Marys Chicken Noodle Soup Recipe 455

MARY'S CHICKEN NOODLE SOUP RECIPE - (4.5/5)

Steps:

• Slow boil chicken thighs for approximately 45 minutes or until no longer pink on inside. Remove from pot and set aside. Add water if needed. Add soup base, onions, garlic, celery, carrots & noodles. Simmer until vegetable & noodles are cooked through, add peas & parsley. Pepper to taste. Remove skin & chicken from bones. Cut into bite-sized pieces and add to soup pot. Heat through, serve & enjoy!

THE BEST CHICKEN NOODLE SOUP

Steps:

• Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
• Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
• Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
• While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
• When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

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:

• Pour the chicken stock into a large saucepan and add in the chicken breasts. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook, uncovered, for 5 minutes. Remove the pot from the heat, cover and let sit for 15 minutes, or until the chicken is cooked through. Remove the chicken from the stock and set aside to rest.
• Meanwhile, in another saucepan, heat the oil over medium heat and add in the onion, carrots, celery and fennel. Season with salt and pepper and cook until lightly golden, about 3 to 5 minutes. Stir in the garlic and turmeric and cook for 30 seconds before carefully pouring in the hot chicken stock. Turn the heat up to high, bring to a boil and cook until the vegetables are just tender, about 5 minutes. Add in the egg noodles and cook according to the package directions, or until tender.
• Just before serving, use two forks to shred the chicken into bite-sized pieces and add to the soup along with the greens, lemon juice and herbs and a final seasoning of salt and pepper.
• On a sturdy work surface using a sharp knife, break down the chicken by removing the wings and legs at their joints and splitting the legs into thighs and drumsticks. Carefully remove the breast meat from the carcass and wrap and set aside in the fridge or freezer for later use. Place the broken-down chicken bones, wings, thighs and drumsticks into a large stockpot.
• Roughly chop the celery and carrots into large chunks and add them to the pot. Leave the onion unpeeled, cut it in half, and place in the pot along with the garlic, parsley stalks, thyme, bay, peppercorns and salt. Pour 4 liters of water (about 1 gallon) on top, adding more if the veg and chicken are not fully covered.
• Place the pot over high heat, bring to a boil, then immediately reduce the heat to low to maintain a low simmer. Simmer the stock for at least 4 hours, occasionally skimming any frothy foam that floats to the surface.
• When the stock is flavourful and the chicken bones fall apart easily when pressed, scoop out as much of the chicken and veg as possible, then strain the stock through a fine mesh sieve. Allow the stock to cool to room temperature before transferring to resealable containers and storing in the fridge for up to one week or in the freezer for up to 6 months.