I need a fast easy recipe for homemade chicken noodle soup?

Question

IT"S COLD OVER HERE!

Answer 1

Easy Chicken Noodle Soup

(46 ounce) can chicken broth
1/2 lb boneless skinless chicken, cubed
2 cups uncooked egg noodles
1 cup sliced carrots
1/2 cup chopped onions
1/3 cup sliced celery
1 teaspoon dill weed
1/4 teaspoon ground black pepper


Throw it all in a big saucepan and simmer 20 minutes.

Answer 2

You asked for fast and easy...


"Sensational Chicken Noodle Soup" - Serves 4

3 1/2 cups Swanson Chicken Broth
Generous dash pepper
1 medium carrot; sliced
1/2 cup uncooked medium egg noodles
1 cup cubed cooked chicken

Mix broth, pepper and carrot in saucepan; heat to boil. Stir in noodles and chicken; cook over medium heat 10 minutes or until noodles are done.

Answer 3

Use soup starter, hearty chicken noodle

add 1-3 lbs chicken, cooked and cubed
2 cans of whole new potatoes
1 10 oz frozen carrots (sliced or crinkle cut)
1 can of peas

Follow the directions on the soup starter add the remaining ingredients and boil

Answer 4

Quick Chick and Noodle Soup

2 tablespoons (2 turns around the pan) extra-virgin olive oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
6 cups good quality chicken stock
1 pound (the average weight of 1 package) chicken breast tenders, diced
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped

Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

Answer 5

boil some boneless skinless chicken breasts in some water and add some chicken broth. . When they are white and done take the chicken out of the pot, but leave the water in there (the water has the chicken juice/broth in it). Cut the chicken into small chunks and put it back into the pot. Put the vegetables, noodles and any seasoning in it that you want and simmer it until the veggies are tender and done.

Then you are ready to eat.

Superkiss is very rude. She says duh blondie. You asked how to make HOMEMADE soup. You didn't ask how to heat up canned soup.....yeah, she's a real genius there.

Answer 6

Chicken & Vegetable Noodle Soup
Yield: 4 Servings

Ingredients

4 c water
1 sm celery stick, diced
1 lg carrot, diced
1 clove garlic, crushed
6 spring onions, chopped
440 g can corn niblets =or=-
1 c frozen corn kernels
1 sm red pepper, diced
1 c diced, cooked chicken meat
85 g sachet 2-minute noodles,
-chicken f; lavour
1/4 c teriyaki marinade and baste
1 crusty bread, to serve

Instructions

1. Heat water in a large pan, add celery, carrot, garlic, spring
onions, corn, pepper and chicken meat. Simmer for 8 min.

2. Break the noodle cake into pieces and add to the pan together
with seasoning sachet. Simmer for a further 2 mins, add teriyaki
marinade to taste. Serve immediately with crusty bread.

Hint: You can use other leftover cooked meats or chopped sausage in
this recipe. Or you can saute 1 chicken breast fillet in 1
tablespoon of oil, then roughly chop. Add to the soup with other
ingredients.

Answer 7

Ingredients:

1 large can chicken
1 bag egg noodles
1 can cream of chicken soup
Salt and pepper to taste

Directions:

In a large pot of water boil noodles, add chicken, soup, salt and pepper.

Answer 8

Put all your left over chicken into a dutch oven. Note how much water it takes to cover the left over chicken pieces, then add that much more. Crumble up a Bay Leaf and boil until the chicken meat falls off of the bone. Remove the bones and any skin from the broth. Add celery, carrots, onions. Boil until vegetables are tender. If you want to use right away, cook the vegetables in the microwave and then add them to the soup. Salt and pepper to taste and serve. Or if you have left over rice from chinese food or other meal, dump it in. Do not cook raw rice in the pot or it will soak up all the broth and you will have rice and chicken, no soup.

Answer 9

Chicken Noodle Soup
3 to 3 1/2 lbs. chicken
1 onion cut in half
2 celery ribs chunked
2 carrots cut in 3 inch pieces
Place the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 more over medium heat. Chill chicken pieces.

Prepare:
2 celery ribs diced
3 carrots diced
Dice the chicken into bite size pieces.
Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper.

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 10

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