chicken noodle soup?

Question

when your making this do u put the celery in with the chicken while its cooking?

Answer 1

I let the chicken cook for a while before I add celery and carrots. The chicken need to cook longer, and I like the veggies to be a bit firmer. Add the noodles about 1/2 hour before serving, or they'll be overcooked. Yummmy!

Answer 2

You can.
I have done it both ways but my favorite way is to wait until after the chicken is cooked and I have the Base now ,then I add the celery -only because I don,y want a strong celery flavor.

Answer 3

If I was you I would boil my chicken for at least 20 mins. I then would put in the celery and carrots to spice things up..I always make my soup that way with noodles or rice also...Oh yeah when putting your celery and carrots in put about one tbs or two tbs of chicken base..That will flavor your soup up alot.

Answer 4

i wouldnt if you want it in your soup...when making a stock for soup you can use a mirepoix which id celery onions and carrots boiled with your meat.....that give your soup the added flavor....the veggies for the mirepoix dont have to be cut uniform....now if you want carrots and celery after your strain your chicken broth then i would add them to the stock and simmer until they are firm to the taste....

Answer 5

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 6

YES!!!!!!!!!!!!!!!!!