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
Yield 8 servings
Number Of Ingredients 11
- 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
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
- 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
- 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 ULTIMATE CHICKEN NOODLE SOUP
In this recipe, I troubleshoot every step of the journey toward the best chicken noodle soup you can make at home. No tricks, no gimmicks (ok, maybe some tricks), just full-flavored liquid gold.
Provided by TheOtherJuliaGulia
Number Of Ingredients 14
- Peel carrots and add peels to a Dutch oven or other large pot. Trim off ends and leafy tops from celery; add to the pot. Trim dark green stalks from leek; rinse. Cut into 2-inch pieces and place into the pot; add bay leaf and thyme sprigs. Smash and peel 2 garlic cloves and add to the pot.
- Finely chop the light green and white parts of the leek; rinse and set aside in a medium bowl. Slice carrots into small pieces and add to the bowl. Slice celery on the bias and combine with the carrots and leeks. Mince remaining garlic; set aside separately.
- Cut away the skin from the chicken breast; set aside. Place chicken in the pot with the vegetable trimmings and pour in broth to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C), 30 to 40 minutes.
- Remove chicken; discard skin. Wrap chicken to prevent it from drying out. Strain broth and discard vegetable trimmings.
- Heat a Dutch oven over medium heat; cook chicken skin until lightly crisp and fat has rendered out, about 8 minutes. Remove skin and increase heat to medium-high. Add reserved chopped vegetables; cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add minced garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute.
- Pour in strained broth; bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.
- In the meantime, bring a pot of salted water to a boil over high heat. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Season broth with salt and pepper. Stir in lemon juice; taste and adjust as needed. Stir in shredded chicken and cook until warmed through, about 2 minutes.
- Scoop egg noodles into serving bowls and pour soup on top; garnish with parsley. Serve hot.
Nutrition Facts : Calories 298 calories, Carbohydrate 17.6 g, Cholesterol 110.8 mg, Fat 12.6 g, Fiber 1.4 g, Protein 26.7 g, SaturatedFat 3.4 g, Sodium 1030.3 mg, Sugar 2.3 g
CHICKEN NOODLE SOUP
- Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
CHICKEN NOODLE SOUP
- Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
- Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
- Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
- Serve piping hot with a sprinkling of parsley over each bowl.
CHICKEN NOODLE SOUP
For the ultimate rainy day meal, try Tyler Florence's Chicken Noodle Soup recipe, made with mini meatballs, from Food Network.
Provided by Tyler Florence
Yield 6 to 8 servings
Number Of Ingredients 21
- For the soup:
- Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.
- For the meatballs:
- Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.
- Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.
THE BEST HOMEMADE CHICKEN NOODLE SOUP
This is real easy with homemade noodles you don't have to dry! And great with cornbread! I used to make this with my grandma and mom. I have altered it a little from their recipe by using soup base instead of bouillon cubes.
Provided by Funandsweet623
Categories Clear Soup
Yield 4-6 serving(s)
Number Of Ingredients 9
- Put water, soup base, onion, carrots, celery, and chicken in pot.
- Bring to boil until chicken is cooked. Turn down heat but keep water boiling.
- While chicken is cooking combine eggs and flour and mix well. Should be the consistency of biscuit dough.
- Roll dough out to about 1/4-inch thick.
- Using a pizza cutter (easier than a knife) cut them into about 1/2 in squares (they will triple in size when you cook them).
- Now drop the noodle pieces in the boiling broth and cook for about 5 minutes.
- To thicken broth sprinkle the left over flour from rolling out dough into the broth.
- Serve into bowls and let cool for at least 5 minutes, it will be very hot!
