Need recipe for chicken noodle soup?

CHICKEN NOODLE SOUP





1 chicken (about 4 pounds), cut up


4 quarts water


2 cans (14-1/2 ounces each) chicken broth


5 celery ribs, coarsely chopped, divided


4 medium carrots, coarsely chopped, divided


2 medium onions, coarsely chopped, divided


2/3 cup coarsley chopped green pepper, divided


1/2 teaspoon pepper, divided


1 bay leaf


2 teaspoons salt


16 ounces uncooked medium noodles





In a large kettle, combine the chicken, water, broth, half the celery, carrots, onions, and green peppers, 1/4 teaspoon pepper and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer for 2-1/2 hours or until chicken falls off the bone.


Remove chicken from the broth. When cool enough to handle, remove the meat from the bones and discard the bones and the skin.





Cut chicken into bite-sized pieces and set aside. Strain the broth and skim the fat off.





Return the broth to the kettle. Add the remaining salt, onion, celery, carrots, green pepper, and pepper.





Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until vegetables are tender.





Add noodles and chicken. Cover and simmer for 12 to 15 minutes or until noodles are tender.





Makes about 16 servings.Need recipe for chicken noodle soup?
Season chicken breasts and boil until tender. Once done, dice chicken and replace them in the water they were boiled in (now chicken stock). Add chopped onions, celery, carrots, and whatever vegetables you like. Cook on a low temp until all vegetables are tender, then add noodles. Once the noodles are tender, eat up.Need recipe for chicken noodle soup?
Chicken Noodle Soup


This old-fashioned chicken noodle soup welcomes you home from the cold. One taste and you'll see why it's one of the best.








Prep Time:55 min


Start to Finish:1 hr 55 min


Makes:6 servings








Chicken and Broth


1 cut-up whole chicken (3 to 3 1/2 lb)


4 1/2 cups cold water


1 teaspoon salt


1/2 teaspoon pepper


1 medium celery stalk (with leaves), cut-up


1 carrot, cut up


1 small onion, cut up


1 parsley sprig





Soup


2 medium carrots, sliced (1 cup)


2 medium celery stalks, sliced (1 cup)


1 small onion, chopped (1/4 cup)


1 tablespoon chicken bouillon granules


1 cup uncooked medium egg noodles (2 oz)


Chopped fresh parsley








1. Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.


2. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.


3. Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.


4. Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.





Simplify


Start with 3 cups canned chicken broth and 3 cups cut-up cooked chicken or turkey instead of making the chicken and broth.





Substitution


Leave nothing to waste. Three to 3 1/2 pounds of chicken necks, backs and giblets (except liver) can also be used to make broth.
';Sensational Chicken Noodle Soup'; - Serves 4





3 1/2 cups Swanson chicken broth


Generous dash pepper


1 medium carrot; sliced


1/2 cup uncooked medium egg noodles


1 cup cubed cooked chicken





Mix broth, pepper and carrot in saucepan; heat to a boil. Stir in noodles and chicken; cook over medium heat 10 minutes or until noodles are done.








';Chicken Soup and Homemade Noodles'; - 8 to 10 servings





2 1/2 to 3 lbs. frying chicken; cut up


Hot water


1 teaspoon salt


Pepper


1/2 cup chopped onion


2 chicken bouillon cubes


1 bay leaf


2 carrots; thinly sliced


NOODLES:


1 cup all-purpose flour


1/4 teaspoon salt


1-2 tablespoons water


1 egg





In Dutch oven or large pot, cover chicken with hot water. Stir in salt, pepper, 1/4 cup onion (reserve remaining for later), bouillon cubes and bay leaf. Bring to boil. Cover and simmer about 45 minutes, or until chicken is tender.


While chicken is cooking, combine flour and salt in small bowl. Make a well in center; add water and egg. Gradually work flour into liquid to make dough. Knead 2-3 minutes until smooth, adding more flour if necessary. Wrap dough in plastic bag and let rest at room temperature, about 1 hour.


