I am so sick. I want to make Chicken Noodle Soup, anyone have a good recipe?!
Answers: I am looking for a recipe for basic chicken noodle soup. Nothing fancy, just good, tasty, old fashioned chicken noodle soup.
MY FAVORITE
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.
This is as easy as it gets. Get a couple cans of chicken broth. Put a little onion in it and simmer it for a while. In a separate pan, boil some egg noodles. When you drain them, rinse them with cold water so they don't get mushy in the chicken broth. Pour the noodles into the broth, and there you are. Chicken soup.
You don't have to make it yourself! Campbell's! Give it a try!
i am sick too. save me a bowl lol!
I boil my chicken in water with salt and pepper and some fresh basil or dried if you don't have fresh. Pull the chicken off the bone and put back in the water and bring it to a boil. I use the egg noodles and just boil it til done. I like lots of pepper in mine. Hope you feel better.
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
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.
Buy Campbell's or if you just want a simple recipe here's one
EASY CHICKEN NOODLE SOUP
4 chicken breasts or 1 whole chicken
1 bag egg noodles
2 c. diced carrots
2 c. diced celery
3 chicken bouillon cubes for flavor
Boil chicken and remove skin and bones. Pour noodles, carrots, celery and cubes into boiling chicken broth. Add meat, season as desired. Cook on high 1 hour on low 2 1/2 hours.
In a large pot (like an enameled cast iron dutch oven) saute one pound of boneless chicken breasts in 2 tbs of olive oil for ten minutes or until fully cooked.
Add half cup of brandy, ignite fumes (careful here!) to burn off alcohol.
Add one quart of packaged low-salt vegetable stock plus two cups water.
Add:
4 large sliced carrots
3 diced celery stalks
1 large onion coarsely chopped
2 tbs honey
spices (bay leaves, tarragon)
Bring to boil then simmer uncovered on low heat for 30 minutes or until carrots are soft.
Add 1 cup short noodles, bowtie pasta, etc.
Cook additional 10 minutes or until pasta is fully cooked.
Serve.
2 cans Chicken Broth
2 cans water
1/4 cup chopped celery
1/4 cup chopped carrots
1 tbsp onion finely chopped
1 tbsp fresh parsley, chopped
1/8 tsp poultry seasoning
1/8 tsp dried thyme leaves crushed
2 cups chicken or turkey, cooked , diced
1 cup medium egg noodles
Instructions:
1. In 3-quart (3 L) saucepan, combine broth, water, celery, carrot,
onion, parsley, poultry seasoning and thyme. Over medium heat, heat to
boiling, stirring occasionally.
2. Reduce heat to low. Cover; cook 20 minutes or until vegetables are
tender, stirring occasionally. Add chicken and noodles; heat through,
stirring occasionally.
Use one can of 'chicken broth' from the store, and then add that to the chicken you are boiling in water and use the 'combination' ... take all of the bones and skin off the chicken AFTER it's cooked and throw those away. Cut the chicken into 'bite sized' pieces and return to the broth and continue cooking on 'simmer' ... put in 4 CLOVES (sections off a bulb) of garlic in, sliced if you like it, but wrap it in gauze so you can remove it if you don't. Also add two stalks of celery, sliced thin, and two-four sliced carrots (about 10 if you buy the 'baby carrots' that are already peeled and ready to eat).
MAKE your own noodles ... use one egg, the equivalent of one egg of water (about 1/4 cup but a bit less) and one cup of flour. Mix to a paste and roll, then slice and drop it straight into the simmering pot. Cook for about 20 more minutes ... the noodles will swell slightly and absorb the wonderful flavor. If you don't want to make your own noodles, then add about 2 cups of dry noodles of your choice ... I use 'egg noodles' or the eggless noodles, but you can use ANY 'pasta' made with flour or even use Asian noodles ...
I don't add salt until I serve my Chicken Noodle Soup, because that way people can add to taste ... same with pepper, but if you want, you can put a little COARSELY GROUND pepper in ... it's a bit 'spicier' that way, and may be more 'tempting' if you don't feel good.
simple:
You'll need a whole chicken for this:
to make the broth,
- put the chicken in a pot and cover it with water
- toss in some random vegetables that you like (onions, carrots, leeks, etc...) and some salt/pepper.
- Bring it all to a boil and once it boils, let it simmer for about 2 hours (or longer if you have the time), then toss out all the vegetables (you can run it through a sieve if you like)
After you're done with that, I like to remove the chicken from the broth and put in the oven a bit. 45 mins at about 375.
You can then just make some noodles as you normally would and toss them in the broth along with cut up pieces of chicken.
tip: if you have a bit more time, you can put the broth in the fridge for a few hours until all the fat gathers up at the surface and then scoop it out. If you want you can also freeze the broth and reuse it later.
Once you remove the chicken you can cut it u
Crock Pot Chicken Noodle Soup
INGREDIENTS:
1 envelope Chicken Noodle Soup
1 can (14.5 ounces) diced tomatoes with sweet onions, or stewed tomatoes
2 cans (14.5 ounces each) chicken broth, low fat
1/2 teaspoon seasoned salt
1 cup cooked diced chicken
PREPARATION:
Combine all ingredients in crockpot; cook on low for about 6 hours. Chicken noodle soup recipe serves 4.
While I don't have a recipe for you, the one thing that my mom always did when we were sick and wanted Chicken Noodle Soup was to put a few cloves of garlic in it. She said it helped to open us up. I don't know if it's a proven fact, but what I do know is I did always feel better if it had the garlic in it.
Feel better!
ok super simple....some chicken broth, noodles of your choosing, pieces of chicken, and some vegies, cook for as long as you like. or go to the store and get some cambells...mmmm the possibilities!!
fell better! =]
Chicken Noodle Soup
Serves: 12
Ingredients:
1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken soup base
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles
Directions:
Place chicken and water In a large pot over High heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes. Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour. Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces. Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender. Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.