Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup
Printable Version
Modified From Food Network.com
Makes 8 servings
Ingredients
2 tablespoons olive oil
1 medium onion, chopped

3 garlic cloves, minced
2 medium carrots, cut into 1/2 inch thick slices
2 celery ribs, halved lengthwise and cut into 1/2 inch thick clices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
Kosher salt and freshly ground pepper
4 cups of cooked chicken, shredded
1 handful of fresh flat leaf parsley, finely chopped

Directions
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes until the vegetables are softened but not browned.

Pour in the chicken stock and bring to a boil. Add the noodles and simmer for five minutes until tender. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with salt and pepper. 

Sprinkle with the chopped parsley before serving. 

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Homemade Chicken Noodle Soup

Makes about 4 servings.

Ingredients:

Choose organic ingredients where possible, and if you have fresh herbs, use those! I just use what I have on hand, which is usually dried.

• 8-1/2 cups water
• 1/2 pound chicken breast (if you have one with skin and bones, it gives the broth the most flavor!)
• 2 whole carrots, peeled
• 3 celery stalks (if you have the little leaves on top, they add good flavor to the broth so keep them!)
• 1 medium onion, peeled
• 1 clove garlic, mashed (or use minced if you don't have fresh garlic on hand)
• 1 cup uncooked whole wheat penne pasta
• 1 bay leaf
• 1/2 tsp dried basil
• 3/4 tsp dried thyme (separate into 1/2 and 1/4 tsp)
• 1/2 tsp dried parsley
• 1/2 tsp oregano
• 1/2 tsp sea salt + more to taste
• freshly ground black pepper to taste

Directions:

Broth

1. Slice 1/2 of a carrot stick, 1/2 of a celery stalk, and 1/2 medium onion.
2. Place 8-1/2 cups of fresh water in a large pot. Add the chicken breast, and the veggies you sliced in step 1. Add garlic, bay leaf, basil, 1/2 tsp thyme, parsley, and 1/2 tsp sea salt to the large pot of water.
3. Bring large pot of water to a boil then simmer for about 40 minutes (making sure the chicken cooks fully!). 
4. When broth is ready, carefully remove the chicken breast and place it in a bowl to cool.
5. Strain the broth into a large bowl and discard the veggies and bay leaf.
6. Return the broth to the large pot and skim off any fat on top.

Soup

1. While chicken is cooling, cook the noodles.
2. While pasta is cooking, dice remaining carrots, celery and onion and place in a medium sized pot.  Cover with some of the broth you made and simmer veggies until they are tender (about 15 minutes or so). 
3. When noodles are ready, drain water and place noodles in large pot of chicken broth.
4. When veggies are ready, pour cooked veggies and broth they were cooking in into the large pot of broth.
5. When the chicken is cool, shred the meat and add to the large pot.
6. Stir ingredients in large pot and add 1/4 tsp thyme, 1/2 tsp oregano and sea salt and pepper to taste.
7. Heat up soup and serve!
8. http://acupofesp.blogspot.com

Hearty Turkey/Chicken Noodle Soup

RECIPE
(This recipe is one of approximates, so the amounts given are flexible.  Just don’t skimp on simmer time.)

INGREDIENTS

For the broth:
1 TB olive oil
2 carrots, peeled and coined
4 stalks celery, washed and sliced thin
2 onions, roughly chopped
4 garlic cloves, minced
2 bay leaves
1 tsp whole black peppercorns
1 roasted turkey/chicken carcass, with leftover meat attached

For the noodle soup:
leftover cooked turkey or chicken meat, shredded
1 lb carrots, peeled and coined
5-6 stalks celery, washed and sliced thin
1 onion, chopped
4 garlic cloves, minced
noodles of your choice
fine salt and fresh ground pepper, to taste

DIRECTIONS

For the Broth:  Put olive oil, onions, carrots, celery, and garlic in a very large stock pot. Saute on medium high until vegetables are soft.  Add turkey/chicken carcass, bay leaves, and peppercorns.  Add enough water to just cover entire carcass.  (Broth will be reduced down to half.  If you are using a chicken and want more broth, just add more water to begin with, knowing you’ll end up with half that amount.)

Bring stock pot to boil.  Turn heat to low, and simmer uncovered until liquid is reduced to half its original amount (approx. 2-3 hours, or however long it takes to reduce to half)  Once liquid is reduced to half, set aside carcass and skim oil or impurities off top of broth.  Strain the broth into the pot you want to use for the noodle soup.

For the Noodle Soup: Season strained broth with salt and pepper to taste.  Add carrots, celery, onions, and garlic.  Bring to boil. Cook until veggies are very tender.  Meanwhile, cook noodles in well-salted water in separate pot.  Drain noodles (do not rinse), and add to broth.  Add all leftover shredded meat, including meat collected from the carcass.

