OLD-FASHIONED CHICKEN NOODLE SOUP
This homemade chicken noodle soup recipe tastes just like the version your grandma used to make since it starts with classic (rather than store-bought) stock. Serve our Old-Fashioned Chicken Noodle Soup with a dinner roll or piece of baguette to soak up every last drop.
Provided by BHG Test Kitchen
Time 2h
Number Of Ingredients 10
Steps:
- In a 6- to 8-quart Dutch oven combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until chicken is very tender.
- Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.
- Bring broth to boiling. Stir in carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 5 minutes more or until noodles are tender but still firm. Stir in chicken and parsley; heat through.
- Makes 8 servings (10 1/2 cups)
Nutrition Facts : Calories 152 kcal, Carbohydrate 8 g, Cholesterol 73 mg, Protein 22 g, SaturatedFat 1 g, Sodium 684 mg, Sugar 1 g, Fat 3 g, ServingSize 10 1/2 cups, UnsaturatedFat 2 g
OLD-FASHIONED CHICKEN NOODLE SOUP RECIPE - (4.5/5)
Provided by jab120638
Number Of Ingredients 16
Steps:
- Dry chicken thighs with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken thighs well on both sides, 6 to 8 minutes. Transfer to plate, let cool slightly, and discard skin. Pour off all but 1 tablespoon fat left in pan. Add carrots, celery, and onion and cook over medium heat until vegetables are softened, 7 to 10 minutes. Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker. Stir remaining 7 cups broth and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup. Cover and cook until chicken is tender, 4 to 6 hours on low. Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board. Transfer chicken thighs to cutting board. Let all chicken cool slightly, then shred into bite-sized pieces, discarding skin and bones. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Cook egg noodles in boiling salted water until tender, then drain. Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes. Stir in parsley, season with salt and pepper to taste, and serve.
OLD FASHIONED CHUNKY CHICKEN NOODLE SOUP
When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.
Nutrition Facts : Calories 167 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
OLD-FASHIONED CHICKEN NOODLE SOUP
Make and share this Old-Fashioned Chicken Noodle Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Dry chicken thighs with paper towels and season with salt and pepper.
- Heat oil in 12-inch skillet over med-high heat until just smoking.
- Brown chicken thighs well on both sides, 6-8 minutes.
- Transfer to plate, let cool slightly, and discard skin.
- Pour off all but 1 tablespoon fat left in pan.
- Add in carrots, celery, and onions; cook over medium heat until vegetables are softened, 7-10 minutes.
- Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
- Stir remaining 7 cups broth and bay leaves into slow cooker.
- Nestle browned chicken with any accumulated juice into slow cooker.
- Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup.
- Cover and cook until chicken is tender, 4-6 hours on LOW.
- Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board.
- Transfer chicken thighs to cutting board.
- Let all chicken cool slightly, then shred into bite-size pieces, discarding skin and bones.
- Let soup settle for 5 minutes, then remove fat from surface using large spoon.
- Discard bay leaves.
- Cook egg noodles in boiling salted water until tender, then drain.
- Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes.
- Stir in parsley, season with salt and pepper to taste, and serve.
Nutrition Facts : Calories 352.9, Fat 20.5, SaturatedFat 5.5, Cholesterol 103.6, Sodium 212.1, Carbohydrate 12.1, Fiber 1.6, Sugar 2.8, Protein 30.3
GRANDMA'S CHICKEN NOODLE SOUP
This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
- In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
- In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 11.4 g, Cholesterol 32.9 mg, Fat 3.6 g, Fiber 0.7 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1663.8 mg, Sugar 1.6 g
OLD FASHIONED CHICKEN NOODLE SOUP
This is a great recipe to make on a cold rainy day! It makes the house feel warm and cozy. Its also nice to make when a loved one doesn't feel well. Its so much better than the canned stuff. This is one of my families favorites and another recipe I learned from my mom =)
Provided by SoCalCookerGal
Categories Stocks
Time 3h40m
Yield 15 cups, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In a large stock pot place the cleaned whole chicken and fill the pot with GOOD water about 3 inches above the chicken. I also add a Bay leaf. Bring to a boil on high heat and continue boiling for about 1-1 1/2 hours until chicken is completely cooked.
- Remove the chicken and let it cool off and skim the broth for any bones or fat and remove.
- To the broth add the chicken bouillion and then add the vegetables.( I add mushrooms in place of the celery or sometimes just carrots. Use whatever vegetables you like).
- Let the vegetables cook until almost tender.
- While vegetables are cooking remove chicken from the bone and shred and add to the soup.
- When the vegetables have become tender add in the noodles.(I use Grandmas noodles which can be found in the frozen section usually near the frozed bread dough.) Wait for the noodles to completely cook and then the soup is done and ready to eat.
- You can add water anytime during the cooking stage if the water looks like it is boiling down too low. This is one of those recipes that you can make it your own.
Nutrition Facts : Calories 379.5, Fat 16.1, SaturatedFat 4.5, Cholesterol 102.5, Sodium 112.1, Carbohydrate 35.8, Fiber 2.5, Sugar 2.5, Protein 21.9
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