Have you a Chicken Noodle Soup Recipe please ?

Thank YouHave you a Chicken Noodle Soup Recipe please ?
Grandma's Chicken Noodle Soup


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

















DIRECTIONS





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.











12 servings





Have you a Chicken Noodle Soup Recipe please ?
Here is one for you = )





Old-Fashioned Chicken Noodle Soup





2 quarts canned low-salt chicken broth


1 (3 1/2-pound) chicken, cut into 8 pieces


1/2 cup chopped onion


2 carrots, peeled, thinly sliced


2 celery stalks, sliced


2 tablespoons (1/4 stick) butter


1 cup mushrooms, quartered


1 tablespoon fresh lemon juice


8 ounces dried egg noodles


1/2 cup finely chopped fresh parsley





Combine chicken broth and chicken in heavy large pot. Bring to a boil. Reduce heat, cover partially, and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.





Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)





Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute until they begin to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.






CHICKEN NOODLE SOUP


1 (3-pound) whole chicken, liver discarded


2 1/2 quarts cold water


4 carrots, peeled and cut into bite-size pieces


2 onions, peeled


2 stalks celery, cut into 4 pieces


6 cloves garlic, peeled


2 sprigs thyme


1 1/2 teaspoons kosher salt


1 teaspoon whole black peppercorns


1 cup cooked small pasta


1 cup frozen peas


2 tablespoons chopped fresh dill


2 tablespoons chopped fresh flat-leaf parsley


1/8 teaspoon salt


1/8 teaspoon ground black pepper


Rinse chicken, giblets and neck thoroughly in cold water (discard liver). Place in a large pot with water, carrots, onion, celery, garlic, thyme, salt and peppercorns. Bring to a boil; skim the surface of any foam that appears on the top. Partially cover, reduce heat and simmer for 1陆 hours, skimming occasionally. Add more water to keep chicken submerged, if needed. Remove chicken with tongs and cool. Strain broth through a fine sieve. Discard celery, herbs, spices, giblets and neck. Reserve onions and carrots. Remove any excess fat from the top of broth with a spoon or ladle. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired. In a large soup pot over high heat, return strained chicken broth and bring to a rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top each with dill and parsley.





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