CHICKEN NOODLE SOUP
This old-fashioned chicken noodle soup welcomes you home from the cold. One taste and you'll see why it's one of Betty's Best.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 6
Number Of Ingredients 14
Steps:
- Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
- Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.
- Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1120 mg
NOODLES WITH CHICKEN LIVERS (NOUILLES STRASBOURGEOISE)
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pick over the chicken livers and cut away any tough connecting membranes. Cut each chicken liver into quarters.
- Heat the oil in a small skillet and add the livers. Cook, shaking and stirring the skillet, about one minute. Sprinkle with salt and pepper. Drain well.
- Cook the noodles according to package directions or to taste. Drain well.
- Heat the butter in a skillet and add the livers. Cook, shaking the skillet and stirring, until heated through. Add the noodles and stir. Add the egg, salt and pepper. Stir to blend well. Sprinkle with chopped parsley and serve.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 16 grams, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN NOODLE SOUP
Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.
Provided by Mary Cadogan
Categories Lunch, Snack, Soup, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
- Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
- Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
Nutrition Facts : Calories 217 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
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CHICKEN LIVER WITH VEGETABLES NOODLE SOUP
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