Big Ole Bills Chicken Corn Noodle Soup Recipes

EASY CHICKEN NOODLE SOUP

Steps:

• Season chicken generously with salt and pepper.
• Heat 1 tbsp oil in a dutch oven or large pot over medium high heat.
• Add chicken, skin side down, and cook until brown - 1 1/2 to 2 minutes. Turn and cook the other side for 2 minutes. Transfer to a plate.
• Turn the heat down to medium low. Discard all but about 1 tbsp fat from the pot. If you don't have any fat, add 1 tbsp olive oil (or 2 tbsp if there is not much chicken fat), then add the onion, garlic, thyme and oregano.
• Cook for 2 minutes, then add the celery and carrots. Cook for 3 minutes.
• Add a splash of the chicken broth and mix in, scraping the bottom of the pot.
• Return the chicken and juices into the pot, add the chicken broth and water.
• Turn the heat up to medium to bring to a simmer. Place the lid on and cook for 30 minutes, or until the chicken is cooked enough to shred.
• Remove the chicken into a large bowl or plate.
• Add the pasta into the pot. (Note 3)
• While the pasta is cooking, remove the skin from the chicken and scared it. Then shred the flesh into chunks using 2 forks.
• Return the chicken to the pot. Season to taste with salt and pepper.
• Serve, garnished with parsley if desired.

BIG OLE BILL'S CHICKEN CORN NOODLE SOUP

Steps:

• 1. Cut cloves of garlic in half crosswise. Cut carrots, celery and onion into big chunks and put in large pot with chicken
• 2. Add all spices and herbs
• 3. Add enough water to cover chicken
• 4. Cover pot and bring to a boil over high heat
• 5. Reduce heat to medium and cook 1 1/2 hours
• 6. Remove chicken and let cool. Once cool take off bone and cut into chunks or shred
• 7. Remove vegetables and herbs and discard. I used the carrots for dog treats!
• 8. Cook the noodles in the broth and remove from pot saving broth
• 9. Remove broth from pot into a container. Now at this point I refrigerated chicken, noodles and broth until the next day but you don't have to. If you do skim off the solidified fat on top of broth before using
• 10. Heat olive oil in large pot over medium-low heat
• 11. Add carrots, celery, onions and garlic. Cook stirring occasionally until tender, about 10 minutes
• 12. Add the reserved broth and the box of chicken stock to pot
• 13. Stir in the poultry seasoning and bring to a boil
• 14. Stir in the chicken and the corn using the juice from 1 can of the whole kernel corn
• 15. Stir in the noodles, heat until warm and top off with fresh parsley if desired
• 16. Serve and enjoy!

CHICKEN, NOODLE, & CORN SOUP

Steps:

• Put the chicken strips, chicken stock, and heavy cream into a large saucepan and bring to a boil over a low heat. Reduce the heat slightly and simmer for about 20 minutes. Season the soup with salt and pepper to taste.
• Meanwhile, cook the vermicelli in lightly salted boiling water for 10-12 minutes, until just tender. Drain the pasta and keep warm.
• In a small bowl, mix together the cornstarch and milk to make a smooth paste. Stir the cornstarch paste into the soup until thickened. Add the corn and vermicelli to the pan and heat through.
• Transfer the soup to a warm tureen or individual soup bowls, garnish with scallions, if desired, and serve immediately.

CHINESE CHICKEN AND CORN SOUP

Steps:

• Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
• Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
• Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
• Add the chicken, season with white pepper, and serve, garnished with scallions.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

CHICKEN CORN SOUP WITH RIVELS

Steps:

• In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Bring to a boil., Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through.

CHICKEN NOODLE SOUP (BILL'S STYLE)

Steps:

• Put chicken, carrots, celery & onions into the pot and add water until the chicken is covered.
• Bring to a boil and add season salt.
• Boil until chicken is done.
• Remove chicken and cool.
• Remove meat from the bones, chop it and put it back into the pot with the chicken broth.
• Bring to a boil add noodles, peas and season salt to taste.
• Boil until noodles are done.
• Enjoy!

AMISH CHICKEN CORN SOUP

Steps:

• Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP

Steps:

• Rinse chicken and place in large pot and cover with water.
• Add salt.
• Bring to boil, reduce heat and simmer for 1 1/2 hours.
• Slice celery and carrots and chop the onions and parsley.
• Remove chicken and set aside to cool.
• Add celery, carrots, corn and onion.
• Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
• Bring back to boil and simmer for 20 minutes.
• Add egg noodles and chopped parsley.
• Bring back to boil and simmer for 10 minutes.
• Turn off heat and allow to sit for 15 minutes.
• Add addional water if needed to desired consitency.
• Add additional salt to taste if needed.
• Enjoy.

CHICKEN NOODLE SOUP II

Steps:

• Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
• In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
• Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
• Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.