Ultimatenoodlechickennoodlesoup Recipes

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NOODLE SOUP FOR NEEDY PEOPLE



Noodle Soup for Needy People image

I have to say, to be prescriptive about a noodle soup seems to be against the ethos of what you're actually cooking. When I need a noodle soup, believe me I am in no mood to start weighing and measuring. I heat some broth, of some description or other, and throw in a variety of vegetables that are skulking about in the fridge and the most soothing noodles I can find. You can add other things, some chicken strips or, at the end, some fine rags of raw tuna or salmon, but I generally want the vegetably broth and noodles by themselves. The protein element, while so desirable in so many ways I'm sure, is not what I'm after here. But anyway, I throw down a blueprint here. Don't get caught up in it, but follow it if it feels helpful.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 12m

Yield 2 for supper

Number Of Ingredients 11

6 ounces udon noodles (dried, from a packet)
3 cups chicken or vegetable or dashi broth
1 teaspoon brown sugar
1 star anise
1 teaspoon minced ginger
2 tablespoons soy sauce
3/4 cup bean sprouts
3/4 cup sugar snaps
3/4 cup sliced shiitake mushrooms
2 heads baby bok choy, finely sliced
2 tablespoons freshly chopped cilantro leaves

Steps:

  • Cook the noodles according to packet instructions and while the water is boiling fill a nearby saucepan with stock, brown sugar, star anise, ginger and soy sauce. (When the noodles are done, just drain them and put half in each bowl.)
  • When the flavored stock comes to a boil, add the vegetables. They should be cooked before 2 minutes are up.
  • Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro.

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

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.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

In this recipe, I troubleshoot every step of the journey toward the best chicken noodle soup you can make at home. No tricks, no gimmicks (ok, maybe some tricks), just full-flavored liquid gold.

Provided by TheOtherJuliaGulia

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

2 large carrots
3 ribs celery
1 leek
1 bay leaf
6 sprigs thyme
5 cloves garlic
1 (4 pound) whole chicken - trimmed, giblets removed, and patted dry
8 cups chicken broth
2 teaspoons finely chopped fresh thyme
1 (8 ounce) package egg noodles
1 teaspoon kosher salt
ground black pepper to taste
1 tablespoon fresh lemon juice, or more to taste
3 tablespoons chopped fresh parsley

Steps:

  • Peel carrots and add peels to a Dutch oven or other large pot. Trim off ends and leafy tops from celery; add to the pot. Trim dark green stalks from leek; rinse. Cut into 2-inch pieces and place into the pot; add bay leaf and thyme sprigs. Smash and peel 2 garlic cloves and add to the pot.
  • Finely chop the light green and white parts of the leek; rinse and set aside in a medium bowl. Slice carrots into small pieces and add to the bowl. Slice celery on the bias and combine with the carrots and leeks. Mince remaining garlic; set aside separately.
  • Cut away the skin from the chicken breast; set aside. Place chicken in the pot with the vegetable trimmings and pour in broth to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C), 30 to 40 minutes.
  • Remove chicken; discard skin. Wrap chicken to prevent it from drying out. Strain broth and discard vegetable trimmings.
  • Heat a Dutch oven over medium heat; cook chicken skin until lightly crisp and fat has rendered out, about 8 minutes. Remove skin and increase heat to medium-high. Add reserved chopped vegetables; cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add minced garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute.
  • Pour in strained broth; bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.
  • In the meantime, bring a pot of salted water to a boil over high heat. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • Season broth with salt and pepper. Stir in lemon juice; taste and adjust as needed. Stir in shredded chicken and cook until warmed through, about 2 minutes.
  • Scoop egg noodles into serving bowls and pour soup on top; garnish with parsley. Serve hot.

Nutrition Facts : Calories 298 calories, Carbohydrate 17.6 g, Cholesterol 110.8 mg, Fat 12.6 g, Fiber 1.4 g, Protein 26.7 g, SaturatedFat 3.4 g, Sodium 1030.3 mg, Sugar 2.3 g

ULTIMATE NOODLE CHICKEN NOODLE SOUP



Ultimate Noodle Chicken Noodle Soup image

This came from a recipe a friend had. I added some different spices and deleted some ingredients my husband did not like. The result was this soup and it is very good. If you so desired it would very easy to add as many more ingredients (veggies) as you like. I used wide Amish egg noodles which make big, flat noodles in the soup but you could use any noodle you like.

Provided by Gayle Parks

Categories     Stocks

Time 35m

Yield 5-6 Cups, 4-6 serving(s)

Number Of Ingredients 11

2 -3 boneless skinless chicken breasts (add as much as you like)
1/3-1/2 lb wide egg noodles
4 cups chicken broth
1 cup water (optional)
1 small onion, chopped
1 teaspoon minced garlic
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon poultry seasoning
1 tablespoon butter

Steps:

  • Over medium to high heat in large pot put about 1 tablespoon of butter.
  • Add onion and garlic, sautee for about one minute.
  • Pour in Chicken Broth and water.
  • Add all spices and stir. Bring to a boil.
  • Cube chicken into 1/2 inch pieces.
  • cook chicken over medium heat in a little oil until no longer pink.
  • add chicken and noodles to boiling broth.
  • allow to cook for about 15 minutes or until noodles are tender.

Nutrition Facts : Calories 284.2, Fat 6.7, SaturatedFat 2.9, Cholesterol 73.7, Sodium 1412.2, Carbohydrate 30.3, Fiber 1.6, Sugar 2.2, Protein 24.1

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