How do I make chicken noodle soup from scratch?

Answer 1

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

My best recipe; uses a small whole chicken

Peel 1 or 2 small onions, break a stick of celery and place inside the washed chicken.
Tye chicken with white kitchen string, keeping the vegetables in and preventing wings & legs et al from breaking loose.
Place chicken in a pot of boiling water, just enough to cover the chicken. Add bay leaf or fesh herbs (optional).
Cover pot, simmer (do not boil) for 1 and 1/2 hours or more. Even more time if you use a large chicken.
Meanwhile break and boil 1/2 pound of noodles 4-5 minutes drain while still very firm and need more cooking, put in plastic bag and refrigerate.
Optional, but I almost always do this. Peel and slice 2-3 carrots very thinly, chop 1 onion into very small pieces . Cover and put aside.
When chicken is cooked, remove from pot to cool for 10 mintutes.
Meanwhile add reserved chopped onions & carrots to the water/broth, cover and return to slow boil..
When chicken has cooled a little remove string, skin, bones, onion & celerey & gristle --throw this away.
Cut -with a very sharp knife - the chicken into bite size pieces
( you may hold some of the chicken back for chicken salad).
Add precooked noodles & chicken to broth & vegetables, season as you like with pepper, salt.
Cover and simmer for 20-30 minutes. Enjoy

Answer 3

Asian Chicken Noodle Soup:

Spaghettini is a good stand-in for Asian noodles, but if you can find rice noodles, by all means use them here. Serve the soup in deep bowls with chopsticks or forks as well as spoons. Eat the noodles first and then drink the soup in the Asian manner. Or, to use a spoon only and eat everything together, break the pasta into small pieces before cooking.

1 tablespoon cooking oil
1 tablespoon Asian sesame oil
1 onion, chopped
2 ribs celery, cut into 1/4-inch slices
4 cloves garlic, smashed
1 1- inch piece fresh ginger, cut into thin slices
2 tablespoons chili powder
1/8 teaspoon dried red-pepper flakes
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree
1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 cup cilantro leaves plus 1/4 cup chopped cilantro (optional)
1 3/4 teaspoons salt
1/2 pound spaghettini
1/2 head bok choy (about 1 pound), cut crosswise into 1/4-inch slices
1/4 cup lime juice (from about 2 limes)

1. In a large heavy pot, heat both oils over moderate heat. Add the onion, celery, garlic, ginger, chili powder, and red-pepper flakes. Cook, stirring occasionally, for 5 minutes.

2. Add the broth, tomatoes, chicken, fish sauce, cilantro leaves, if using, and the salt and bring to a simmer. Reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Remove the chicken; when it is cool enough to handle, cut it into bite-size pieces. Continue cooking the soup for 15 minutes longer.

3. Meanwhile, in a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and add the pasta and the chicken to the soup.

4. Add the bok choy; bring back to a simmer. Cook until just done, about 1 minute. Stir in the lime juice and chopped cilantro, if using.

Wine Recommendation: The piquant Asian juxtaposition of fiery and savory elements demands the cooling influence of an off-dry German riesling. Try a luscious spätlese from the Pfalz.

Notes: Asian fish sauce is available at Asian markets and many supermarkets

Yield: 4

Answer 4

Here's my recipe... measurements are approximate, I just kinda throw stuff in the pot!

4 cloves garlic, minced
1 onion, chopped
2 med carrots chopped
3 celerey stalks, chopped
4 cups chicken stock
3-4 frozen chicken breasts
noodles, your choice
pepper, salt is optional- I don't use it in my cooking
palm full of dried sage
palm full of dried thyme
palm full of dried rosemary
palm full of cumin
3 bay leaves (remove after cooking!)

saute the garlic and onion in a dutch oven for about two minutes in some oil (I use olive), then thow in the carrots and celerey and cook till they start getting soft. Add the chicken broth, dried herbs and spices, and frozen chicken breasts and poach chicken until cooked through (about 20-30 min). Remove chicken, throw your noodles in to cook, cube chicken, and put back into soup. It's done when the noodles are... If your stock starts to get low, just add some water, you won't lose flavor.

Answer 5

1. take chicken broth let that boil.
2. then you put in bow tie pasta or something about that size.
3. then after a couple minutes if you want to and peas or some thing and that in with the chicken
4. then let that boil until you think the pasta and other ingredient that you added in are ready.
5. Add some kosher salt.
6. Then you can eat it!!!!!
Hope this recipe is helpful!!!!

Answer 6

Throw stuff in a pot. Make sure it includes veggies, chicken and noodles. Add seasonings. Boil until it smells GOOD!

Answer 7

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Answer 8

i tried it once,,, it didnt work for me,, so i cant help,, sorry,,,, lots of recipe sites:

www.kraftfoods.com
www.tasteofhome.com
www.bettycrocker.com
www.allrecipes.com
www.thatsmyhome.com
www.cooks.com
www.recipesource.com
www.foodnetwork.com
www.ichef.com


good luck!!!