Any tried and true recipes for chicken noodle soup and/or chicken and noodles?

Answer 1

CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS

1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**

4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth

1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro

Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.

Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.

Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)

Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.

* Sold at Middle Eastern markets, natural foods stores and some supermarkets.
** Available at Asian markets, specialty foods stores and some supermarkets.

Makes 6 servings.

A Cook from Asheville, NC on 01/21/07
Just finished making this. wonderful. I went a little extra on all the flavorings, added baby bok choy and snow peas. Excellent!


runamokdog from Menahga, MN on 01/13/07
This is probably among the top 3 soups I have ever had in my life. Substituted a bunch of stuff due to what I had on hand (green cabbage, Mongolian Fire oil, balsamic vinegar, etc) and it still was a hit!!


A Cook from Binghamton, NY on 06/19/06
Not yo Mama's chicken soup, this is the best chicken noodle soup I have ever eaten! One fourth of the recipe makes two entree size bowls. I used part turkey broth and part chicken broth, both homemade. I substituted red curry paste for the chili garlic sauce and added more ginger, probably a tablespoon or two more. I also cut up about 1/3 c. of cilantro stems I had after I used the tops and put that in the broth. I used about 1. c. broken angel hair for the noodles. The proportion of broth, noodles, chicken and veggies was just right. I can hardly wait to serve this at my hiking group's next soup lunch.

Answer 2

Chunky Chicken Rice Soup

Ingredients

(7 servings)

1 c Cooked cubed chicken
1 ts Oil for frying
2 c Chicken broth
1 c Water
10 oz Frozen mixed vegetables
1/2 ts Poultry seasoning
1/4 ts Pepper
1 c Minute Rice
1 tb Dried parsley


Instructions

1). In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2). Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.

Answer 3

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 4

4 chicken breast
6 cups water
1 chicken bouillon cube
1 can each cream of mushroom, celery and chicken soup
1 cup milk
1/4 tsp onion powder
1 pkg large egg noodles
salt and pepper to taste

bring water to boil in a large pan add bouillon cube,chicken breast, onion powder, salt, pepper boil until chicken is done ( falling off of the bone)
remove chicken from the broth that has formed and add the noodles cook according to pkg directions, while they are cooking de-bone chicken, you can either use the skin or discard it, after noodles are 3 minutes from their estimated cooking time add soups, milk and deboned chicken reduce heat to med.. cover and let simmer 20 minutes stirring often..
enjoy!

Answer 5

a friend of our loves this 1 large can of cream of chicken 2 cups cooked bows 1 can of cooked chicken heat and serve

Answer 6

In the superstore, fruits are usually chosen far too soon. Some are rocks, many are bad. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.