Hearty Homemade Chicken Noodle Soup Recipes

Steps:

• In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low until meat is tender, 5-6 hours. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.

Steps:

• 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.
• 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.

Steps:

• In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.

Steps:

• Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
• Stir in roasted chicken broth and bring to a boil.
• Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
• Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Steps:

• 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.
• In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• 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.

Steps:

• In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. , Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough. , Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender.

Steps:

• Heat oil in a large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside,.
• Add half of chopped onions to kettle;sauté until colored and softened slightly, 2-3 minutes. Transfer to medum bowl; set aside.
• Add half of chicken pieces; sauté until no longer pink, 4-5 minutes. Transfer to bowl with onions.
• Sauté remaining chicken pieces. Return onions and chicken pieces (excluding breasts) to kettle. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes. Increase heat to high; add boiling water along with both breast halves, 2 teaspoons salt, and bay leaves. Return to a simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.
• Remove chicken breasts from kettle; set aside. When cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-size pieces; discard skin and bone. Strain broth; discard bones. Skim fat from broth, reserving 2 tablespoons (broth can be covered and refrigerated up to 2 days).
• Return soup kette to medium-high heat, Add reserved chicken fat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are ender and flavors meld, 10-15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings; sir in parsley, and serve.

Steps:

• In large stew pot place 8 ingredients.
• Bring to a boil and cook until vegetables are tender.
• While soup is still boiling, add egg noodles and boil until noodles are tender.
• ENJOY!

Steps:

• Heat oil in Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot and celery. Cook 5-10 minutes, stirring often, until chicken is no longer pink, but not browned.
• Reduce heat to medium-low. Add water, broth, bay leaves, salt and chicken breasts. Cover and cook 30 minutes. Remove lid, increase heat to high and bring to a boil. (If liquid is already boiling when lid is removed, remove chicken breasts immediately and proceed.) Transfer chicken breasts to a plate and set aside. Adjust heat to maintain gentle boil and cook an additional 20 minutes. Strain stock through fine-mesh strainer, pressing on solids to extract as much liquid as possible, then discard solids. Allow stock to stand 5 minutes, then skim off most of the fat (leave a tablespoon or two behind for flavor). (Stock can be refrigerated 2 days or frozen up to 3 months at this point. Store chicken breasts in a ziplock bag with the air squeezed out and stock in an airtight container.).
• To make soup from the stock, return stock to Dutch oven over medium-high heat. In a small bowl, combine cornstarch with cold water until smooth. Stir slurry into hot stock and bring to gentle boil. Add onion, carrot, celery and potato. Cook until potato is almost tender, 10-15 minutes. Adjust heat as needed to keep at a gentle boil. Add egg noodles and cook another 5 minutes or until noodles and all vegetables are tender.
• Meanwhile, remove skin and bones from chicken breasts. Shred meat with fingers or two forks and return to stock. Add parsley and cook until chicken is heated through, about 2 minutes. Adjust seasoning with salt and pepper and serve.

Steps:

• In a Dutch oven, heat butter over medium heat. Add onion, celery, carrots and mushrooms; cook and stir 8-10 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Return to a boil; add noodles. Reduce heat; simmer, covered, 15 minutes. Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• Cook veggies in chicken broth.
• When veggies are tender, add chicken, soup, milk, and boullion.
• Add noodles and frozen peas, salt and pepper to taste.
• Lower the heat and cook till peas are tender, about 5 more minutes.

Steps:

• Melt butter in a large stock pot, add the flour and cook for about 1 minute until a thin roux forms.
• Add carrots, celery, onions; stir to blend with the roux.
• Add chicken broth and chicken.
• Bring to a boil, turn to low heat and simmer for 20 minutes.
• Add noodles and simmer on medium-low heat for an additional 20 minutes.