CHICKEN NOODLE SOUP
Steps:
- Preheat the oven to 350 degrees.
- Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
- Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
- Season to taste and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
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
THE BEST CHICKEN NOODLE SOUP
We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
- Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
- Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
- While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
- When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.
CHICKEN NOODLE SOUP
Provided by Tyler Florence
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
CREAMY HOMEMADE CHICKEN NOODLE SOUP
This is the recipe I always use. Sort of. I just made this soup up out of my head one time, and my family asks for it over and over, so I have pretty much committed it to memory. But I mentioned it on my blog, and decided it would be a good idea to write down the recipe for posterity. LOL -------- I usually make it about the same, but depending on what I have on hand, or might feel like mixing things up, it will be slightly different every time. Feel free to add, subtract, or alter it to your own personal tastes! -------- I usually use frozen egg noodles, but today, I made them from scratch, using this recipe. http://www.recipezaar.com/Delicious-Homemade-Egg-Noodles-95311 -------- I also used my own homemade chicken stock that I made from a roasted chicken a few days ago! I did this by taking the leftover carcass, and simmering it in a large pot of water, with some onion, carrots, celery, salt and pepper for several hours. After it cooled down, I strained out the chicken bits and veggies, and stored the stock in the fridge. When I was ready to use it, I was able to skim the hardened fat off the top and throw it away. I ended up with about 4 cups of stock! -------- I hope you enjoy this soup as much as my family! The serving amount below is approximate. It would usually feed my family of 5, with little leftover, but they go crazy when I make it! LOL Also, prep and cook time do NOT include the time it took to make homemade stock and noodles.
Provided by Possumstew
Categories Chicken
Time 2h50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and garlic in a little olive oil in your pot, until tender. Be careful not to burn the garlic, or it will be bitter.
- Combine the rest of the ingredients, except the noodles and peas, in a large pot. Simmer on low for a couple hours to develop flavors, and thicken slightly.
- Taste it to see if it's "chickeny" enough for you. If not, you can add more bouillon, but be careful, as this will make it saltier. Also, add salt or pepper to taste.
- When it tastes right to you, add your egg noodles and peas. These usually need to cook for 15 or 20 minutes.
- We like our soup pretty thick, kinda like Rachel Ray's "stoup", so if it needs thicken after the noodles are about done, I then mix up the flour in a little cold water, and stir it inches This will only need a few minutes to thicken, but make sure to stir pretty often after you add the flour mixture, or it might collect at the bottom.
- After the flour and noodles have cooked, it's ready to serve!
Nutrition Facts : Calories 327.5, Fat 11.2, SaturatedFat 2.5, Cholesterol 41.4, Sodium 995.3, Carbohydrate 45.7, Fiber 1.8, Sugar 4.4, Protein 11
CHICKEN SOUP FROM SCRATCH
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
- Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
- When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
- Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
- When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
- Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
- Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
- Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
More about "homemade from scratch chicken noodle soup food"
TRULY HOMEMADE CHICKEN NOODLE SOUP - TASTES BETTER …
From tastesbetterfromscratch.com
4.9/5 (173)Calories 256 per servingCategory Main Course, Soup
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken broth and season the broth with salt rosemary, sage and crushed red pepper, salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken paste or chicken bouillon powder as needed, to taste.
- Bring broth to a boil. Add noodles (either the uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
- If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
HOMEMADE CHICKEN NOODLE SOUP (FROM SCRATCH!)
From recipetineats.com
5/5 (79)Total Time 2 hrsCategory SoupCalories 277 per serving
- Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth).
- Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don't let them brown.
HOW TO MAKE QUICK AND EASY CHICKEN NOODLE SOUP
From yahoo.com
Author Allrecipes
HOMEMADE CHICKEN NOODLE SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 14Calories 361 per servingCategory Soup, Comfort Food
HOMEMADE CHICKEN NOODLE SOUP FROM SCRATCH | WHOLEFULLY
From wholefully.com
ULTRA-SATISFYING HOMEMADE CHICKEN NOODLE SOUP RECIPE
From youtube.com
ULTRA-SATISFYING CHICKEN NOODLE SOUP - INSPIRED TASTE
From inspiredtaste.net
HOMEMADE CHICKEN AND NOODLES - THE PIONEER WOMAN
From thepioneerwoman.com
CHICKEN AND STARS SOUP - THE SEASONED MOM
From theseasonedmom.com
THE BEST CHICKEN NOODLE SOUP WITH HOMEMADE NOODLES || HOW …
From youtube.com
HOMEMADE FROM SCRATCH CHICKEN NOODLE SOUP - SPRINKLE OF …
From sprinkleofsesame.com
HOW TO MAKE INA GARTEN'S CHICKEN SOUP FROM SCRATCH
From tasteofhome.com
CHICKEN NOODLE SOUP RECIPE | EPICURIOUS
From epicurious.com
[HOMEMADE] PHở Gà (VIETNAMESE CHICKEN NOODLE SOUP) : R/FOOD
From reddit.com
TOP 45 CHICKEN NOODLE SOUP RECIPE FROM SCRATCH RECIPES
From pardue.alfa145.com
[HOMEMADE] CHICKEN NOODLE SOUP : R/FOOD - REDDIT.COM
From reddit.com
HOMEMADE CHICKEN NOODLE SOUP | KITCHEN FUN WITH MY 3 SONS
From youtube.com
EASY CHICKEN NOODLE SOUP - MUNCHKIN TIME
From munchkintime.com
CHICKEN NOODLE SOUP RECIPE FROM SCRATCH - SOUPNATION.NET
From soupnation.net
HOMEMADE CHICKEN NOODLE SOUP - JO COOKS
From jocooks.com
TOP 47 CHICKEN AND NOODLE SOUP RECIPES HOMEMADE
From istimewa.dixiesewing.com
HOMEMADE CHICKEN NOODLE SOUP WITH EGG NOODLES RECIPES
From yummly.com
15 CHICKEN NOODLE SOUP CAN RECIPE - SELECTED RECIPES
From selectedrecipe.com
[HOMEMADE] CHICKEN NOODLE SOUP FROM SCRATCH : R/FOOD
From reddit.com
HOMEMADE CHICKEN NOODLE SOUP RECIPE FROM SCRATCH
From aredspatula.com
TOP 40 HOMEMADE SOUP RECIPES FROM SCRATCH
From hercules.dixiesewing.com
35 CHICKEN SOUP RECIPES TO MAKE FOR DINNER | TASTE OF HOME
From tasteofhome.com
[HOMEMADE] CHICKEN NOODLE SOUP : R/FOOD - REDDIT
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love