Chicken Noodle Soup Recipe

5 Comments »

1. November 21st, 2009 at 10:57 am

   Jessi Said:

   boil 1 hole chicken (or use chicken breast 4 large ones) until meat is fully cooked. remove chicken and let cool. add chopped celery carrots and any other veg you like and simmer until well cooked…salt & pepper to taste
   add in chicken and any noodle you want
2. November 21st, 2009 at 11:27 am

   Peter H Said:

   Just FYI – if you are coming down with a cold, I wouldn’t try to do any food preparation. You are infectious and could cross-contaminate your husband while he’s under the weather, and in his already weakened condition, he’ll get worse instead of better.

   I would open up a can of Progreso Chicken Noodle (tastes like homemade), add some dill weed, oregano and a squeeze of lemon juice, heat it up and give it to him as is.

   Plus, not to be a Jewish mother, but why on earth did Hubby wait for 2 weeks before seeing a doctor?? I’d have had him in the waiting room after 72 hours of not seeing the cold get better.

   Keep me posted.

   Signed,
   Dr. Peter
3. November 21st, 2009 at 12:24 pm

   Common_Sense2 Said:

   http://www.recipezaar.com has tons (literally) all for free. go there and pick your liking.
4. November 21st, 2009 at 12:28 pm

   j-s-lovestocook Said:

   Chicken Soup

   1 whole chicken, cut into pieces (wing, back, leg, breast pieces)
   1 large onion, diced
   1 bunch of parsley, diced
   carrots, large diced
   celery, large diced
   salt
   pepper

   Rinse chicken pieces. Place chicken pieces in a large pot and cover with cold water. Leave about an inch or so of space from top of pot. Bring to a boil and skim. Continue to skim until all residue is gone.

   After most residue is gone add diced parsley, onion, salt, and pepper and simmer for about 30 to 45 minutes.

   Add carrots and celery and simmer until vegetables are tender, about 20 to 30 minutes. If needed, season with more salt and pepper.

   Total cooking time will vary depending on the tenderness of chicken and vegetables. If you want the chicken pieces still whole then make total simmering time about 60 to 75 minutes. If you want the chicken falling off the bone then simmer longer, adding vegetables about 20 to 30 minutes before soup is done. Serve with Kluski noodles.
5. November 21st, 2009 at 12:39 pm

   Tara C Said:

   I say skip making your own stock. There is a great low sodium stock they sell in the soup aisle called Kitchen Basics, although any good stock would do. This brand comes in a yellow box.

   In a sautee pan sear up some chicken breast that you have seasoned liberally with salt and pepper. Generally about 5 minutes per side. In the same pan add about 1/4 cup of the chicken stock. Scrape the bottom of the pan and get up all the little bits. Add this to your soup pot. Then add a little more olive oil to your pan and sautee 2 sliced carrots, 2 stalks of sliced celerey, 1 diced medium onion, 1 clove of finely diced garlic seasoned with salt and pepper. Let this sautee about five minuete, just until they are slightly softened. While this is sauteeing cut your chicken into small chuncks. Add this to the soup pot along with 1 sprig of thyme, 1 bay leaf and the rest of the quart bottle of stock and another quart of stock. Let this simmer for about 15 minutes. Taste the stock, you may need to add salt and pepper. I generally do.

   Most times I transfer enough soup for one bowl into a smaller pot and add enough egg noodles. I don’t like to add the noodles to the pot before I am ready to eat it because I don’t like them to get to soggy. But that’s up to you. Generally this pot will require about 1 1/2 cups of wide egg noodles.

Leave a Reply

Name (required)

Mail (will not be published; required)

Website (We are a dofollow blog!)