Snack, Soup, Supper
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 217 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
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