Old Fashioned Chunky Chicken Noodle Soup Recipes

Steps:

• Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

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.

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.

Steps:

• Dry chicken thighs with paper towels and season with salt and pepper.
• Heat oil in 12-inch skillet over med-high heat until just smoking.
• Brown chicken thighs well on both sides, 6-8 minutes.
• Transfer to plate, let cool slightly, and discard skin.
• Pour off all but 1 tablespoon fat left in pan.
• Add in carrots, celery, and onions; cook over medium heat until vegetables are softened, 7-10 minutes.
• Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
• Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
• Stir remaining 7 cups broth and bay leaves into slow cooker.
• Nestle browned chicken with any accumulated juice into slow cooker.
• Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board.
• Transfer chicken thighs to cutting board.
• Let all chicken cool slightly, then shred into bite-size pieces, discarding skin and bones.
• Let soup settle for 5 minutes, then remove fat from surface using large spoon.
• Discard bay leaves.
• Cook egg noodles in boiling salted water until tender, then drain.
• Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes.
• Stir in parsley, season with salt and pepper to taste, and serve.

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.