I need a good chicken noodle soup recipe!?

I absolutely love cooking and baking. Right now i'm trying to find a good chicken noodle soup recipe?





help? thankssI need a good chicken noodle soup recipe!?
I don't know any great recipes but go to :





www.allrecipes.com





theres a TON of recipes and reviews from other people :)





good luck!I need a good chicken noodle soup recipe!?
Thai chicken noodle soup. This is the yummiest!!





6 cups chicken broth


2 boneless chicken breasts, chopped up small, OR leftover roasted chicken or turkey* (see below)


1/2 tsp. turmeric


1 tsp. chilli powder


2 Tbsp. fish sauce, plus more to taste


2 Tbsp. lime juice


3 cloves garlic, minced


1 red or green chilli, finely sliced (seeds removed if less heat is desired)


1/2 cup dry roasted unsalted peanuts, ground in a food processor, blender, or with pestle %26amp; mortar


1 head fresh broccoli cut up into bite-size pieces


handful of fresh coriander


2 spring onions, sliced finely


1/2 can thick coconut milk


1 pkg. vermicelli or thin egg/wheat noodles


4 heaping Tbsp. dry baking-style coconut, unsweetened


*Leftover roasted chicken/turkey also works for this recipe - include the bones %26amp; remove just before eating.


Preparation:


Bring broth to a boil. Reduce heat to medium-high and add turmeric, chilli powder, garlic, and fresh chilli. Stir well.


Add the fresh chicken pieces. Continue boiling until chicken is cooked (8-10 minutes). If Using Leftover Chicken/Turkey: Cut or tear meat into bite-size pieces and add to broth. Also add some bones for extra flavor. Boil briefly.


Add fish sauce, ground peanuts, and broccoli. Stir well. Reduce heat to low, or just until soup is lightly simmering.


In a separate pot, boil the noodles until cooked (vermicelli only take a few minutes). Drain and toss with sesame or olive oil to keep from sticking, or rinse with cold water. Set aside.


While noodles are cooking, using a frying pan, dry fry the baking coconut over medium heat. Stir constantly until the coconut turns golden brown. Set aside.


Add coconut milk to the soup, stirring to dissolve. Now add the lime juice. Taste test for salt and spice, adding more fish sauce if not salty enough, or more fresh chilli if not spicy enough. (If too salty, add more lime juice. If too spicy, add more coconut milk.)


To serve, place a generous amount of noodles in a bowl. Pour soup over the noodles. Sprinkle spring onion and coriander over the soup, then finish with the toasted coconut. Enjoy!
The Lady's Chicken Noodle Soup








STOCK


2 1/2-3 lbs broiler-fryer chickens, cut up


3 1/2 quarts water


1 onion, peeled and diced


2 teaspoons italian seasoning


1 teaspoon lemon-pepper seasoning


3 garlic cloves, minced


4 bay leaves


3 chicken bouillon cubes


kosher salt, to taste


fresh ground black pepper


SOUP


1 cup sliced carrots


2 1/2 cups uncooked egg noodles


1 cup sliced mushrooms


3 tablespoons parsley, chopped


1/3 cup cooking sherry


2 teaspoons chopped fresh rosemary leaves


2 cups grated parmesan cheese


2 cups heavy cream


seasoning salt, to taste


fresh ground black pepper, to taste


crusty French bread, for serving





1FOR THE STOCK:.


2Add all ingredients to a soup pot.


3Cook until chicken is tender, about 35-45 minutes.


4Remove chicken from pot and set aside to cool.


5Remove and discard bay leaves and onion.


6You should have approximately 3 quarts of stock.


7When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.


8Set chicken aside.





FOR THE SOUP:.


10Bring stock back to a boil.


11Add carrots, and cook for 3 minutes,.


13Add egg noodles and cook according to package instructions.


14When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary.


15Add Parmesan and cream


16Cook for another 2 minutes.


17Adjust seasoning, if needed, by adding seasoning salt and pepper.


18Enjoy along with a nice hot crusty loaf of French bread.








-------------


Classic Chicken Noodle Soup


Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.











INGREDIENTS


1 recipe Fast Chicken Soup Base


3 cups egg noodles


1 cup frozen green peas


1/2 cup chopped fresh parsley


Salt and freshly ground black pepper





DIRECTIONS


Prepare Fast Chicken Soup Base. Bring to a simmer.


Add these, then simmer until tender, 10-20 minutes: 3 cups egg noodles.


Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.


Final touch: Add salt and pepper, to taste
This is a delicious one;





2 1/2 cups wide egg noodles


1 teaspoon vegetable oil


12 cups chicken broth


1 1/2 tablespoons salt


1 teaspoon poultry seasoning


1 cup chopped celery


1 cup chopped onion


1/3 cup cornstarch


1/4 cup water


3 cups diced, cooked chicken meat





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. Serves 12.


===============
Chicken Noodle Soup





3 lb. chicken


2 qts. water


2 tsp. salt


1 1/2 cup chicken stock


2 cups celery, chopped


2 cups carrots, chopped


1 tart apple, chopped


1 cup onions, chopped


Dash pepper


4 cups egg noodles





Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes.











Chicken Noodle Soup





2 Tablespoons vegetable oil


2 medium onions, chopped


3 medium carrots, cut into 1/4-inch rounds


3 celery ribs, cut into 1/4-inch thick slices


1 (6- to 7-pound) chicken


2 quarts chicken broth or canned low-sodium broth


1 quart cold water, or as needed


4 sprigs of fresh parsley


3 sprigs of fresh thyme or 1/2 teaspoon dried thyme


1 bay leaf


Salt and freshly ground black pepper


2 cups egg noodles


Chopped fresh parsley, for garnish





Heat the oil in a brothpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.





Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf.





Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.





Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls.





Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot.
I boil water with chicken bullion cubes that way I can make it however strong or weak I want it. Then add my noodles and leave on a boil until done, leave on a simmer. I add carrots, celery, and onion to the noodles/ broth.


I bake my chicken in the oven with garlic powder and pepper until done. Then dice it up when it cools a little and add it to the soup. Serve when ready.


Sorry, I don't measure anything. I just guess as to how many people I am feeding.
Mmmmmmmm i love chicken noodle soup!! here are some delicious recipes that i've tried!





-http://www.cooks.com/rec/view/0,1739,150鈥?/a>


-http://www.cooks.com/rec/view/0,1739,151鈥?/a>


-http://www.healthylivinginfo.ca/recipes_鈥?/a>


-http://www.canadianliving.com/food/chick鈥?/a>


-http://homecooking.about.com/od/soups/r/鈥?/a>


-http://www.foodtv.ca/recipes/recipedetai鈥?/a>





Of course for ALL of these you can make some changes.Seriously, dont feel the need to follow the recipe completely!! You can substitute veggies ( i add a frozen mixed veggie mix), meat, and spices.


Play with it a little and have fun!
1 whole chicken boiled till falls off bone. Drain chicken and put fluid back in pan.





chop or grate 1 carrot, 1/2 onion, 1/2 diced green pepper, 2 cloves garlic crushed or chopped. salt, pepper, sage





boil till vegetables are done. Add chicken back in once deboned and chopped.





add noodles cook till almost done. (they will get more done the more they set.)





have fun
Easy Chicken Soup Recipe:





http://hubpages.com/hub/Easy-Peasy-Chick鈥?/a>