Mommas Chicken Noodle Soup Recipes

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MOM MOAK'S CHICKEN NOODLE SOUP



Mom Moak's Chicken Noodle Soup image

Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred.

Provided by carolann moak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
4 (10.5 ounce) cans chicken broth
4 baking potatoes, peeled and diced
¼ pinch dried thyme
¼ teaspoon poultry seasoning
2 cups shredded cooked chicken
2 cups egg noodles
1 cup evaporated milk

Steps:

  • Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes.
  • Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 44.1 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 4.9 g, Protein 17.7 g, SaturatedFat 3.2 g, Sodium 1067.3 mg, Sugar 9.5 g

MAMA JEAN'S CHICKEN NOODLE SOUP



Mama Jean's Chicken Noodle Soup image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons butter
1 tablespoon olive oil
1 large Vidalia onion, chopped
2 celery stalks, halved lengthwise and cut into 3/4-inch pieces
2 medium carrots, halved lengthwise and cut into 3/4-inch pieces
Salt and freshly ground black pepper
2 cloves garlic, chopped
3 tablespoons all-purpose flour
6 cups chicken stock
1 bay leaf
Dash hot sauce (recommended: Tabasco)
Dash Worcestershire sauce
2 boneless, skinless chicken breasts, cubed into bite-size pieces
4 ounces egg noodles, about 1 cup
8 ounces frozen peas
1/4 cup freshly chopped dill leaves

Steps:

  • Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
  • Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
  • Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.

MOM'S CHICKEN NOODLE SOUP



Mom's Chicken Noodle Soup image

My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! -Marlene Doolittle, Story City, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 4 pounds), cut up
2 quarts water
1 medium onion, chopped
2 teaspoons chicken bouillon granules
2 celery ribs, diced
2 medium carrots, diced
2 medium potatoes, peeled and cubed
1-1/2 cups fresh or frozen cut green beans
1 teaspoon salt
1/4 teaspoon pepper
NOODLES:
1 cup all-purpose flour
1 large egg, lightly beaten
1/2 teaspoon salt
1 teaspoon butter, softened
1/4 teaspoon baking powder
2 to 3 tablespoons milk

Steps:

  • In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. , Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes. , Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.

Nutrition Facts : Calories 429 calories, Fat 16g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 1012mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 4g fiber), Protein 34g protein.

MOMMA'S CHICKEN NOODLE SOUP



Momma's Chicken Noodle Soup image

This is a good hot and tasty dish for those cold winter days to come. It is pretty simple to make too.

Provided by mary davis

Categories     Chicken Soups

Time 3h

Number Of Ingredients 8

3 lb chicken breast w/ skin
7 c chicken stock (2-32 cartons)
1/2 tsp each, salt & pepper
3-4 clove garlic, minced
1/2- 1 tsp each, gr. thyme & sage
1 tsp onion powder
2 c each, diced carrot & celery
1 pkg 12oz egg noodles (amish)

Steps:

  • 1. Place chicken, 1 cup of stock in pressure-cooker, sprinkle seasonings over chicken. Cook for 45-1 hour.
  • 2. Meanwhile, in a stock pot, add veggies to rest of chicken stock. Cover and simmer until veggies are tender.
  • 3. When chicken is done, let it cool then coarsely shred and add to stock pot. Also add extra stock from pressure cooker.
  • 4. Add noodles and cook for 15-20 minutes or until tender.

GRANDMA'S CHICKEN NOODLE SOUP



Grandma's Chicken Noodle Soup image

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

2 ½ cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 ½ tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
⅓ cup cornstarch
¼ cup water
3 cups diced, cooked chicken meat

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



Old-Fashioned Chicken Noodle Soup image

On a cold winter day, this hearty soup is practically a meal in itself.

Categories     Soup/Stew     Chicken     Mushroom     Pasta     Vegetable     Kid-Friendly     Back to School     Lunch     Winter     Tailgating     Healthy     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 12 servings

Number Of Ingredients 10

16 cups canned low-salt chicken broth
1 3 1/2-pound chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped tender herbs such as dill or parsley

Steps:

  • Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
  • Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, herbs, and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

MAMA LEONE'S CHICKEN SOUP



Mama Leone's Chicken Soup image

I don't know what saint at Elephant's Deli decided to share the recipe for this soup, but they go on my list of people to be grateful for. I've lightened it up a bit, but the flavor's still teriffic. This is one of my favorites!

Provided by VNess

Categories     Poultry

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 19

1/2 lb boneless skinless chicken breast
2 teaspoons kosher salt, plus
extra kosher salt, for chicken breasts (divided)
1/2 teaspoon black pepper, plus
extra black pepper, for chicken breasts (divided)
1 tablespoon vegetable oil
4 teaspoons butter
1 medium onion, diced
3 stalks celery, diced
1 tablespoon minced garlic
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
2 teaspoons sweet Hungarian paprika
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour (substitue GF, if needed)
8 cups fat-free chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3/4 cup fat-free evaporated milk
2 cups thinly sliced fresh spinach

Steps:

  • Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool.
  • When cool enough to handle, dice the meat and set aside until needed.
  • While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes.
  • Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes.
  • Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.
  • Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.
  • Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.

MOMMA'S CHICKEN NOODLE SOUP



Momma's Chicken Noodle Soup image

There really is no better chicken noodle soup. Its pure comfort, I swear it'll cure anything you have. You could use chicken breasts to cut back on some fat, but make sure it doesn't dry out. In general, chicken thighs don't dry out and give a wonderful flavor.

Provided by ladywisconsin

Categories     Clear Soup

Time 2h30m

Yield 1 pot

Number Of Ingredients 13

1 lb bone & skin included chicken thigh
2 tablespoons olive oil
1 tablespoon butter
6 carrots, chopped
4 celery ribs, chopped
1 large onion, chopped
1 garlic clove
7 chicken bouillon cubes
1 bay leaf
1 teaspoon oregano
1 teaspoon basil
salt or pepper
12 ounces egg noodles

Steps:

  • Heat 2 tbs. in large stock pot.
  • Brown chicken thighs, skin down first, in pan in batches until all are brown.
  • Set aside.
  • Melt butter in pot.
  • Add onions, carrots, celary & seasoning.
  • Saute 5-10 minutes.
  • Last minute or two add garlic.
  • When garlic is fragrent, add browned chicken thighs.
  • Fill with enouch water to cover chicken & veggies.
  • Add bouillon cubes.
  • Cover and let simmer about an hour to an hour and a half.
  • Remove from heat and remove chicken thighs, cool.
  • When chicken is cool enough to work with, remove skin and shred chicken.
  • Add chicken to broth and bring to boil.
  • Add noodles.
  • When noodles are done, enjoy!
  • Serve with some nice crusty bread.

Nutrition Facts : Calories 2929.7, Fat 128.3, SaturatedFat 36.2, Cholesterol 703.5, Sodium 6089.6, Carbohydrate 305.1, Fiber 26.4, Sugar 37.3, Protein 137.9

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