Magic Chicken Noodle Soup Recipes

SUPER EASY CHICKEN NOODLE SOUP

Steps:

• Add olive oil to pan and let it heat warm up. Then add carrots, celery, and onion to the pan and let soften for a minute or two. then add spices and water. Let everything cook for 3-4 minutes.
• Fill a separate pot with water and a and pinch of salt. Bring to a boil. Add egg noodles and cook according to the package, usually about 8-10 minutes. Drain noodles to add to soup.
• Add broth, cooked chicken, and water to the soup pot. Bring the entire pot to a boil.
• Add cooked noodles to pot. Salt and pepper to taste, and serve!

MAGIC CHICKEN NOODLE SOUP

Steps:

• In a large soup put melt butter over high heat add onions, carrots and celery. Season with salt and pepper.
• Saute over high heat until slightly softened (constantly checkto make sure veggies aren't burning), about five to eight minutes.
• Add corn, broth and all seasonings. Stir and bring to a boil.
• Add egg noodles and cook until noodles are almost done.
• Add in chicken and continue to cook until egg noodles are done and chicken is heated through.
• Serve alone or as we like it with grilled cheese sandwiches!

"MAGIC" CHICKEN NOODLE SOUP

Steps:

• Put water in a tall pot and heat to a boil. Add the chicken bullion, diced onions, oregano, garlic powder, and pepper.
• -Slice carrots and add to the boiling water. (I dice them about a quarter inch to a half inch thick, but you can dice them thin if you want more in your soup.).
• - Slice celery (the size depends on how chunky you like your soup).
• -Cut chicken into bite size pieces.
• Add carrots to the pot and allow them to boil for about 5 minutes before adding the celery, chicken, and about half the package of wide egg noodles and allow to boil until the noodles are tender.
• Now it's ready to serve. I love serving it with some buttered dinner rolls on the side. Remember, you can adjust the seasoning and amount of veggies to your taste. (I certainly never take the time to measure.).

MAGIC SOUP

Steps:

• Place chicken in pot, cover with cold, good-tasting water.
• Rough chop 1 onion (including skin), 1 parsnip, 1 turnip, 2 carrots and add to stock pot.
• Add garlic, ginger and salt& pepper.
• Bring all ingredients to a boil then reduce to a simmer.
• Simmer stock for at least 2 hours, skimming any scum that rises to the top.
• The longer you cook this, the better it tastes.
• You can make the stock in a crockpot for 6-8 hours on low.
• Remove vegetables and discard.
• Remove chicken and debone.
• Strain stock and taste for seasoning.
• Add salt as necessary.
• Chop remaining parsnip, turnip, onion, and carrots into bite-size chunks and drop into simmering stock.
• Replace deboned chicken.
• You can reserve some for another recipe, but I usually use all of it.
• Add egg noodles.
• Cook for an additional 10 minutes or until egg noodles are tender.
• Add dill and parsley at the very end of the cooking process.