Simple Chicken Soup With Noodles Or Rice Food

SIMPLE CHICKEN SOUP WITH NOODLES OR RICE

Steps:

• Heat a soup pot over medium to medium-high heat, add olive oil, 2 turns of the pan. Add carrots, celery, onion, leeks-chop these items, then drop into the soup pot as you work, chopping as close as possible to the pot itself. (Use a bench scraper to move and scoop the vegetables form the cutting board to pot.) Add salt and pepper and partially cover the pot, reduce heat to medium and cook 10 minutes to soften, stirring every 2 minutes or so. Add garlic, stir, then add chicken and stock and heat to low boil. Simmer until ready to serve or while you prepare noodles or rice.
• Prepare either noodles or rice to package directions and cook separately from the soup. Add a drizzle of neutral oil to noodles once cooked to keep them from sticking if stored.
• Finish soup with juice of 1 small lemon, halved and squeezed cut-side up to keep seeds with lemon. Stir in dill and parsley or herbs of choice.
• Place about 1/2 cup rice or 3/4 cup noodles in a bowl and top with ladles of soup.

QUICK AND EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

CHICKEN SOUP WITH RICE OR NOODLES

Steps:

• Remove excess fat and giblets from the chicken and discard.
• In a 5-qt. crock-pot combine the chicken broth, chicken, celery, carrot, saffron, sage, thyme, bay leaf and kosher salt.
• Cook on high for 4-5 hours or until the chicken falls off the bone. Remove the chicken and cool; debone and cut into bite-sized pieces.
• Strain the broth through a sieve lined with 2 paper towels, this removes the sediment and some of the fat. This can be done a day ahead and more fat can be removed from the top of the chilled broth.
• In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots and celery until the onion is transulent.
• Add the strained broth and bring to a boil.
• Add the rice or noodles and simmer covered for 15 minutes.
• Stir in the chicken, cover; simmer until the rice/noodles are tender and the chicken is heated through.
• Remove from heat and add the escarole; cover and set aside until the escarole wilts, about 2 minutes.
• Add salt and pepper to taste.

CHICKEN & RICE (OR NOODLE) SOUP

Steps:

• Wash chicken and remove giblets.
• Place chicken in large soup kettle.
• Add water, celery, carrot, leek, parsley, bay leaf, the clove-stuck onion, salt, and peppercorns.
• Bring to a boil; reduce heat, cover, and simmer 2 to 2.5 hours, or until chicken is tender.
• Remove chicken from the kettle.
• Strain broth, removing other ingredients, and return broth to kettle.
• Skin chicken, remove bones, and cut up chicken.
• To make soup:.
• Add diced carrots, chopped celery, chopped onions, and rice to broth in kettle; simmer for 10 minutes.
• Add chicken, peas, salt & pepper to taste; simmer for 10 minutes or until rice is tender.
• NOTE: When using noodles, I add them to the broth however many minutes it takes to cook them before serving.

CHICKEN SOUP WITH RICE FROM SCRATCH

Steps:

• Combine chicken and water in large pot. Bring to a boil. Skimm off any scum that rises to the top.
• Reduce heat to med/low; cover and simmer 15 minutes.
• Add onion, salt, thyme, bay leaf, garlic and peppercorns. Simmer covered for additional 35 to 45 minutes or until chicken falls off the bone.
• Remove chicken, bay leaf and peppercorns from broth; cool.
• Remove chicken from bones; cut into bite size pieces.
• Skim fat from broth. You may want to put broth into the fridge for several hours or overnight. It is easier to remove the fat.
• Bring broth to a boil. Stir in chicken pieces, celery, carrots and rice - I add a little more onion too. Reduce heat; cover and simmer for 30 minutes or until veggies/rice are tender. I add the peas for the last 10 minutes. If you are using noodles instead of rice, add uncooked noodles at this stage.
• Add parsley or green onion if desired.

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.

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.

FRAGRANT CHICKEN AND RICE NOODLE SOUP

Steps:

• Rinse the chicken, place in a large pot with enough cold water to cover and bring to the boil, skimming.
• Add the onions, ginger, cinnamon, cardamom, star anise, sugar and salt. Simmer for 30 minutes, remove chicken, carve off breasts, and set aside. Return the chicken to the broth and simmer for a further 30 minutes.
• Strain the broth and finely slice the chicken breast and leg meat. Gently reheat the broth with the fish sauce, and 2 tbsp fried shallots.
• Cover the noodles with hot water, gently separate using chopsticks, and drain.
• Divide the noodles between four deep, warmed soup bowls.
• Arrange the chicken meat on top; ladle the hot broth into each bowl, and scatter with remaining fried shallots, spring onions, bean shoots, chilli, mint, basil and coriander. Guests squeeze lime wedges into broth to taste.