Remove chicken from broth; remove meat from bones and cut into bite-size pieces. Skim fat from broth (about 7-8 cups broth). Return meat to soup; add carrots and reserved onion; bring to boil. Cook over medium heat until carrots are almost tender, about 10 minutes. Remove bay leaf.


On floured surface, roll noodle dough and fold over loosely into thirds. Cut into 1/2'; slices. Unfold noodles; cut on fold lines as you drop them into soup. Simmer 5-10 minutes or until noodles are done.
Simple Chicken Noodle Soup





1 (3 to 4-pound) whole chicken


1 quart chicken stock or low-sodium chicken broth


2 quarts water


2 medium onions, quartered


2 carrots, roughly chopped


2 celery stalks, roughly chopped


2 sprigs fresh thyme


5 or 6 parsley stems


1 bay leaf


2 tablespoons unsalted butter


4 ounces whole button mushrooms, quartered


1/2 cup diced onions


1/2 cup sliced carrots


1/2 cup small-diced celery


2 1/4 teaspoons salt


1/2 teaspoon freshly ground black pepper


1/4 pound dried vermicelli noodles


2 tablespoons chopped fresh parsley leaves








Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.





Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.





Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat.





Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.





The Lady's Chicken Noodle Soup





Stock:


1 (2 1/2 to 3-pound) fryer chicken, cut up


3 1/2 quarts water


1 onion, peeled and diced


1 1/2 to 2 teaspoons Italian seasoning


1 teaspoon lemon-pepper seasoning


3 cloves garlic, minced


4 bay leaves


3 chicken bouillon cubes


Kosher salt and freshly ground black pepper


Soup:


2 cups sliced carrots


2 cups sliced celery, with leafy green tops


2 1/2 cups uncooked egg noodles


1 cup sliced mushrooms


3 tablespoons chopped fresh parsley leaves


1/3 cup cooking sherry


2 teaspoons chopped fresh rosemary leaves


1 cup grated Parmesan, optional


3/4 cup heavy cream, optional


Seasoning salt


Freshly ground black pepper


Crusty French bread, for serving








For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.


For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.





Chicken Noodle Soup





2 tablespoons extra-virgin olive oil


1 medium onion, chopped


3 garlic cloves, minced


2 medium carrots, cut diagonally into 1/2-inch-thick slices


2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices


4 fresh thyme sprigs


1 bay leaf


2 quarts chicken stock, recipe follows


8 ounces dried wide egg noodles


1 1/2 cups shredded cooked chicken


Kosher salt and freshly ground black pepper


1 handful fresh flat-leaf parsley, finely chopped





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.





Chicken Stock:


1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded


2 carrots, cut in large chunks


3 celery stalks, cut in large chunks


2 large white onions, quartered


1 head of garlic, halved


1 turnip, halved


1/4 bunch fresh thyme


2 bay leaves


1 teaspoon whole black peppercorns


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.





Yield: 2 quarts





Chicken Noodle Soup





1/2 medium onion, thinly sliced


1 small carrot, thinly sliced


2 stalks celery, thinly sliced


2 sprigs fresh thyme


2 sprigs flat-leaf parsley


6 cups homemade or low-sodium canned chicken broth


1/2 cup water


4 teaspoons salt and freshly ground black pepper


1/3 pound egg noodles (preferably wide ones)


1-1/4 cups shredded cooked chicken (meat from about one breast)


1 tablespoon flat-leaf parsley leaves


1 tablespoon fresh dill fronds





Put the onion, carrots, celery, thyme, parsley, chicken broth and water in a medium pot. Season with the salt and pepper to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.


Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning if necessary with salt and pepper. Serve garnished with parsley and dill leaves.





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.





Monday to Friday Chicken Noodle Soup





8 small carrots, peeled and thinly sliced


4 cups chicken broth


2 cups water


1 clove garlic, pierced with a toothpick


12 ounces boneless, skinless chicken breast


1/3 cup, packed parsley or dill leaves


2 cups fine egg noodles (dry)


2 teaspoons lemon juice


Salt and freshly ground black pepper





Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.
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Chicken Noodle Soup





3 to 3 1/2 lbs. chicken


1 onion cut in half


2 celery ribs chunked


2 carrots cut in 3 inch pieces





Place the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 more over medium heat. Chill chicken pieces.





