Big Ole Bills Chicken Corn Noodle Soup Recipes

Steps:

• 1. Cut cloves of garlic in half crosswise. Cut carrots, celery and onion into big chunks and put in large pot with chicken
• 2. Add all spices and herbs
• 3. Add enough water to cover chicken
• 4. Cover pot and bring to a boil over high heat
• 5. Reduce heat to medium and cook 1 1/2 hours
• 6. Remove chicken and let cool. Once cool take off bone and cut into chunks or shred
• 7. Remove vegetables and herbs and discard. I used the carrots for dog treats!
• 8. Cook the noodles in the broth and remove from pot saving broth
• 9. Remove broth from pot into a container. Now at this point I refrigerated chicken, noodles and broth until the next day but you don't have to. If you do skim off the solidified fat on top of broth before using
• 10. Heat olive oil in large pot over medium-low heat
• 11. Add carrots, celery, onions and garlic. Cook stirring occasionally until tender, about 10 minutes
• 12. Add the reserved broth and the box of chicken stock to pot
• 13. Stir in the poultry seasoning and bring to a boil
• 14. Stir in the chicken and the corn using the juice from 1 can of the whole kernel corn
• 15. Stir in the noodles, heat until warm and top off with fresh parsley if desired
• 16. Serve and enjoy!

Steps:

• Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Steps:

• Fill a stock pot with enough water to cover the chicken, celery, and onion.
• Simmer for 2 hours, until chicken falls from the bone.
• Remove chicken and cool.
• Set aside 2 cups of broth.
• Chop chicken meat once cool and remove skin and bones.
• Return meat to pot.
• Mix flour, 1 tsp salt, and the 2 cups broth until the dough forms a ball - not all broth may be needed, return excess stock to pot.
• Roll dough to approximately 1/4 inch thickness on a floured surface.
• Cut into noodles.
• Return broth to a boil.
• Add corn and noodles to the boiling broth.
• Cook 10 minutes, salt and pepper to taste.
• Garnish with parsley and serve.

Steps:

• Put chicken, carrots, celery & onions into the pot and add water until the chicken is covered.
• Bring to a boil and add season salt.
• Boil until chicken is done.
• Remove chicken and cool.
• Remove meat from the bones, chop it and put it back into the pot with the chicken broth.
• Bring to a boil add noodles, peas and season salt to taste.
• Boil until noodles are done.
• Enjoy!

Steps:

• In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
• When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
• Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
• Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Chop cooled chicken meat and add to soup.
• In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

Steps:

• In a soup kettle, add cubed chicken, boullion, Washington's seasoning, corn and spices to the chicken broth.
• Bring to a boil and simmer for approximately 10 minutes.
• Add noodles and simmer for an additional 5 minutes
• Serve.