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

DRY CHICKEN NOODLE SOUP MIX

DRY CHICKEN NOODLE SOUP MIX

Chicken Noodle Soup Recipe Ingredients :

• 1 package Ramen noodles (or 1 cup soup noodles)
• 1 tablespoon dehydrated carrots
• 1 tablespoon dehydrated celery
• 1 tablesppon dehydrated peas
• 1 teaspoon dehydrated onions
• 1 tablespoon dehydrated mashed potato flakes
• 1/2 teaspoon dry garlic powder
• Sprinkle of onion powder
• 1 teaspoon dry parsley
• 1 chicken bouillon cube or 1 teaspoon chicken soupbase
• 1 tablespoon powdered milk
• 1/2 teaspoon dehydrated butter powder
• cracked black pepper, to taste
• 2 1/2 quarts water
• 1 can coconut milk (optional)
• 1/2 cup dehydrated eggs (for Egg Drop soup)
• Parmesan cheese
  

Chicken Noodle Soup Recipe Instructions :
With this soup mix on hand, all you'll need is a little water and a few minutes of cooking time and you'll be saying "Soup's Ready!" before you know it.

This is wonderful to have on hand for emergencies or to take on camping or boating trips (omit the eggs for camping). Can be portioned into serving sized water-tight storage packets (such as Seal-A-Meal and Food Saver) or use Ziploc bags. Store larger quantities in quart sized canning jars or air-tight plastic containers.

Leave a few in the SUV for heating up in those plug-in hot coffee cups (be sure to leave enough time for all ingredients to rehydrate).

Preparing the mix:

Break up the ramen noodles into small bits (discard flavoring packet or use for something else).

Combine all dry ingredients (everything above the first line in the ingredients list). Do not add the dehydrated eggs.

Store dry ingredient mixture in an airtight container, storing dehyrdrated eggs in a Ziploc bag inside container. The dehydrated eggs are used only for making the Egg Drop Soup version (listed below), so they may be omitted entirely from recipe.

If using for camping, divide into small portions and put an equal portion into small bags.

Serving:

To serve, add water and canned coconut milk (if using) to dry mixture. Bring to a boil, then reduce heat and simmer for 15 minutes.

Optional Egg Drop Soup: Combine dehydrated eggs with enough water and grated Parmesan cheese to make a thick mixture. Bring soup to a boil again (after soup is fully cooked). Drizzle egg mixture into boiling soup. Do not stir. Remove from heat when egg is cooked and serve sprinkled with grated Parmesan cheese and cracked black pepper. Garnish with fresh parsley, if desired.

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