Homemade Chicken Noodle Soup With Garlic Chili Mojo Recipes

HOMEMADE CHICKEN NOODLE SOUP WITH GARLIC-CHILI MOJO

Steps:

• To make stock, rinse chicken parts in cold water.
• Put all stock ingredients, except salt, in a large stockpot.
• Bring to a boil, reduce heat.
• Simmer 2 hours, skimming froth from surface occasionally.
• Remove from heat.
• Remove chicken pieces; discard skin.
• Dice and save meat for soup.
• Strain broth and discard remaining solids.
• Season with salt to taste.
• If making ahead, refrigerate; remove any solidified fat before using.
• To make soup, warm 1 tbls.
• olive oil in a large pot over medium heat.
• Add garlic, onion, carrots, and celery.
• Saute 3-5 minutes.
• Add 6 cups chicken stock and stir.
• Bring to a boil, reduce heat.
• Cover and simmer for 30-40 minutes or until vegetables are soft.
• Add cooked chicken and cooked noodles.
• Simmer for 5 minutes.
• Remove from heat.
• Adjust seasoning with salt and pepper.
• Combine all mojo ingredients in a small bowl and stir until blended.
• Drizzle over hot soup.
• Enjoy!

HOMEMADE CHICKEN NOODLE SOUP FOR COLDS!

Steps:

• Fill Pot (See Pic) 3/4 full with Water and Bring to Boil and leave on High till you get to egg noodles.
• Remove Gizzard or Gut BAg from Chicken, Rinse under Cold Water add to water in Pot.
• While chicken is boiling for 1.5 hours, Peel and slice Carrot, Chop Onion, Slice Celery into small pieces or whatever size you prefer and place to the Side (See Pic).
• Chop about 2 large man size hands of fresh organic parsley (no Stems) and Set to the side.
• Chicken Care- Foamy white fat will float to the top of the pot (Skim and Discard regularly), After approximately 1.5 hours on full boil, remove from heat, remove chicken and set to the side, I prefer to strain the water and remove any fat or parts left over from boiling the chicken (Transfer from one pot to another) Add strained Broth Water from Chicken Add 2 heaping TBSP of Garlic and Chicken Base, and all the veggies and parsley to pot- Boil and cover.
• While that is boiling, Shred the chicken the way you like and add to the pot with all the veggies.
• Once all comes to a boil while covered add egg noodles and bring to boil once again- Turn heat low and simmer for 15-30 minutes.

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Add the broth, bay leaf to a large pot and bring to a boil. Add the chicken and boil until cooked, about 30 minutes.
• Use a strainer to remove any fat or particles that rises to the top of the water.
• Remove the chicken from the broth and set aside on a plate to cool a little before you will debone it.
• Add the onion, celery, garlic, pepper and parsley to the broth.
• Separate the chicken meat from the skin and bone and place the meat back in the pot. Let it simmer in a gentle boil for about 30 minutes. By the time you add the noodles, all the veggies should be soft and translucent.
• Add the noodles and boil until done, as per package instructions.
• Enjoy!

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Season chicken with salt and pepper.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate.
• Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.
• Pour chicken broth into the cooked vegetables and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary.
• Ladle soup into bowls and lay chicken on top.