Whats a great home made chicken noodle soup recipe?

one i can make on the stove, not in a slow cooker.


directions for it too pleaseWhats a great home made chicken noodle soup recipe?
Quick and Easy Chicken Noodle Soup





Rated: 5 of 5 by 634 members





Submitted By: MARYVM


Photo By: Allrecipes


Prep Time: 10 Minutes


Cook Time: 20 Minutes


Ready In: 30 Minutes


Servings: 6








';Chicken, noodles and carrots are simmered in canned chicken and vegetable broth seasoned with basil and oregano in this quick soup.';





Ingredients:


1 tablespoon butter


1/2 cup chopped onion


1/2 cup chopped celery


4 (14.5 ounce) cans chicken broth


1 (14.5 ounce) can vegetable broth


1/2 pound chopped cooked chicken breast


1 1/2 cups egg noodles


1 cup sliced carrots


1/2 teaspoon dried basil


1/2 teaspoon dried oregano


salt and pepper to taste





Directions:


1. 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.





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Grandma's Chicken Noodle Soup





Rated: 5 of 5 by 468 members





Submitted By: CORWYNN DARKHOLME


Photo By: Carrie Magill


Prep Time: 20 Minutes


Cook Time: 25 Minutes


Ready In: 45 Minutes


Servings: 12








';This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!';





Ingredients:


2 1/2 cups wide egg noodles


1 teaspoon vegetable oil


12 cups chicken broth


1 1/2 tablespoons salt


1 teaspoon poultry seasoning


1 cup chopped celery


1 cup chopped onion


1/3 cup cornstarch


1/4 cup water


3 cups diced, cooked chicken meat





Directions:


1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.


2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.


3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.Whats a great home made chicken noodle soup recipe?
This recipe for chicken noodle soup is easy to make and quite tasty.





8 cups Chicken Stock (or chicken broth)


3/4 teaspoon salt, or to taste


3 large carrots, peeled and sliced (about 1-1/2 cups)


1 stalk of celery diced (about 1/2 cup)


1/4 teaspoon black pepper, or to taste


1 cup (2 ounces) uncooked egg noodles


2 cups diced, cooked chicken (about 12 ounces)


1 cup frozen peas


1 tablespoon minced parsley


1 tablespoon snipped fresh dill





In a large saucepan, bring the stock and salt to a boil over high heat. Add the carrots, celery, and pepper, then lower the heat and simmer, uncovered for about 10 minutes.





Stir in the noodles and simmer 8 minutes longer; stirring occassionally, until the noodles are tender. Add all of the remaining ingredients; cook, uncovered for 5 minutes or until heated through.





Makes 6, 1-1/2 cup servings





Enjoy your soup!
This is Alton Brown's recipe, its very good, I tend to like a lot of veggies in my chicken noodle soup





Ingredients





* 4 cups chicken stock, home made or store bought


* 3/4 cup diced onion


* 3/4 cup diced celery


* 1 tablespoon minced garlic


* 2 ounces dried egg noodles, cooked to al dente


* 1/2 teaspoon finely chopped fresh tarragon leaves


* 2 teaspoons finely chopped fresh parsley leaves


* Lemon halves, for serving





Directions





Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.
Grandma's Chicken Noodle Soup --








.INGREDIENTS


2 1/2 cups wide egg noodles


1 teaspoon vegetable oil


12 cups chicken broth


1 1/2 tablespoons salt


1 teaspoon poultry seasoning


1 cup chopped celery


1 cup chopped onion


1/3 cup cornstarch


1/4 cup water


3 cups diced, cooked chicken meat








..DIRECTIONS


1.Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.





2.In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.





3.In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
I'm not going to give a specific recipe here because it's almost impossible to screw up home made chicken soup. The recipe's that follow seem fine except for one ingredient.The chicken stock. Do NOT use a store bought liquid chicken stock. There is no comparison to a home made stock. Wait for a night when you have had a roaster chicken (roasted yourself) for dinner.Pick all of the meat off the bones and save. The next day stick all the carcass parts (bones, skin, drippings especially, not the meat) in a stock pot with cold water, celery, onions with skin, carrots and simmer for 4 hours, skim the top of the froth and strain.. If you must enhance the flavor of your stock use a product called ';Better Than Buillion';. It's a paste that has the chicken, or beef , or fish as the FIRST ingredient. Use this sparingly as you don't want to mask the true flavor of the homemade broth. After this all else is elementary, add whatever you want to your soup.
In a large pot add 1 Chicken


Fill pot with water


add:


Salt


Pepper


any other seasoning's you might like


I add Johnny's (seasoning Salt)


Creole


dice one medium onion


diced up garlic (usually two good size cloves)


Boil this until chicken falls of the bone, If you don't want to take the time to debone then cheat and use boneless breast and or thighs. Shread up the chicken put back in pot add more water test the stock for flavor you may have to add more seasonings at this time. at 3-4 chicken bouillin cubes.Bring Broth back to a boil at no yolk noodles boil until there done. You can add celery and carrots if you want, do this before adding noodles and cook them until there almost done. When the noodles are almost done I make dumplings and add them to the pot. I never measure when cooking, only when baking sorry I couldn't give exact measurements.
try this one, I make this all the time in the winter my family loves it.





2lbs chicken


2 stalks of celery


1 small onion


1 stick of butter


1 can carrots


3 Tablespoons salt


2 Tablespoons pepper








Place your chicken in a large pot covered with water and butter, I use a whole chicken it gives you more flavor.


chop up celery,l onion and carrots, I cut them up fine but it depends on how you like them. Add this to chicken and simmer on medium heat for 1 hour, you may have to add more water as it cooks. While this is cooking, you can make the noodles {or you can buy the thin cut amish noodles.


To make them, mix 3 eggs with 4 drops yellow food coloring and enough flour the make a very thick dough, place more flour on mat and knead until it is no longer sticky, roll out very thin and then use pizza cutter to cut your noodles. I make mine very thin and little.


Remove the chicken from pot set aside to cool, When it is cool enough to handle pick the meat off the bones and return to broth add noodles and cook another 20 minutes stirring often. Salt and pepper to taste
Old fashioned is how I do it . The same way my mother , grandmother and great grandmother did it . This isn't really written down so bear with me hear ;





Chicken corn Noodle soup





1 whole chicken , remove giblets , skin and as much fat as you can


1 c. chopped onion


1 1/2 c. chopped celery with leaves on


1/3 c. dry parsley


S %26amp; P


1 tbsp. poultry seasoning


1/2 tsp. celery salt


1/4 tsp. celery seed


Place all this in a pot and cook until chicken is falling from the bone . Remove the chicken to cool and de-bone . Next add to pot the following ;


2 pints of whole kernel corn


4 med. potatoes , diced


cook till potatoes are almost done. add ;


1 pkg. med. size egg noodles


De-bone your chicken and stir it in . I think you know when it is finished


The smell of this one is true comfort food .
Cube and cook up a chicken breast or two in a big pot. Once it is finished cooking, take out the chicken and throw in chopped celery, onions, and garlic. Add a bit of oil to help. Once those are semi-translucent, add some chopped carrots and any other veggie you want to add. Once they are fairly cooked, add in your chicken and a bunch of water. Add some powdered chicken stock and simmer for a bit. After it has simmered, add some egg noodles and taste the broth. Add other seasonings if needed.