Nutrition Facts : Calories 325.5, Fat 13.3, SaturatedFat 3.8, Cholesterol 157.5, Sodium 146.2, Carbohydrate 30.1, Fiber 2.2, Sugar 3, Protein 20
JO'S ULTIMATE - CHICKEN NOODLE SOUP - HOMEMADE
Simply the best homemade Chicken Noodle Soup ever. In this recipe you can save steps, and time by - using purchased Rotisserie chicken instead of baking a chicken - using canned chicken stock instead of making your own and - purchase frozen noodles instead of making them yourself. I have made this recipe with chicken I baked myself, purchased rotisserie chicken - chicken stock that simmered for 14 hours, or purchased canned stock -and homemade noodles or frozen or dried egg noodles. In every case this recipe seemed a keeper. It's been a family favorite for sometime. You could substitute chicken parts for the whole chicken if you find a bargin in chicken pieces. Of course turkey may be substituted for the chicken in this recipe.
Provided by Jb Tyler
Categories One Dish Meal
Yield 25 cups, 18-20 serving(s)
Number Of Ingredients 21
- Chicken: (or purchase a precooked rotisserie style chicken).
- Rub the chicken with the salt, pepper and butter. Bake chicken for 70 minutes at 350 degrees F. When chicken is cooked and cooled - debone the chicken (don't be concerned if there is some meat undercooked at this time). Put the liquid from the baking dish in the bowl with the meat.
- For the Homemade Stock: (or use 6 cans or more of low sodium chicken broth).
- Put the bones and skin in a crockpot along with the celery,carrots, onion 10 peppercorns and parsley. These vegetables should be clean, but they do not have to be peeled - just broken. Put in approximately 6 cups of water to cover the bones, skin and vegetables. You may add in a smashed clove of garlic or two if desired. This will provide the broth for the soup, after you have cooked the skin, bones and vegetables for overnight or 14 hours, cool, strain and put into a large soup pot discard solids (bones, cooked vegetables). Add the reserved meat from the chicken with cooking juices, carrots, celery, onion, and parsley. Cook for 20 minutes in the chicken stock you have prepared, or in chicken stock that you have purchased. Salt and Pepper to taste. At this point you may add a package of frozen egg noodles, or dried noodles or make the following recipe, and be surprised how good and easy these noodles are.
- Egg Noodles - Homemade. (or use frozen egg noodles or dried egg noodles).
- makes about 1 lb.
- In the food processor add the flour and a pinch of salt - pulse a few times to combine. Crack the eggs into the work bowl of the processor, add a drizzle of olive oil and process until the flour is evenly moistened, but still crumbly - about 10 seconds. Add 1 T. of water at a time, if needed - process until the dough comes together to form a loose ball on top of the blade and feels moist, but not sticky when pinched, this should take about 30 seconds.
- Kneading the dough:.
- Sprinkle a clean work surface with flour, place the dough on top and knead by pushing it down and away from you, stretching it out. Fold the dough in half and continue kneading. Repeat until the dough no longer feels sticky and has a smooth surface. When the dough is smooth, wrap in plastic and let rest for 30 minutes at room temperature.
- Rolling the dough:.
- Cut the dough into 4 pieces. Keep the dough you ae not working with wrapped in plastic wrap. Using a hand cranked pasta machine, run 1 piece of dough through the widest setting on the machine. Flour the dough lightly if it starts to stick. Fold the dough into thirds, adjust the roller to the next narrower setting, and run the dough through again, repeat twice, lightly flouring as necessary, continue until you have a long, thin smooth sheet of pasta. Stop after the third to last setting for the noodles for this soup. If the sheets become too long to work with easily, cut them in half.
- Cutting the dough:.
- For the noodles in this recipe, use the fettuccine attachments, or cut the sheets yourself, using a pizza cutter and ruler, or with a long sharp knife. I usually cut my noodles into 2" lengths for this soup and about 1/3" wide - approximately.
- Cook the noodles by dropping them into the simmering soup. Add a handful at a time, stirring gently after each addition. Let them cook for about 10 minutes and then reduce heat. Your soup is ready. Garnish with sprigs of parsley if desired.
- Any leftovers can be frozen with great results.
Nutrition Facts : Calories 252.1, Fat 10.6, SaturatedFat 3.1, Cholesterol 87, Sodium 281.2, Carbohydrate 24.2, Fiber 1.9, Sugar 1.9, Protein 14.2
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