Saturday, January 15, 2011

Easy chicken noodle soup

Easy chicken noodle soup

  •  Chicken soup is like food for the soul and this one will give you an instant pick-me-up.
Preparation Time
  • 20 minutes
Cooking Time
  • 40 minutes
Ingredients (serves 4)
  • 2 tbs olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, diced
  • 1 large stick celery, thinly sliced
  • 1 medium potato, peeled and diced
  • 6 cups (1.5 litres) chicken stock
  • 300g chicken breast fillets, diced
  • 50g dried spaghettini pasta, broken into 5cm pieces
  • 2 tbs chopped flat eaf parsley leaves
  • Thick wholegrain toast, to serve
  • Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes.
  • Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.
  • Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with wholegrain toast.

A.) Easy creamy chicken noodle soup 

  • This is a creamy version of chicken noodle soup.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

  • 5 cups of broth (I always use one of those boxes of Swanson's broth and a cup of water)
  • 2 whole boneless chicken breasts
  • carrots-chopped
  • onion-chopped
  • 1 can of cream of chicken soup
  • 1 bag of egg noodles
  • Cook the chicken in the broth for 10 minutes. Remove chicken and cool the meat. While meat is cooling add onions and carrots to the broth and cook. Dice chicken and add to broth. Add noodles and cook until tender. Add the canned soup, stir in and heat through.
  • This was given to me by a friend when my daughter was born. It freezes well, is easy and quick to make and really yummy.
B.) Easy crockpot chicken noodle soup

  • This is the easiest chicken noodle soup you can make aside from pouring it out of the can and heating it up!
Prep Time: 5 Minutes
Cook Time: 4 Hours
Difficulty: Easy
Servings: 6

  • ½ cups Celery, Chopped
  • ½ cups Carrots, Chopped
  • 2 pieces Boneless Skinless Chicken Breast
  • 4 teaspoons Chicken Soup Base (the Paste Kind)
  • 1 package Noodles (12 Ounce Package)
Preparation Instructions
  • Chop carrots and celery.
  • In a 5 quart (or larger) crock pot add warm water to about 1-1/2 inches from the top.
  • Stir in the chicken base. You may need to adjust the amount based on your taste. I use the base because it is not as salty as bouillion and just has a better flavor.
  • Add your two chicken breasts and your veggies to the crock pot. Cover and cook on low all day or high for at least 4 hours.
  • When you are ready to eat simply boil the noodles/pasta of your choice. While that is boiling I pull the chicken breasts out of the soup and shred them up. Then add the shredded chicken back to your soup mixture.
  • When your ready to eat, in a bowl mix the noodle and broth and you have a great tasting soup.
  • I usually prepare this the night before and then put it in the fridge. Then in the AM before work pull it out and I put it on low and when I get home from work dinner is done.
C.) Easy soup recipes

  • Soup doesn’t always have to be a long and involved process. I love quick and easy soup recipes using things I normally have stocked away in my pantry and fridge รข€“ that’s what being the LeftoverQueen is all about, right? I love spending hours experimenting in the kitchen but sometimes even I am in a rush and need a quick but healthy meal. To me soup is the opposite end of the coin from salad – both use lots of veggies and healthy ingredients – just one is hot and one is cold. Here is one of those easy, healthy and delicious recipes straight from the pantry!
  • 2 TBS olive oil
  • 1 medium Spanish onion, chopped
  • 1 10 oz. package of frozen artichokes, rinsed
  • 1 clove of garlic, sliced
  • 2 15 oz. cans Cannelini or Northern Beans
  • 2 cups vegetable broth
  • juice from half a lemon
  • salt & pepper to taste
  • In a stock pot heat the olive oil and add the onions, artichokes and garlic. Saute until onions are soft. Season with salt and pepper. Add beans and stir. Add broth and lemon juice, stir and scrape the bottom of the pot. Salt & pepper to taste. Bring to a boil and then simmer on low for 20 minutes. Put contents of pot into a blender and blend until smooth. Serve with a drizzle of good quality extra virgin olive oil and a slice of crusty bread.
D.) Easy chicken noodle soup recipe

