Bone In Chicken Noodle Soup Recipes

EASY CHICKEN NOODLE SOUP RECIPE

Steps:

• In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top.
• In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
• Add pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
• While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
• Season soup with 1 tsp Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy!

CHICKEN NOODLE SOUP

Steps:

• Preheat the oven to 350 degrees.
• Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
• Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
• Season to taste and serve.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

BONE-IN CHICKEN NOODLE SOUP

Steps:

• Put 2 tablespoons oil in a large pot over medium-high heat. Pat the chicken dry with a paper towel.
• Put the chicken in the pot, skin side down, sprinkle with salt, and cook, undisturbed, until browned, 5 or 6 minutes. Trim and peel the onion. Trim and peel the carrots. Trim the celery stalks, reserving any leaves. Cut the onion, carrots, and celery stalks into 1/2-inch chunks. Peel 4 garlic cloves and smash them with the flat side of a knife blade.
• Add the vegetables and garlic to the pot with the chicken. Add 8 cups water, stirring to scrape the chicken and any browned bits from the bottom of the pot. Add 5 bay leaves and a pinch each of salt and pepper.
• When the broth comes to a boil, adjust the heat so that it bubbles steadily. Cook, undisturbed, until the meat begins to loosen from the bones and is cooked through, 15 to 20 minutes. Chop the celery leaves.
• When the chicken is beginning to fall off the bone, bring the broth to a rolling boil and add 8 ounces egg noodles. Start tasting after 5 minutes; when the noodles are tender but not mushy, turn off the heat.
• Fish out the bay leaves. Taste and adjust the seasoning, divide the soup among 4 bowls, garnish with celery leaves, and serve.

THE ULTIMATE CHICKEN NOODLE SOUP

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.

SOULFUL CHICKEN SOUP

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.

GLUTEN-FREE CHICKEN NOODLE SOUP (PERFECT NOODLES)

Steps:

• Mince the celery and onion.
• Peel and slice the carrot into ⅛ inch rounds.
• Place a 4 quart pot over high heat with a very light coating of oil. Heat for 1-2 minutes.
• Add the chicken and cook 3-4 minutes per side or until cooked through.
• Remove the chicken and set aside. Add the water to the pot (still over high heat) and scrape the bottom with a spatula to remove any stuck on chicken. When the bottom of the pot is clean, strain the liquid into a glass measuring cup or bowl and set aside for later. This liquid contains flavor that will be added back later!
• Run a towel over the inside of the pot to dry.
• Place the pot over medium high heat and lightly coat with oil. Cook the onion, celery and carrot, stirring often for 3 minutes.
• Add the stock/broth, the strained liquid. parsley, bay leaf and dill or thyme.
• Turn the heat to high and bring the liquid to a boil. Turn the heat to medium-low and simmer for 15 minutes.
• While the soup is simmering:-If using dry pasta, cook it now and be sure to add at least one tablespoon of salt to the cooking water. This will give the noodles flavor. Cook 1 minute less than the recommended time on the package. Fresh noodles can cook in the soup.-Shred the chicken into small bite-sized pieces.
• Remove the parsley, dill/thyme and bay leaf from the soup. Add the shredded chicken.
• If you are planning to use all of the soup at one time, add all of the noodles. Otherwise, add some of the noodles to the portion of soup you are using. Cool the remaining soup, then add the noodles and refrigerate.If you plan to freeze the soup, I recommend leaving out the noodles and adding them once the soup is thawed,
• Since broths, stocks and bone broths vary in salt level, you will taste and add salt as needed. I usually start with about 3/4 tsps Diamond Crystal kosher salt. This is equal to approximately 1/2 tsp table salt. Just be sure to add a little at a time ( a couple of pinches) and taste after each additions
• This soup will stay fresh in the refrigerator for at least a week or frozen for at least 3 months.