Grown Up Chicken Noodle Soup Food

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.

GROWN-UP CHICKEN NOODLE SOUP

Steps:

• In a large pot, combine broth, anise and cinnamon.
• Cook over medium high heat for 10-15 minutes until fragrant.
• Add chicken to liquid and poach until just cooked (about 15 minutes).
• Remove chicken to a plate to cool.
• Bring salted water to a boil in a medium size pot.
• Add noodles and cook al dente, 4-6 minutes.
• Strain noodles and rinse with cold water, then set aside.
• Heat olive oil in a saute pan over medium heat.
• Saute leek, celery, carrot and garlic for about 5 minutes until soft and fragrant.
• Add portobello mushroom and saute for 5 minutes.
• Remove anise and cinnamon from broth.
• Add broth to sauteed vegetables, bring to a simmer and cook for 10 minutes.
• Meanwhile, slice the cool chicken breasts into 1/4 inch pieces.
• Add chicken, noodles and spinach to the simmering broth.
• Cook for 2-4 minutes until the spinach has wilted.
• Taste for seasoning and adjust with salt and pepper to suite.
• Serve immediately with a hearty chunk of french bread.

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
• In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.