OLD FASHIONED CHUNKY CHICKEN NOODLE SOUP
When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.
Nutrition Facts : Calories 167 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
OLD-FASHIONED CHICKEN NOODLE SOUP
On a cold winter day, this hearty soup is practically a meal in itself.
Categories Soup/Stew Chicken Mushroom Pasta Vegetable Kid-Friendly Back to School Lunch Winter Tailgating Healthy Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
- Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, herbs, and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.
OLD FASHIONED CHICKEN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes. Add carrots and cover with water. Bring to a simmer and cook for 1 hour. Remove chicken from soup and let cool. Remove meat from bones and shred, discard skin. Return meat to pot and stir in parsley and noodles. Cook for another 20 minutes.
OLD-FASHIONED CHICKEN NOODLE SOUP II
Make and share this Old-Fashioned Chicken Noodle Soup II recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Chicken
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, bring chicken and stock to a boil over med-high heat.
- Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast registers 170°, about 45 minutes.
- Skim the soup if any scum develops on the surface.
- Using tongs, transfer chicken to a large plate and let cool slightly.
- Remove skin and bones and discard.
- Shred meat into bite-size pieces.
- Skim the fat from the surface of the stock with a large spoon and return to a simmer over medium heat.
- Add carrots, celery, onion, and thyme; simmer until vegetables are softened, about 15 minutes.
- Remove thyme sprigs.
- Return chicken to the pot and stir in noodles, parsley, and lemon juice; increase heat to med-high and bring to a boil.
- Boil until noodles are tender, about 5 minutes.
- Season with salt and pepper to taste.
- Ladle into heated bowls and garnish with parsley.
Nutrition Facts : Calories 470.3, Fat 20.1, SaturatedFat 5.6, Cholesterol 104.4, Sodium 632.9, Carbohydrate 40.4, Fiber 1.8, Sugar 7.8, Protein 29.9
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
OLD FASHIONED CHICKEN NOODLE SOUP
This is a great recipe to make on a cold rainy day! It makes the house feel warm and cozy. Its also nice to make when a loved one doesn't feel well. Its so much better than the canned stuff. This is one of my families favorites and another recipe I learned from my mom =)
Provided by SoCalCookerGal
Categories Stocks
Time 3h40m
Yield 15 cups, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In a large stock pot place the cleaned whole chicken and fill the pot with GOOD water about 3 inches above the chicken. I also add a Bay leaf. Bring to a boil on high heat and continue boiling for about 1-1 1/2 hours until chicken is completely cooked.
- Remove the chicken and let it cool off and skim the broth for any bones or fat and remove.
- To the broth add the chicken bouillion and then add the vegetables.( I add mushrooms in place of the celery or sometimes just carrots. Use whatever vegetables you like).
- Let the vegetables cook until almost tender.
- While vegetables are cooking remove chicken from the bone and shred and add to the soup.
- When the vegetables have become tender add in the noodles.(I use Grandmas noodles which can be found in the frozen section usually near the frozed bread dough.) Wait for the noodles to completely cook and then the soup is done and ready to eat.
- You can add water anytime during the cooking stage if the water looks like it is boiling down too low. This is one of those recipes that you can make it your own.
Nutrition Facts : Calories 379.5, Fat 16.1, SaturatedFat 4.5, Cholesterol 102.5, Sodium 112.1, Carbohydrate 35.8, Fiber 2.5, Sugar 2.5, Protein 21.9
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OLD FASHIONED CHICKEN NOODLE SOUP RECIPE
From natashaskitchen.com
5/5 (40)Total Time 2 hrs 30 minsCategory MediumCalories 232 per serving
- Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Next use a heavy knife to cut/chop the chicken along the center of the bones to expose bone marrow and release the iron-rich good stuff into the broth.
- In a large soup pot (at least 8 Qt pot), combine chicken pieces with halved onion, 2 bay leaves, 2 pierced garlic cloves and 1 tsp dried thyme. Add 5 quarts water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1 1/2 hours. It should be barely bubbling. The chicken meat will be tender and broth will be infused with chicken flavor.
- Remove chicken pieces and once they are cool enough to handle, separate the meat from the bones (you'll be putting the meat back into the soup later). Discard bones. Cover meat with foil or a lid to keep it from drying out.
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- Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
- Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.
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