Chicken noodle soup?

Question

When making chicken noodle soup from scrach in a crockpot do you have to cook the chicken first or let it just cook all day long in the pot?

Answer 1

Chicken Noodle Soup


Preparation Time: 15 minutes
Cooking Time: 2 hours
Serves: 12

Ingredients

1 gal. water
1 (4 lb.) whole chicken, cut into pieces
1 large yellow onion\raw, peeled and quartered
3 bay leaves
1-1/2 tsps. whole black peppercorns
1 head of celery, leaves reserved
4 cups baby carrots
3 Tbsps. fresh lemon grass, chopped
1/4 cup chicken bouillon granules
1/2 lb. dried egg noodles



Instructions

Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer for 30 minutes, skimming fat as needed.

Place onion, bay leaves, peppercorns, 2/3 of the bunch of whole celery, 2 cups of whole carrots and lemon grass in the pot, cover, and simmer for 1 hour. Meanwhile chop the remaining celery and carrots. Chop the reserved celery leaves.

Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.

Return strained stock to pot over high heat, and stir in chicken bouillon, remaining celery and carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.

Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

OR

4 cups chicken stock, home made or store bought
3/4 cup diced onion
3/4 cup diced celery
1 tablespoon minced garlic
2 ounces dried egg noodles, cooked to al dente
1/2 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh parsley leaves
Lemon halves, for serving

Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.

Answer 2

The chicken is what gives the soup the flavor. If you use a crock pot add your vegetables add chicken with seasoning to the pot cover with water and bring the water to a boil. Lower to a simmer a cook about 2 1/2 - 3hours. I usually strain out the liquid and let it sit overnight. This allows the fat to come to the top so it can be skimmed. Allow the chicken to cool and pull the meat off the bone.
If you use my method you would have new veg, pulled chicken and skimmed broth. Bring the veg to a simmer add the chicken, also have cooked noodles ready to go. Season the soup and add the noodles. Hence chicken noodle soup. You can use the same method I just find that soup made with same day broth/stock, is a bit greasy for my liking.

Answer 3

You can cook the chicken in the crock pot itself. Just before doing so, add a little olive oil, saute some crushed garlic, and onions then put the chicken parts. Saute the chicken until all pinkish colour is gone. Add salt and a dash of pepper. Add 3 cups water and let it simmer for 30 minutes. Add then noodles and cook until al-dente. Add 1cup of evaporated milk to make it creamy and some grated carrots for colour. Simmer for another 5 minutes. Add salt to taste.

For a twist, add some pineapple cubes... Nice isn't it?

Answer 4

You can do either. Cooking all day, the un-cooked chicken will be fully cooked. It adds more flovor to the soup that way.

Answer 5

Cook it all together.

I do a chicken and barley soup in the crock pot. I put my chicken, barley, veggies, and water in the pot before I go to work, and it is all nice and done when I get home. Nice, Simple and very tasty. Yum!!

Answer 6

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

NUTRITION PER SERVING
CALORIES 312(15% from fat); FAT 5.2g (sat 1.2g,mono 1.4g,poly 1.3g); PROTEIN 28.9g; CHOLESTEROL 78mg; CALCIUM 122mg; SODIUM 932mg; FIBER 7g; IRON 4.5mg; CARBOHYDRATE 38.3g

Answer 7

Just let it cook in the pot. That's what crockpots are for.

Answer 8

Chicken Mmmmmmmmmmmm
Cook it first.

Answer 9

cook the chicken first!

Answer 10

boil the chicken in a pot first