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.
SOULFUL CHICKEN SOUP RECIPE | MYRECIPES
No dish is quite as soothing as a hearty bowl of chicken noodle soup. Slow cookers couldn't have made the road to comfort any easier: Simply toss in the ingredients, switch on, and then walk away. We love old-fashioned, wide egg noodles for this recipe. To make sure they aren't mushy and overcooked, don't leave them in the slow cooker any longer than 10 minutes.
Provided by MyRecipes
Total Time 8 hours 20 minutes
Yield Makes 11 cups
Number Of Ingredients 15
Steps:
- Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.
- Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.
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- In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes. Stir in the dill and serve.
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