I'm cooking chicken noodle soup....?!


Question: I'm cooking chicken noodle soup for dinner tonight, does it matter if my chicken is frozen or thawed?
Depending on how it turns out...that person gets 10 points!


Answers: I'm cooking chicken noodle soup for dinner tonight, does it matter if my chicken is frozen or thawed?
Depending on how it turns out...that person gets 10 points!

If you are boiling it alone to make a stock to use for your soup than you can use it frozen. As long as you boil it long enough it will definitely cook all the way through.

not really, it will thaw in the liquid, just make sure juices are running clear before you eat it. Honestly though, you will know if it done when you start to cube or shread it.

HOMEMADE CHICKEN NOODLE SOUP
1 whole chicken thawed
4 cubes chicken bouillon
Enough water to cover chicken
1 batch homemade noodles
1 onion
1 c. potatoes
1 c. celery
1 c. carrots

Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.

NOODLES:

2 eggs
1 tsp. salt
Water
Flour

Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt. Then add flour gradually until dough is stiff. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4" to 1/2" strips. Separate and let dry at least 2 hours then add to soup.

Thaw the chicken out in the microwave on the defrost setting. You never want to cook with frozen meat unless you're throwing it in a crock pot for 12 hours. If you don't thaw the chicken it won't cook all the way through.

I prefer for my chicken to be thawed. The texture of the meat is better.

Depends on how long you're going to cook it, I would get your stock simmering now and add the chicken. It would help to know if you are using bone-in chicken or diced up boneless, etc... we need more info.

your better of thawing the chickey first ,if you add frozen it'll take longer to cook and the meat is going to keep the blood-pink which is totally not appetizing ,also the flavor of the chick won't ditribute very well , how bout serving some creamed peas,corn with bacon for a side along with a BIG SLICE OF CORN BREAD yUMMY !!





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