Micheles Chicken Noodle Soup Recipes

EASY CHICKEN NOODLE SOUP RECIPE

Steps:

• In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top.
• In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
• Add pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
• While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
• Season soup with 1 tsp Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy!

QUICK AND EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

MICHELE'S CHICKEN NOODLE SOUP

Steps:

• Place the chicken in a large stockpot. Add the water and place over medium-high heat. Add the vegetables, mushrooms (if using), garlic, parsley, bay leaves, salt, and pepper. Bring to a boil, reduce the heat, and simmer, partially covered, for 1/2 hours. Remove the chicken from the pot. Remove the meat from the bones and cut into bite-size pieces; set aside. Remove the mushrooms, if using, and set aside. Remove and discard the bay leaves. With a slotted spoon, remove the rest of the solids from the stockpot and transfer them to a blender or large food processor. Purée the solids, adding some of the liquid from the stockpot if it is too thick to blend; set aside. Return the remaining stock to a boil, add the noodles, and cook until al dente-tender but still slightly firm. Reduce the heat, stir in the puréed vegetables, chicken, and mushrooms, and serve.