Chicken Noodle Soup Recipe?

Anyone have a good chicken noodle soup recipeChicken Noodle Soup Recipe?
~~ROASTED CHICKEN NOODLE SOUP








This soup is a must have for all of those chilly winter days.


Ingredients


1 large onion, chopped


2 carrots, peeled and chopped


2 celery stalks, sliced


1 garlic clove, minced


1 Tbs. olive oil


4 14 oz. cans chicken broth


4 large baking potatoes, peeled and chopped


1 tsp. salt (if desired)


1/2 tsp. poultry seasoning


2 c. chopped deli-roasted chicken


1 5 oz. can evaporated milk


4 oz. uncooked egg noodles


Directions


Cook the first 4 ingredients in hot oil for 5 minutes, stirring constantly. Add chicken broth and the next 3 ingredients. Bring to boil; reduce heat, and simmer, partially covered, 25 minutes or until potatoes are tender. Add chicken, evaporated milk, and noodles; cook 10 minutes or until noodles are tender.











*****OLD FASHIONED CHICKEN NOODLE SOUP


1 lg. stewing hen, cut in pieces


2-3 c. carrots, sliced


2 lg. onions


2 c. celery, cut up


Salt, pepper %26amp; garlic salt to taste (about 1/4 tsp.)


1/2 c. Chicken Soup Mix


Simmer chicken in water to cover to which 2 teaspoons salt has been added 3 to 4 hours, until tender. Remove chicken and slip meat off bones. Cool broth and skim off fat.


Put chicken, carrots, onions, celery and seasoning into broth and bring to a boil. Simmer about 20 minutes or until carrots are almost done. Add noodles and simmer another 15 minutes or until noodles are done.


NOODLES:


1 tsp. salt


3 eggs


3 tbsp. cream


Flour


Beat together and add enough flour to make a dough you can roll thin like pie crust. Dry long enough so it isn't sticky. Cut into strips about 1/4'; wide and 4'; long. Separate and let dry. Boil in salt water for 10 minutes and then drain and add to soup. Leftover noodles (dry stage) can be stored in air tight container in cool place.


Or Drop Noodles: Use noodle recipe adding only enough flour to make a thick batter. Drop by teaspoon into boiling broth. Or use a 10 ounce package of egg noodles.Chicken Noodle Soup Recipe?
Chicken Noodle Soup


In addition to broad egg noodles, you can make this heavenly soup with angel-hair pasta broken into short lengths or other shapes, such as alphabet pasta or pastina, or add cooked grains like rice.





Ingredients


Serves 6 to 8


* 3 quarts Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat


* 3 carrots, cut into 1/8-inch-thick rounds


* Salt and freshly ground black pepper


* 8 ounces medium egg noodles


* Cooked chicken meat, shredded (from Homemade Chicken Stock recipe)


* 1/4 cup chopped fresh dill, or 1 tablespoon dried dill


* 1/4 cup fresh flat-leaf parsley





Directions


1. Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.


2. Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of stock, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.
Rich 'n' Hearty Soup


Cooked chicken,diced


1 cup carrots,diced


1 cup celery,chopped


Chicken broth


basil and parsley


Mix together.Microwave far 50 sec.
I use a whole boiling chicken and cover with cold water in large pot and add 1 tsp salt, 1 carrot cut into 3 pcs, 3 celery stalks cut into 3 pieces and one onion cut in half along with parsley stems. Bring to a boil and skim surface often, reduce to simmer for 2 hours. Strain. All of the vitamins and nutrients are left in the broth. I cool and spoon off most of the fat, not all, need the flavour.





To the broth I add 2 stalks finely sliced celery, 1 whole onion diced and two whole carrots sliced or diced. This should yield about 10 cups of broth. Bring to the boil %26amp; simmer for 20 minutes, taste for seasoning and add salt %26amp; pepper if required, then I add capellini, about 2 or 3 oz and break in in half so I still have long noodles, simmer for another 30 minutes and it's ready to serve with freshed chopped Italian parsley and a wedge of Parmesan cheese and grater on the table for everyone to use as much as they want. I always serve fresh crusty bread with this.