Chicken Noodle Soup With A Ladys Kick Recipes

CHICKEN NOODLE SOUP WITH A LADY'S KICK

Steps:

• Chicken Stock:.
• Place rinsed chicken in large stock pot and fill with water. Add stock ingredients and bring to a boil. Reduce heat to a simmer, cover partially, and simmer for an hour. Remove chicken from pot and set aside to cool.
• Strain the stock with a sieve, lined with a cheesecloth or strain and remove fat when cooled.
• Pull and shred the chicken meat from bone discarding the skin and bone.
• Melt butter in pan. Add onion, celery, carrots and cook over medium heat until tender. Add parsley and shredded chicken to chicken stock. Add vegetables and sherry to soup. Whisk flour into 1/4 of the heavy cream and slowly stir into soup. Add remaining cream. Simmer soup.
• Cook noodles as directed on package in separate pot. Strain and add noodles to soup. (This avoids starch from combining into soup broth).
• Add salt and fresh gound pepper to taste.
• Serve with crusty french bread or corn bread.

THE LADY'S CHICKEN NOODLE SOUP

Steps:

• For the stock: add bay leaves, bouillon, onion, carrot, celery, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
• For the soup: Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

THE LADY'S CHICKEN NOODLE SOUP - PAULA DEEN

Steps:

• FOR THE STOCK:.
• Add all ingredients to a soup pot.
• Cook until chicken is tender, about 35-45 minutes.
• Remove chicken from pot and set aside to cool.
• Remove and discard bay leaves and onion.
• You should have approximately 3 quarts of stock.
• When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.
• Set chicken aside.
• FOR THE SOUP:.
• Bring stock back to a boil.
• Add carrots, and cook for 3 minutes,.
• Add celery and continue to cook for 5-10 minutes.
• Add egg noodles and cook according to package instructions.
• When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary.
• Add Parmesan and cream, if using.
• Cook for another 2 minutes.
• Adjust seasoning, if needed, by adding seasoning salt and pepper.
• Enjoy along with a nice hot crusty loaf of French bread.

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.