REAMES CHICKEN NOODLE RECIPES

CHICKEN NOODLE SOUP RECIPE | ALLRECIPES

Chicken Noodle Soup Recipe | Allrecipes image

This soup is delicious, and very easy to make. It is a wonderful soup to prepare for friends or neighbors that you would like to cook for.

Provided by Sherry

Yield 10 servings

Number Of Ingredients 12

Ingredients

4 cups chopped, cooked chicken meat
1 cup chopped celery
¼ cup chopped carrots
¼ cup chopped onion
¼ cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
½ teaspoon dried marjoram
½ teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley

Steps:

In a large stock pot, saute celery and onion in butter or margarine.
Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
Add noodles, and simmer for 10 more minutes.

Nutrition Facts : Calories 226.5 calories, CarbohydrateContent 18.2 g, CholesterolContent 73.6 mg, FatContent 8.1 g, FiberContent 1.1 g, ProteinContent 19.2 g, SaturatedFatContent 3.8 g, SodiumContent 1123.9 mg, SugarContent 0.9 g

CHICKEN AND NOODLES RECIPE - HOW TO MAKE HOMEMADE CHICKEN ...

Chicken and Noodles Recipe - How to Make Homemade Chicken ... image

This thick and hearty chicken noodle soup recipe rivals the thinner, brothier versions from your childhood. It’s so perfectly yummy and soul-pleasing.

Provided by Ree Drummond

Categories main dish poultry soup

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 whole cut-up fryer chicken
2 whole carrots, diced
2 stalks celery, diced
1/2 whole medium onion, diced (optional)
1 tsp. salt
1/2 tsp. turmeric
1/4 tsp. white pepper (more to taste)
1/4 tsp. ground thyme
2 tsp. parsley flakes
16 oz. frozen "homemade" egg noodles
3 tbsp. all-purpose flour

Steps:

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes. Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes. Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached. Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors. Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes. Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

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