Savory Chicken Noodle Soup Food

CHICKEN NOODLE SOUP RECIPE

Steps:

• In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
• Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
• Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.

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.

SAVORY CHICKEN NOODLE SOUP

Steps:

• 1. Put 4 cups of chicken stock in a stock pot along with your chicken tenders.
• 2. Bring the pot to boil, reduce to a simmer. Let the pot simmer for about 15 to 20 minutes.
• 3. While you're cooking your chicken tenders peel and chop your carrots,onions, and fresh herbs.
• 4. In a separate pot add 3 tbsp of butter and your onions & carrots.Saute them for about 10 minutes until their tender. Add in your fresh herbs. Continue to saute for another 5 minutes to let the flavors merry.
• 5. Take the chicken tenders out of the chicken stock and add the remaining stock, plus 2 more cups of stock to your sauteed veggies and herbs. Bring the pot up to boil
• 6. Add the 2 cups of egg noodles to the pot. While the noodles are cooking shred up your chicken and add to the pot.
• 7. Taste the soup and add salt & pepper to taste.
• 8. Cook for an additional 10 minutes.

CHICKEN NOODLE AND WILD RICE SOUP

Steps:

• In large pan or dutch oven combine 9 cups chicken broth( reserve 1 cup for later), carrots, celery,and onion. Bring to a boil.
• Add Frozen egg noodles and return to a boil.
• Reduce heat cover and simmer for 15 minute.
• Add rice and seasoning packet and cook for 5 minute.
• In a small bowl stir together 1 cup of reserved broth, flour, salt, pepper,poultry seasoning till smooth.
• Add the flour mixture slowly to the soup pot stirring constantly.
• Bring to boiling; cook 1 minute or until thickened and bubbly.
• Slowly add half and half to soup stirring constantly.
• Add diced chicken.
• Heat through.

SAVORY SOUR CHICKEN NOODLE SOUP

Steps:

• Cook the egg noodles in 1 quart boiling water until al dente, about 3 minutes. Drain and toss with a small amount of toasted sesame oil to prevent sticking. Set aside.
• Have the stock heating in a pot.
• Heat a large wok over high heat. When the wok begins to smoke, add the peanut oil. Stir-fry the ginger and chile for less than 30 seconds. Add the chicken and let settle for 1 minute before stir-frying. As the chicken begins to brown, add the rice wine and stir-fry until the wine has almost evaporated. Carefully stir in the tofu. Then add in the mushrooms, bamboo shoots and the white parts of the napa cabbage, and stir-fry for 1 minute. Add the hot stock. Bring to a boil, and then reduce to a simmer. Season the soup with the soy sauce, black rice vinegar, salt and ground white pepper. Stir in the green parts of the napa cabbage and continue to simmer for 10 minutes, skimming off any foam that arises.
• Divide the noodles into 4 bowls. Ladle some of the soup over the noodles and garnish with scallions and cilantro.

SAVORY CHICKEN NOODLE SOUP

Steps:

• In large stock pot, saute onion, celery and garlic in oil until soft.
• Add broth, seasonings and sauce. Bring to boil.
• Add vegetables and chicken. Bring to boil.
• Add pasta. Cook 10 minutes and serve.