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

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.