Kellys Tlc Chicken Noodle Soup Food

INSTANT POT CHICKEN NOODLE SOUP

Steps:

• Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
• Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
• Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
• While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.

TRISHA'S CHICKEN TORTILLA SOUP

Steps:

• Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
• Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
• MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
• Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
• Season to taste with salt and pepper, then stir in the parsley.
• Serve topped with Parmesan.
• Enjoy!

CLASSIC CHICKEN NOODLE SOUP

Steps:

• In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender., Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Add the broth, bay leaf to a large pot and bring to a boil. Add the chicken and boil until cooked, about 30 minutes.
• Use a strainer to remove any fat or particles that rises to the top of the water.
• Remove the chicken from the broth and set aside on a plate to cool a little before you will debone it.
• Add the onion, celery, garlic, pepper and parsley to the broth.
• Separate the chicken meat from the skin and bone and place the meat back in the pot. Let it simmer in a gentle boil for about 30 minutes. By the time you add the noodles, all the veggies should be soft and translucent.
• Add the noodles and boil until done, as per package instructions.
• Enjoy!

CHICKEN NOODLE SOUP WITH A LADY'S KICK

Steps:

• Chicken Stock:.
• Place rinsed chicken in large stock pot and fill with water. Add stock ingredients and bring to a boil. Reduce heat to a simmer, cover partially, and simmer for an hour. Remove chicken from pot and set aside to cool.
• Strain the stock with a sieve, lined with a cheesecloth or strain and remove fat when cooled.
• Pull and shred the chicken meat from bone discarding the skin and bone.
• Melt butter in pan. Add onion, celery, carrots and cook over medium heat until tender. Add parsley and shredded chicken to chicken stock. Add vegetables and sherry to soup. Whisk flour into 1/4 of the heavy cream and slowly stir into soup. Add remaining cream. Simmer soup.
• Cook noodles as directed on package in separate pot. Strain and add noodles to soup. (This avoids starch from combining into soup broth).
• Add salt and fresh gound pepper to taste.
• Serve with crusty french bread or corn bread.

CHICKEN NOODLE SOUP FOR ONE

Steps:

• In a large saucepan over medium-low heat, heat chicken broth.
• In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly; add chicken and sauce to broth.
• Increase heat to medium and bring to a boil; add ginger, corn, chile, scallion, spinach, noodles and peas; simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated.
• Serve hot.

KITTENCAL'S CHICKEN NOODLE SOUP

Steps:

• In a large Dutch oven or pot heat oil over medium heat.
• Add in onions, garlic, ginger, carrots and celery; cook stirring for about 3 minutes.
• Add in canned broth, water and bouillon powder (if using) bring to a boil over medium-high heat.
• Reduce heat to low, cover and simmer until veggies are tender (about 25 minutes).
• Add in the cooked chicken breast and cooked egg noodles; simmer about 5 minutes or heated through.
• Season with salt and lots black pepper.
• Add in a pinch cayenne pepper if desired.

KELLY'S TLC CHICKEN NOODLE SOUP

Steps:

