Mommas Chicken Noodle Soup Food

MOM'S CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. , Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes. , Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.

CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP

Steps:

• Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
• Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
• Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times.
• Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon.
• Let cool.Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
• When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
• Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup.
• Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

MAMA'S CHICKEN SOUP

Steps:

• Place chicken in an 8 quart stockpot. Add onion, celery, parsley, salt, peppercorns, and bay leaves.
• Fill pot with water to cover by 2-3 inches. Bring to boil; reduce heat and simmer, skimming foam from surface.
• Simmer for 1 hour, checking to be sure soup is still simmering and to make sure level doesn't drop too low (if it does, add more cold water, bring back to simmer, and cook a little longer).
• Remove chicken from soup and let sit, covered, until cool enough to handle; continue simmering soup in the meantime.
• Remove meat from bones and return bones, skin, etc to soup. Refrigerate chicken meat.
• Continue simmering soup. Soup may be simmered for another 1/2 hour or so, or may be simmered for a few hours - the time at this point is quite flexible. Just keep checking the broth level now and then; add cold water and return to simmer if it drops too low.
• Taste and correct seasoning. Strain through a few layers of cheesecloth into a clean stockpot. Discard vegetables and bones. Keep broth hot while you prepare the desired starch.
• If using potatoes, peel and cube and simmer until tender. Place some potato chunks and chicken meat into bowls and ladle hot broth over.
• If using rice, cook rice according to package directions. Place some rice and chicken meat into bowls and ladle hot broth over.
• If using noodles, cook according to package directions and drain well. Place some noodles and chicken meat into bowls and ladle hot broth over.
• This soup may be defatted if you make it in advance, cool quickly in an ice bath, and chill in the refrigerator. Once chilled, the fat will solidify on the surface and may be skimmed off. At this point, the broth may be frozen for later use (with or without meat, and without potatoes or rice), or it may be heated and served.

COPYCAT CARRABBA'S SPICY CHICKEN SOUP

Steps:

• Dice celery, onion, carrots, potato and bell pepper into 1/4-1/2" pieces
• Heat dutch oven to medium high and add olive oil
• Once pan is hot, add celery, carrots, potato, onion and pepper. Saute for 5 min until vegetables start to soften
• Add tomatoes, parsley, garlic and red pepper flakes and stir
• Add water and broth - cover and bring soup to a boil over medium low heat
• Partially cover pot and simmer for 1 hour
• Using a potato masher, mash some of the vegetables in the bottom of the pot
• Add chicken to soup and simmer 30 minutes more
• While chicken is simmering in soup- cook pasta
• Right before serving, add cooked pasta
• Serve with freshly grated Parmesan

SUPER EASY CHICKEN NOODLE SOUP

Steps:

• Add olive oil to pan and let it heat warm up. Then add carrots, celery, and onion to the pan and let soften for a minute or two. then add spices and water. Let everything cook for 3-4 minutes.
• Fill a separate pot with water and a and pinch of salt. Bring to a boil. Add egg noodles and cook according to the package, usually about 8-10 minutes. Drain noodles to add to soup.
• Add broth, cooked chicken, and water to the soup pot. Bring the entire pot to a boil.
• Add cooked noodles to pot. Salt and pepper to taste, and serve!

MAMA JEAN'S CHICKEN NOODLE SOUP

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.

MAMA G'S CHICKEN NOODLE SOUP

Steps:

• 1. Boil Chicken breasts in enough water to cover with about 2inches above. Cook until done about 1 1/2 hours on medium heat
• 2. add all other ingredients except noodles and cook about 1 hour.
• 3. Add Egg noodle and cook for another 30 minutes. Taste adding salt & pepper to taste.

MOMMA'S CHICKEN NOODLE SOUP

Steps:

• 1. Place chicken, 1 cup of stock in pressure-cooker, sprinkle seasonings over chicken. Cook for 45-1 hour.
• 2. Meanwhile, in a stock pot, add veggies to rest of chicken stock. Cover and simmer until veggies are tender.
• 3. When chicken is done, let it cool then coarsely shred and add to stock pot. Also add extra stock from pressure cooker.
• 4. Add noodles and cook for 15-20 minutes or until tender.