The Picky Eaters Chicken Noodle Soup Recipes

SENSATIONAL CHICKEN NOODLE SOUP

Steps:

• Heat the broth, 1 generous dash ground black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
• Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

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.

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.

THE PICKY EATER'S CHICKEN NOODLE SOUP

Steps:

• FOR NOODLES: Mix all ingredients for pasta together by hand or with a mixer. Separate dough into two balls. Cover both until ready to roll out.
• Flour a flat surface and your hands. Roll out one of the balls as flat as you can get it (I can never get mine much thinner than 1/8 inch). Let dry for 5 minutes before cutting into thin strips (no wider than 1/4 inch).
• Place noodles on a cookie sheet and into the oven at THE LOWEST HEAT SETTING POSSIBLE for about 10 minutes. Leave oven door cracked.
• Remove noodles and break into approx 2 inch pieces.
• SEE NOTE FOR THE OPTIONAL VEGGIES.
• FOR SOUP: In a large pot, add all "for soup" ingredients except for chicken. Bring to a boil, then lower the heat to medium-high. Allow to cook for 30 minutes.
• Add pureed veggies (if using) and noodles. Return to a boil and cook until noodles float at the top of your soup.
• Add chicken and heat 10 minutes more.
• Serve with crackers or cornbread.
• *OPTIONAL* Sautee all optional veggies in olive oil in a large skillet until soft. Puree in food processor or blender and set aside until ready to use in soup. This step will help you get even more good-for-you veggies in without anyone noticing!