OLD FASHIONED CHICKEN NOODLE SOUP
This is a great recipe to make on a cold rainy day! It makes the house feel warm and cozy. Its also nice to make when a loved one doesn't feel well. Its so much better than the canned stuff. This is one of my families favorites and another recipe I learned from my mom =)
Provided by SoCalCookerGal
Categories Stocks
Time 3h40m
Yield 15 cups, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In a large stock pot place the cleaned whole chicken and fill the pot with GOOD water about 3 inches above the chicken. I also add a Bay leaf. Bring to a boil on high heat and continue boiling for about 1-1 1/2 hours until chicken is completely cooked.
- Remove the chicken and let it cool off and skim the broth for any bones or fat and remove.
- To the broth add the chicken bouillion and then add the vegetables.( I add mushrooms in place of the celery or sometimes just carrots. Use whatever vegetables you like).
- Let the vegetables cook until almost tender.
- While vegetables are cooking remove chicken from the bone and shred and add to the soup.
- When the vegetables have become tender add in the noodles.(I use Grandmas noodles which can be found in the frozen section usually near the frozed bread dough.) Wait for the noodles to completely cook and then the soup is done and ready to eat.
- You can add water anytime during the cooking stage if the water looks like it is boiling down too low. This is one of those recipes that you can make it your own.
Nutrition Facts : Calories 379.5, Fat 16.1, SaturatedFat 4.5, Cholesterol 102.5, Sodium 112.1, Carbohydrate 35.8, Fiber 2.5, Sugar 2.5, Protein 21.9
OLD FASHIONED CHUNKY CHICKEN NOODLE SOUP
When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.
Nutrition Facts : Calories 167 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
CHUNKY CHICKEN NOODLE SOUP
Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. -Coleen Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1370mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
OLD FASHIONED CHICKEN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes. Add carrots and cover with water. Bring to a simmer and cook for 1 hour. Remove chicken from soup and let cool. Remove meat from bones and shred, discard skin. Return meat to pot and stir in parsley and noodles. Cook for another 20 minutes.
OLD FASHIONED CHICKEN SOUP (MADE EASY)
Make and share this Old Fashioned Chicken Soup (Made Easy) recipe from Food.com.
Provided by The Spice Guru
Categories Clear Soup
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- POUR 64 ounces Trader Joe's Organic Free-Range chicken broth into a 4-quart pot; heat to a low gentle boil.
- SNIP 1 tablespoon fresh parsley into broth.
- PULL fresh thyme leaves from stem using thumb and forefinger against the growth direction, to yield about 1 1/2 teaspoons; add to broth.
- ADD 1/4 teaspoon poultry seasoning to broth, along with two pinches (1/8 teaspoon) ground nutmeg, 2 pinches (1/8 teaspoon) ground savory, 1 bay leaf, and 5 whole black peppercorns (or 1/4 teaspoon ground black pepper).
- CHOP 1 large onion into 1/2'' pieces and add to broth; MASH 1 large clove garlic with a garlic press; add to broth.
- MEASURE 1 1/2 cups whole baby carrots; add to broth.
- SLICE rinsed celery into 3/4'' diagonal-cut slices to make 2 cups; add to broth (if fresh mushrooms are desired they may be sliced and added to broth now).
- COVER and simmer broth, vegetables, herbs and seasonings until vegetables are tender yet firm (6 ounces egg noodles may be added now if desired).
- REMOVE skin from rotisserie chicken and meat from bones; coarsely chunk or dice chicken meat into bite-sized pieces to yield 2-3 cups; STIR in chunked chicken until heated; REMOVE bay leaf and peppercorns; SEASON to taste with kosher salt if desired.
- SERVE soup hot in bowls; SAVOR the old-fashioned goodness!
GOOD OLD FASHIONED CHICKEN SOUP/STEW
There isn't anything more comforting on a snowy winter day than a bowl of homemade chicken soup. Don't let the list of ingredients turn you away. This is an extremely easy and flavourful soup to make. The soup is thicker the second day because of the added noodles. This also freezes extremely well.
Provided by Diana 2
Categories Chicken
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
- Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
- At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
- Remove the meat from the bones, cut and set aside.
- Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
- Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.
OLD-FASHIONED CHICKEN NOODLE SOUP II
Make and share this Old-Fashioned Chicken Noodle Soup II recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Chicken
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, bring chicken and stock to a boil over med-high heat.
- Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast registers 170°, about 45 minutes.
- Skim the soup if any scum develops on the surface.
- Using tongs, transfer chicken to a large plate and let cool slightly.
- Remove skin and bones and discard.
- Shred meat into bite-size pieces.
- Skim the fat from the surface of the stock with a large spoon and return to a simmer over medium heat.
- Add carrots, celery, onion, and thyme; simmer until vegetables are softened, about 15 minutes.
- Remove thyme sprigs.
- Return chicken to the pot and stir in noodles, parsley, and lemon juice; increase heat to med-high and bring to a boil.
- Boil until noodles are tender, about 5 minutes.
- Season with salt and pepper to taste.
- Ladle into heated bowls and garnish with parsley.
Nutrition Facts : Calories 470.3, Fat 20.1, SaturatedFat 5.6, Cholesterol 104.4, Sodium 632.9, Carbohydrate 40.4, Fiber 1.8, Sugar 7.8, Protein 29.9
OLD-FASHIONED CHICKEN NOODLE SOUP
Make and share this Old-Fashioned Chicken Noodle Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Dry chicken thighs with paper towels and season with salt and pepper.
- Heat oil in 12-inch skillet over med-high heat until just smoking.
- Brown chicken thighs well on both sides, 6-8 minutes.
- Transfer to plate, let cool slightly, and discard skin.
- Pour off all but 1 tablespoon fat left in pan.
- Add in carrots, celery, and onions; cook over medium heat until vegetables are softened, 7-10 minutes.
- Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
- Stir remaining 7 cups broth and bay leaves into slow cooker.
- Nestle browned chicken with any accumulated juice into slow cooker.
- Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup.
- Cover and cook until chicken is tender, 4-6 hours on LOW.
- Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board.
- Transfer chicken thighs to cutting board.
- Let all chicken cool slightly, then shred into bite-size pieces, discarding skin and bones.
- Let soup settle for 5 minutes, then remove fat from surface using large spoon.
- Discard bay leaves.
- Cook egg noodles in boiling salted water until tender, then drain.
- Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes.
- Stir in parsley, season with salt and pepper to taste, and serve.
Nutrition Facts : Calories 352.9, Fat 20.5, SaturatedFat 5.5, Cholesterol 103.6, Sodium 212.1, Carbohydrate 12.1, Fiber 1.6, Sugar 2.8, Protein 30.3
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