DAD'S CHICKEN NOODLE SOUP
This recipe is easy and inexpensive, freezes well, and lasts for days (though in his recipe he says it lasts for 2 days). We keep it in a big pot in the fridge and microwave it all week. My dad posted this at everything2.com back in 2001, but I thought I'd post it here, too! I love it, and it was one of the first things I cooked when I moved away from home, partially because there isn't much skill involved. A college student in a new apartment can definitely handle sticking a chicken in a roasting pan and cutting up some veggies!
Provided by Emily and Her Sweet
Categories Whole Chicken
Time 2h15m
Yield 1 big pot o' soup, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cook one whole chicken. I use a blue roasting pan with lid, wash the chicken, place in pan, cover, into oven at 350° for an hour. Don't forget to flour the liver and cook it too, it's the best part. No need to add water or anything.
- When the chicken is done, set aside to cool.
- Cut up a pound of carrots and boil them for 10 minutes in a saucepan,
- then add six cut up stalks of celery to the boiling carrots and cook for 10 minutes longer.
- Drain the vegetables and rinse with cold water. Careful now, make sure the celery is a little crunchy.
- Start heating 8 cups of water in your large soup pot, when it boils add chicken bouillon in the proper amount and boil for a few minutes. Then set soup pot off heat.
- Add the cut up chicken meat that has been separated from the bones, and skin and other littly icky chicken parts.
- The chicken left over stuff then gets boiled for 10 minutes in a small saucepan with about 4 cups of water to leech out the true essence of chicken. That part isn't really necessary, but it tastes better when you do that step.
- The cooled carrots and celery are now added to the soup pot.
- Boil a 1 pound package of egg noodles, don't cook too long, al dente is the goal. Rinse in cold water and into the soup pot.
- By now the chicken parts are boiled, pour through a strainer and when the liquid cools some, the fat will rise to the top. Skim that off, and add that last 2 cups or so of liquid to the soup pot.
- That's about it. There's enough salt from the bouillon, I guess you could do herbs if you know about that, but I just let it cool a litle while and into the fridge. We microwave it to reheat, it's gone in 2 days. It feels healthy. Bon appetite.
Nutrition Facts : Calories 608.3, Fat 29.2, SaturatedFat 8.3, Cholesterol 169.8, Sodium 253.4, Carbohydrate 47.1, Fiber 3.9, Sugar 4.9, Protein 37.5
DAD'S CHICKEN SOUP
Provided by John H. Bialas
Categories Soup/Stew Chicken Rice Kid-Friendly Quick & Easy Lunch Celery Carrot Winter Bon Appétit Texas Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 8
Number Of Ingredients 9
Steps:
- Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in rice and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.
DAD'S CHICKEN NOODLE POT PIE
Make and share this Dad's Chicken Noodle Pot Pie recipe from Food.com.
Provided by Ewalla
Categories Savory Pies
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients and pour in a 9 x 13 casserole dish.
- Mix the flour, milk, and mayo until smooth and pour over the chicken mixture.
- Bake at 375 degrees for 45 minutes or until golden brown.
DAD'S CHICKEN AND NOODLES
Steps:
- In large pot simmer chicken, onion, and celery in chicken broth until chicken is done. Cut up chicken and add it back to broth. Bring to boil.
- Put eggs in a bowl and add flour until right consistency to roll out, do not add too much flour. Roll out dough to 1/8 inch to 1/4 inch thickness. Slice once lengthwise then cut into quarter inch strips shake them out with your fingers so they don’t clump then add to broth.
- Cook for 5-8 minutes or until desired doneness.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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