My family is feeling under the weather and I would like to make a pot of homemade Chicken & Noodle Soup.?!
Answers: Can you help me out with your best recipe?
CHICKEN NOODLE SOUP
1 (3-pound) whole chicken, liver discarded
2 1/2 quarts cold water
4 carrots, peeled and cut into bite-size pieces
2 onions, peeled
2 stalks celery, cut into 4 pieces
6 cloves garlic, peeled
2 sprigs thyme
1 1/2 teaspoons kosher salt
1 teaspoon whole black peppercorns
1 cup cooked small pasta
1 cup frozen peas
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Rinse chicken, giblets and neck thoroughly in cold water (discard liver). Place in a large pot with water, carrots, onion, celery, garlic, thyme, salt and peppercorns. Bring to a boil; skim the surface of any foam that appears on the top. Partially cover, reduce heat and simmer for 1? hours, skimming occasionally. Add more water to keep chicken submerged, if needed.
Remove chicken with tongs and cool. Strain broth through a fine sieve. Discard celery, herbs, spices, giblets and neck. Reserve onions and carrots. Remove any excess fat from the top of broth with a spoon or ladle.
Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired.
In a large soup pot over high heat, return strained chicken broth and bring to a rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top each with dill and parsley
nfd
I'd answer, but cant beat the answer above... YUMMYYYY
For a good quick soup...
Cooked chicken, diced can use store bought
Onions
celery
carrots or parsnips
Frozen mixed vegetabls (optional)
garlic
thyme
chicken base or broth
As for noodles any kind you like, be it regular old egg noodles or pasta like orzo, even barley
Sautee veg in little oil
add garlic and thyme
then the rest except the noodles
simmer till nice and hot
you can put the noodles right in the pot to cook however they will soak up some of the broth so add more or par cook before and add at the end.
Quick & Easy Chicken Noodle Soup
(30 mins)
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.
Hope your family feels better soon!
Well since your family is sick I would think you wouldn't want to have to go through a thousand steps to just make them a soup. Here is what I do for a good, quick chicken/noodle or rice soup:
boneless/skinless chicken breast
1 carton chicken broth and add water to taste
parsley
sliced carrots
sliced celery
1 bay leaf
lots of onion
add to this mixture some seasonings such as cayenne, black pepper and/or cayenne to taste. Also a little poultry seasoning would help.
When the mixture has simmered to where the chicken is done I add some egg noodles or rice but not both. Cook till noodles are done. This is a very simple recipe and sounds like you don't need to spend the whole day in the kitchen to make since you are also dealing with taking care of people.
At the store, purchase 1 pkg. Mrs. Grass's Chicken Noodle Soup mix. Also, buy 1 pkg. small peeled carrots, 2 potatoes, and 1 pkg. chicken boneless/skinless chicken breasts.
At home, seer the chicken breasts on both sides and allow to cook fully in the bottom of a large (8 qt) pan. Slice up the cooked chicken. Then, follow the directions on the Mrs. Grass's Soup mix, and then add the carrots and peel/dice the potatoes. It is fantastic.
*****OLD FASHIONED CHICKEN NOODLE SOUP
1 lg. stewing hen, cut in pieces
2-3 c. carrots, sliced
2 lg. onions
2 c. celery, cut up
Salt, pepper & garlic salt to taste (about 1/4 tsp.)
1/2 c. Chicken Soup Mix
Simmer chicken in water to cover to which 2 teaspoons salt has been added 3 to 4 hours, until tender. Remove chicken and slip meat off bones. Cool broth and skim off fat.
Put chicken, carrots, onions, celery and seasoning into broth and bring to a boil. Simmer about 20 minutes or until carrots are almost done. Add noodles and simmer another 15 minutes or until noodles are done.
NOODLES:
1 tsp. salt
3 eggs
3 tbsp. cream
Flour
Beat together and add enough flour to make a dough you can roll thin like pie crust. Dry long enough so it isn't sticky. Cut into strips about 1/4" wide and 4" long. Separate and let dry. Boil in salt water for 10 minutes and then drain and add to soup. Leftover noodles (dry stage) can be stored in air tight container in cool place.
Or Drop Noodles: Use noodle recipe adding only enough flour to make a thick batter. Drop by teaspoon into boiling broth. Or use a 10 ounce package of egg noodles.
paper,
This restaurant Chicken Soup Recipe is a “main stay” during cold weather and flu season.
Chicken Noodle Soup Recipe
A Best Restaurant Soup Recipe
Preparation time: 30 minutes. Serves 8
Ingredients:
1/4 pound fettuccine pasta, cut short (or pasta of your choice if small)
2 cups chicken, cooked and diced small
2 quarts chicken broth (fresh or canned)
1 medium carrot, diced
1/2 medium onion, diced
1 stalk celery, diced
3/8 teaspoon fresh minced basil
1 1/4 teaspoon dried parsley or 4 teaspoons fresh chopped parsley
Salt and pepper, if desired
Instructions:
Cook pasta al dente (not mushy, still a little chewy)
Dice chicken into small pieces
Bring the stock to a simmer in a soup pot or stock pot
Add carrots, celery, onion, basil and simmer until vegetables are tender
If stock does not have enough flavor, add more stock and reduce (continue heating) to concentrate the flavor
Season to taste (salt, white pepper)
Add the chicken and pasta to the stock and let them heat through before serving
Correct seasoning to taste, if needed
Ladle into soup bowls
That’s it! You’ve got a winner!