Chicken Noodle Soup Recipe II
A nice chicken noodle soup recipe ...try this one !
Ingredients
* 2 eggs
* 4 tablespoons milk
* 1 teaspoon salt
* 2 cups all-purpose flour
* 8 cups chicken broth
* 2 cups diced celery
* 1 cup diced onion
* 3 cups baby carrots, chopped
* 2 teaspoons minced garlic
* 1 pound chopped, cooked chicken meat
* 1 (16 ounce) package frozen corn kernels
* salt and pepper to taste
* seasoned salt to taste
* 1 cube chicken bouillon
INSTRUCTIONS
1. Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
2. In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
3. Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
4. Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes.The chicken noodle soup recipe is ready to serve hot....nice one ! Enjoy !
quick-and-easy-chicken-noodle-soup recipe
Quick and Easy Chicken Noodle Soup
Quick and Easy Chicken Noodle Soup
A great chicken noodle soup recipe to try !
Ingredients
* 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
INSTRUCTIONS
1. 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. The chicken noodle soup recipe is ready to serve...nice one !
chicken-noodle-soup-recipe
A great chicken noodle soup recipe to try !
Ingredients
* 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
INSTRUCTIONS
1. 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. The chicken noodle soup recipe is ready to serve...nice one !
chicken-noodle-soup-recipe
Grandma's Chicken Noodle Soup
Grandma's Chicken Noodle Soup
A great chicken noodle soup recipe to try !
Ingredients
* 2 1/2 cups wide egg noodles
* 1 teaspoon vegetable oil
* 12 cups chicken broth
* 1 1/2 tablespoons salt
* 1 teaspoon poultry seasoning
* 1 cup chopped celery
* 1 cup chopped onion
* 1/3 cup cornstarch
* 1/4 cup water
* 3 cups diced, cooked chicken meat
INSTRUCTIONS
1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine chicken broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
The chicken noodle soup recipe..grandma's version is ready to serve...nice ! Enjoy it !
Chicken-noodle-soup-recipe-2
A great chicken noodle soup recipe to try !
Ingredients
* 2 1/2 cups wide egg noodles
* 1 teaspoon vegetable oil
* 12 cups chicken broth
* 1 1/2 tablespoons salt
* 1 teaspoon poultry seasoning
* 1 cup chopped celery
* 1 cup chopped onion
* 1/3 cup cornstarch
* 1/4 cup water
* 3 cups diced, cooked chicken meat
INSTRUCTIONS
1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine chicken broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
The chicken noodle soup recipe..grandma's version is ready to serve...nice ! Enjoy it !
Chicken-noodle-soup-recipe-2
CHICKEN NOODLE SOUP RECIPE 2
CHICKEN NOODLE SOUP RECIPE 2
Ingredients
* 2 tablespoons extra-virgin olive oil
* 1 medium onion, chopped
* 3 garlic cloves, minced
* 2 medium carrots, cut diagonally into 1/2-inch-thick slices
* 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
* 4 fresh thyme sprigs
* 1 bay leaf
* 2 quarts chicken stock, recipe follows
* 8 ounces dried wide egg noodles
* 1 1/2 cups shredded cooked chicken
* Kosher salt and freshly ground black pepper
* 1 handful fresh flat-leaf parsley, finely chopped
INSTRUCTIONS
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Chicken Stock:
* 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
* 2 carrots, cut in large chunks
* 3 celery stalks, cut in large chunks
* 2 large white onions, quartered
* 1 head of garlic, halved
* 1 turnip, halved
* 1/4 bunch fresh thyme
* 2 bay leaves
* 1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. The chicken noodle soup recipe is ready to serve...enjoy it !
* 2 tablespoons extra-virgin olive oil
* 1 medium onion, chopped
* 3 garlic cloves, minced
* 2 medium carrots, cut diagonally into 1/2-inch-thick slices
* 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
* 4 fresh thyme sprigs
* 1 bay leaf
* 2 quarts chicken stock, recipe follows
* 8 ounces dried wide egg noodles
* 1 1/2 cups shredded cooked chicken
* Kosher salt and freshly ground black pepper
* 1 handful fresh flat-leaf parsley, finely chopped
INSTRUCTIONS
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Chicken Stock:
* 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
* 2 carrots, cut in large chunks
* 3 celery stalks, cut in large chunks
* 2 large white onions, quartered
* 1 head of garlic, halved
* 1 turnip, halved
* 1/4 bunch fresh thyme
* 2 bay leaves
* 1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. The chicken noodle soup recipe is ready to serve...enjoy it !
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