Oodles Of Noodles Chicken Soup Recipes

Steps:

• In a stockpot, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf. , Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, celery and carrots; bring to a boil., Reduce heat; cover and simmer for 25-30 minutes or until noodles and vegetables are tender.

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onions and saute 2 minutes.
• Add carrots, celery, bay leaves, thyme, chicken and broth. Bring to a boil. Add noodles. Reduce heat to medium and simmer 10 minutes. Remove bay leaves and thyme sprigs. Season with salt and 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:

• In a large saucepan coated with cooking spray, saute the chicken, carrots, onion, celery and garlic until chicken is no longer pink. Add water, pepper and contents of seasoning packets from the noodles. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender., Break noodles into pieces and add to soup; cover and cook for 3 minutes or until tender.

Steps:

• Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
• Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
• Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

Steps:

• Place whole chicken in a large stock pot and add enough water to cover chicken.
• Add onion, garlic, chicken bouillon, bay leaves and pepper.
• Bring to a boil, then reduce heat and simmer for about an hour, until chicken is tender and done.
• Remove chicken, reserving stock.
• Allow chicken to cool before de-boning the meat.
• Meanwhile, strain onion, garlic and bay leaves from stock.
• To broth, add carrots and celery.
• Bring to a boil, reduce heat, cover and simmer for about 15 minutes until carrots are tender.
• Stir in chicken.
• Break up noodles and add noodles and seasoning packets to the soup.
• Stir well.
• Cover and simmer about 5 minutes until noodles are done.