THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
CHICKEN NOODLES OVER MASHED POTATOES
This is a recipe that my grandmother and mother used to make. I always loved it and now my children LOVE it.
Provided by EZ Baker
Categories Clear Soup
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In large pot or stock pot, place chicken with water and chopped onion, season with seasoning salt.
- Boil on medium high for 2 hours, adding water as needed.
- Remove chicken from pan, being careful to leave broth in pot.
- De-skin and de-bone chicken. Cut or shred into bite sized pieces and add meat to broth.
- Top off water and add some more seasoning salt.
- Bring to boil. Add egg noodles.
- Meanwhile,Cut up potatoes and boil in a pot of water until they break when you stab them with a fork.
- Drain. Add milk, butter, and salt and mash.
- Cook chicken and egg noodles until noodles are tender.
- Serve chicken noodles over a bed of mashed potatoes with a little broth. Season with salt and pepper.
CHICKEN NOODLES AND MASHED POTATOES
This for me is the ultimate in comfort food. My grandma who is half German used to make this when I was little in Michigan. When it was cold and yucky outside, this warmed everything up. I'm posting it as close to how she made it as possible. It's not my usual style of cooking, but it's so good. It's a carb fest, but once and a while it's worth it!
Provided by graniteangel
Categories Whole Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Chicken & Noodles:.
- In large pot add your chicken, water, carrots, onion, celery, garlic salt, seasoning salt, black pepper and parsley.
- Set heat to high. Bring to a boil and then turn to Med. Let cook for about 45 minutes.
- Grandma always used a pressure cooker, and I need to ask her how long she cooked her chicken when she used it. I always use her recipe in a regular pot because I don't have a pressure cooker. They kinda scare me actually when they whistle. haha.anyway --.
- Once chicken is done, remove it from broth and separate the bones and skin from meat. Return meat to the pot of broth.
- Turn heat back to high and when its brought to a boil, add your egg noodles. Let cook until noodles have soaked up most of the broth. Don't worry if they crowd the pot, they'll soak up all that yummy chicken and veggie broth and make a kind of sauce. Just make sure to turn temp down to Med-high after it's brought back to a boil.
- Mashed Potatoes:.
- Peel and chop all of your potatoes and add to a separate large pot of water. Cook on high for about 15 minutes or until potatoes are tender. Drain water.
- Add margarine and milk to potatoes and using a hand held mixer or your kitchen aide, blend until fluffy and smooth. Add salt and pepper to them to taste. You may need a little more milk depending on how thick you want them.
- In a large dinner bowl or soup bowl add your mashed potatoes to the center. Ladle chicken and noodles over top of the mashed potatoes.
- Serve with rolls and butter.
CHICKEN NOODLE SOUP OVER MASHED POTATOES
If you haven't tried chicken noodle soup over mashed potatoes, I am sorry! You will never go back. It makes a creamy, delicious meal. I always make my recipe #407601 they really make a difference in the soup, 1 1/2 this recipe as you need more noodles. I also use recipe#404067 for the potatoes, cut back a bit on the butter and milk when using in soup because all the liquid already gives it great flavor. Enjoy!
Provided by Amber C.
Categories Clear Soup
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
- Add chicken breasts, cook until no longer pink, remove, let cool then shred.
- Skim top of broth to get any foam off top.
- Bring to a boil again, add noodles, bring to a med boil again then add veggies.
- Cook 15-20 minutes or until noodles are tender.
- Turn heat off add chicken breast and parsley, cover.
- Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.
CHICKEN NOODLES OVER MASHED POTATOES RECIPE
Provided by dragonfly27
Number Of Ingredients 7
Steps:
- Cook on stove for 15 minutes. Add 1 can chicken or 2-3 cooked chicken breasts and one bag of Amish home-made noodles. Can add 1 cup hot water if you need more juice. Cook until soft. I served it w/mashed potatoes and added about a cup of my potato water when I drained my potatoes to mash.
INSTANT POT® CHICKEN NOODLE SOUP
With careful testing, we've created the Instant Pot® chicken noodle soup that can be your reliable go-to for years to come. In 45 minutes from start to finish, you'll have a soup that tastes like it simmered all day, rich with chicken thighs, classic veggies like celery, onions and carrot, plus fragrant thyme and bay leaf. And don't underestimate the importance of your pasta! We found that gemelli pasta stands up exceptionally well to cooking in the Instant Pot®, leaving you with silky-not mushy-noodles that complete the meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 5 to 6 minutes, stirring occasionally, until browned. Select CANCEL.
- Add remaining ingredients except parsley; stir. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Let stand 10 minutes; set pressure valve to VENTING to quick-release any remaining pressure.
- To serve, discard bay leaf; ladle soup into bowls, and garnish with parsley.
Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 75 mg, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1160 mg, Sugar 2 g, TransFat 0 g
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