What is your best recipe for Chicken Noodle Soup?

CHICKEN NOODLE SOUP





1 chicken (about 4 pounds), cut up


4 quarts water


2 cans (14-1/2 ounces each) chicken broth


5 celery ribs, coarsely chopped, divided


4 medium carrots, coarsely chopped, divided


2 medium onions, coarsely chopped, divided


2/3 cup coarsley chopped green pepper, divided


1/2 teaspoon pepper, divided


1 bay leaf


2 teaspoons salt


16 ounces uncooked medium noodles





In a large kettle, combine the chicken, water, broth, half the celery, carrots, onions, and green peppers, 1/4 teaspoon pepper and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer for 2-1/2 hours or until chicken falls off the bone.


Remove chicken from the broth. When cool enough to handle, remove the meat from the bones and discard the bones and the skin.





Cut chicken into bite-sized pieces and set aside. Strain the broth and skim the fat off.





Return the broth to the kettle. Add the remaining salt, onion, celery, carrots, green pepper, and pepper.





Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until vegetables are tender.





Add noodles and chicken. Cover and simmer for 12 to 15 minutes or until noodles are tender.What is your best recipe for Chicken Noodle Soup?
Campbell'sWhat is your best recipe for Chicken Noodle Soup?
*****OLD FASHIONED CHICKEN NOODLE SOUP


1 lg. stewing hen, cut in pieces


2-3 c. carrots, sliced


2 lg. onions


2 c. celery, cut up


Salt, pepper %26amp; garlic salt to taste (about 1/4 tsp.)


1/2 c. Chicken Soup Mix


Simmer chicken in water to cover to which 2 teaspoons salt has been added 3 to 4 hours, until tender. Remove chicken and slip meat off bones. Cool broth and skim off fat.


Put chicken, carrots, onions, celery and seasoning into broth and bring to a boil. Simmer about 20 minutes or until carrots are almost done. Add noodles and simmer another 15 minutes or until noodles are done.


NOODLES:


1 tsp. salt


3 eggs


3 tbsp. cream


Flour


Beat together and add enough flour to make a dough you can roll thin like pie crust. Dry long enough so it isn't sticky. Cut into strips about 1/4'; wide and 4'; long. Separate and let dry. Boil in salt water for 10 minutes and then drain and add to soup. Leftover noodles (dry stage) can be stored in air tight container in cool place.


Or Drop Noodles: Use noodle recipe adding only enough flour to make a thick batter. Drop by teaspoon into boiling broth. Or use a 10 ounce package of egg noodles.
Homemade Chicken Noodle Soup





Ingredients


2 (14 ounce) cans chicken broth


2 cups water


3 carrots, chopped


3 stalks celery, chopped


1 pinch ground black pepper


3 slices fresh ginger root


1 tablespoon vegetable oil


1/2 cup chopped cooked chicken breast meat


1/2 cup egg noodles





Directions


In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.


Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.





I hope this was helpful,Take Care!!! :)
INGREDIENTS


2 eggs


4 tablespoons milk


1 teaspoon salt


2 cups all-purpose flour





8 cups chicken broth


2 cups diced celery


1 cup diced onion


3 cups baby carrots, chopped


2 teaspoons minced garlic


1 pound chopped, cooked chicken meat


1 (16 ounce) package frozen corn kernels


salt and pepper to taste


seasoned salt to taste


1 cube chicken bouillon





DIRECTIONS


Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.


In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.


Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.


Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot
Easiest %26amp; best...1 qt. box container of chicken stock or broth, add chopped onion, celery and carrot, simmer. Add 6 oz. medium egg noodles, simmer. Add 1 sm. can (4 oz.) white chicken meat with liquid, salt %26amp; pepper to taste. When noodles and veggies are done, serve. For a thinner soup, add more broth or water. Garnish with parsely flakes. ( 10 pts.)
My best advice is this: Start with a roasted chicken. It gives your soup a lot more flavor. You can buy a roasted rotisserie chicken at most stores nowdays, so you don't even have to do it yourself.


I put a touch of butter in a stockpot, add some chopped onion and a little minced garlic and simmer until softened. Add a couple of big cans of chicken broth, some chopped celery and carrots, and then add the chicken that you have cut off of your whole roaster (and skinned). Add a bit of salt and pepper, plus a pinch of curry powder - trust me on this one. Bring to a simmer, and let simmer (never boil or your chicken will get tough) for an hour to an hour and a half. Add some cooked noodles and you're good to go...although a little freshly grated parmesan on top is to die for!