Chicken Doodle Doup 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.

CHINESE CHICKEN NOODLE SOUP

Steps:

• Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.
• Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside.
• Prepare the broth by bringing the chicken broth and water to boil. Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste. Once they are cooked, turn off the heat.
• To serve, add the noodles in a bowl, and top with the shredded chicken on top. Ladle the soup on top of the noodles and top with the garlic oil. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.

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.

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.

CHICKEN NOODLE SOUP

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.

CHICKEN NOODLE SOUP

Steps:

• Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
• Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

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!

QUICK AND EASY CHICKEN NOODLE SOUP

Steps:

• 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.

SPRING BAKED OMELET WITH GARAM MASALA

Steps:

• Step 1Preheat the oven to 425°.Step 2Heat a medium nonstick ovenproof skillet (such as cast-iron) over medium-high. Add the butter. When it foams, add the spring onions and potato; season with salt and pepper. Cook, stirring occasionally, until the spring onions and potato are tender, about 5 minutes. Add the garlic to the skillet and cook, stirring often, until aromatic, about 2 minutes.Step 3In a large bowl, whisk the eggs, garam masala, and baking powder. Stir in the herbs; season with salt. Pour the eggs into the skillet and transfer to the oven. Bake until the eggs are just set in the center, 12 to 15 minutes. Cut into wedges.

CHICKEN UDON NOODLE SOUP

Steps:

• Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
• Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.

THE LADY'S CHICKEN NOODLE SOUP

Steps:

• For the stock: add bay leaves, bouillon, onion, carrot, celery, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
• For the soup: Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

CHICKEN NOODLE SOUP

Steps:

• Season the chicken with salt. Press sauté and add the oil.
• Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.
• Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
• Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.
• Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure. Quick or natural release. Garnish with parsley and serve.
• Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
• Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
• Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
• Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
• Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions. Garnish with parsley and serve.