CHICKEN NOODLE SOUP RECIPE PIONEER WOMAN RECIPES

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HOW TO MAKE CHICKEN NOODLE SOUP FROM SCRATCH - FOOD NET…



How to Make Chicken Noodle Soup From Scratch - Food Net… image

Provided by Tyler Florence

Categories     main-dish

Total Time 2 hours 20 minutes

Prep Time 2 hours 0 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
  • Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

INSTANT POT CHICKEN NOODLE SOUP - HOW TO MAKE INSTANT PO…



Instant Pot Chicken Noodle Soup - How to Make Instant Po… image

Like every other Instant Pot soup recipe you love, this extra-cozy chicken noodle soup is mostly hands-off and loaded with flavor.

Provided by THEPIONEERWOMAN.COM

Categories     comfort food    dinner    lunch    main dish    soup

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 14

2 tbsp.

butter

1

large onion, chopped

3

carrots, cut into 1-inch pieces

2

celery stalks, cut into 1-inch pieces

3

garlic cloves, chopped

1 tbsp.

chopped fresh thyme leaves

1 tbsp.

chopped fresh oregano

1 1/2 tsp.

kosher salt

1/2 tsp.

ground black pepper

1

bay leaf

2 lb.

boneless skinless chicken breasts

4 c.

chicken stock

6 oz.

extra-wide egg noodles

Chopped fresh parsley, optional

Steps:

  • Add the butter to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add onion, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, thyme, oregano, salt and pepper and cook 1 more minute. Add the bay leaf, chicken, stock, and 2 cups of water. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf. Remove the chicken from the pot and shred with two forks.  Meanwhile, set cooker to SAUTE and bring the soup to a boil. Add the noodles and cook 5-7 minutes or until the noodles are tender. Return the shredded chicken to pot and stir gently. Transfer to serving bowls and garnish with chopped parsley, if desired.

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