how do you make home made chicken noddle soup?

Answer 1

Crock Pot Chicken Noodle Soup


1 cut up chicken
3 diced potatoes
4 sliced carrots
1 chopped onion
water to cover
3 stalks cut celery
3 tblsp. soy sauce
1 tsp salt
1 tsp Tabasco sauce
1 cup noodles or macaroni

Combine all ingredients. Cook on high for 2 hours,
then low 3 - 4 hours. Add noodles or macaroni
the last hour. or

Spicy Thai Chicken Soup

16 fluid ounces chicken broth
2 inch piece bruised lemon grass
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Heat the stock, add the lime leaves, lemon grass, fish sauce,
and lime juice. Stir thoroughly, bring to a boil, and add the
chicken and coconut milk. Add peppers and coriander to taste.
Bring back to the boil, lower the heat to keep it simmering
and cook for about 2 minutes (until the chicken is cooked through).

Answer 2

1

Answer 3

CHICKEN NOODLE SOUP.
1 bbq chicken
chicken stock two quarts
chopped parsley 1/2 C
salt pepper
some dried mixed herbs 1 tabs
1 tabs tomato or bbq sauce
handful of thin noodles
crushed garlic 1 clove
one onion chopped
oil

Remove skin and meat from a store bought chicken. Discard skin. Chop meat into cubes.
Fry onion and garlic. Add everything except the chicken.

Add chicken last minute let sit in soup to get hot serve with crusty bread and butter.

Submitted by: anny

Answer 4

You need to buy some chicken (depending on how much you want in the soup. I normally buy thighs, as it's cheaper.)

1 whole chicken
4 cubes chicken bouillon
Enough water to cover chicken
1 batch homemade noodles
1 onion
1 c. potatoes
1 c. celery
1 c. carrots

Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen


Sometimes I like to add a can of diced tomatoes and a cup of rice in place of the noodles

Answer 5

3 carrots, sliced
2 celery stalks
1 clove of garlic mashed
1 16 oz package of Low Sodium Chicken Broth
2 cups of shredded chicken
(this is perfect with a leftover whole chicken or chicken breasts that have not been covered with bbq sauce.)


Sauteed the carrots and celery in 2 tbsp. of olive oil until soft. Add the garlic and saute 2 minutes. Add the chicken, chicken stock and salt and pepper. (If that is not enough stock you can use water) Simmer for 30 minutes to bring all the flavors together. Finally add the noodles. When the noodles have reached the desired doneness .... Serve.

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

Answer 7

one cut up or whole chicken, 2 stalks of celery cut-up, 1 onion cut- up,1 large can of chicken broth, 1 Tbls salt, boil about 1 hour till fork goes in chicken easily, take chicken off bone put back in broth, you can add noodles to broth and cook or I cook the noodle separate then add to broth, add salt and pepper to taste.That is the basic. You can cook dumplings on top or add carrots or spices that you like. We like the basic best.

Answer 8

that's my well-liked soup and that i'm constantly asked for the recipe. The sausage supplies it a rich style. Zinfandel Minestrone a million pound warm Italian sausage a million pound easy Italian sausage a million chopped onion 3 carrots, chopped a million zucchini, sliced 4 cloves garlic, chopped 3 quarts rooster broth 2 cans diced tomatoes 2 cans cannelloni beans, rinsed and drained a million tablespoon dried basil ¼ cup Zinfandel 2 cups super shell-formed pasta Salt and pepper to flavor a million cup sparkling grated parmesan cheese a million. Squeeze sausages from casings right into a extensive pan. cook dinner till brown and crumbly, approximately 10 minutes. Discard fat. 2. upload carrots, onion, zucchini, and garlic. cook dinner for type of 6 minutes till onions are comfortable. 3. upload rooster broth, tomatoes, beans, basil, and Zinfandel. carry to a boil. 4. upload pasta. decrease warmth and simmer, lined, for type of 10 minutes till pasta is mushy. 5. upload salt and pepper. Serve into bowls and appropriate with parmesan cheese. this could make 12 servings.

Answer 9

"Chicken Soup and Homemade Noodles" - 8-10 servings

2 1/2-3 pounds 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 or 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 carrrots 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.

Answer 10

boil the chicken and add the noddles when the chicken is ready