Strouds Chicken Noodle Soup Recipes

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STROUD'S CHICKEN NOODLE SOUP



Stroud's Chicken Noodle Soup image

Make and share this Stroud's Chicken Noodle Soup recipe from Food.com.

Provided by Recipe Junkie

Categories     Clear Soup

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 cups canned chicken broth
4 cups water
6 chicken thighs
3 carrots, diced
1/4 cup fresh parsley
salt and pepper
1 dash Worcestershire sauce
2 eggs
1/4 teaspoon salt
1 1/2 cups flour

Steps:

  • Combine broth and water.
  • Simmer thighs, carrots and parsley in stockpot 45-60 minutes or until meat is very tender.
  • Remove chicken from stock.
  • Pull meat from bones.
  • Return to pot.
  • Remove pot from heat.
  • For noodles:.
  • Beat eggs and salt until smooth.
  • Beat in 2/3 c flour.
  • Continue adding flour up to a toatl of 1 and 1/2 c until a pliable dough is formed.
  • Knead dough 5 minutes on a lightly floured board.
  • Roll dough about 1/16th inches and use a sharp knife to cut it into 1/2 inch wide noodles 2 inches long.
  • Return soup to stove and bring to simmer.
  • Add noodles, salt and pepper and worcestershire sauce.
  • Simmer 7-10 minutes or until noodles are cooked through and tender.

Nutrition Facts : Calories 602.9, Fat 27.2, SaturatedFat 7.8, Cholesterol 226.7, Sodium 1898.8, Carbohydrate 42.5, Fiber 2.7, Sugar 3.3, Protein 44

STEVE'S CHICKEN NOODLE SOUP



Steve's Chicken Noodle Soup image

Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.

Provided by Steve Grooms

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

3 tablespoons vegetable oil
2 onions, diced
6 stalks celery, diced
6 carrot, diced
¾ tablespoon chopped fresh rosemary
¾ tablespoon chopped fresh tarragon
¾ tablespoon chopped fresh thyme
¾ tablespoon chopped Italian flat leaf parsley
4 quarts low-fat, low sodium chicken broth
3 ½ cups cubed skinless, boneless chicken breast meat
1 (16 ounce) package egg noodles
salt and pepper to taste

Steps:

  • In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
  • Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
  • Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 29.9 g, Cholesterol 65 mg, Fat 6.6 g, Fiber 3.9 g, Protein 23.2 g, SaturatedFat 1.3 g, Sodium 593 mg, Sugar 2.7 g

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

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.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

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.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

In this recipe, I troubleshoot every step of the journey toward the best chicken noodle soup you can make at home. No tricks, no gimmicks (ok, maybe some tricks), just full-flavored liquid gold.

Provided by TheOtherJuliaGulia

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

2 large carrots
3 ribs celery
1 leek
1 bay leaf
6 sprigs thyme
5 cloves garlic
1 (4 pound) whole chicken - trimmed, giblets removed, and patted dry
8 cups chicken broth
2 teaspoons finely chopped fresh thyme
1 (8 ounce) package egg noodles
1 teaspoon kosher salt
ground black pepper to taste
1 tablespoon fresh lemon juice, or more to taste
3 tablespoons chopped fresh parsley

Steps:

  • Peel carrots and add peels to a Dutch oven or other large pot. Trim off ends and leafy tops from celery; add to the pot. Trim dark green stalks from leek; rinse. Cut into 2-inch pieces and place into the pot; add bay leaf and thyme sprigs. Smash and peel 2 garlic cloves and add to the pot.
  • Finely chop the light green and white parts of the leek; rinse and set aside in a medium bowl. Slice carrots into small pieces and add to the bowl. Slice celery on the bias and combine with the carrots and leeks. Mince remaining garlic; set aside separately.
  • Cut away the skin from the chicken breast; set aside. Place chicken in the pot with the vegetable trimmings and pour in broth to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C), 30 to 40 minutes.
  • Remove chicken; discard skin. Wrap chicken to prevent it from drying out. Strain broth and discard vegetable trimmings.
  • Heat a Dutch oven over medium heat; cook chicken skin until lightly crisp and fat has rendered out, about 8 minutes. Remove skin and increase heat to medium-high. Add reserved chopped vegetables; cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add minced garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute.
  • Pour in strained broth; bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.
  • In the meantime, bring a pot of salted water to a boil over high heat. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • Season broth with salt and pepper. Stir in lemon juice; taste and adjust as needed. Stir in shredded chicken and cook until warmed through, about 2 minutes.
  • Scoop egg noodles into serving bowls and pour soup on top; garnish with parsley. Serve hot.

Nutrition Facts : Calories 298 calories, Carbohydrate 17.6 g, Cholesterol 110.8 mg, Fat 12.6 g, Fiber 1.4 g, Protein 26.7 g, SaturatedFat 3.4 g, Sodium 1030.3 mg, Sugar 2.3 g

EASIEST CHICKEN NOODLE SOUP



Easiest Chicken Noodle Soup image

The majority of shortcut chicken soup recipes use rotisserie chicken. It's a convenient hack, but cooked chicken doesn't absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they'll each absorb a different amount of liquid.

Provided by Alexa Weibel

Categories     lunch, weekday, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil
1 pound ground chicken
Kosher salt and freshly ground black pepper
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground coriander
1/2 teaspoon celery seeds (optional)
1 large carrot, peeled and cut into 1/2-inch cubes
2 celery stalks, halved lengthwise, then sliced 1/2-inch thick
1 large shallot, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
7 to 8 cups chicken stock, plus more as needed
8 ounces dried egg noodles, cavatelli or other small shaped pasta
Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish

Steps:

  • In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
  • Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
  • Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

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