Cold Blasting Chicken Noodle Soup Recipes

COLD-DAY CHICKEN NOODLE SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender., Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.

COLD-BUSTING GINGER CHICKEN NOODLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
• Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
• Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
• Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.

COLD FIGHTING CHICKEN NOODLE SOUP

Steps:

• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside. Stir in pasta and cook until tender, about 8-10 minutes. Stir in chicken and lemon juice; season with salt and pepper, to taste. Serve immediately, garnished with chives, if desired.

COLD-BLASTING CHICKEN NOODLE SOUP

Steps:

• Heat the chicken broth with the bay leaf until broth boils.
• Add pasta; return broth to boil.
• Add chicken and lemon pepper; return broth to boil.
• Let mixture cook until pasta is done, about 10 minutes (if you're using uncooked chicken, test the chicken for doneness-- but it should be cooked by the time the pasta is done).
• Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
• Stir in cilantro and chili; cook one more minute, then serve.

CLASSIC CHICKEN NOODLE SOUP

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and pepper. Cook chicken in oil 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
• Add onion, carrot and celery to oil and drippings in Dutch oven; cook over medium-high heat 2 to 3 minutes, stirring frequently, until softened.
• Stir in chicken broth; heat to boiling. Stir in egg noodles and the browned chicken; return to boiling. Reduce heat; simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles are tender.
• Serve soup topped with parsley and croutons.

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.

SENSATIONAL CHICKEN NOODLE SOUP

Steps:

• Heat the broth, 1 generous dash ground black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
• Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

THE ULTIMATE CHICKEN NOODLE SOUP

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.

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
• Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
• MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
• Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
• Season to taste with salt and pepper, then stir in the parsley.
• Serve topped with Parmesan.
• Enjoy!