HOMESTYLE CHICKEN NOODLE SOUP
This is a variation of a recipe I found on here. So yummy. True Comfort food. I have also made this using homemade noodles and it turns out fantastic. Also, if you have left overs, refrigerate them and the next day the broth thickens to a sort of gravy making it even better imo.
Provided by KayKayPuff
Categories Kid Friendly
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- To cook the chicken breast, wrap each breast tightly in foil and bake on cookie sheet until no longer pink. No water or seasonings needed, the foil keeps the chicken's natural juices "trapped" so it cooks moist and tender. Chop into pieces of whatever size you desire.
- In large stockpot, add broth and start cooking on high heat. Chop veggies to whatever size of pieces you desire. I keep mine on the larger size. Add to broth.
- Add all seasonings to broth, including bay leaf, cover and bring to a rolling boil.
- When boiling, add noodles and chicken to broth, lower heat to med and bring back to a boil, uncovered.
- Boil for approx 25 min or until noodles are al dente.
- Lower heat to get a good simmer. Simmer 15-20 min uncovered. Give a good stir, remove bay leaf and serve.
- Optional Additions:.
- 1/4 tsp celery seed.
- omit onion powder and instead add 1/4c chopped onion.
- Note: If you don't have fresh parsley you can use 1T dried parsley instead.
- Prep time is an estimate and does not include cooking time for the chicken breasts.
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.
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
CHICKEN NOODLE SOUP
Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.
Provided by Mary Cadogan
Categories Lunch, Snack, Soup, Supper
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 217 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
CHICKEN SOUP AND HOMEMADE NOODLES
This is a wonderful homemade chicken soup with a light delicate flavor. My kids LOVE the chewy homemade noodles but you can use egg noodles to save time. This recipe takes time to prepare, but it's worth the effort!
Provided by Skmarrama
Categories Clear Soup
Time 2h
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- In a 5 qt Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
- Now is a good time to mix the noodles.
- Basic Noodles: Lightly spoon flour into a measuring cup and level off. In a small bowl, combine flour and salt; blend well. Make a well in the center. Add water, oil, and egg. Gradually work the flour into the liquid to form a dough. On a floured surface, knead the dough 2-3 minutes. Wrap the dough in a plastic bag and let rest at room temperature for 1 hour.
- Once the chicken has simmered 15 minutes, skim off any scum that has risen to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper, and bay leaf. Simmer an additional 35 to 45 minutes or until the chicken is tender.
- Remove chicken from the broth to remove the meat from the bones; cut the chicken into bite-size pieces. Skim the fat from the broth. Return chicken to the pot. Stir in celery, carrots, and 1/4 cup onion. Simmer 15 minutes or until the carrots are tender crisp.
- If you are making your own noodles:.
- While the vegetables are cooking; on a floured surface, roll out the noodle dough as thin as possible keeping the dough in a rectangular shape. Slice the dough into 1/4 inch slices into the length that you want. Hint: fold the rolled dough into thirds and slice through the thickness to save time.
- Once the carrots are tender crisp, remove the bay leaf. Bring the soup back to a boil. Drop noodles into boiling soup. Cook uncovered 5 - 10 minutes or until noodles are tender, stirring occasionally.
- Enjoy!
Nutrition Facts : Calories 446.8, Fat 25.8, SaturatedFat 7.3, Cholesterol 148.3, Sodium 1013.3, Carbohydrate 17.8, Fiber 1.6, Sugar 2.1, Protein 33.6
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