I want to make some good homemade chicken noodle soup, but don't know where to start.?!


Question: I can cook almost anything if I have a recipe. Can you help?


Answers: I can cook almost anything if I have a recipe. Can you help?

Chicken Noodle Soup

1 whole stewing chicken
1 medium onion, cut into quarters
2 carrots, cut into chunks
2 celery stalks, cut into chunks
Parsley, chopped roughly, about a small handful
Whole peppercorns, about 10
A little salt, you can always correct the salt later, better not enough than too much.

You need a large pot. Wash and remove any excess fat from the chicken, place in the pot with cold water to cover. Bring to a boil, then skim any foam from the top of the water, reduce heat to a good simmer and throw in the vegetables. Simmer the pot for about 1 1/2-2 hours. Remove the chicken and let it cool enough to handle. Strain the vegetables from the pot and discard saving the broth and pour it back into the soup pot. Take the chicken from the bone and discard the bones and fat. Cut the meat into bite size pieces and return to the pot with the broth.

1 medium onion chopped
2-3 carrots chopped
1-2 celery stalks, chopped
Some chopped parsley, just a little

Add the vegetables and cook until tender but not mushy. I cook spaghetti (about 1/2 of a package) broken into small pieces or any other small pasta and add to the soup or even a pot of cooked rice can be added. Adjust you salt and you have soup. If you want to make the broth the day before, refrigerate the broth and the fat will rise to the top of the broth and it can easily be removed and discarded, this will make the soup a little more healthy. Some like tomatoes in the soup, in that case, a small can of chopped tomatoes can be used as well.(I don't)

nfd?

I have personally used this recipe several times and I always find it delicious. I highly recommend it to you or anyone else.

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.

AlecJ posted Alton Brown's recipe, it is also my personal fav.
http://www.foodnetwork.com/food/recipes/...

sweat out some onion, garlic, leek, carrott celery,
add stock, and meat cubes, boil. add herbs spices and 1/4 c noodles cook till tender

Start by softening carrots, onions and leeks or celery and add water, a chicken frame, or some pieces of chicken.
Bring to the boil and simmer gently for about 30 minutes.
Strain and discard chicken frame and pick meat from chicken pieces, add to liquid.

You will have the base for a nice soup.
Return liquid to pot and bring to a boil and add noodles.
The vegetables could be used as a side, added to the soup or discarded.

Ingredients
2 cups chicken , cooked and cubed
2 quarts water
4 chicken bouillon cubes
1 (12 ounce) bag egg noodles

2 cans cream of chicken soup
8 ounces sour cream
to taste salt and pepper , to taste

Directions

Bring water and bouillon cubes to boil in 5 qt. pan.

Add noodles.

When noodles are cooked, add chicken and soup, stir until combined throughly.

Remove from heat and add sour cream.

Salt and pepper to taste.

i usually make this after i have a big chicken dinner and i use the left overs for the soup. if you don't have any left overs then just take a couple of chicken breasts and season them well with salt and pepper and some garlic if you like. grill, bake or pan fry until they are completetly cooked through.

1-2 chicken breasts diced up into chunks
1/2 package of egg noodles
2 tablespoons of minced garlic
2 large carrots, cut however you want them
2-3 celery ribs, again cut to your liking
1/2 a medium onion, cut how ever you will eat it
2-3 cans of chicken broth or stock, whatever is on hand
2-3 tablespoons olive oil

in a big soup pot, pour olive oil, garlic and onion in. sautee for about 2-3 minutes over medium high heat.

add in carrots, celery, broth/stock, chicken. heat until boiling over medium high heat.

turn heat down to medium, to medium low heat and add in egg noodles. let the noodles slowly come up to a boil and soften to however you like your noodles.

ready to serve in minutes. i like to buy those frozen bread loafs from the store. i have no patience for bread making and people think that i am a genius in the kitchen when i bring out a nice, large, steaming hot loaf of bread. they just don't know how i did it, and i won't fess up! :)

I don't have a recipe but you can always go to the foodnetwork.com and look up chicken noodle soup. I'd go with recipes from either Rachel Ray or Sandra Lee. Their soups will tend to be easier/simpler than other chefs.

Chicken Noodle Soup

Ingredients:
4 lb Chicken
3 qt Water, cold
1 Onion, sliced
1 Carrot, sliced
1 Bay leaf
2-or-3 whole cloves
Salt & pepper

Instructions:
Wash and clean chicken carefully; cut in pieces. Cover with the cold water.
Add the vegetables and seasoning and let simmer for 3 hours or until
chicken is tender. ( Skim off fat). Remove the chicken and add 2 cups of
noodles and cook 15 minutes





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources