Ultimate Noodle Chicken Noodle Soup Recipes

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:

• Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
• Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
• Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
• While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
• When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

Steps:

• Melt butter in large pot.
• Sauté the celery, carrot and onion for 5 to 10 minutes.
• Add thyme, poultry seasoning, chicken broth and bouilion.
• Bring to a boil.
• Add noodles and chicken and cook on low for 20 minutes.
• Sprinkle with parsley.

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:

• For the stock, in large pot, combine all ingredients and add just enough water to cover.
• Bring to a boil, reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off the surface.
• Strain stock into a large bowl and discard solids except for chicken halves, set those aside.
• To make soup, in large pot, heat olive oil over medium heat.
• Add onions, carrots and celery.
• Cook about 10 minutes.
• Add 6 cups stock.
• Cook 25 minutes, or until vegetables are very tender.
• Meanwhile, pull chicken into shreds from reserved chicken halves; discard skin and bones.
• Add chicken to stock, along with dill and noodles, and cook until noodles are al dente, 8-10 more minutes.
• Season to taste with salt and pepper (the stock is unsalted; it may need more than you think).
• Serve hot.

Steps:

• For the soup:
• Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.
• For the meatballs:
• Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.
• Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

Steps:

• Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour.
• While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.
• After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.
• Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY!

Steps:

• Put whole chicken and broth in large pot over medium heat (be sure that the broth covers the chicken).
• Roughly chop and add 2 carrots, 2 celery stalks and 1 onion.
• Add peppercorns, garlic, 2 sprigs parsley, thyme, bay leaf.
• Bring to a boil, reduce to simmer and cook, covered, 1 1/4 hours until chicken is tender.
• Remove the chicken, strain the broth and discard the vegetables used to make the broth.
• The meat should be falling off the bone from the chicken, chop the meat that you want in the soup and discard the rest.
• Let broth rest a bit and skim fat from top (to be honest, I'm very lazy on this step and it never seems too fatty to me!).
• Chop the remaining 2 onions, 4 carrots, 2 stalks celery.
• Heat butter over medium heat, add the chopped vegetables and cook about 7 minutes, until onions are translucent.
• Add the chicken meat, the broth, salt and pepper and the cayenne. I said 1/2 tsp of cayenne, but I probably use more (I like it to have a little heat!).
• Simmer soup for 1 hour, covered.
• Stir in noodles and cook about ten minutes (I also really like orzo for this soup, just be careful not to use too much or it will be more of a porridge!).

Steps:

• Chicken: (or purchase a precooked rotisserie style chicken).
• Rub the chicken with the salt, pepper and butter. Bake chicken for 70 minutes at 350 degrees F. When chicken is cooked and cooled - debone the chicken (don't be concerned if there is some meat undercooked at this time). Put the liquid from the baking dish in the bowl with the meat.
• For the Homemade Stock: (or use 6 cans or more of low sodium chicken broth).
• Put the bones and skin in a crockpot along with the celery,carrots, onion 10 peppercorns and parsley. These vegetables should be clean, but they do not have to be peeled - just broken. Put in approximately 6 cups of water to cover the bones, skin and vegetables. You may add in a smashed clove of garlic or two if desired. This will provide the broth for the soup, after you have cooked the skin, bones and vegetables for overnight or 14 hours, cool, strain and put into a large soup pot discard solids (bones, cooked vegetables). Add the reserved meat from the chicken with cooking juices, carrots, celery, onion, and parsley. Cook for 20 minutes in the chicken stock you have prepared, or in chicken stock that you have purchased. Salt and Pepper to taste. At this point you may add a package of frozen egg noodles, or dried noodles or make the following recipe, and be surprised how good and easy these noodles are.
• Egg Noodles - Homemade. (or use frozen egg noodles or dried egg noodles).
• makes about 1 lb.
• In the food processor add the flour and a pinch of salt - pulse a few times to combine. Crack the eggs into the work bowl of the processor, add a drizzle of olive oil and process until the flour is evenly moistened, but still crumbly - about 10 seconds. Add 1 T. of water at a time, if needed - process until the dough comes together to form a loose ball on top of the blade and feels moist, but not sticky when pinched, this should take about 30 seconds.
• Kneading the dough:.
• Sprinkle a clean work surface with flour, place the dough on top and knead by pushing it down and away from you, stretching it out. Fold the dough in half and continue kneading. Repeat until the dough no longer feels sticky and has a smooth surface. When the dough is smooth, wrap in plastic and let rest for 30 minutes at room temperature.
• Rolling the dough:.
• Cut the dough into 4 pieces. Keep the dough you ae not working with wrapped in plastic wrap. Using a hand cranked pasta machine, run 1 piece of dough through the widest setting on the machine. Flour the dough lightly if it starts to stick. Fold the dough into thirds, adjust the roller to the next narrower setting, and run the dough through again, repeat twice, lightly flouring as necessary, continue until you have a long, thin smooth sheet of pasta. Stop after the third to last setting for the noodles for this soup. If the sheets become too long to work with easily, cut them in half.
• Cutting the dough:.
• For the noodles in this recipe, use the fettuccine attachments, or cut the sheets yourself, using a pizza cutter and ruler, or with a long sharp knife. I usually cut my noodles into 2" lengths for this soup and about 1/3" wide - approximately.
• Cook the noodles by dropping them into the simmering soup. Add a handful at a time, stirring gently after each addition. Let them cook for about 10 minutes and then reduce heat. Your soup is ready. Garnish with sprigs of parsley if desired.
• Any leftovers can be frozen with great results.

Steps:

• Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
• In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
• Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
• Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
• To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

Steps:

• Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
• Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

Steps:

• Place the chicken in a large stock pot, cover with water and bring to a boil.
• Reduce heat and simmer about 30 to 45 minutes, or until chicken is cooked through.
• Skim impurities from the broth as needed.
• Remove chicken parts from liquid and set aside to cool.
• When cool enough to handle, remove the skin and bones.
• Pull meat apart.
• (At this point you can use whatever meat you like. I use the legs, thighs and wings in the soup and save the breast meat for other uses; but you need to simmer the whole chicken to get enough flavor in the broth).
• Add the carrot, celery flakes, greek seasonings, chicken bouillon and 4 cups water to the broth.
• Simmer for about 10 minutes.
• Adjust seasonings to taste, add more water if you think you need it to cook the noodles.
• Add the chicken.
• Bring the broth to a boil and add the noodles (more or less depending on taste).
• Simmer rapidly until noodles are cooked through, about 7- 10 minutes.
• Serve hot.
• (Note: Leftovers are good, but the noodles absorb the liquid so you may have to add more broth).