CHICKEN NOODLE SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
- Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
- Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
- Serve piping hot with a sprinkling of parsley over each bowl.
FRANKENMUTH CHICKEN NOODLE SOUP RECIPE - (4.5/5)
Provided by carvalhohm
Number Of Ingredients 9
Steps:
- Put everything into an accommodating kettle. Bring to boil. Boil 1 minute & reduce to gentle simmer. Cover kettle with lid. Simmer 2 hours. Stir it occasionally. With slotted spoon, remove chicken & vegetables from the broth. Dice the white meat & set aside. Discard skin & bones. Dice some of the carrots to your liking & set aside. Discard the rest. Put broth through coffee-filter-lined sieve, catching cleared broth in another kettle the same size. Chill till all fat comes to top & is solid & can be remove. Return to heat. Add chicken & carrots. Bring to boil. PREPARE NOODLES-Mound 1 cup flour on a board. Make well in center. Add 1 egg to that well, with 1/4 tsp salt & 1 TB cold water. Gradually work into a smooth dough. Knead till smooth, adding enough more flour to keep from being sticky. Wrap dough in waxed paper. Let stand 1 hour at room tern. On floured surface roll dough paper thin. Roll up jelly roll style & slice into thin strips, unwrapping into long noodles. Snip into shorter lengths. Drop into simmering soup. Allow 18 to 22 minutes simmering approximately-or till noodles are tender to the bite (al dente'). Serve soup piping hot. Refrigerate leftover soup, tightly covered, to rewarm in 4 or 5 days. Freeze to thaw & reheat in 4 months. Makes 12 servings. NOTE: For additional flavoring in the broth, add 4 or 5 packets of Herb Ox Chicken Broth Powder - or 2 TB low-salt chicken bouillon powder.
GRANDMA'S CHICKEN NOODLE SOUP
This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
- In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
- In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 11.4 g, Cholesterol 32.9 mg, Fat 3.6 g, Fiber 0.7 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1663.8 mg, Sugar 1.6 g
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