Chicken Noodle Soup Best Recipes

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CHICKEN NOODLE SOUP

2022-10-06



Chicken Noodle Soup image

Provided by Anne Burrell

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients:

  • Extra-virgin olive oil, as needed
  • 1 large onion, cut into 1/2-inch slices
  • 4 ribs celery, cut into 1/2-inch dice
  • 3 carrots, cut into 1/2-inch dice
  • Kosher salt
  • 2 cloves garlic, smashed
  • 2 teaspoons crushed red pepper flakes
  • 1 bunch thyme
  • 3 pounds bone-in chicken legs and thighs, skin and excess fat removed
  • Water, as needed
  • 2 bay leaves
  • 1 lemon, halved
  • 1 teaspoon ground cinnamon
  • 2 grates fresh nutmeg
  • Freshly ground black pepper
  • 2 cups small pasta, preferably small shells such as orecchiette, or orzo
  • 1 (15-ounce) can white beans or chick peas
  • 1 bunch cilantro, leaves coarsely chopped

Steps:

  • Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour.
  • While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.
  • After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.
  • Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY!

REAL CHICKEN NOODLE SOUP

2022-10-06



Real Chicken Noodle Soup image

This is homemade goodness! I was disappointed by the number of recipes I saw with bouillon or broth in them. My favorite chicken soup is made with a whole chicken, water, and veggies... and the taste is pure and delicious. No MSG or other fillers getting in the way. To make this truly from scratch, you could make your own egg noodles as well (try recipe # 95311) but pre-packaged ones do fine too. Adjust the noodle amount to how you like it... either a lot of noodles or a little. Enjoy this soup when you are under the weather or just as a warm comfort food. We love it served with a nice crusty bread with butter. Oh, and my 2 year old loves this too! It's perfect for little fingers and noodles and veggies are soft for them to chew.

Provided by Dans La Lune

Categories     Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients:

  • 1 whole chicken, 3 - 4 lbs
  • 3 cups carrots, peeled and sliced 1/4 thick
  • 1 large onion
  • 6 cups water
  • 1 tablespoon salt
  • 1/2 teaspoon fresh ground pepper (to taste)
  • 1 cup celery, sliced, including some celery leaves chopped
  • 1 1/2-2 cups egg noodles, depending on your preference

Steps:

  • Discard chicken parts on interior of chicken and thoroughly rinse chicken. Place in large stockpot or Dutch oven.
  • Add carrots, onion, water, salt and pepper.
  • Cover and cook over high heat until boiling.
  • Once boiling, lower heat to low to maintain a simmer, and cook for 45 minutes or until chicken is fork tender.
  • Remove chicken, and place on cutting board to cool enough to handle.
  • Add celery and noodles to pot. Simmer for 10 - 20 minutes, or until noodles are tender.
  • During this time, begin cutting up your chicken meat (we use only the breast meat) into chunks or shreds -- however you like it.
  • Add the meat to the soup before serving.

Nutrition Facts : Calories 829.9, Fat 53.9, SaturatedFat 15.3, Cholesterol 255.8, Sodium 2059.7, Carbohydrate 22.8, Fiber 3.8, Sugar 6.1, Protein 60.6

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