how do you make chicken noodle soup with chicken broth, egg noodles, and chicken?

Answer 1

Here you go! Hope it helps!

Easy chicken noodle soup recipe with vegetables and egg noodles.

INGREDIENTS:
4 cups chicken broth
1/8 teaspoon ground black pepper
1 carrot, diced or thinly sliced
1 rib celery, thinly sliced
1/2 cup uncooked egg noodles
1 cup cooked chicken, cut in small cubes
dash dried leaf thyme
chopped fresh parsley, optional
PREPARATION:
Combine chicken broth, pepper, carrot, and celery in a medium saucepan. Bring to a boil; add noodles and boil for 5 minutes. Add chicken, and thyme, boil for 5 to 10 minutes longer, or until noodles are tender and peas are cooked.

Sprinkle with chopped fresh parsley just before serving.
Serves 4.

Answer 2

1; Put chicken and chicken broth in crockpot. Cook until meat is tender enough to easily fall off the bones. Depending if the chicken is frozen or not it could take several hours.
2. Take chicken out and remove the bones and skin.
3. While deboning the chicken, put the spices in the chicken broth to be cooking. I like parsley, oregeno,salt, pepper, maybe garlic.
4. Add vegetables now if you want to.
5. Put chicken meat back in.
6. I find if you put the noodles in the crockpot they get soggy. So I put the soup in a pot and bing the soup to a boil and then add the noodles. Cook until the noodles are the tenderness you like.

Answer 3

first, you need to cook the chicken. grill or broil it for tenderness, and season lightly with salt, pepper and season-it-all. once done, slice into small pieces, i usually do thin strips. i use chicken breat fillets for this because they are so easy. if you have a pre-cooked chicken, just pull off the meat and chop it up.

then take a large pot and add in chicken broth, or water and boullion if you choose. let this come to a boil and add in pasta. let pasta cook for 5-10 minutes, or until partially done.

then add in the cut chicken. i also add frozen and canned veggies in at this point - peas, carrots, corn, green beans and potatoes are all good choices, or you can leave them out altogether. if you decide to use veggies, just dump them in straight from the can (make sure you strain the veggie juice!) or add in fresh or frozen veggies as they are. i would use red baby potatoes, and if you do, cut into quarters and microwave until soft and dump them in too.

add all chicken and veggies at the same time.

now cover the soup and let simmer for at least another 15 minutes on medium-low heat so the noodles get done and the flavors develop. cook on lower setting so the noodles do not become mush. taste it after about 10 minutes - make sure noodles are done, and salt and pepper to taste. if you want a thicker soup, mush up a few of the potato quarters to give it some depth, especially if your soup is thin or watery.

Answer 4

Chicken And Egg Noodles
Yield: 3 Servings

Ingredients

--------------------------EGG NOODLES---------------------------------
2 ea eggs, beaten
1 1/2 c flour (about)

------------------------------SOUP------------------------------------
2 qt water
3/8 c chicken gravy mix
1 or 1 tablespoon chicken soup
- base o; r bouillon
1 c chicken, chunked
1 c onion, diced
1 c celery, diced
1 c carrot, chopped
1 ts rosemary, crushed
3 ts season salt
1 ea clove garlic; minced

Instructions

Combine eggs and flour. Add additional flour if needed to make stiff,
smooth dough. Roll out and cut into strips, set aside to dry. Note:
General rule of thumb; 1 egg per person plus as much flour as can be
worked into it.

Combine rest of ingredients in slow cooker and cook on low 5-6 hours
or until vegetables are tender.

Add noodles to soup and cook additional 3-4 hours or until noodles are
tender.

Notes: When I have it, I substitute home made chicken stock for the
water and chicken gravy mix. Also, sometimes just use chicken bullion
cubes instead of the gravy mix.

Also can be cooked on the stovetop but watch carefully it doesn't
stick as the noodles will soak up a lot of broth.

Answer 5

Okay first...you grab a can of Campbell's Chunky Classic Chicken Noodle Soup. Then you open the can, and pour the contents into a small pot. Put the pot on the stove, and heat until slightly boiling, stirring occasionally. Turn off heat. Remove pot from stove. Pour contents of pot into a bowl.

And...Voila! Chicken noodle soup made with chicken broth, egg noodles, and chicken.

Answer 6

Put whole chicken in pan, cover with broth and water to top of pan, boil until chicken falls off bone. Yank the chicken out of the pan and put in a bowl to let it cool a little. Put the noodles (where's the carrots and celery?) in the pan and cook for how ever long they are supposed to cook. Now your chicken should be cool enough for you to pick a part and get rid off all the bones, cartilidge and any other gross parts. Throw chicken meat back in pot. Add salt and pepper to taste.
Wahlla you are done.

Answer 7

boil the chicken save the broth strain and pick the meat off the bones, make the meat bite size add the froxen veg of your choice an onion. boil the noodles seperately, its best not to mix it together as the noodles get yukky.

Answer 8

No offense but I would not trust that it isn't Chicken if it tastes like chicken. Asian cuisine can have chicken stock, but itf there's no big pieces of chicken they dont call it chicken soup. Could be egg drop, which is made with chicken fat. Don't eat it.

Answer 9

A veggie is a plant or part of a flower used as food

Answer 10

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.