Chicken Noodle Hold The Soup Recipes

THE ULTIMATE CHICKEN NOODLE SOUP

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.

CHICKEN NOODLE HOLD THE SOUP

Steps:

• Bring a large pot of salted water over high heat for the egg noodles.
• While the water is coming up to a boil, place a large skillet over medium-high heat with the olive oil.
• Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes.
• Toss the zucchini and peas into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.
• While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions.
• Reserve a cup of the starchy cooking water, drain the noodles and return them to the pot they were cooked inches.
• Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.
• Add the shredded chicken and a splash of the starchy pasta water to the pan with the veggies and cook until the chicken is heated through.
• Turn the noodles out into a serving dish and top them with the chicken and veggie mixture and serve.

CHICKEN NOODLE SOUP - WITHOUT THE SOUP

Steps:

• Cut up zucchini, carrots, and celery.
• Heat oil in skillet or wok.
• saute zucchini, carrots, and celery in oil.
• Sprinkle with salt and pepper (to taste).
• Cook above veggies until they begin to get tender.
• Shred chicken while veggies cook.
• Removing any bones.
• Bring water to boiling for noodles.
• While water is heating up, cut up onion and garlic cloves.
• Add onion and cloves to veggies in skillet.
• Stir well and continue to saute.
• Cook noodles as directed adding salt in the beginning.
• Add peas and shredded chicken to veggie skillet.
• Return noodles to pot they were boiled in after drained.
• Add butter and parsley to noodles and stir.
• Put some of noodles in each bowl.
• Top with sauted vegetables.
• Enjoy!

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Peel carrots and add peels to a Dutch oven or other large pot. Trim off ends and leafy tops from celery; add to the pot. Trim dark green stalks from leek; rinse. Cut into 2-inch pieces and place into the pot; add bay leaf and thyme sprigs. Smash and peel 2 garlic cloves and add to the pot.
• Finely chop the light green and white parts of the leek; rinse and set aside in a medium bowl. Slice carrots into small pieces and add to the bowl. Slice celery on the bias and combine with the carrots and leeks. Mince remaining garlic; set aside separately.
• Cut away the skin from the chicken breast; set aside. Place chicken in the pot with the vegetable trimmings and pour in broth to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C), 30 to 40 minutes.
• Remove chicken; discard skin. Wrap chicken to prevent it from drying out. Strain broth and discard vegetable trimmings.
• Heat a Dutch oven over medium heat; cook chicken skin until lightly crisp and fat has rendered out, about 8 minutes. Remove skin and increase heat to medium-high. Add reserved chopped vegetables; cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add minced garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute.
• Pour in strained broth; bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.
• In the meantime, bring a pot of salted water to a boil over high heat. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Season broth with salt and pepper. Stir in lemon juice; taste and adjust as needed. Stir in shredded chicken and cook until warmed through, about 2 minutes.
• Scoop egg noodles into serving bowls and pour soup on top; garnish with parsley. Serve hot.