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Chicken noodle soup recipe

Chicken noodle soup recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken noodle soup

Home style chicken noodle soup that really makes a wonderful side or meal, and cures what ails you. This freezes or doubles well.

353 people made this

IngredientsServes: 12

  • 3L water
  • 1 whole chicken, cut into pieces
  • 1 large onion, peeled and halved
  • 3 bay leaves
  • 10 whole black peppercorns
  • 2/3 bunch celery, leaves reserved
  • 450g whole carrots
  • 3 tablespoons chopped lemon grass (optional)
  • 4 tbsp chicken stock granules
  • 450g carrots, peeled and sliced
  • 1/3 bunch celery, chopped and leaves reserved
  • 250g pasta or egg noodles

MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min

  1. Place chicken and water in a large pot over high heat and bring to the boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
  2. Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
  3. Strain stock and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
  4. Return strained stock to pot over high heat, and stir in chicken stock granules, chopped celery and chopped carrots. Bring to the boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
  5. Chop celery leaves and stir into pot with the pasta. Simmer until pasta is cooked, about 10 minutes more. Stir in chicken and heat through.

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Reviews & ratingsAverage global rating:(400)

Reviews in English (300)

by MKOSSEN

This is a great recipe, but can be made a lot easier with a couple of modifications. I would recommend substituing chicken broth for the water and not use the chicken soup base. Chicken soup base creates a more artificial flavor. Boil the chicken in the chicken broth. Instead of a whole chicken, I cut boneless skinless chicken breasts into pieces. After boiling the chicken in the broth for 1/2 hour, add the other ingredients already chopped (onion, bay leaves, peppercorns, celery, carrots -- I didn't put in the lemon grass) and cook for 1 more hour. Then add the noodles and the celery leaves and cook until the noodles are done. The whole pot can remain heating on the stove on low until your guests arrive. I upped the recipe to serve 30 people and it worked great!-18 Mar 2007

by HEBH

This is the perfect Chicken Noodle Soup Recipe. Really it is the homemade chicken broth that makes it! FYI the Chicken Soup Base is the boullion granules. Our grocery carries it in 4 oz. containers, the recipe calls for 2 oz. or 4T to make measurement easy. The boullion adds salt/herbs and a little more flavor. You could also use Vegetable Base if you have it on hand or the store is out of Chicken. My husband is sick and he had two bowls, hopefully he'll be feeling better in the morning. If you are looking for a Chicken Noodle soup recipe and you have the time to put into it look no further this is the one!! Oh, one last thing, don't skip the lemon grass it is a really special addition. If you have not purchased it or used it before here are some tips: it is a tough green stalk, looks like a pale thicker version of a green onion and is usually sold individually. Peel the outer couple layers because they are likely dry and tired and then slice much like a green onion (cut off the hard end first). It is hard, even after cooking and not so great to eat/chew so remember to strain with the other ingredients. Hmmm...it really rounds out the flavors.-13 Jul 2006

by PINKSAND

This recipe is delicious, but takes MEGA time! The directions are also a bit confusing and I was not sure what "Chicken Base" was. So I finally found something that is called "Better than Bouillon" that is basically a bouillon cube type product which is almost a liquid, it is kind of like paste. It was not clear if you are supposed to use 1/4 cup of that in its pure form or 1/4 of the prepared broth. After tasting it was clear it calls for 1/4 cup of the pure bouillon paste which is essentially chicken flavored salt. I also used "no yolk" egg noodles and you can't even tell the difference and there is a lot less cholesterol. Good stuff my family loved this!-01 Jul 2002


Chicken noodle soup recipe

A truly comforting dish of poached chicken and broken spaghetti in broth.

Note the cooking time does not include poaching the chicken &ndash see here for our best poached chicken recipe.

