Best Best Chicken Noodle Soup Recipes

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.

WORLD'S BEST EASY CREAMY CHICKEN NOODLE SOUP

Steps:

• Remove skin and shred chicken. Cook noodles as directed and drain. Set aside. Combine chicken broth, evaporated milk, butter, celery soup, carrots, and seasoning in large saucepan. Bring to boil then lower heat and simmer for 20 to 30 minutes. Add chicken and noodles to saucepan and heat through.

BEST EVER CHICKEN NOODLE SOUP

Steps:

• Place the chicken in a large stock pot, cover with water and bring to a boil.
• Reduce heat and simmer about 30 to 45 minutes, or until chicken is cooked through.
• Skim impurities from the broth as needed.
• Remove chicken parts from liquid and set aside to cool.
• When cool enough to handle, remove the skin and bones.
• Pull meat apart.
• (At this point you can use whatever meat you like. I use the legs, thighs and wings in the soup and save the breast meat for other uses; but you need to simmer the whole chicken to get enough flavor in the broth).
• Add the carrot, celery flakes, greek seasonings, chicken bouillon and 4 cups water to the broth.
• Simmer for about 10 minutes.
• Adjust seasonings to taste, add more water if you think you need it to cook the noodles.
• Add the chicken.
• Bring the broth to a boil and add the noodles (more or less depending on taste).
• Simmer rapidly until noodles are cooked through, about 7- 10 minutes.
• Serve hot.
• (Note: Leftovers are good, but the noodles absorb the liquid so you may have to add more broth).

FLUFFSTER'S ABSOLUTE BEST CHICKEN NOODLE SOUP

Steps:

• Melt the butter and oil in a large pot or Dutch oven over med. heat. Add the onion, carrots, and celery, and sweat(cook) the veggies until they're limp, about 5 minutes. Add in the poultry seasoning,white pepper, tarragon, if using, and coriander.
• Add the broth or stock and chicken bouillon. Simmer over low to medium heat for about 20 minutes, stirring occasionally. ***Add in the noodles, either cooked or uncooked. If adding in uncooked, cook for 7-8 minutes, or per package instructions.
• Add in the chicken, stir, and check your seasonings.
• Ladle into bowls and top with parsley.
• Serve with crunchy french bread.

BEST CHICKEN NOODLE SOUP

Steps:

• Combine the first four ingredients; rub over chickens. Place in an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Drain and reserve drippings. Skim fat. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Cover and refrigerate chicken., In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add the mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes or until vegetables are tender. , In a large bowl, combine flour and salt. Make a well in the center. Beat egg, milk and oil; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds. Roll out each portion to 1/8-in. thickness; cut to desired width. , Freeze two portions to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 minutes or until noodles are almost tender. Add chicken; heat through.

THE BEST HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Put water, soup base, onion, carrots, celery, and chicken in pot.
• Bring to boil until chicken is cooked. Turn down heat but keep water boiling.
• While chicken is cooking combine eggs and flour and mix well. Should be the consistency of biscuit dough.
• Roll dough out to about 1/4-inch thick.
• Using a pizza cutter (easier than a knife) cut them into about 1/2 in squares (they will triple in size when you cook them).
• Now drop the noodle pieces in the boiling broth and cook for about 5 minutes.
• To thicken broth sprinkle the left over flour from rolling out dough into the broth.
• Serve into bowls and let cool for at least 5 minutes, it will be very hot!

WORLD'S BEST CHICKEN NOODLE SOUP

Steps:

• Bring water and bouillon cubes to boil in 5 quart pan.
• Add noodles.
• When noodles are cooked, add chicken and soup, stir until combined throughly.
• Remove from heat and add sour cream.
• Salt and pepper to taste.
• Enjoy!

THE BEST CROCKPOT CHICKEN NOODLE SOUP

Steps:

• 1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf. 2. Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper. Cover and cook on low heat 6 - 7 hours. 3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley. Increase temperature to high, cover and cook 10-15 minutes longer, until noodles are tender.

BEST CHICKEN NOODLE SOUP!

Steps:

• Put whole chicken and broth in large pot over medium heat (be sure that the broth covers the chicken).
• Roughly chop and add 2 carrots, 2 celery stalks and 1 onion.
• Add peppercorns, garlic, 2 sprigs parsley, thyme, bay leaf.
• Bring to a boil, reduce to simmer and cook, covered, 1 1/4 hours until chicken is tender.
• Remove the chicken, strain the broth and discard the vegetables used to make the broth.
• The meat should be falling off the bone from the chicken, chop the meat that you want in the soup and discard the rest.
• Let broth rest a bit and skim fat from top (to be honest, I'm very lazy on this step and it never seems too fatty to me!).
• Chop the remaining 2 onions, 4 carrots, 2 stalks celery.
• Heat butter over medium heat, add the chopped vegetables and cook about 7 minutes, until onions are translucent.
• Add the chicken meat, the broth, salt and pepper and the cayenne. I said 1/2 tsp of cayenne, but I probably use more (I like it to have a little heat!).
• Simmer soup for 1 hour, covered.
• Stir in noodles and cook about ten minutes (I also really like orzo for this soup, just be careful not to use too much or it will be more of a porridge!).