Homestyle Chicken Noodle Soup Recipes

Steps:

• To cook the chicken breast, wrap each breast tightly in foil and bake on cookie sheet until no longer pink. No water or seasonings needed, the foil keeps the chicken's natural juices "trapped" so it cooks moist and tender. Chop into pieces of whatever size you desire.
• In large stockpot, add broth and start cooking on high heat. Chop veggies to whatever size of pieces you desire. I keep mine on the larger size. Add to broth.
• Add all seasonings to broth, including bay leaf, cover and bring to a rolling boil.
• When boiling, add noodles and chicken to broth, lower heat to med and bring back to a boil, uncovered.
• Boil for approx 25 min or until noodles are al dente.
• Lower heat to get a good simmer. Simmer 15-20 min uncovered. Give a good stir, remove bay leaf and serve.
• Optional Additions:.
• 1/4 tsp celery seed.
• omit onion powder and instead add 1/4c chopped onion.
• Note: If you don't have fresh parsley you can use 1T dried parsley instead.
• Prep time is an estimate and does not include cooking time for the chicken breasts.

Steps:

• Rinse the chicken under cold water truss the legs but leave a loop of additional string to help remove the cooked chicken form the pot by giving you a loop-handle to grab with tongs. Put the chicken in a large stock pot with the cold water and bring to a boil.
• Reduce to a strong simmer, but not a rolling boil, and continue to cook for 20 minutes, carefully skimming off fat and residue. Add the vegetables, salt, pepper and herb sachet to the pot and continue to cook for an additional 1 1/2 hours. Remove from the heat and cool the soup slightly before removing the chicken with the help of the looped string. Discard the cheesecloth sachet and skim any fat that has risen to the surface. Cook the egg noodles according to the package directions. Strip the skin off the chicken and discard the skin. Pull the chicken meat from the bones, being careful to remove all the bones from the meat, add the boneless meat back to the soup pot and discard the bones. Bring the soup with the meat added back to the boil, simmer for 10 minutes before adding the noodles and chopped dill. Cook 2-3 minutes before serving in bowls with some additional dill as a garnish. Refrigerate promptly any unused portions. If only part of the soup will be served at one seating, divide the cooked soup into batches before adding the noodles and dill to prevent the noodles form being overcooked when the remaining portions are reheated.
• Tied in a cheesecloth sachet: .

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:

• Add to a large stock pot 3 carrots chopped, 3 celery stalks chopped, garlic, herbs, and chicken.
• Fill the pot with water just until it covers the chicken.
• Bring water to a boil and let simmer for 45 minute or until chicken is cooked through.
• Remove chicken and let cool.
• Strain veggies and discard reserving the chicken stock.
• To the stock add remaining veggies chopped, onion, and salt and pepper to taste.
• Simmer until veggies are tender.
• Shred cooled chicken and add to pot.
• Heat through and serve.