Home made chicken noodle soup?!
Answers: can anyone give me a good recipe for home made chicken noodle soup?
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!
CHICKEN NOODLE SOUP WITH HOMEMADE
NOODLES
HOMEMADE NOODLES:
2 eggs, beaten
3 tbsp. milk
1 c. flour
2 tsp. baking powder
Dash of salt
Combine. Roll out real thin and cut into strips. Then lay on towel to dry. Let dry approximately 1 hour. Bring water to boil, boil until tender.
Bake 1 whole chicken, saving the juices. After done, let chicken cool and remove meat from chicken, cutting into bite-size pieces. Add desired amount of water to remaining chicken broth. Add noodles, chicken, celery and carrots. If desired, you may make dumplings and add to soup.
In a crock pot cook whole chicken, in a box of chicken broth and water, with salt and pepper, until it is falling off the bone.
take chicken out of crock pot and shred the meat, before this strain the liquid and put it in a pot on the stove top and add if you like onions, carrots, and baby sweet peas. cook until carrots are almost tender then add in a bag of egg noodles, when they are done, add in all the delicious chicken, and stir it all together, and slowly add in a small carton of whipping cream for an awesome creamy flavor. Salt and Pepper to taste.
Enjoy, this is really easy and so delicious
The key to the best flavor is to start with already roasted chicken - just boiling the chicken in the soup gives it very little flavor at all!
1 tbsp. unsalted butter
2 cloves garlic, chopped
1 medium onion, chopped
6 cups chicken stock
2 cups chopped, cooked chicken
*1 small bay leaf
* 1/2 tsp crushed red pepper flakes
* 1/2 tsp dried thyme
* 1/2 tsp cumin
* 1/2 tsp each salt and pepper
1 1/2 cups chopped carrots
1 cup chopped celery
1 Bag egg noodles, cooked according to package directions
Melt butter in a large pot. Add onions and garlic, and cook until softened, about 3-4 minutes. Add stock and water and bring to a boil.
Reduce heat and add the chicken, veggies, herbs, and spices. Bring to a simmer and continue to simmer, uncovered, for about 1 hour.
Add cooked egg noodles and serve!
Enjoy!
I do like to use chicken thighs to make my chicken stock, just skim off the fat before making the soup. You can use breasts too if you prefer white meat, just leave the skin on while simmering them:
Simmer 3-4 chicken thighs in 8 cups of water to which you have added 1 TBS parsley and 1 tsp crushed rosemary for about 30 minutes. Remove the chicken and put the stock in a large bowl and put in the fridge for a few hours so the fat rises to the top, then skim off the fat. (Alternately, you can use a spoon to skim off the fat but it is harder to get it all)
Once you have defatted the stock, add 1/2 chopped onion, 2 diced carrots and celery stalks (any othe veggies you like) and simmer for about 15 minutes. Return the cut up chicken and cooked noodles and simmer for a few minutes. Salt and pepper lightly if needed.