Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Ingredients

• One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck (if available)
• 5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup)
• 5 ribs of celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock
• 1 onion, quartered (for stock, peel on is okay)
• 3 cloves of garlic, peel on, cut in half
• 2 to 3 sprigs of fresh thyme (or a teaspoon of dried)
• 1 bunch of parsley
• 5 whole peppercorns
• Salt
• 8 to 12 ounces of  egg noodles (depending on how noodle-y you want your soup)
• Freshly ground black pepper

Method
1 Separate breast and thigh meat from bones, remove skin: Remove the breast meat from the breast bones, and the thigh meat from the thigh bone, place in a bowl, cover and chill in the refrigerator until needed towards the end of preparing the soup.
Discard the breast and thigh skin. Remove and discard excess fat from chicken pieces.
2 Parboil bones for 3 minutes: Place breast and thigh bones, the back, leg, neck, and wings in a large (8 quart) pot. Cover with water. Bring to a full rolling boil. Boil for 3 minutes. After 3 minutes, remove from heat, drain off the water, rinse the bones and the pot.

3 Make stock with parboiled bones, celery, carrots, onion, garlic, thyme, parsley, peppercorns: Return the now parboiled bones to the clean pot.  Add a couple carrots and a couple celery ribs, each cut into 2 inch chunks, and some celery tops if you have them, to the pot with the chicken. (Fennel tops or leek greens can be added too, if you have them.) Add the quartered onion, garlic cloves, thyme, one-half of the parsley, and the peppercorns to the pot.
Cover with an inch or two of water (about 3 quarts).  Bring to a low simmer (about 185°F) and let simmer (the stock should be just barely bubbling), partially covered, for 1 1/2 hours.
4 Strain bones and solids from the stock: At the end of 1 1/2 hours strain out the bones and vegetables, reserving the stock. If you want, set aside and strip the bones of any remaining meat. After parboiling and 1 1/2 hours of cooking the meat will be rather dry and tasteless, though you can use it in a chicken salad.  Rinse out the pot and return the stock to the pot.

 5 Salt the stock: Taste the stock. It should be rather bland because up to now, no salt has been added. Add salt to taste. As a guideline, for each quart of stock, add 2 teaspoons of salt.
6 Add carrots, celery: Add the sliced carrots and celery to the stock, bring to a simmer.

7 Cut raw chicken breast and thigh meat, add to stock: Cut the chicken breast and thigh meat into bite-sized pieces.  Add to the pot with the carrots, celery, and stock.

8 Add noodles, bring to simmer: Add the egg noodles and return to a simmer. Note that the noodles will expand substantially in the soup broth as they cook.

Simmer for until the egg noodles are just barely cooked through, al dente (about 5 minutes or so, depending on your package of noodles), and the chicken is just cooked through.
9 Add parsley, salt, pepper, thyme to serve: Stir in a handful of chopped fresh parsley. Add freshly ground black pepper, more thyme, and more salt to taste.Enjoy!

Old-Fashioned Chicken Noodle Soup

Old-Fashioned Chicken Noodle Soup

Ingredients

• 8 cups Chicken Stock or fat-free, lower-sodium chicken broth
• 2 (4-ounce) skinless, bone-in chicken thighs
• 1 (12-ounce) skinless, bone-in chicken breast half
• 2 cups diagonally sliced carrot
• 2 cups diagonally sliced celery
• 1 cup chopped onion
• 6 ounces uncooked medium egg noodles
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Celery leaves (optional)

Preparation

1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.

2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired. Enjoy!

EASY CHICKEN NOODLE SOUP (1)

EASY CHICKEN NOODLE SOUP (1)
Ingredients

• 2 tbs olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 large stick celery, thinly sliced
• 1 medium potato, peeled and diced
• 6 cups (1.5 litres) chicken stock
• 300g chicken breast fillets, diced
• 50g dried spaghettini pasta, broken into 5cm pieces
• 2 tbs chopped flat eaf parsley leaves
• Thick wholegrain toast, to serve

INSTRUCTION
Step 1
Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes.
Step 2
Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.
Step 3
Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with wholegrain toast.

EASY CHICKEN NOODLE SOUP

Easy Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup carrots, peeled and sliced
• 3 stalks celery, sliced
• 1 medium onion, diced
• 1 cup mushrooms, sliced
• 2 quarts chicken broth, low sodium preferred
• 3 cups egg noodles, uncooked
• 3 cups chicken meat, cooked and chopped into bite size bits
• handful parsley, chopped
• pinch salt and pepper

Instruction
In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
Add broth, turn heat to high and bring to a boil.
Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed.