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Thread: Chicken Noodle Soup

  1. #1
    Super Member
    Join Date
    Jul 2010
    Flagstaff, Arizona

    Chicken Noodle Soup

    It is going to be rainy and cold here tomorrow and thought a good recipe for Chicken Noodle Soup would be a nice warming and comfort food to have for dinner. Anyone have a yummy recipe? Thank you in advance.

  2. #2
    Super Member Stitchnripper's Avatar
    Join Date
    Nov 2009
    Mableton, GA
    Gosh there are a zillion recipes. I start with an older chicken, whole, take out the gizzards or not, its a choice. My grandma never did. Cover with water or broth, add vegetables and seasoning of your choice. I use carrots, onion and celery and a bay leaf, although my grandma didn't use that. Salt and pepper to taste, other spices/herbs to taste, bring to boil, skim off residue, lower, cover, and simmer until done. I separate the vegetables, skin and bone the chicken, put the broth into something that is easy to get the fat off the next day, and then put everything back in. Noodles/rice, etc. to your preference. Sometimes I freeze half of it. The hardest part is separating the chicken from the skin and bones. But they are necessary for a rich broth.

  3. #3
    Super Member
    Join Date
    Dec 2010
    Chula Vista CA
    I love chicken and noodles. The way I make it my family says it's soup but I don't.
    1 whole chicken (remove the giblets) I use a roasting chicken (do they even sell stewing chickens anymore?)
    1 whole cut up onion
    2 stalks of celery - I used to leave them whole and remove when chicken was cooked, but now I cut it up and leave it in
    I put all this in a pot, fill it till the chicken is 3/4's covered. Add salt and pepper to taste. I quit using salt because I add a couple chicken bullion cubes or chick broth which already has a lot of salt.
    Bring to boil then reduce heat and let simmer for an hour or so - until the chicken is falling off the bone.
    Remove the chicken from the pot, let it cool and add cut up sliced carrots. (I like the large carrots over the small ones) and let them cook while the chicken cools.
    Slice up the chicken and add it with the noodles to pot and cook until the noodles are done.

    My family prefers the noodles in the bag that are dry. My mom had found some frozen noodles that were very much like her home made noodles that were very good. But my family thought they were too thick. When I was very young my mom made noodles and I loved them. I thought it was because we were poor (we weren't but for some reason I thought were). It's a personal choice.

    My friend uses a rotisserie chicken, she takes the meat off the bone and stews the bones with the onions and celery and 3 - 4 quarts of water. It's a nice short cut. We get the rotisseri chickens a lot, so I sometimes stew the bones and save the broth for a later date.

  4. #4
    Super Member
    Join Date
    Oct 2011
    dallas tx.
    Blog Entries
    Jordan, I would cook this chicken by itself until it is almost done. Then I would take it out of broth and strain it and fix the chicken and put it back in with all the veggies you use. That way all the ugly stuff from the chicken is gone. Noodles go in last to cook with veggies.

  5. #5
    Super Member
    Join Date
    Oct 2010
    I've been using this recipe for years, make it often and freeze it, year round. I love soup for lunch.

    1 49oz can chicken broth, 10 cups water, 8 skinless boneless chicken breasts ( I usually only use 5).
    2 large yellow onions, just rough cut. 5 cloves garlic, 3 ribs celery, 5 carrots, sliced. 1 tablespoon lemon pepper.
    Simmer for about 4 or 5 hours. Remove chicken from pan and shred. Add two cups cooked frozen noodles to pan and add chicken back in. (I probably use a little more noodles than this) Important to cook the frozen noodles before adding to soup otherwise they will absorb the broth. Before adding shredded chicken and the noodles back to the pan, add a packet of dried noodle soup. It just add a little something, yet it is not very noticeable . Salt and pepper from the beginning, according to your taste.

  6. #6
    Super Member SusieQOH's Avatar
    Join Date
    Jul 2017
    Central Ohio
    My husband makes wonderful chicken soup. He's been adding bone broth. It's tasty and healthy.

  7. #7
    Junior Member
    Join Date
    Mar 2014
    Blog Entries
    Cut up & boil a whole chicken, remove meat from bones , add 1 can cream of chicken soup to a small amount of broth (whisk until smooth , do the same with a can of Golden Mushroom soup . Add soups back into broth & mix well . Add 1 large pkg. of Reames homestyle frozen noodles or dumplings add chicken & cook till noodles are done . Easiest & best tasting I have ever make ,Left over freeze good too

  8. #8
    Super Member
    Join Date
    Nov 2014
    Bones give the best flavor. Separating bones from cooked chicken not my favorite job but soooo worth it. Diced carrots, celery (leaves too) parsley, onion, garlic added to broth. Frozen noodles or homemade dumplings. I never wanted to eat until later in the morning so when I went to school, Mom made about anything to get something in my belly before I left the house. Canned chicken noodle soup was breakfast many days.

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