Chicken noodle soup..And I am not talking about the song..?

Question

I need a chicken noodle soup recipe that does not use all the vegies...Just the noodles and chicken for the main part...I am a horriable cook so I need very basic directions...My hubby is on his way home and will be here tomorrow..He is sick and wanting it..I said I would try and he said that is all he can ask for so now I have to make it right!! LOL..

Answer 1

The easiest way is to get some boneless chicken boobs,boil them in a pot of water with salt, pepper and chicken flavored cubes or powder. When the chicken starts to fall apart,remove chicken and dump a bag of noodles in water to boil,while the noodles are boiling,shred the chicken and put back in pot. When the noodles are done,you have chicken soup without the veggies! Good luck!

Answer 2

Girl get you some combination chicken/thighs and roast them in the oven that that will make
your chicken taste wonderful just add some salt and pepper when you roast the chicken no water in the pan....Use what the chicken leaves on the pan to flavor your soup...
If that don't flavor it enough use some chicken broth...Boil the stuff on the bottom of the pan untill all the brown stuff is off and pour into a pot then add a couple cans of broth cook let it boil and add some noodles to the broth...
Don't put the chicken meat in till after the noodles are done, or the chicken will be tough....This has been the best chicken soup I have ever eaten...
If you like you can add some mustard seeds for a wonderful flavor additive....

Answer 3

Your friends mom Must be Racist, Chain hang low is a song about Ice or Necklaces. And Chicken noodle soup is a Random song.

Answer 4

If he doesnt want the canned kind try this.
Get a big pot and wash a whole thawed chicken with plain running water. ( i am giving very basic instructions for you so dont be insulted ).
Put the chicken in the pot and add water until it is about 2 inches below the rim and covering the chicken. Add some Morton's Herb Chicken Seasoning. Like a couple of tablespoons. And one teaspoon of onion powder. I like to add dried parsley too but you can leave it out.Turn it on high until it starts to boil then turn it down on a low medium setting where it is just barely kinda boiling. Add water if it boils down too much.

I like to let mine cook until the chicken falls apart when you try to lift it out of the pot. Be VERY careful when you do this. Put a plate beside the pot on the stove and use a big fork and a large spoon or something to lift it out. You will wind up lifting pieces out.Add water until it is about 5 or 6 inhes from the top. Let the chicken sit there until it cools enough to touch it and pull it off the bones. Pull it off in bite sized pieces and throw them back in the pot. Turn it back up until it boils. Add your noodles. and turn it back down a little so it doesnt boil over.I like no yolks "dumplings" that look like noodles and are in a package like noodles. Let it cook for about 10 minutes. No more than 15. You can cook the whole package at once. Then just turn it off. Dont cook the noodles until he gets home so they wont be mushy. You can cook the chicken earlier. It sounds hard but it isnt. Let him add salt if he wants any. I cook this and my husband LOVES it. I put in baby organic carrots and celery too and i put in rice usually but sometimes noodles. I like noodles , hubby wants rice.

Answer 5

since it is just you and your hubby... buy whole legs, or thighs and drumsticks (bone in)... same thing since they are just cut... take 2 pieces of celery, one carrot, one small yellow onion. And 2 cups of egg noodles not cooked. 1 quart (32 oz) chicken stock not base. low sodium.

In a tall high pot start with about 2 tablespoons of oil... add the onion and cook until translucent, then add the celery and carrot (small chopped) try to make all the veggies the same size they will all cook at the same time. Next add your chicken and the the skin brown a little bit. Then add your chicken stock... low sodium! simmer for about 45 minutes... taste it remove the chicken and take the skin off and chop the meat into pieces and toss it back into the soup add your noodles. Cook for abiout 9 minutes.... yum...

Answer 6

This is the best chicken noodle soup. I have to have it when I'm sick.

INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Answer 7

If you've got some cans of chicken broth (or some chicken bouillon cubes/packets and water) pour it in a pot. Turn on med. heat. Add the chicken and whatever seasonings you like. Garlic, onion and pepper.... Get the broth boiling and add some noodles. Broken up spagetti noodles, macaroni noodles or my favorite ramen noodle soup packages.

Answer 8

INGREDIENTS
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound carrots
3 tablespoons chopped lemon grass
1/4 cup chicken soup base
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
DIRECTIONS
Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
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 base, chopped celery and chopped 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.

NOTE: Just omit any veggies you don't want to use and the recipe will be just as good.

Answer 9

THE EASIEST WAY IS TO BOIL YOUR CHICKEN IN WATER. THEN DEBONE THE CHICKEN AND PUT BACK IN THE LIQUID WITH SOME NOODLES. YOU CAN DO THIS ON TOP OF YOUR STOVE. COOK THE CHICKEN SLOWLY FIRST. WHEN YOU ADD THE NOODLES STIR SO THEY DON'T STICK.. IT'S NOT REALLY HARD ..YOU'LL DO FINE.

Answer 10

Chicken Noodle Soup

Chicken and Broth
1 cut-up whole chicken (3 to 3 1/2 lb)
4 1/2 cups cold water
1 teaspoon salt
1/2 teaspoon pepper
1 medium celery stalk (with leaves), cut-up
1 carrot, cut up
1 small onion, cut up
1 parsley sprig
Soup
2 medium carrots, sliced (1 cup)
2 medium celery stalks, sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 tablespoon chicken bouillon granules
1 cup uncooked medium egg noodles (2 oz)
Chopped fresh parsley

1. Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
2. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
3. Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.
4. Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.