Noodles In Soup With Chicken And Ham Food

HOME-STYLE CHICKEN AND HAM SOUP

Steps:

• In large saucepan cook bacon until crisp; remove and crumble.
• Brown ham and cook onion with thyme in drippings until tender.
• Add remaining ingredients except bacon.
• Heat; stir occasionally.
• Garnish with bacon.

CHICKEN NOODLE SOUP

Steps:

• Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
• Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

RICE NOODLE SOUP WITH HAM AND LETTUCE

Steps:

• Cover chicken with 12 cups water in a 6- to 8-quart pot.
• Cut off one third of ham (trim if necessary) and cut into 1/3-inch dice, then chill. Add remaining two thirds ham to pot.
• Trim scallions, then cut 1 scallion into thin slices and reserve. Cut remaining scallions crosswise into thirds and add to pot along with ginger, garlic, and cilantro stems.
• Cook chicken, uncovered, at a bare simmer 3 hours (do not let boil), skimming foam as necessary. (Do not stir, or stock will be cloudy.)
• Transfer chicken with tongs to a cutting board, reserving stock. When chicken is cool enough to handle, remove breast meat and shred into 3-inch-long strips, discarding skin. Chill strips and reserve remaining chicken for another use. Pour stock through a fine-mesh sieve into a large bowl, discarding solids and skimming off fat (see cooks' note, below).
• Bring 6 cups stock with salt to a simmer.
• While stock is coming to a simmer, bring about 2 quarts water to a boil in a 4-quart saucepan. Soak noodles in a bowl of very hot water until softened, about 10 minutes, then drain in a colander. Add noodles to boiling water and cook 1 minute, then add lettuce and cook 30 seconds. Drain in a colander.
• Using tongs, divide noodles and lettuce among 6 deep bowls, forming small nests, then top with shredded chicken and diced ham. Ladle 1 cup hot broth into each bowl and sprinkle with sliced scallion.

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
• In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

EASY HAM AND NOODLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.