The recipe assistants received two requests for recipe assistance. The first request is for chicken noodle soup. Here are the ones that we picked.
The first one is from Ina Garten from her book Barefoot Contessa family style: Easy ideas and recipes that make everyone feel like family.
Chicken Noodle SoupServes 6
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
2 quarts homemade Chicken Stock (page 93)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
Preheat the oven to 350 degrees.
Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
Season to taste and serve.
Another chicken noodle soup is from this website http://southernfood.about.com/od/crockpotsoup/r/bl43c14.htm
This one is made in a crock pot.
Chicken Noodle Soup
- 2 1/2 to 3 1/2 pounds chicken pieces
- 4 cups water
- 4 cups chicken broth
- 1 teaspoon seasoned salt
- 1 teaspoon salt, or to taste, depending on saltiness of broth
- 1/4 teaspoon pepper
- 1 leek or small onion chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1/4 cup parsley, chopped
- 1/2 teaspoon dried marjoram or basil
- 1 bay leaf
- 6 ounces noodles
Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.
The next chicken soup recipe comes from Taste of Home and it was found at this website: http://www.tasteofhome.com/Recipes/Chicken-Noodle-Soup-3
Chicken Noodle Soup Recipe
- 4 whole broiler/fryer chickens (3 to 4 pounds each)
- 10 quarts water
- 3 bunches celery, chopped
- 2 pounds carrots, sliced
- 2 large onions, chopped
- 2 jars (8 ounces each) chicken base
- 1/4 cup dried parsley flakes
- Salt and pepper to taste
- 2-1/2 pounds uncooked fine egg noodles
- Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle.
- Add the celery, carrots, onions, chicken broth base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender.
- Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
- To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Editor’s Note: Look for chicken base near the broth and bouillon.
The last recipe that we have is from the book, Saved by soup: more than 100 delicius low-fat soup recipes by Judith Barrett. This book is in our cooking neighborhood.
Old-Fashioned Chicken Noodle Soup
1 teaspoon corn or canola oil
1/2 pound boneless, skinless white-meat chicken, cut into 2-inch pieces
1 medium-size onion, finely chopped
2 medium-size carrots, chopped
1 rib celery, trimmed and finely chopped
6 cups chicken broth, preferably homemade
4 ounces thin spaghetti, broken into thirds
2 tablespoons chopped fresh dill or parsley leaves
Freshly ground black pepper
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the chicken, season with salt to taste, and cook, stirring until the chicken turns white on all sides. Remove the chicken from the saucepan and set aside. To the saucepan add the onion, carrots, and celery and cook, stirring until the vegetables begin to soften, 2 to 3 minutes. Return the chicken pieces to the saucepan, stir in broth, and bring to a boil. Reduce the heat to medium-low, partially cover the saucepan, and simmer until the vegetables are tender and the chicken cooked through, about 20 minutes.
Stir in the pasta and turn the heat to medium-high. Cook, stirring occasionally to prevent the pasta from sticking to the bottom of the saucepan, until the pasta is tender, about 10 minutes. Stir in the dill or parsley and season with salt and pepper to taste. This makes 6 servings.
I am sure there are many other chicken noodle soup recipes. If you have one that you like, we would love to hear from you. If you are interested in more soup recipes, be sure and check out our cooking neighborhood. The recipe assistants will be assisting with some more recipes shortly so be looking for them. And as always, let the recipe assistants assist you in finding the recipes that you need. Happy Cooking!!