Mommas Chicken Noodle Soup Recipes

Steps:

• 1. Place chicken, 1 cup of stock in pressure-cooker, sprinkle seasonings over chicken. Cook for 45-1 hour.
• 2. Meanwhile, in a stock pot, add veggies to rest of chicken stock. Cover and simmer until veggies are tender.
• 3. When chicken is done, let it cool then coarsely shred and add to stock pot. Also add extra stock from pressure cooker.
• 4. Add noodles and cook for 15-20 minutes or until tender.

Steps:

• Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool.
• When cool enough to handle, dice the meat and set aside until needed.
• While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes.
• Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes.
• Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.
• Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.
• Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.

Steps:

• Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes.
• Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.

Steps:

• In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. , Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes. , Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.

Steps:

• Heat 2 tbs. in large stock pot.
• Brown chicken thighs, skin down first, in pan in batches until all are brown.
• Set aside.
• Melt butter in pot.
• Add onions, carrots, celary & seasoning.
• Saute 5-10 minutes.
• Last minute or two add garlic.
• When garlic is fragrent, add browned chicken thighs.
• Fill with enouch water to cover chicken & veggies.
• Add bouillon cubes.
• Cover and let simmer about an hour to an hour and a half.
• Remove from heat and remove chicken thighs, cool.
• When chicken is cool enough to work with, remove skin and shred chicken.
• Add chicken to broth and bring to boil.
• Add noodles.
• When noodles are done, enjoy!
• Serve with some nice crusty bread.