chicken noodle soup recipe?

Question

I am interested in making chicken noodle soup. I need a simple but yet good recepie. Thanks.

Answer 1

My grandmother taught me this one!
I whole chicken
2 ribs celery
4 carrots
1large onion
enough water (with boullion cubes added if desired) to barely cover chicken

Cook, skimming off foam for aprox. 1 1-2 hours (until chicken falls of bones)
Pick meat off bones, cut cooked carrots, strain broth, adding to cooked noodles.

Answer 2

I make about 30 gallons of soup a day for 1100 men in a big camp job. My soup is pretty popular and here's my easy chicken noodle soup recipe.

Chop up some onions and celery, about twice as much onion as celery, onions are flavour. You could put some garlic if you want to as well. In camp we have frozen cooked diced chicken to work with but if you don't have any you could use some leftover roast chicken. "sweat" the vegetables in oil until they are soft and add water. Mix some chicken base like oxo or Knorr or Lipton base into the water when it boils. Taste the broth and add more base until it tastes good. I always add a little corn starch to my clear soups for body and eye appeal. You must mix it with water with your hands until there are no clumps and pour it into the soup when it is boiling. You will only see how much it will thicken only after it boils so don't go overboard before it boils. It won't take much for a small amount of soup, a few tablespoons or so per couple litres. I season with lots of thyme leaves and black pepper to taste. The key is tasting the soup many times and adding until it is good. When the broth tastes good and is a little thickened so it's not like water add the cooked chicken and some egg noodles and some frozen peas. Simmer a few minutes and there you go, easy chicken noodle.

Answer 3

Chicken Noodle Vegetable Soup RECIPE INGREDIENTS 6 cups chicken stock 1 yellow onion, finely chopped 2 carrots, peeled, halved lengthwise, and thinly sliced 2 celery stalks, thinly sliced 2 zucchini, thinly sliced 2 tablespoons finely chopped fresh parsley 2 oz dried very thin egg noodles 1/2 cup shredded or cubed, skinless cooked chicken meat Salt and freshly ground pepper RECIPE METHOD In a large saucepan over medium-low heat, bring the chicken stock to a simmer. Add the onion, carrots and celery and continue to simmer until the vegetables are slightly soft, about 10 minutes. Add the zucchini and 1 tablespoon of the parsley and cook until the zucchini is just tender, about 10 minutes longer. Add the noodles and simmer until they are just tender, 3-4 minutes, or according to the package directions. Three minutes before the noodles are done, add the chicken and heat through. Season to taste with salt and pepper. Ladle into warmed soup bowls and sprinkle the tops with the remaining 1 tablespoon parsley. Serve immediately.

Answer 4

Chicken Noodle Soup Recipe


3/4 pound boneless skinless chicken breasts (approx. 3 medium breasts) cut into 1/2 inch pieces
2 medium stalks celery, sliced
2 medium carrots, sliced
1 medium onion, chopped
2 cloves garlic, finely chopped
4 (14.5 ounce) cans reduced sodium chicken broth
1 cup frozen peas
1 teaspoon dried parsley
1 teaspoon dried thyme
1 bay leaf
1 cup uncooked rotini or favorite pasta


Heat all ingredients except pasta in a large soup pot over high heat to boiling, stirring occasionally. Stir in pasta and return to boil, stirring occasionally. Reduce heat and cook uncovered for 10-15 minutes, stirring occasionally until pasta and vegetables are tender. Removed and discard bay leaf.

Makes 8 Servings
Serving Size: 12 ounces

Nutrients per serving:
Calories: 157
Total fat: 1 grams
Saturated fat: trace
Cholesterol: 25 mg
Sodium: 490 mg
Carbohydrate: 16 grams
Protein: 22 grams
Dietary fiber: 2 grams

Answer 5

Amish Chicken Noodle Soup
Yield: 1

Ingredients

3 lb. chicken
2 qts. water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
dash pepper
4 c. egg noodles

Instructions

Place chicken in kettle with 2 quarts water. Cover until tender (about 2
1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and
return to kettle with strained broth. Add chicken stock, celery, carrots,
apple, onions, and pepper and cook until vegetables are tender. Add noodles
and cook 8-10 minutes.

Answer 6

3/4 pound boneless skinless chicken breasts (approx. 3 medium breasts) cut into 1/2 inch pieces
2 medium stalks celery, sliced
2 medium carrots, sliced
1 medium onion, chopped
2 cloves garlic, finely chopped
4 (14.5 ounce) cans reduced sodium chicken broth
1 cup frozen peas
1 teaspoon dried parsley
1 teaspoon dried thyme
1 bay leaf
1 cup uncooked rotini or favorite pasta
Heat all ingredients except pasta in a large soup pot over high heat to boiling, stirring occasionally. Stir in pasta and return to boil, stirring occasionally. Reduce heat and cook uncovered for 10-15 minutes, stirring occasionally until pasta and vegetables are tender. Removed and discard bay leaf.

Answer 7

This is a great one......

Chicken noodle soup

2 quarts canned low-salt chicken broth
1 (3 1/2-pound) chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup mushrooms, quartered
1 tablespoon fresh lemon juice
8 ounces dried egg noodles
1/2 cup finely chopped fresh parsley

Combine chicken broth and chicken in heavy large pot. Bring to a boil. Reduce heat, cover partially, and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute until they begin to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

Answer 8

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 (optional)
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.

Answer 9

campbells