CHICKEN NOODLE SOUP RECIPE RECIPES

Name: The Ultimate Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 servings (about 3-1/2 quarts).
Ingredients: 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

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT

The Ultimate Chicken Noodle Soup Recipe: How to Make It 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

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

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

Number Of Ingredients 15

Ingredients

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, FatContent 12g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 1176mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

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.

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