Prepare:





2 celery ribs diced


3 carrots diced


Dice the chicken into bite size pieces.





Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper.
OLD-FASHIONED CHICKEN NOODLE SOUP


On a cold winter day, this hearty soup is practically a meal in itself.


16 cups 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 sliced mushrooms


1 tablespoon fresh lemon juice


8 ounces dried wide egg noodles


1/2 cup finely chopped fresh parsley














Combine chicken broth and chicken in heavy large pot. Bring to 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 saut茅 until beginning 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.





Serves 12.
Chicken Soup with Garlic, Saffron, and Tomatoes:





8 black peppercorns


5 parsley sprigs


2 thyme sprigs


1 garlic clove, crushed


6 cups White Chicken Stock


2 cups chopped leek (about 2 large)


1 1/2 cups chopped fennel bulb


1 1/2 cups sliced mushrooms


1 cup chopped peeled turnip


1/2 cup chopped carrot


1/2 teaspoon saffron threads


1 1/2 cups chopped seeded peeled tomato (about 5 medium)


1 pound skinless, boneless chicken thighs


1 cup thinly sliced spinach


1 teaspoon salt


1 teaspoon black pepper


1 (19-ounce) can cannellini beans, rinsed and drained


1 garlic clove, halved


12 (1/2-inch-thick) slices French bread baguette, toasted





Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, stock, and next 6 ingredients (stock through saffron) in a large Dutch oven; bring to a boil. Reduce heat; simmer 10 minutes. Add tomato and chicken; simmer 20 minutes.





Remove cheesecloth bag and chicken; discard cheesecloth bag. Cool chicken slightly, and chop. Add chicken, spinach, salt, pepper, and beans to broth mixture, and cook 2 minutes.





Rub cut sides of garlic halves over one side of each bread slice, and discard garlic. Place 2 bread slices in each of 6 bowls; ladle 1 2/3 cups soup over each serving.





Yield: 6 servings
Chicken %26amp; Noodle Soup With Vegetables


Yield: 1 Recipe





Ingredients





1 5-6 lb chicken or


1 lb chicken gizzards


2 lb chicken backs and


1 lb legs and thighs


3 qt water


1 onion stuck with 2 cloves


1 leek


1 carrot


1 ; salt


10 peppercorns


1/2 c onion; finely chopped


1/2 c carrots; finely diced


1/2 c green beans; finely cut


4 oz egg noodles


1 c frozen or fresh peas


1 parsley; chopped





Instructions





Place the whole chicken or the chicken pieces in a heavy 6-quart


kettle with the water, onion stuck with cloves, leek, carrot, 1


tablespoon salt, and peppercorns. Bring to a boil and skim off any


scum that forms on top. Reduce the heat and simmer for 2 hours.


Correct the seasoning. If you are using chicken parts, cook until


they are tender 45 minutes to 1 hour. Remove the chicken, skim excess


fat from the broth, and then remove the vegetables. (If you are not


serving the soup till the next day, it will be easier to remove the


fat if the broth is cooled and then chilled.) Pour the broth into a


container, wash out the kettle, and then return the broth to it. Add


the cut vegetables, the meat from the legs and thighs cut into small


dice, and the gizzards thinly sliced. Bring to a boil again and cook


just until the vegetables begin to tenderize and are pleasantly firm.


Add the noodles (increase the amount if you like a very thick soup)


and peas, and boil for 5 to 9 minutes or until they are cooked. Serve


in heated soup plates or bowls and sprinkle with some chopped parsley.
Grandma's Chicken Noodle Soup





recipe yield: 12 servings





PREP TIME 20 Min


COOK TIME 25 Min


READY IN 45 Min











INGREDIENTS


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.