Ingredients

  • 1 whole poached chicken (see intro)
  • 30 g butter
  • 1 leek, finely sliced
  • 2 stalks of celery, coarsely chopped
  • 2 carrots, finely chopped
  • 1 l chicken stock
  • 20 g finely chopped flat-leaf parsley
  • 200 g thin spaghetti, broken into 2𔃁-cm (1inch) pieces
  • 6 slices white or brown bread, to serve
  • 1 whole poached chicken (see intro)
  • 1.1 oz butter
  • 1 leek, finely sliced
  • 2 stalks of celery, coarsely chopped
  • 2 carrots, finely chopped
  • 1.8 pints chicken stock
  • 0.7 oz finely chopped flat-leaf parsley
  • 7.1 oz thin spaghetti, broken into 2𔃁-cm (1inch) pieces
  • 6 slices white or brown bread, to serve
  • 1 whole poached chicken (see intro)
  • 1.1 oz butter
  • 1 leek, finely sliced
  • 2 stalks of celery, coarsely chopped
  • 2 carrots, finely chopped
  • 4.2 cups chicken stock
  • 0.7 oz finely chopped flat-leaf parsley
  • 7.1 oz thin spaghetti, broken into 2𔃁-cm (1inch) pieces
  • 6 slices white or brown bread, to serve

Details

  • Cuisine: Australian
  • Recipe Type: Chicken
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 45 mins
  • Serves: 6

Step-by-step

  1. Remove the skin from the poached chicken and discard, then remove the meat and cut into small pieces. Set aside.
  2. Heat the butter in a saucepan over a high heat, add the leek, celery and carrots and stir-fry for 5 minutes, or until the vegetables are glossy and the leek is soft.
  3. Pour in the stock and 1 litre/34fl oz water. Add half the parsley and the chicken and bring to the boil.
  4. Reduce the heat to medium and simmer for 10&ndash15 minutes, for the flavours to develop.
  5. Add the spaghetti and cook for another 12&ndash15 minutes until tender.
  6. Serve hot with the remaining parsley sprinkled over the top and the bread on the side.

This recipe is from Australia: The Cookbook by Ross Dobson, published by Phaidon, £35. Photography by Alan Benson.

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Warm up With Some Cheesy Chicken Noodle Soup!

Heat up a dutch oven or soup pot over medium heat. Add olive oil, and sauté onion, celery, and carrots until the onion is fragrant and translucent.

Reduce heat and add chicken, cream of chicken soup, seasoning packet, cream cheese, broth, and milk. Whisk entire mixture together until smooth.

Turn temperature back up to medium and let soup simmer for about 20 minutes until carrots are tender.

Add spaghetti noodles and shredded cheese, and simmer until noodles are cooked and the soup thickens, about 15 minutes. (Note: I was concerned the soup wasn't thickening, but let the noodles soak, and it will thicken.)

Serve soup warm with crumbled bacon as a topping.

Do you love chicken noodle soup?

Then you&rsquore gonna wanna curl up with a bowl of this rich and cheesy chicken noodle soup ASAP! I&rsquove seen similar cozy soup recipes floating around the internet for a while now and knew I had to try this idea. If you&rsquore soup obsessed like me, then don&rsquot hesitate to try this simple stove-top soup all will LOVE!

The result is an ultra-comforting hearty soup featuring chicken, veggies, and a yummy cream cheese broth with Italian seasoning flavors. I topped mine with pieces of chopped bacon to throw it over the top! Cheesy chicken noodle soup is definitely a must-try EASY meal that&rsquos every bit as warm and comforting as it looks.


Chicken noodle soup recipe - Recipes

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Thirty minutes before serving time, add homemade noodles cook until noodles are tender (any kind of pasta can be used). Taste and season soup with salt, pepper, garlic and onion powder, to taste, before serving.

Turn dough out onto a floured work surface and knead until it forms a smooth ball.Cover and lest rest for 5 minutes.

Roll out to a 1/8-inch thickness. Turn and roll very thin. (A pasta machine may be used).

Allow to dry for 1 hour, then cut into lengthwise strips of 2 1/2-inches wide and stack or use wide cutter of pasta machine. Then slice the other way to one-eighth to one-sixteenth inch width. Separate and allow to dry.

Add noodles to chicken soup and cook on high for 20 minutes.

Variation: To make pot-pie noodles, cut noodles into 1 1/2 to 2 inch squares.


How to Make Creamy Chicken Noodle Soup

Everything comes together in just under 45 minutes, especially if you use rotisserie chicken or a pressure cooker (on the side) to cook the chicken. This recipe is great for those times when you need to make dinner in a hurry, or when you need a warm bowl of comfort after a long chaotic day.

