Ultimate Creamy Chicken Noodle Soup My Way Recipes

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:

• 1. In a dutch oven or 5 quart pan bring water and bouillon cubes to boil. (If using onion or raw vegetables you can add them now, so they have time to cook through). ** I always taste the broth before adding the noodles to see if it needs more bullion.
• 2. After broth comes to a boil; add the noodles, and frozen vegetables to the broth. If not using vegetables, just add the noodles now.
• 3. After the noodles are cooked, add the chicken and soup, stir combining thoroughly.
• 4. Remove from the heat and stir in the sour cream.
• 5. Salt and pepper to taste. Enjoy!..your family will think you slaved all day with this soup.