Reames Classic Chicken Noodle Soup Recipes

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REAM'S NOODLES CLASSIC CHICKEN NOODLE SOUP RECIPE - (4.4/5)



Ream's Noodles Classic Chicken Noodle Soup Recipe - (4.4/5) image

Provided by ginasheppard

Number Of Ingredients 14

1 pkg. (24 oz.) Reames® Homestyle Egg Noodles
Other Ingredients
4 cups sliced carrots
2 lbs. boneless, skinless chicken breasts, cut into cubes
10 cups water
4 tsp. dried parsley flakes
2 tsp. dried thyme, crushed
1/2 tsp. pepper
2 Tbsp. chicken bouillon granules
2 cups sliced celery
2 bay leaves
2 cups chopped onion
1/2 cup flour
4 cups milk, divided

Steps:

  • In a large pot, add chicken, water, parsley, thyme, pepper, bouillon and bay leaves. Bring to a boil over medium-high heat. Add noodles, carrots, celery and onion; return to a boil. Reduce heat and cover; simmer 20 to 30 minutes or until done. Meanwhile, in a liquid-tight container, combine 1 cup of milk and flour; shake well until smooth. Add to noodle mixture with remaining 3 cups milk. Continue cooking over medium heat until thickened and heated through.

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY



Classic Chicken Noodle Soup Recipe by Tasty image

Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

¼ cup olive oil
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
kosher salt, to taste
black pepper, to taste
3 cloves garlic, chopped
8 cups chicken broth
8 oz egg noodles
4 cups shredded chicken breast
½ cup fresh parsley, chopped
parmesan cheese, shredded, to taste

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!

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