Ultimate Chicken Noodle Soup Food

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 SOUP

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.

CHICKEN NOODLE SOUP

Steps:

• 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.

THE BEST CHICKEN NOODLE SOUP

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.

ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Add wine and cook until syrupy, 1 minute. Add chicken stock and chicken pieces. Season with salt and pepper. Bring to boil over high heat. Reduce heat to low, cover, and simmer until chicken is cooked through, 40 to 45 minutes.
• Remove chicken; shred thighs with two forks and chop breasts into large bite-size pieces. Return meat to pot; discard bones.
• Add noodles to soup and cook, stirring often, until tender, 6 to 7 minutes. Remove from heat and stir in parsley, dill, and lemon juice. Season with salt and pepper.

THE ULTIMATE CHICKEN NOODLE SOUP

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.

CHINESE CHICKEN NOODLE SOUP

Steps:

• Make a chicken stock. Then shred the leg meats into shreds.
• Pour enough water in a pot and then cook the noodles as instructed. At the last minute, add the Bok Choy leaves in.
• At the same time, prepare two serving bowls, add salt, white pepper and scallion in bottle. Pour 1 cup of hot chicken stock. Mix well.
• Transfer the noodles to serving bowls, top with shredded chicken and pour the extra stock to cover the noodles.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
• Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.
• Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.
• Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.
• Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• 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.

GRANDMA'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Put the butter and oil in a large pot over medium heat. When the butter is melted, add the onion, garlic, carrots and celery. Cook 5 minutes, stirring, or until the onion is softened.
• Add the chicken, broth, turmeric, 2 teaspoons salt, black pepper, lemon and Parmesan rind. Stir. Bring to a simmer, then lower the heat and partially cover the pan. Let the soup bubble gently for 45 minutes. The chicken should be very tender and shred easily with a fork. Remove the cheese rind and lemon slices and discard.
• When the soup is almost done, bring a medium pot of water to a boil. Cook the pasta until al dente, according to package directions. Drain.
• Add the noodles and dill to the soup. Serve warm in bowls, sprinkled with cheese and celery leaves.

ULTIMATE CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven or stock pot heat the oil over medium high heat and brown the chicken pieces in batches on all sides until dark golden brown. Transfer the chicken to a plate and set aside. Add the onion, carrots, celery, and leek and cook until softened, 4-5 minutes. Add garlic and cook for another minute.Return the chicken pieces to the pot along with the thyme, rosemary, bay leaves, salt, and pepper. Add the broth and stir to scrape any browned bits on the bottom of the pot. Bring the soup to a boil, reduce the heat to low, cover ,and simmer for 50-60 minutes. Remove the chicken and let it sit until cool enough to handle. Remove and discard the skin. Remove and dice the chicken meat. Discard the bones. If desired, spoon off the top layer of oil on the soup. Add the noodles and cook for 8-10 minutes or until done. Discard the bay leaves. Place the chicken pieces back in the pot along with the parsley and lemon juice and heat through. Add salt and pepper to taste. Serve immediately.

CHICKEN NOODLE SOUP

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium heat. Once hot, add the onion, carrots and celery to the pot. Saute, stirring occasionally, until the vegetables start to soften, about 6 minutes.
• Add the garlic to the pot and cook, stirring, for 30 seconds.
• Add the chicken broth, dried thyme, salt, pepper and bay leaves to the pot. Stir.
• Nestle the chicken breasts into the broth. Slowly bring the soup to a boil over medium heat. Reduce the heat to a low simmer, cover, and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should register at least 165° F on an instant read thermometer.
• Transfer the chicken to a clean plate, cutting board or bowl and let it rest for a few minutes. Then shred the chicken.
• Meanwhile, stir the egg noodles into the soup. Increase the heat to medium, cover the pot, and simmer for 6-7 minutes, until noodles are just tender. They will continue to soften as they sit in the soup.
• Remove pot from the heat. Remove the bay leaves and discard. Stir the shredded chicken into the soup, along with the chopped parsley and dill. If the noodles have soaked up a lot of the broth, you can add 1-2 cups more broth. Taste and season with additional salt and pepper, as desired. Serve.