Hearty Homemade Chicken Noodle Soup Express Food

HEARTY HOMEMADE CHICKEN NOODLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low until meat is tender, 5-6 hours. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.

HEARTY CHICKEN NOODLE SOUP

Steps:

• Heat oil in Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot and celery. Cook 5-10 minutes, stirring often, until chicken is no longer pink, but not browned.
• Reduce heat to medium-low. Add water, broth, bay leaves, salt and chicken breasts. Cover and cook 30 minutes. Remove lid, increase heat to high and bring to a boil. (If liquid is already boiling when lid is removed, remove chicken breasts immediately and proceed.) Transfer chicken breasts to a plate and set aside. Adjust heat to maintain gentle boil and cook an additional 20 minutes. Strain stock through fine-mesh strainer, pressing on solids to extract as much liquid as possible, then discard solids. Allow stock to stand 5 minutes, then skim off most of the fat (leave a tablespoon or two behind for flavor). (Stock can be refrigerated 2 days or frozen up to 3 months at this point. Store chicken breasts in a ziplock bag with the air squeezed out and stock in an airtight container.).
• To make soup from the stock, return stock to Dutch oven over medium-high heat. In a small bowl, combine cornstarch with cold water until smooth. Stir slurry into hot stock and bring to gentle boil. Add onion, carrot, celery and potato. Cook until potato is almost tender, 10-15 minutes. Adjust heat as needed to keep at a gentle boil. Add egg noodles and cook another 5 minutes or until noodles and all vegetables are tender.
• Meanwhile, remove skin and bones from chicken breasts. Shred meat with fingers or two forks and return to stock. Add parsley and cook until chicken is heated through, about 2 minutes. Adjust seasoning with salt and pepper and serve.

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Place whole chicken in a large pot and cover with water. Heat over a medium flame and bring to a boil, reduce heat to medium low and cook for 50 minutes. While chicken is cooking peel carrots and dice into large chucks; dice the onions and celery into large chucks; reserve vegetables.
• When chicken has finished cooking remove and let cool for 10 minutes. Keep the pot of cooking water on the stove and continue to cook on a medium flame.
• Once the chicken has cooled clean the chicken and reserve all meat making sure to remove all skin and fat. Return all chicken bones and scraps to the pot of simmering water and cook for another 2 hours. This will create your stock, flavoring your soup.
• After two hours of cooking strain the stock into a large bowl and reserve. Clean out the stock pot and return to the stove. Place cut vegetables and seasonings in the stock pot along with 1/4 cup of chicken stock and simmer for 20 minutes, stirring often.
• Once the vegetables have cooked add the remaining chicken stock and increase the heat to medium. Bring to a boil. Once the soup is boiling add the dry egg noodles and cook for 10 minutes. Next add the cleaned chicken meat. Reduce heat to a simmer and adjust the seasonings if needed with salt and pepper.

HEARTY CHICKEN NOODLE SOUP

Steps:

• Cook veggies in chicken broth.
• When veggies are tender, add chicken, soup, milk, and boullion.
• Add noodles and frozen peas, salt and pepper to taste.
• Lower the heat and cook till peas are tender, about 5 more minutes.

HEARTY HOMEMADE CHICKEN NOODLE SOUP

Steps:

• In large stew pot place 8 ingredients.
• Bring to a boil and cook until vegetables are tender.
• While soup is still boiling, add egg noodles and boil until noodles are tender.
• ENJOY!

HEARTY CHICKEN NOODLE SOUP

Steps:

• Heat oil in a large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside,.
• Add half of chopped onions to kettle;sauté until colored and softened slightly, 2-3 minutes. Transfer to medum bowl; set aside.
• Add half of chicken pieces; sauté until no longer pink, 4-5 minutes. Transfer to bowl with onions.
• Sauté remaining chicken pieces. Return onions and chicken pieces (excluding breasts) to kettle. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add boiling water along with both breast halves, 2 teaspoons salt, and bay leaves. Return to a simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.
• Remove chicken breasts from kettle; set aside. When cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-size pieces; discard skin and bone. Strain broth; discard bones. Skim fat from broth, reserving 2 tablespoons (broth can be covered and refrigerated up to 2 days).
• Return soup kette to medium-high heat, Add reserved chicken fat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are ender and flavors meld, 10-15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings; sir in parsley, and serve.

HEARTY CHICKEN NOODLE SOUP

Steps:

• In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. , Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough. , Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender.