Post Chemo Chicken Noodle Soup Recipes

Steps:

• In 3-quart saucepan, heat all ingredients except noodles to boiling. Stir in noodles. Heat to boiling; reduce heat.
• Simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles and vegetables are tender.

Steps:

• Place cut up chicken in large stock pot.
• Add carrot, celery, onion, garlic, peppercorns, bouillon cubes, salt, lemon juice, and 2 quarts cold water.
• Bring to a boil; reduce heat. Cover; simmer until chicken is tender. (About 1 hour.).
• Remove chicken to cutting board. When chicken is cool enough to handle, remove skin, bones, cut chicken into 1-2" pieces. (Turn off the soup and keep it covered while you're doing this.)
• Also, look for the 3 peppercorns and throw them away if you see them.
• Return chicken to soup pot, along with noodles. Cook for 15 minutes longer, until noodles are done.

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:

• In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
• Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
• Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.