My Favorite Chicken Noodle Soup Food

THE BEST CHICKEN NOODLE SOUP

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.

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.

FAMILY FAVORITE CHICKEN NOODLE SOUP

Steps:

• In a large saucepot, saute carrots, celery and onion in the butter for 2 minutes over med-high heat.
• Add broth, garlic and bay leaf, give it a stir, put the lid on the pot and crank up the heat to high until it start boiling.
• When boiling, remove lid an drop in the noodles. Give it a good stir and leave the lid off.
• Boil on med-high for 25 minutes.
• In the meanwhile, remove the (pre-cooked) chicken meat from the bones and set aside.
• After 25 minutes, turn down the heat to low.
• Add the peas, seasonings and chicken.
• Stir and let it cook on low for 15 minutes.

MY FAVORITE CHICKEN NOODLE SOUP

Steps:

• Place chicken in large stock pot with chicken broth and enough water to cover over high heat. Once it starts to boil, lower heat to simmer. Meanwhile, prep your veggies.
• Add all the other ingredients to the pot, adding about another 1.5 quarts of water and return to a simmer.
• Allow to simmer for about an hour and then debone and cut or shred the chicken into bite-sized pieces and return to the pot.
• Add egg noodles and allow to simmer another 10 minutes until the noodles are done.
• Check and adjust S&P seasonings and serve.
• Delicious with fresh crusty bread and butter.