Neelys Chicken Noodle Soup Recipes

NEELY'S CHICKEN AND DUMPLINGS

Steps:

• In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
• Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
• Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.
• Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.

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 WITH EGG NOODLES

Steps:

• Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
• Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
• Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

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!

SUPER EASY CHICKEN NOODLE SOUP

Steps:

• Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.
• Remove chicken from the broth. Chop into small pieces, and return meat to the pot.
• Add egg noodles, and cook until tender.

NEELY'S CHICKEN NOODLE SOUP

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.

KELLY'S TLC CHICKEN NOODLE SOUP

Steps:

• Rinse chicken with cold water inside and out, and be sure to remove any "innards". (I discard the innards, but if you like them, save them for another use.).
• Place whole chicken in large pot. Add water to cover the bird plus an inch.
• Add bay leaves.
• Bring to a boil, skim off the "foamy stuff" with a large spoon, reduce heat, cover and simmer for about an hour and 30 minutes.
• You may need to CAREFULLY turn your chicken over halfway through if it wants to stick up a bit.
• CAREFULLY remove chicken from pot onto a platter, cover loosely with foil til cool enough to handle. *Remember there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don't burn yourself! *Also give the pot a stir. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that!
• Remove 5 cups stock from pot into heat-proof pitcher or pan. Save rest of chicken stock for another use.
• Pour the 5 cups stock back into the pot.
• While chicken is cooling, add rest of ingredients EXCEPT noodles.
• Bring to a boil and then reduce to a nice simmer and cook veggies about 4-5 minutes.
• Now add the noodles. Stir.
• Return to a boil to get it going again, then reduce to a nice simmer and continue to simmer til noodles are just about tender. About another 4-5 minutes.
• While veggies and noodles are simmering away, remove meat from chicken and add as you go. (Don't add the skin or fat, of course, just the meat.).
• Now just continue to simmer, another 2-3 minutes til noodles are tender. Take one out and try it is the only way to know! :).
• *Also, don't stir this very much! You'll just break up the noodles.
• *If using 4 chicken breasts instead, bring chicken breasts to a boil in pot, reduce to simmer, and simmer only 20 minutes.
• Serve with saltine crackers if desired.
• Makes about 3-4 quarts. But don't worry. Sounds like a lot, but the 2 of us go through this easily within only 3 days!
• *Note: I use "Superior Touch Better Than Boullion Chicken Base". And it is really good!But any good quality chicken base will work well. *It comes in a jar next to the boullion. ;).
• And one last thing (I promise!), if you need to add more of the broth that you stewed the chicken in, (if your chicken is large, or you added too many noodles, etc.) just nuke 1-2 cups broth with 1-2 teaspoons of the boullion/chicken base til dissolved, then add to pot. Simmer just a few minutes longer. HTH! :D.

NEELYS' CHICKEN NOODLE SOUP

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 (cook in a separate pot). Do not boil the chicken or it will become tough. Add the peas, corn and the dill and simmer gently for 10 more minutes.