SOUP. In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15 minutes.

ROUX. Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste forms. This creates a roux and acts as a thickening agent which makes it nice and creamy. Carefully whisk mixture into the large pot.

CHICKEN. Add shredded chicken and continue cooking for 5 minutes. Remove from heat once egg noodles are tender.

GARNISH. Sprinkle with freshly chopped parsley, if desired.


The Lady’s Chicken Noodle Soup

For the stock: add bay leaves, bouillon, onion, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.


Instant Pot Chicken Noodle Soup

Is there anything more comforting than a bowl of chicken noodle soup? This Instant Pot recipe makes light work of this homestyle classic. Using the sauté feature, you can easily develop flavors by cooking the mirepoix (that's onions, carrots, and celery) before adding the remaining ingredients.

More of a dark meat person?

Thighs or drumsticks would be DELICIOUS in this soup. Since dark meat typically takes a bit longer to cook, we recommend upping the pressure cook time from 7 minutes to 10 minutes to ensure your chicken is cooked through and easily shreddable.

Making this ahead of time?

Don't add noodles! We know, it's an annoying extra step to boil noodles separately. The thing is, if the noodles sit in the soup, they'll get bloated. And mushy. And slimy. We want nice, al dente noodles in our soup! So, boil and drain them on their own. When you're ready to serve, put some cooked noodles in the bottom of your bowl and ladle the hot soup on top.

Freezing your soup?

Smart decision! This soup reheats beautifully&mdashbut again, you'll want to leave out the noodles. Just boil the exact amount you want to eat fresh while you defrost your soup.

Wanna add more veggies?

Do it! Heartier veggies like peppers and parsnips can be snuck in with your mirepoix, or stir in some leafy greens like spinach or Swiss chard when everything else is done cooking and the soup is still piping hot. Your body will thank you.


Just Like Bob Evans Chicken Noodle Soup

Make a big batch of comforting chicken noodle soup like the kind they serve up at Bob Evans restaurants with this easy copycat recipe. When you prepare this Just Like Bob Evans Chicken Noodle Soup recipe, your whole house will fill up with the delicious aroma of home-cooked soup, especially because this soup simmers in the slow cooker for a full eight hours to achieve maximum flavor. When it's the dead of winter and all you want is a warm bowl of chicken noodle soup, this is just the recipe you need!

Slow Cooker Time LOW 8 hr

Cooking Method Slow Cooker

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Chicken Noodle Soup

This warming Chicken Noodle Soup is great for the winter!

Servings 6 servings, approx. 1½ cups each

Ingredients

  • 3 oz. dry whole wheat bow-tie, penne, or rotini pasta
  • 1 Tbsp. olive oil
  • 1 medium onion chopped
  • 2 medium carrots sliced
  • 2 medium celery stalks sliced
  • 6 cups low-sodium organic chicken broth
  • 1½ lbs. cooked shredded chicken breast approx. 4½ cups
  • ¾ tsp. sea salt or Himalayan salt
  • ¼ tsp. ground white pepper

Instructions

2B Mindset Plate It!
Add extra veggies or a side salad for a great lunch.

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium-size (9 oz.) yellow onion, chopped (about 2 cups)
  • 3 medium carrots, thinly sliced (about 1 cup)
  • 2 large celery stalks, chopped (about 1 cup)
  • 2 large garlic cloves, minced (about 1 Tbsp.)
  • 1 rotisserie chicken, skin and bones discarded, meat shredded (about 3 to 4 cups shredded chicken)
  • 8 cups lower-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups uncooked wide egg noodles
  • Chopped fresh flat-leaf parsley

Heat oil in a large Dutch oven over medium-high. Add onion, carrots, celery, and garlic to Dutch oven cook, stirring often, until vegetables are just soft, about 8 minutes. Stir in chicken, broth, Italian seasoning, salt, and pepper bring to a boil. Reduce heat to medium, and gently boil 6 minutes. Add noodles to Dutch oven. Reduce heat to medium-low, and cook until noodles are tender, about 6 minutes. Garnish with chopped parsley.




HOMEMADE CHICKEN NOODLE SOUP