Chicken Noodle Soups

[Apple]

POM's Homemade Chicken Noodle Soup

Ingredients:
1 (3 1/2-pound) whole chicken
3 quart(s) low-sodium chicken broth (I usually use more and I also mix with and without sodium)
6 carrots, peeled
4 stalk(s) celery, ends trimmed (I add the leaves too)
3 medium onions, peeled (I use 1 or 2 large Spanish Onions)
Scallions
5 black peppercorns (I prefer fresh ground pepper)
1 clove(s) garlic, crushed (I also use chopped garlic)
10 sprig(s) parsley
2 sprig(s) thyme (or crushed)
1 bay leaf
2 tablespoon(s) unsalted butter (I never use the butter)
4 leeks, tops and root ends removed
1 teaspoon(s) salt
1 teaspoon(s) fresh-ground pepper
Wine (to taste and I usually prefer white zinfandel)
3 cup(s) (5 ounces) medium egg noodles (I never measure these)

(POM's note:) Jan, I know you are an amazing cook and probably don't need instructions. If you want them - let me know.

[Apple]

Cheesy's find from allrecipes.com
I found this on Allrecipes.com this morning. It was awesome!

allrecipes.com//Recipe/quick-and-easy-chicken-noodle-soup/Detail.aspx

Ingredients

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano salt and pepper to taste
Directions
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Cheesy's notes:
To make it even quicker, I used frozen sliced carrots, and Perdue precooked chicken.

I wrapped a baguette tightly in foil and put it in the oven on warm while the soup was cooking. YUM!

[chiver78]

this has no noodles, but dumplings. if it should be moved, that's cool. I just figured it fit best in this thread.

Memere's Acadian Fricot
1 roaster chicken, bone-in and cut into pieces
1 yellow onion, diced
2 c russet potatoes, peeled and cubed about 3/4"
3 carrots, peeled and sliced
1 T summer savory <- hard to find in the US. ground savory is an OK sub.
1 clove garlic
1 c all-purpose flour
1 tsp baking soda
32 oz. carton chicken broth
water as needed

Remove as much skin from the chicken as possible, and put into a large pot. Add the chicken broth, and as much water as needed to cover the chicken. Grate the garlic into the pot, add onion and savory. Bring to a boil, cover and cook on medium/high heat until the chicken is fully cooked.

Remove the cooked chicken from the pot, and add veggies and dumplings. cook on medium/high until the veggies are done, flipping the dumplings once. To make dumplings, stir the baking soda into the flour. Add water as needed to make the mixture sticky-wet. Drop the mixture into the pot a teaspoon at a time.

While the veggies and dumplings are cooking, remove the chicken meat from the bones and cut into bite-sized pieces. When the veggies are done, turn off the heat. Add the cut-up chicken back to the pot, cover, and allow the pot to sit for 15-20 minutes before enjoying.

[cael]

I made an off-the-cuff, super simple chicken noodle last night & it came out great!

6 cups chicken broth
2 cups water
1lb chicken breast, cooked & chopped
About half a pound of medium egg noodles
About one pound each of carrots and celery, chopped
2 10oz cans condensed cream of chicken soup (low sodium and/or low fat)
Salt, pepper, oregano, and cayenne pepper to taste

Combine broth and water in a stock pot and bring to a low boil. Add salt, pepper, oregano, and some cayenne as you'd like or any other spices. Add egg noodles and boil about 3 minutes. Add in the vegetables and chicken and continue to boil - after about 5 minutes of boiling, add the condensed soup and stir well. Let boil a few more minutes, then turn heat down to simmer for 30-40 minutes. Voila!

I've never done soup on the fly before so I was really happy with how this came out. I did forget garlic, and I may play around with adding more veggies next time, but I'm glad I wrote down how I made it because it is extremely easy and quick, and comes out great! The condensed cream of chicken works well as a thickener instead of flour, which always seems to lump for me. Sorry for the lack of exact measurements too, that's just how I cook

[weltschmerz]

Authentic Jewish Chicken Soup.

About 5 chicken legs with backs.
Boil for about 45 minutes and skim , then add about a pound of carrots, one onion, 3-4 celery stalks, about 6 parsnips (very important), a lot of dill (also very impotant), bunch of parsley, lots of garlic, salt and pepper. Cook on low heat for about an hour or longer. Strain the soup, remove the mushy celery, herbs, and onion. The end result should include just the broth, chicken, carrots and parsnips. It`s fantastic!
Boil the noodles separately and never add them directly to the big pot of soup. They will cause the soup to go bad much faster.

My Jewish mother-in-law taught me this recipe, and it`s to die for.

[weltschmerz]

You can play around with the quantities, but the dill and parsnips are absolutely non-negotiable.

[chiver78]

Aug 19, 2011 21:09:23 GMT -5 weltschmerz said:

You can play around with the quantities, but the dill and parsnips are absolutely non-negotiable.

that's gotta be why I can't stand chicken soup at Jewish deli's. I really hate dill. thanks for the light-bulb moment!

[weltschmerz]

This message has been deleted.

[weltschmerz]

Sorry. my delete. Wrong thread.

[Savoir Faire-Demogague in NJ]

Welz

My Jewish mother-in-law taught me this recipe, and it`s to die for.

I smell a fraud. No respectable Jewish person will make chicken soup with "chicken legs".

One must go to a kosher butcher and buy a special type of chicken to make this.

[weltschmerz]

One must go to a kosher butcher and buy a special type of chicken to make this.
-------------------------
My in-laws didn't keep kosher. She always said the legs had more flavour.

[lisaflex]

i like to make homemade chix stock out of the carcass when we have a roasted whole chix. i throw it in the CP w/ garlic cloves, one onion cut in 1/2, lots of celery leaves and a few carrots and some parsley and pepper.

i then refrigerate and skim off all the fat the next day.

after that, i throw it in a pot and add some water and fresh celery and carrots and green onions and simmer. then i boil noodles in another pot.

[missdivine]

Whatever ingredients you want, imo, are fine. I've been making my own homemade chicken soup for a long time and these are the things that are non-negotiable for me:

1. Dark meat. It has more flavor.
2. The noodles have to be Kluski noodles. I don't know if these are local, regional or national, but I don't like egg noodles. They are a little bit thicker than egg noodles and don't have that cloying texture.
3. Barley. Just 'cuz.
4. I always throw out about half of the water from boiling the chicken because, even tho the dark meat has more flavor it also has more grease. I use a little bit of chicken stock and the rest water with chicken bullion cubes.

[zibazinski]

What kind of chicken legs have backs?

[weltschmerz]

It means they're not just drumsticks, but have the thigh attached.

[whoisjohngalt]

Why would anyone want to make home made chicken soup with store-bought broth??

Lena

[Deleted]

What a yummy thread!

[roygrip]

I'm making chicken soup. southwest style! Recipe to follow! ;D

[jackthelad]

May 1, 2012 20:10:55 GMT -5 zibazinski said:

What kind of chicken legs have backs?

All chicken legs of backs, never been kicked on the back of your leg, kick on the back of the leg can be painful. Not has painful as a kick on the front of the shin though.

[Deleted]

Boil the noodles separately and never add them directly to the big pot of soup. They will cause the soup to go bad much faster.

My friend's Italian mother did the same thing. I always wondered why the noodles were separate over there and now I know!

The noodles have to be Kluski noodles. I don't know if these are local, regional or national, but I don't like egg noodles.

I love Kluski noodles! Too bad no one else in my house does.

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

Link to Easy-Peasy Recipe - Click here