My Childrens Favorite Chicken Noodle Soup Recipes

Steps:

• Start by heating the butter or oil over medium low heat in your soup pot, and cook the carrot and celery until they soften up, being careful not to let the butter brown.
• Then add the chicken pieces and 1 quart chicken stock. Add additional stock if necessary to cover. Cover pan and bring to a boil, then simmer about 45-60 minutes.
• Remove chicken from stock, and pull meat off bones and chop up about the same size as the carrots and celery. Return the meat to the pot. Taste and season with salt and pepper.
• Bring to a boil and add in the egg noodles. Cook until noodles are tender to your liking. May add more stock or bouillon if needed to get the right soup consistency. We like ours sort of thick.

Steps:

• In a large pot, boil chicken in enough water to cover with salt and pepper. Add water as it boils away. When chicken is done, about 2 hours, remove from pot, allowing chicken and broth to cool.
• When cool enough to handle, pull meat from bone, skim fat from broth, and return meat to pot. Heat on med-high heat until gently boiling.
• Add noodles and flakes, simmering until noodles are done (about 10 minutes).

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.