MAMA JEAN'S CHICKEN NOODLE SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
- Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
- Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
GINA'S HOMEMADE CHICKEN NOODLE SOUP
I love fresh herbs and I love chicken noodle soup, so I started out to make my own soup on one cold winter day. This is the soup I ended up with and I hope you like it as much as I do.
Provided by Gina Roberts @ginaroberts
Categories Chicken Soups
Number Of Ingredients 12
Steps:
- In a large pot, cover chicken with water and bring to a boil.
- Add all ingredients, except noodles.
- Simmer for an hour, or until chicken is cooked through and the skin is falling off and the meat is pulling away from the bone.
- Remove chicken to a cutting board and remove all skin, bone and fatty parts. Chop chicken and return to pot.
- Add noodles and boil for 45 minutes to an hour, or until noodles are tender.
- NOTE: Once noodles are done, you can easily convert this into thick and creamy chicken and noodles by adding corn starch. I then serve that over hot mashed potatoes.
HOMEMADE CHICKEN NOODLE SOUP
Sauteed chicken and garlic imparts richness to this homemade soup. Feel free to add additional vegetables and herbs to suit your taste! I like to serve this with a green salad and warm rolls.
Provided by lilacwine808
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 18.3 g, Cholesterol 52.1 mg, Fat 9.5 g, Fiber 1.7 g, Protein 15.6 g, SaturatedFat 1.6 g, Sodium 1041.9 mg, Sugar 2.9 g
HOMEMADE CHICKEN NOODLE SOUP
Make and share this Homemade Chicken Noodle Soup recipe from Food.com.
Provided by Therese Crosby
Categories Chicken
Time 6h
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 277.5, Fat 11.1, SaturatedFat 2.6, Cholesterol 59.4, Sodium 712.5, Carbohydrate 28.3, Fiber 1.9, Sugar 2.3, Protein 14.8
CHICKEN NOODLE SOUP
Make and share this Chicken Noodle Soup recipe from Food.com.
Provided by MizzNezz
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 304.8, Fat 8, SaturatedFat 2.6, Cholesterol 70.3, Sodium 1085.2, Carbohydrate 32.3, Fiber 2.4, Sugar 3.6, Protein 24.1
CHICKEN SOUP AND HOMEMADE NOODLES
This is a wonderful homemade chicken soup with a light delicate flavor. My kids LOVE the chewy homemade noodles but you can use egg noodles to save time. This recipe takes time to prepare, but it's worth the effort!
Provided by Skmarrama
Categories Clear Soup
Time 2h
Yield 7 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 446.8, Fat 25.8, SaturatedFat 7.3, Cholesterol 148.3, Sodium 1013.3, Carbohydrate 17.8, Fiber 1.6, Sugar 2.1, Protein 33.6
HOMEMADE CHICKEN NOODLE SOUP
I have always been a fan of homemade soup and chicken noodle has always been one of my favorites. Just about everyone in my family loves this soup. It's not only super yummy but you just can't eat one bowl full. It always has you coming back for seconds!
Provided by Jessica Mills @Luv2Cook78
Categories Chicken Soups
Number Of Ingredients 11
Steps:
- Season your chicken with salt and pepper and set aside. Cut up all your veggies and set aside. In a very large soup pot add your chicken stock. Your chicken broth and at least 6 cups of the water. Bring to a slight boil. Your heat on your stove should be about a med-high heat.
- Once your broth begins to boil, add your chicken breasts whole and cook them until no longer pink. Remove your cook chicken. Set them aside to cool.
- Add all your veggies and your 8 packets of chicken bouillon to your broth. While your veggies cook, cut up your cooled chicken into chunks.
- Once your veggies are fork-tender turn your heat down to a med-low heat and add your noodles. Wait about 5 minutes then add your cut up chicken. Let your soup simmer away until your noodles are done .. and serve hot.
- This soup is really good with crackers or some nice crusty bread ... enjoy!
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