• Rinse chicken with cold water inside and out, and be sure to remove any "innards". (I discard the innards, but if you like them, save them for another use.) Place whole chicken in large pot. Add water to cover the bird plus an inch. Add bay leaves. Bring to a boil, skim off the "foamy stuff" with a large spoon, reduce heat, cover and simmer for about an hour and 30 minutes. You may need to CAREFULLY turn your chicken over halfway through if it wants to stick up a bit. CAREFULLY remove chicken from pot onto a platter, cover loosely with foil til cool enough to handle. *Remember there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don't burn yourself! *Also give the pot a stir. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that!
• Remove 5 cups stock from pot into heat-proof pitcher or pan. Save rest of chicken stock for another use. (Freezes well in a container or icecube trays for gravies and sauces when you only need a little. 1 cube equals 1 Tbl.) Pour the 5-6 cups stock back into the pot. While chicken is cooling, add rest of ingredients EXCEPT noodles.
• Bring to a boil and then reduce to a nice simmer and cook veggies about 4-5 minutes. Now add the noodles. Stir. Return to a boil to get it going again, then reduce to a nice simmer and continue to simmer til noodles are just about tender. About another 4-5 minutes. While veggies and noodles are simmering away, remove meat from chicken and add as you go. (Don't add the skin or fat, of course, just the meat.) Now just continue to simmer, another 2-3 minutes til noodles are tender. Take one out and try it is the only way to know! :)*Also, don't stir this very much! You'll just break up the noodles.
• *If using 4 chicken breasts instead, bring chicken breasts to a boil in pot, reduce to simmer, and simmer only 20 minutes.
• If you like it just a bit thicker, not thick by any means, but with just a little thickness, mix the cornstarch and cold water together and stir into pot during the last 2-3 minutes.
• Serve with saltines or oyster crackers if desired.
• Makes about 3-4 quarts. But don't worry. Sounds like a lot, but the 2 of us go through this easily within only 3 days!
• *Note: I use "Superior Touch Better Than Boullion Chicken Base". And it is really good! But any good quality chicken base will work well. *It comes in a jar next to the boullion. ;) And one last thing (I promise!), if you need to add more of the broth that you stewed the chicken in, (if your chicken is large, or you added too many noodles, etc.) just nuke 1-2 cups broth with 1-2 teaspoons of the boullion/chicken base til dissolved, then add to pot. Simmer just a few minutes longer. (*If you use the plain stock, it will make it a bit bland.) HTH! :D

KELLY'S TLC CHICKEN NOODLE SOUP

Steps:

• Rinse chicken with cold water inside and out, and be sure to remove any "innards". (I discard the innards, but if you like them, save them for another use.).
• Place whole chicken in large pot. Add water to cover the bird plus an inch.
• Add bay leaves.
• Bring to a boil, skim off the "foamy stuff" with a large spoon, reduce heat, cover and simmer for about an hour and 30 minutes.
• You may need to CAREFULLY turn your chicken over halfway through if it wants to stick up a bit.
• CAREFULLY remove chicken from pot onto a platter, cover loosely with foil til cool enough to handle. *Remember there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don't burn yourself! *Also give the pot a stir. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that!
• Remove 5 cups stock from pot into heat-proof pitcher or pan. Save rest of chicken stock for another use.
• Pour the 5 cups stock back into the pot.
• While chicken is cooling, add rest of ingredients EXCEPT noodles.
• Bring to a boil and then reduce to a nice simmer and cook veggies about 4-5 minutes.
• Now add the noodles. Stir.
• Return to a boil to get it going again, then reduce to a nice simmer and continue to simmer til noodles are just about tender. About another 4-5 minutes.
• While veggies and noodles are simmering away, remove meat from chicken and add as you go. (Don't add the skin or fat, of course, just the meat.).
• Now just continue to simmer, another 2-3 minutes til noodles are tender. Take one out and try it is the only way to know! :).
• *Also, don't stir this very much! You'll just break up the noodles.
• *If using 4 chicken breasts instead, bring chicken breasts to a boil in pot, reduce to simmer, and simmer only 20 minutes.
• Serve with saltine crackers if desired.
• Makes about 3-4 quarts. But don't worry. Sounds like a lot, but the 2 of us go through this easily within only 3 days!
• *Note: I use "Superior Touch Better Than Boullion Chicken Base". And it is really good!But any good quality chicken base will work well. *It comes in a jar next to the boullion. ;).
• And one last thing (I promise!), if you need to add more of the broth that you stewed the chicken in, (if your chicken is large, or you added too many noodles, etc.) just nuke 1-2 cups broth with 1-2 teaspoons of the boullion/chicken base til dissolved, then add to pot. Simmer just a few minutes longer. HTH! :D.