THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
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
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
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.
STROUD'S CHICKEN NOODLE SOUP RECIPE - RESTAURANT.FOOD.COM
Make and share this Stroud's Chicken Noodle Soup recipe from Food.com.
Total Time 1 hours
Prep Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine broth and water.
- Simmer thighs, carrots and parsley in stockpot 45-60 minutes or until meat is very tender.
- Remove chicken from stock.
- Pull meat from bones.
- Return to pot.
- Remove pot from heat.
- For noodles:.
- Beat eggs and salt until smooth.
- Beat in 2/3 c flour.
- Continue adding flour up to a toatl of 1 and 1/2 c until a pliable dough is formed.
- Knead dough 5 minutes on a lightly floured board.
- Roll dough about 1/16th inches and use a sharp knife to cut it into 1/2 inch wide noodles 2 inches long.
- Return soup to stove and bring to simmer.
- Add noodles, salt and pepper and worcestershire sauce.
- Simmer 7-10 minutes or until noodles are cooked through and tender.
Nutrition Facts : Calories 602.9, FatContent 27.2, SaturatedFatContent 7.8, CholesterolContent 226.7, SodiumContent 1898.8, CarbohydrateContent 42.5, FiberContent 2.7, SugarContent 3.3, ProteinContent 44
More about "chicken noodle soup restaurants recipes"
THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
- 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.
CREAMY CHICKEN NOODLE SOUP | SOUTHERN LIVING
From southernliving.com
Reviews 5
Total Time 25 minutes
- Add stock to flour mixture, and increase heat to high. Bring to a boil, stirring occasionally. Add egg noodles. Cook, stirring occasionally, until tender and just cooked through, about 10 minutes. Reduce heat to medium-low. Add chicken. Cook, stirring constantly, until chicken is heated through, about 1 minute. Remove from heat. Stir in cream, sherry vinegar, and remaining 1 teaspoon salt. Divide soup evenly among 4 bowls; top with thyme leaves.
ULTRA-SATISFYING CHICKEN NOODLE SOUP - EASY RECIPES FOR ...
From inspiredtaste.net
Reviews 4.9
Total Time 40 minutes
Cuisine American
Calories 298 per serving
- While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
CHICKEN NOODLE SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Snack, Soup, Supper
Calories 217 calories per serving
- Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
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