CHICKEN, VEGGIE AND NOODLE SOUP

CHICKEN, VEGGIE AND NOODLE SOUP

Chicken Noodle Soup Recipe Ingredients :

• 1 lb boneless, skinless chicken breasts, pounded thin and cut into chunks
• 1/2 cup all-purpose flour
• 1 tbsp. garlic powder
• 1 tbsp. light Adobo
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tbsp. Italian seasonings
• 2 (32 oz each container) Swanson chicken broth
• 1/2 cup frozen corn kernels
• 1/2 cup frozen green beans
• 1/2 cup frozen zucchini
• 1/2 cup frozen cut up turnip
• 1/2 cup frozen peas
• 1 (16 oz bag) frozen sliced carrots
• 1 tbsp. minced garlic
• 1 cup frozen round onions
• 1/2 cup thinly sliced celery
• 1 tbsp. butter
• 1-1/2 cups non-cooked no-yolk noodles
• 1 tbsp. olive oil

Chicken Noodle Soup Recipe Instructions :
First of all in small skillet, place butter, melt, add celery. Cook until softened. Set aside.

And then in a large pot, spray with cooking spray, add oil. Heat on medium-high.

Meanwhile, in a Ziplock bag, add chicken cubes, flour, garlic powder, Adobo, salt, pepper and Italian seasonings. Shake to coat. Shake off excess flour mix from chicken.

Next is to place chicken in pot, cook for 10 minutes. Add minced garlic, cook for 1 minute. Add both containers of chicken broth. Bring to boil. Reduce heat to medium. Add all veggies except zucchini and peas, but including celery. Cook 10 minutes, bring to boil. Reduce heat again. Add zucchini and peas.

Cover, cook, stirring, for 10 minutes. Add noodles. Cook, covered until noodles and all veggies are tender. Add more salt and pepper to taste.

Dry-chicken-noodle-soup-mix

Jean's Homemade Chicken Noodle Soup

Jean's Homemade Chicken Noodle Soup
Chicken Noodle Soup Recipe Ingredients

• 2 (14 ounce) cans chicken broth
• 2 cups water
• 3 carrots, chopped
• 3 stalks celery, chopped
• 1 pinch ground black pepper
• 3 slices fresh ginger root
• 1 tablespoon vegetable oil
• 1/2 cup chopped cooked chicken breast meat
• 1/2 cup egg noodles

Chicken Noodle Soup Recipe Ingstructions

In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

Awesome Chicken Noodle Soup

Awesome Chicken Noodle Soup
Chicken Noodle Soup Recipe 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 whole carrots
• 3 tablespoons chopped lemon grass (optional)
• 1/4 cup chicken bouillon powder
• 1 pound carrots, peeled and sliced
• 1/3 bunch celery, chopped and leaves reserved
• 1 (8 ounce) package dry egg noodles

Chicken Noodle Soup Recipe Instructions

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 the halved 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.

THAI CHICKEN NOODLE SOUP RECIPE

THAI CHICKEN NOODLE SOUP RECIPE
Chicken Noodle Soup Recipe Ingredients

• 1 litre chicken stock
• 150g thin rice noodles or mung bean thread vermicelli
• 200ml coconut milk
• 1 x 3-4cm piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
• 2 x 15ml tablespoons fish sauce
• 1 fresh long red chilli, de-seeded and cut into strips
• 1 teaspoon turmeric
• 1 teaspoon tamarind paste
• 1 teaspoon soft brown sugar
• 2 x 15ml tablespoons lime juice
• leftover chicken, shredded - approx. 150g (about 2 breakfast cupfuls, loosely packed)
• 250g tender-shoot stir-fry or other assorted vegetables
• 2-3 x 15ml tablespoons chopped fresh coriander, to serve

Chicken Noodle Soup Recipe Instructions:
Put the chicken stock in a good-sized pan to heat up.
Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.
Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.
When the chicken is piping hot, add the vegetables and when they are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. Or simply divide the noodles between bowls and pour the soup over them.
Serve sprinkled with chopped fresh coriander....enjoy the chicken noodle soup recipe !
Chicken Noodle soup recipe : grandmas-chicken-noodle-soup.

CHICKEN NOODLE SOUP RECIPE

CHICKEN NOODLE SOUP RECIPE
A great chicken noodle soup recipe to try !
Chicken Noodle Soup Recipe Ingredients:

* 2 Tablespoons vegetable oil
* 2 medium onions, chopped
* 3 medium carrots, cut into 1/4-inch rounds
* 3 celery ribs, cut into 1/4-inch thick slices
* 1 (6- to 7-pound) chicken
* 2 quarts chicken broth or canned low-sodium broth
* 1 quart cold water, or as needed
* 4 sprigs of fresh parsley
* 3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
* 1 bay leaf
* Salt and freshly ground black pepper
* 2 cups egg noodles
* Chopped fresh parsley, for garnish

CHICKEN NOODLE SOUP RECIPE INSTRUCTIONS
Heat the oil in a brothpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.

Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf.

Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls.

Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.) The chicken noodle soup recipe is ready to serve....enjoy it !
geretas-chicken-noodle-soup recipe

GERETA'S CHICKEN NOODLE SOUP

GERETA'S CHICKEN NOODLE SOUP

Chicken Noodle Soup Recipe Ingredients :

• 4 cooked chicken breasts
• 1 (16-oz.) pkg. egg noodles
• 2 carrots, chopped or sliced
• 3 stalks celery, sliced
• 2 cans Cream of Chicken soup
• 1/4 cup onion, chopped
• salt and pepper, to taste

Chicken Noodle Soup Recipe Instructions :
Cook chicken by boiling until tender. Dice the chicken and set aside.

Cook noodles according to package directions.

Boil carrots and celery until tender. Add the vegetables, chicken and cream soup to the cooked noodles. Salt and pepper to taste.

Simmer for about 15 minutes.

Homemade Chicken Noodle Soup Recipe

Homemade Chicken Noodle Soup Recipe

Chicken Noodle Soup Recipe Ingredients :
- 6 ounces skinless, boneless chicken breast
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt or Kosher salt
- 1/2 teaspoon fresh ground black pepper or to taste
- 2 quarts chicken broth or chicken stock
- 1 cup celery, diced
- 1 cup carrots, sliced or diced
- 4 green onions, thinly sliced
- 2 cups egg noodles, wide variety
- 1/4 cup fresh cilantro or parsley, chopped

Chicken Noodle Soup Recipe Instructions :
# Preheat oven to 350°F.
# Lay out chicken breast on a baking sheet and coat with olive oil. Use a brush to coat or preferably coat by hand rubbing oil on meat. Season with salt and pepper.
# Cook in oven for 30 to 40 minutes making sure chicken is fully cooked. Remove from oven and allow to cool.
# Heat chicken stock. Simmer stock in an uncovered stock pot or similar pan on stovetop before adding other ingredients.
# While broth or stock is brought to a simmer, cut up chicken breast, cutting meat into medium size cubes.
# Dice celery, slice or dice carrots, and thinly slice green onions.
# Add celery, carrots, green onions, and noodles to broth or stock. When noodles are fully cooked (8 to 10 minutes), add chicken meat and then parsley. Allow to cook for an additional 4 minutes or until meat is heated and serve hot.
chicken-noodle-soup-recipe-ii.

Chicken Noodle Soup Recipe II

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

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

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 !