Mommas Rainy Day Chicken Noodle Soup Recipes

RAINY DAY CHICKEN AND RICE SOUP

Steps:

• In a large stockpot combine the parsley, pepper, onion, chicken, bouillon cubes and 10 cups water. Bring to a boil and cook for about 30 minutes. Remove and reserve the chicken from the broth, then strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool and cut into cubes.
• Measure the broth and add water so that you have 8 cups of liquid in the large stockpot. Add the carrots and potatoes, bring to a boil and cook until the potatoes are done, about 20 minutes. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the rice and reserved chicken. Stir the mixture and let it stand for 10 minutes before serving. Garnish with cubed cheese.

RAINY DAY CHICKEN RICE-GRAIN SOUP

Steps:

• Put 6 cups of chicken broth in the crock pot with the chicken breasts, the chopped carrots, the grains, and the herbs. Start off the crock pot on high heat.
• In dutch oven on stove, put the remainder of the ingredients together and cook on low heat until cooked through.
• Turn off heat under vegetable mixture and allow vegetable mixture to cool.
• Pour vegetable mixture into a blender and puree until smooth.
• Pour enough of the pureed vegetable mixture into the crock pot to thicken the soup to your liking. Mix well. Adjust seasonings as needed.
• Set crock pot on low heat and cook till dinner. The longer the better.

GRANDMA'S RAINY DAY KIMCHI NOODLE SOUP

Steps:

• In a large pot add vegetable oil and garlic and sauté until soft. Add pork and cook until it is slightly browned. Season with salt, pepper and rice wine vinegar and stir for 2 minutes. Add kimchi and sauté for 3 minutes.
• Add the water, soy sauce, dashida, and ginger. Stir and simmer on low heat for about 15 minutes. Add the mushrooms and tofu and turn up the heat to medium. Cook for 3 minutes.
• Carefully add the egg noodles, bok choy and just enough water to cover all of the ingredients. Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. Season with salt and pepper. Simmer for 3 minutes.
• Putting It All Together.
• Equally divide the soup in four large bowls. Drizzle the sesame seed oil and top with scallions. For that extra kick and flavor, add sriracha sauce (For those who can handle the heat).

OLD FASHIONED CHICKEN NOODLE SOUP

Steps:

• In a large stock pot place the cleaned whole chicken and fill the pot with GOOD water about 3 inches above the chicken. I also add a Bay leaf. Bring to a boil on high heat and continue boiling for about 1-1 1/2 hours until chicken is completely cooked.
• Remove the chicken and let it cool off and skim the broth for any bones or fat and remove.
• To the broth add the chicken bouillion and then add the vegetables.( I add mushrooms in place of the celery or sometimes just carrots. Use whatever vegetables you like).
• Let the vegetables cook until almost tender.
• While vegetables are cooking remove chicken from the bone and shred and add to the soup.
• When the vegetables have become tender add in the noodles.(I use Grandmas noodles which can be found in the frozen section usually near the frozed bread dough.) Wait for the noodles to completely cook and then the soup is done and ready to eat.
• You can add water anytime during the cooking stage if the water looks like it is boiling down too low. This is one of those recipes that you can make it your own.

RAINY SEASON CHICKEN SOUP

Steps:

• In large pot, melt the butter over low heat. Add leeks, carrot, onion, celery, and chicken. Stir gently, cover to cook over low heat for 5 minutes.
• Take off the lid, stir the vegetables, turn the chicken. cover and cook another 5 minutes or until chicken is done.
• Remove the chicken and set aside.
• Sprinkle the flour over the vegetables and pan juices. Stir to cook over low heat for 2 minutes. Slowly add white wine and 4 c broth. Stir and cook until bubbly and thickened. Add the sour cream very slowly and allow to cook gently.
• Slice the chicken into bite size pieces and add back to pot.
• Bring the 4 remaining cups of stock to boiling and add fideo. Cook until almost done. Add all to the soup. Bring back to boiling and serve immediately.

VEGGIE SOUP - MY RAINY DAY SATURDAY SOUP

Steps:

• Drizzle olive oil in bottom of large soup pot placed on stove burner at medium-high heat to begin with.
• When oil is heated begin adding the washed, chopped veggies to sauté.
• Stir the veggies while sautéing with a wooden spoon until tender.
• Add chopped fresh garlic and continue stirring the veggies.
• Add salt, black pepper and the spices, continue stirring the mixture.
• Add the tomato paste, crushed tomatoes, chicken broth and water.
• Add the bay leaves.
• Add the washed, drained beans and keep stirring the soup.
• Turn down the heat under the pot to low and keep stirring and tasting.
• Correct flavor of the soup with more sugar if needed and more salt if needed.
• Serving suggestions:.
• In your personal bowl of soup add soup crackers or homemade croutons or melting cheese keeping the pot of soup dairy-free for those with dietary restrictions.
• Add pasta of choice or rice, prepared separately in another pot.