Leftover Chicken Noodle Soup Recipes

BEST CHICKEN NOODLE SOUP

Steps:

• Put the chicken in a large soup pot and fill with water. Bring to a boil, add onion, cover and cook on low heat for 1 hour. Add the celery, herbs and carrots. Cover and cook on low heat for another 30 minutes.
• Remove pot from the heat. Cool for a few minutes. Strain the broth and remove the chicken and vegetables. Chop the chicken into small pieces, discarding the bones and skin. Skim the broth for any extra fat. Chop the carrots, celery and onion(if desired). Discard herbs.
• Pour broth in the pot and add the chicken and chopped vegetables. Add salt and pepper to taste. Cook soup on medium heat and bring the broth to a simmer. Add noodles or pasta and cook for about 10 to 15 minutes or until noodles are done. Season with more salt and pepper and dried herbs if desired.

LEFTOVER ROAST CHICKEN NOODLE SOUP

Steps:

• In a pan, add the chicken stock, peeled and chopped onion, carrots and celery and leave to cook for 10-15 minutes or until the vegetables are tender.
• Add the noodles and shredded chicken, and leave to cook for a further 5 minutes or so until the noodles are cooked.
• Add the tomato puree, thyme, salt and pepper and chopped parsley and remove from the heat.

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.

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.

CHICKEN NOODLE SOUP

Steps:

• Melt butter in saucepan over medium heat.
• Saute' onion, carrots and celery 10 minutes.
• Add broth to pan.
• Bring to boil over high heat.
• Stir in noodles.
• Reduce heat to low.
• Cover and simmer 10 minutes or until noodles are tender.
• Add chicken, simmer 1-2 additional minutes to heat though.

LEFTOVER ROAST CHICKEN SOUP

Steps:

• In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
• Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
• Season to taste with salt and pepper and serve.