Kellys Tlc Chicken Noodle Soup Recipes

Steps:

• 1. Rinse chicken with cold water inside and out, and be sure to remove any "innards". (I discard the innards, but if you like them, save them for another use.) Place whole chicken in large pot. Add water to cover the bird plus an inch. Add bay leaves. Bring to a boil, skim off the "foamy stuff" with a large spoon, reduce heat, cover and simmer for about an hour and 30 minutes. You may need to CAREFULLY turn your chicken over halfway through if it wants to stick up a bit. CAREFULLY remove chicken from pot onto a platter, cover loosely with foil til cool enough to handle. *Remember there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don't burn yourself! *Also give the pot a stir. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that!
• 2. Remove 5 cups stock from pot into heat-proof pitcher or pan. Save rest of chicken stock for another use. (Freezes well in a container or icecube trays for gravies and sauces when you only need a little. 1 cube equals 1 Tbl.) Pour the 5-6 cups stock back into the pot. While chicken is cooling, add rest of ingredients EXCEPT noodles.
• 3. Bring to a boil and then reduce to a nice simmer and cook veggies about 4-5 minutes. Now add the noodles. Stir. Return to a boil to get it going again, then reduce to a nice simmer and continue to simmer til noodles are just about tender. About another 4-5 minutes. While veggies and noodles are simmering away, remove meat from chicken and add as you go. (Don't add the skin or fat, of course, just the meat.) Now just continue to simmer, another 2-3 minutes til noodles are tender. Take one out and try it is the only way to know! :)*Also, don't stir this very much! You'll just break up the noodles.
• 4. *If using 4 chicken breasts instead, bring chicken breasts to a boil in pot, reduce to simmer, and simmer only 20 minutes.
• 5. If you like it just a bit thicker, not thick by any means, but with just a little thickness, mix the cornstarch and cold water together and stir into pot during the last 2-3 minutes.
• 6. Serve with saltines or oyster crackers if desired.
• 7. Makes about 3-4 quarts. But don't worry. Sounds like a lot, but the 2 of us go through this easily within only 3 days!
• 8. *Note: I use "Superior Touch Better Than Boullion Chicken Base". And it is really good! But any good quality chicken base will work well. *It comes in a jar next to the boullion. ;) And one last thing (I promise!), if you need to add more of the broth that you stewed the chicken in, (if your chicken is large, or you added too many noodles, etc.) just nuke 1-2 cups broth with 1-2 teaspoons of the boullion/chicken base til dissolved, then add to pot. Simmer just a few minutes longer. (*If you use the plain stock, it will make it a bit bland.) HTH! :D

Steps:

• Rinse chicken with cold water inside and out, and be sure to remove any "innards". (I discard the innards, but if you like them, save them for another use.).
• Place whole chicken in large pot. Add water to cover the bird plus an inch.
• Add bay leaves.
• Bring to a boil, skim off the "foamy stuff" with a large spoon, reduce heat, cover and simmer for about an hour and 30 minutes.
• You may need to CAREFULLY turn your chicken over halfway through if it wants to stick up a bit.
• CAREFULLY remove chicken from pot onto a platter, cover loosely with foil til cool enough to handle. *Remember there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don't burn yourself! *Also give the pot a stir. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that!
• Remove 5 cups stock from pot into heat-proof pitcher or pan. Save rest of chicken stock for another use.
• Pour the 5 cups stock back into the pot.
• While chicken is cooling, add rest of ingredients EXCEPT noodles.
• Bring to a boil and then reduce to a nice simmer and cook veggies about 4-5 minutes.
• Now add the noodles. Stir.
• Return to a boil to get it going again, then reduce to a nice simmer and continue to simmer til noodles are just about tender. About another 4-5 minutes.
• While veggies and noodles are simmering away, remove meat from chicken and add as you go. (Don't add the skin or fat, of course, just the meat.).
• Now just continue to simmer, another 2-3 minutes til noodles are tender. Take one out and try it is the only way to know! :).
• *Also, don't stir this very much! You'll just break up the noodles.
• *If using 4 chicken breasts instead, bring chicken breasts to a boil in pot, reduce to simmer, and simmer only 20 minutes.
• Serve with saltine crackers if desired.
• Makes about 3-4 quarts. But don't worry. Sounds like a lot, but the 2 of us go through this easily within only 3 days!
• *Note: I use "Superior Touch Better Than Boullion Chicken Base". And it is really good!But any good quality chicken base will work well. *It comes in a jar next to the boullion. ;).
• And one last thing (I promise!), if you need to add more of the broth that you stewed the chicken in, (if your chicken is large, or you added too many noodles, etc.) just nuke 1-2 cups broth with 1-2 teaspoons of the boullion/chicken base til dissolved, then add to pot. Simmer just a few minutes longer. HTH! :D.

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

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:

• Discard chicken parts on interior of chicken and thoroughly rinse chicken. Place in large stockpot or Dutch oven.
• Add carrots, onion, water, salt and pepper.
• Cover and cook over high heat until boiling.
• Once boiling, lower heat to low to maintain a simmer, and cook for 45 minutes or until chicken is fork tender.
• Remove chicken, and place on cutting board to cool enough to handle.
• Add celery and noodles to pot. Simmer for 10 - 20 minutes, or until noodles are tender.
• During this time, begin cutting up your chicken meat (we use only the breast meat) into chunks or shreds -- however you like it.
• Add the meat to the soup before serving.