My Favorite Chicken Noodle Soup Recipes

CHICKEN NOODLE SOUP RECIPE

Steps:

• In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
• Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
• Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.

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:

• Season the chicken with salt. Press sauté and add the oil.
• Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.
• Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
• Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.
• Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure. Quick or natural release. Garnish with parsley and serve.
• Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
• Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
• Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
• Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
• Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions. Garnish with parsley and serve.

FAMILY FAVORITE CHICKEN NOODLE SOUP

Steps:

• In a large saucepot, saute carrots, celery and onion in the butter for 2 minutes over med-high heat.
• Add broth, garlic and bay leaf, give it a stir, put the lid on the pot and crank up the heat to high until it start boiling.
• When boiling, remove lid an drop in the noodles. Give it a good stir and leave the lid off.
• Boil on med-high for 25 minutes.
• In the meanwhile, remove the (pre-cooked) chicken meat from the bones and set aside.
• After 25 minutes, turn down the heat to low.
• Add the peas, seasonings and chicken.
• Stir and let it cook on low for 15 minutes.

CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
• Stir in roasted chicken broth and bring to a boil.
• Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
• Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

MY FAVORITE CHICKEN NOODLE SOUP

Steps:

• Place chicken in large stock pot with chicken broth and enough water to cover over high heat. Once it starts to boil, lower heat to simmer. Meanwhile, prep your veggies.
• Add all the other ingredients to the pot, adding about another 1.5 quarts of water and return to a simmer.
• Allow to simmer for about an hour and then debone and cut or shred the chicken into bite-sized pieces and return to the pot.
• Add egg noodles and allow to simmer another 10 minutes until the noodles are done.
• Check and adjust S&P seasonings and serve.
• Delicious with fresh crusty bread and butter.