CHICKEN NOODLE SOUP PIONEER WOMAN RECIPES

Name: Chicken Noodle Soup
Prep time: 30 min
Cook time: 4 h 50 min
Total time: 13 h 20 min
Yield: 6 servings
Ingredients: 1 whole (2 split) chicken breast, bone in, skin on; Olive oil; Kosher salt; Freshly ground black pepper; 2 quarts homemade Chicken Stock (see recipe); 1 cup medium-diced celery (2 stalks); 1 cup medium-diced carrots (3 carrots); 2 cups wide egg noodles; 1/4 cup chopped fresh parsley; 3 5-pound roasting chickens; 3 large yellow onions, unpeeled, quartered; 6 carrots, unpeeled, halved; 4 celery stalks with leaves, cut in thirds; 4 parsnips, unpeeled, cut in half (optional); 20 sprigs fresh parsley; 15 sprigs fresh thyme; 20 sprigs fresh dill; 1 head garlic, unpeeled, cut in half crosswise; 2 tablespoons kosher salt; 2 teaspoons whole black peppercorns

CHICKEN NOODLE SOUP RECIPE | INA GARTEN | FOOD NETWORK

Chicken Noodle Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 13 hours 20 minutes

Prep Time 30 minutes

Cook Time 4 hours 50 minutes

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts homemade Chicken Stock (see recipe)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

Preheat the oven to 350 degrees.
Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
Season to taste and serve.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

CHICKEN NOODLE SOUP RECIPE | REE DRUMMOND | FOOD NETWORK

Chicken Noodle Soup Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 35 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Olive oil, for frying
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 carrots, peeled, halved and sliced crosswise
2 stalks celery, thinly sliced
1 medium onion, finely diced
1 clove garlic, grated
3/4 teaspoon ground thyme
2 cups low-sodium chicken broth
2 chicken bouillon cubes
4 cups cooked egg noodles
2 to 3 tablespoons finely minced fresh parsley

Steps:

Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
Serve piping hot with a sprinkling of parsley over each bowl.

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