If needed, season with more salt/pepper to taste.  Enjoy!

http://www.chewoutloud.com/

RECIPE: HEARTY CHICKEN NOODLE SOUP

PHOTO BY KELLI DUNN 

SERVES 8-10

WHAT YOU'LL NEED:

1 WHOLE CHICKEN (3 TO 3 1/2 POUNDS), CLEANED
WATER
1 1/2 ONIONS, 1 COARSELY CHOPPED AND THE REMAINING 1/2 DICED
5 CELERY STALKS, 2 COARSELY CHOPPED AND 3 SLICED 1/4-INCH THICK
5 CARROTS, 2 COARSELY CHOPPED AND 3 SLICED 1/4-INCH THICK
3 GARLIC CLOVES, SMASHED
1 TEASPOON PEPPERCORNS
2 BAY LEAVES
3 FRESH THYME SPRIGS (OR 3 TABLESPOONS DRIED THYME)
1 CUP FROZEN PEAS
EGG NOODLES (OR RICE)
SALT AND FRESH GROUND PEPPER

WHAT TO DO: 

1. IN A LARGE STOCK POT, COMBINE THE CHICKEN, CHOPPED ONION, CELERY, CARROT, PEPPERCORNS, BAY LEAVES, AND THYME, AND COVER WITH WATER SO THAT THE CHICKEN IS FULLY SUBMERGED. BRING TO A SIMMER, AND COOK OVER LOW HEAT FOR 30 MINUTES.
2. REMOVE THE CHICKEN AND TRANSFER TO A PLATE. REMOVE AND DISCARD THE SKIN. THE MEAT WILL BE SOFT AND TENDER. USING FORKS, PULL ALL THE MEAT OFF THE CHICKEN. TRANSFER THE MEAT TO A PLATE AND REFRIGERATE WHILE YOU FINISH PREPARING THE SOUP.
3. RETURN ALL THE CHICKEN BONES TO THE POT AND SIMMER FOR ONE HOUR.
4. STRAIN THE STOCK THROUGH A FINE MESH STRAINER. RINSE OUT THE STOCK POT. DISCARD THE SOLIDS AND RETURN THE STOCK TO THE POT.
5. BRING THE STOCK TO A BOIL, AND COOK ABOUT 20 MINUTES. SEASON TO TASTE WITH SALT AND PEPPER.
6. IN THE FINAL 10 MINUTES OF THE STOCK COOKING, ADD THE ONION, CELERY AND CARROTS.
7. IN A SEPARATE POT, COOK EGG NOODLES TO AL DENTE. ADD THE CHICKEN AND EGG NOODLES TO THE SOUP. ADJUST SEASONING, IF NECESSARY.
8. TOP WITH FRESH GROUND PEPPER AND SERVE WITH YOUR FAVORITE CRACKERS OR A PIECE OF WARM BREAD.
9. HTTP://GREATIST.COM/
10. 1. GRANDMA BETTY'S CHICKEN NOODLE SOUP
       
       2 TSP. OIL
       1 C (PLUS) CARROTS, SLICED
       1 C CELERY, SLICED
       1 C ONION, CHOPPED
        
       1 (ABOUT 3 1/2 LBS) WHOLE CHICKEN, RINSED, GIBLETS REMOVED
       8 C WATER
       2 C CHICKEN CHICKEN BROTH
       3/4 C FROZEN OR CANNED WHOLE KERNEL CORN
       3/4 C FROZEN PEAS
       1/2 TSP THYME
       1 T SALT
       1/2 TSP PEPPER
        
       3/4 C UNCOOKED EGG NOODLES (PLUS)
        
       HEAT OIL IN LARGE SOUP KETTLE. ADD CARROTS, CELERY, ONION. COOK & STIR 5 MINUTES.
        
       ADD CHICKEN, WATER, BROTH, SALT PEPPER. BRING TO A BOIL, COVER, REDUCE HEAT & SIMMER 1 1/2 HOURS. REMOVE CHICKEN, SET ASIDE. 
       
       SKIM FAT FROM BROTH. BRING BROTH TO BOIL AGAIN. ADD CORN, PEAS, THYME, AND NOODLES. BOIL VIGOROUSLY UNCOVERED 11 MINUTES OR UNTIL NOODLES ARE TENDER. STIR OCCASIONALLY.
       
       REMOVE CHICKEN FROM BONE. CUT INTO BITE SIZED PIECES. STIR CHICKEN INTO BROTH.
        
        
       THE BUSY DAUGHTER'S CHICKEN NOODLE SOUP :)
       
       2 TSP EVOO
       2 C CARROTS, SLICED (KIDS EAT ALL THE CARROTS)
       1 C CELERY, SLICED
       1 C ONION, CHOPPED
        
       8 C CHICKEN STOCK, ORGANIC
       1 C FROZEN CORN
       1 C FROZEN PEAS
       1/2 THYME LEAVES
       SALT TO TASTE
       1/2 TSP PEPPER (PLUS)
        
       2 C ROTISSERIE CHICKEN
       3/4 C UNCOOKED HOMESTYLE EGG NOODLES (PLUS)
        
       HEAT OIL IN LARGE SOUP KETTLE. ADD CARROTS, CELERY, ONION. COOK & STIR 5 MINUTES. SCRAPE & SET ASIDE. 
       
       ADD CHICKEN STOCK TO POT, BRING TO A BOIL. COOK NOODLES ACCORDING TO DIRECTIONS.
       
       ADD CARROTS, CELERY, ONION MIXTURE BACK INTO BROTH ALONG WITH CORN, PEAS, THYME, SALT & PEPPER. BRING BACK TO A SLIGHT BOIL UNTIL CORN & PEAS ARE JUST COOKED, 3 MINUTES OR SO.
        
       MEANWHILE REMOVE CHICKEN FROM BONE. TEAR WITH FORK & CUT INTO REASONABLE BUT HEARTY PIECES. STIR CHICKEN INTO BROTH. HEAT.
        
       OFTEN I WILL MAKE THE SOUP EARLIER IN THE DAY.  JUST BEFORE DINNER I WILL BRING IT ALL UP TO A BOIL, COOK THE EGG NOODLES, THEN DROP IN MY PRE-CUT CHICKEN TO HEAT.
    2. 

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