Chicken Noddle Soup?

Question

I need some good recipes for cooking chicken noddle soup, please help.

Answer 1

Original recipe yield: 4 servings.
Prep Time:20 MinutesCook Time:25 MinutesReady In:45 MinutesServings:4 (change)

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INGREDIENTS:
2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
1/2 cup chopped cooked chicken breast meat
1/2 cup egg noodles

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DIRECTIONS:
In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

Answer 2

Asian Chicken Noodle Soup:

The pasta will still have a chewy bite when the chicken is ready, but it continues to cook while the soup stands. Serve with rice crackers and lime wedges.

1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Yield: 8 servings (serving size: 1 cup)

Answer 3

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.

Answer 4

Creamy Chicken Noodle Soup

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 9 hours
Yield: 8 servings

1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic
2 teaspoon fines herbs*
Salt and pepper
2 cups egg noodles, cooked

Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.

*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

Answer 5

3 to 4 pound chicken
3 quarts of water
Salt to taste
1 onion chopped
1 carrot
2 sprigs of celery

Cut chicken at joints-Cover chicken in pot with cold water and bring to a boil-do not skim the pot-simmer for one hour and then add the rest of the ingredients. When chicken is tender, remove the meat from the soup- remove skin and bones from the meat- add meat back to the pot-Strain the soup and remove the fat-- to add noodles pick the ones you wish to add- bring the soup back to boil- add noodles- remove pot from heat- place lid on top and allow to sit for approx 20mins until noodles are tender. Great soup Good luck- you add other seasoning according to taste such as pepper-garlic powder, etc.

Answer 6

This is the most simple recipe though it takes a long time.

Start with dark meat chicken (it has more flavor then white meat)
carrots
celery
onion
garlic
parsnip or turnip
salt and pepper
any spice you like (my friend adds tobasco sauce to hers) I like to add mint and parsley and thyme or what ever I pulled off the rack.

Boil the ingredients in water for about 6 hours.
Boil noodles.
Voila, chicken noodle soup.

Answer 7

Chicken Noodle Soup
Prep Time: 25 minutes
Cook Time: 1 hour
Yield: 8 to 10 servings

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
3 tablespoons chopped fresh parsley leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper

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, parsley. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.

Enjoy with some crusty loaf of bread.
Happy cooking!!!

Answer 8

Look up hot and sour soup on epicurious.com. It's a chicken soup with a bite (I don't use the dried mushrooms), you can tweak it. But the noodles come from a simple pack of ramen noodles. And it cures all colds and sniffles. Really!

Answer 9

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

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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.

Answer 10

Try this recipe here...
http://www.kolias.com/homegarden/recipes/greeksoup.htm

Its a Greek Traditional Soup.

Avgolemano....In other words, Egg Lemon Soup.