good soup ingredients?

Question

ingredients on how to make a good chicken noodle soup?

Answer 1

----------->Quick and Easy Chicken Noodle Soup

Submitted by: Vincenza

Rated: 5 out of 5 by 342 members

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 6 servings

"Chicken, noodles and carrots are simmered in canned chicken and vegetable broth seasoned with basil and oregano in this quick soup."

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:
1. 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.


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---------->Chicken Noodle Soup

Submitted by: Sherry

Rated: 5 out of 5 by 173 members

Yields: 10 servings

"Chicken, vegetable and noodle soup pretty much from scratch, but still a quick and essential part of your repertoire."

INGREDIENTS:
4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley

DIRECTIONS:
1. In a large stock pot, saute celery and onion in butter or margarine.
2. Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
3. Add noodles, and simmer for 10 more minutes.

Answer 2

Dear Needing Ingredients, I recommend so thyme, rosemary or basil to help with flavoring.I love celery and onions in soup. They make is sweeter and enhance the flavor. If you want flavor without all the extra work use a base(chicken, beef,pork or ham). A company called Millers has a good selection and a price that can work with any budget. If you decide to use garlic use powdered not fresh or garlic salt and use small amounts! Another method is to use the broth of the meat you are cooking in the soup. Some people use the gizzards from like chicken or turkey they make fantastic soup bases and are wonderful for gravies too. I hope this helps! Best Wishes

Answer 3

Start out with a mirripois, this is equivilent to two parts onion, one part carrot and one part celery. I sautee this in some olive oil in the soup pot. When the veggies are translucent, I deglaze the pan with some chicken stock (I use home made, but if you use store bought then get the low sodium broth in the container, not cans). Let the veggies start to get tender in the stock and add some salt, pepper, dried parsley, and 1 Tbsp of sodium free chicken boullion powder. Once the veggies start to get tender I add chicken that I roasted in the oven before hand. (chicken breasts, bone in and skin on, rubbed with olive oil, salt and pepper. roast at 350 for 45mins. then when they are cool enough to handle, remove the skin and shred the chicken into bite size pieces). When the chicken is in cook for an additional 15mins or so and then add your noodles. I prefer to use an egg noodle or a semolina noodle. Cook according to the package. When the noodles are cooked through then taste the soup, adjust for seasoning and serve hot.
You can add any additional veggies that you enjoy. Many people like peas or parsnip in their soup.

Answer 4

4 cups chicken stock, home made or store bought
3/4 cup diced onion
3/4 cup diced celery
1 tablespoon minced garlic
2 ounces dried egg noodles, cooked to al dente
1/2 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh parsley leaves
Lemon halves, for serving

Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.

Answer 5

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30469,00.html

The Lady's Chicken Noodle Soup
Recipe courtesy Paula Deen

Stock:
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving


For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Answer 6

first REAL chicken, chicken flavored bullion cubes are better than broth *opinion*, veggies (finely chopped) celery,chickpeas, carrots, corn and egg noodles add in seasoned salt, a dash of chicken seasoning, pinch of salt, some pepper and a bit of basil as u please very good :)
***somethin that u might never combine would be chicken soup with potatoes. actually i eat it often its very good. just the chicken, noodles,and bullions. mash some potatoes, put potatoes on bottom of bowl then pour soup over top.***

Answer 7

Cook the chicken in water, chopped onions & celery, 2 bay leaves, salt and pepper. When the chicken is done, remove from stock, cool, and debone. Add one can chicken broth to stock and add chopped carrots. Add chicken back to stock and add either noodles or rice. Cook until done, and enjoy!

Answer 8

All of these recipes are very good ( I like the one with the cream&sherry!),, Another good soup ,,follow any of the recipes for chicken noodle,, omit ,noodles add rice and one can of stewed or diced tomatoes,, very good 'my G,MA'S, Chicken&rice soup!! I really like baked potatoe soup ummm GOOD

Answer 9

carrots,peas, a little parsley and of course the noodles and the chicken . also add a little chicken broth . good luck and happy cooking .