  • This recipe is my go to when I've got sick kids or we need a comforting and filling supper. I usually use rotisserie chicken when I make this, or any other leftover chicken I have on hand, and I add lots of vegetables and noodles to make it extra chunky. Grandma was right, chicken soup really is a cure-all, especially when it can be made from start to finish in just over half an hour. Serve with biscuits or crispy crackers to sop up all the flavorful broth.
Hands-On Time: 10 minutes
Ready In: 35 minutes
Yield: 4-6 servings


  • 1 tablespoon each olive oil and butter
  • 1 cup peeled and sliced carrots
  • 3 stalks celery, sliced
  • 1 medium onion, diced
  • 1 cup sliced mushrooms
  • 2 quarts good quality chicken broth, low sodium preferred
  • 3 cups uncooked egg noodles
  • 3 cups cooked chicken meat, chopped into bite sized pieces
  • Handful of chopped parsley
  • Pinch of salt and pepper
  • In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
  • Add broth, turn heat to high and bring to a boil.
  • Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
  • Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed.

Thursday, November 4, 2010

Chicken Noodle Soup

Chicken Noodle Soup

  • This is one of my all-time favorite soups. Perfect for a cooler day, for those of you who are still having a chilly Spring, or ANY day in my book! This is one of those recipes that I’ve tweaked and tweaked until I got it just how I want it to be.
  • 2 chicken bouillon cubes (or 2 tsp. granules)
  • 2 cans chicken broth
  • 1 c. chopped carrots
  • 2 c. chopped celery
  • 1/4 c. chopped onion
  • 1/2 (half) can cream of chicken soup
  • 1/4 c. milk
  • 1/2 cube (4 Tbsp.) butter
  • 1/4 c. flour
  • 2 c. chopped cooked chicken (2 pieces)
  • 4-6 oz. egg noodles
  • Boil chicken until fully cooked. Cook egg noodles. Dissolve 2 bouillon cubes in 1 cup boiling water. Add chicken broth and vegetables to the liquid until tender. In separate bowl, whisk a half a can of cream of chicken soup and milk until smooth. Whisk soup and milk mixture into broth and vegetables. Melt butter then stir into flour. Add to soup mixture. Add chicken and noodles. Optional: Season to taste with salt & pepper or Schillings garlic & herb seasoning.

A.) Campbell's chicken noodle soup

  • It is officially Winter and that means some good holidays, but also it means sickness. A quick look at Google’s new tool detailing flu trends will tell you that a cold could strike at any moment.
  • And when that almost inevitable illness comes on, you need this:
  • Homemade chicken noodle soup is one of my favorite things in general, but it is essential if I ever come down with a cold that lasts more than 24 hours. It isn’t all that hard to make. It takes a few hours that’s okay since all you are doing is watching daytime television.
  • The first part of this two step recipe is making a very flavorful broth.
Homemade Chicken Broth
  • A whole chicken. (As a side note, I recently learned after reading this cook book, that Giant’s “Nature’s Promise” brand is not organic. All this time I thought it was. I guess you have to give them points for marketing.)
  • 2 white onions, quartered.
  • 1 bulb of garlic, sliced in half across the cloves.
  • 3 carrots chopped in thirds.
  • 4 ribs of celery chopped in thirds.
  • 2 bay leaves.
  • 6-8 sprigs of thyme.
  • 30 Peppercorns.
  • This is the easy part. Put all of that stuff in your largest pot. The pot I’m using below is a 7.5 quart pot and it is maxed out. You want to make sure to add enough water to just cover the chicken.
  • Bring this to a boil. You will want to cook this for at least an hour until the vegetables are basically mush and the chicken is cooked all the way through.
  • The broth is done when the chicken starts falling off the bone. There will also be a fair amount of fat on the surface and the veggies will be almost brownish because the flavor is sapped out.
  • Pull out your chicken and strain your broth. Try to skim off as much of the fat as possible, because we are going to add some fresh olive oil in just a second. You don’t have to get it all though. A thin layer of it won’t hurt your soup a bit.
  • Now wait for your chicken to cool and then pull it apart. It is tough to tell from the below photo but you should get a few pounds of chicken off of a five pound bird. Also, prepare:
  • 1 cup (about 1/2 of a large) white onion chopped.
  • 2 carrots chopped.
  • 2 ribs of celery chopped.
  • 2 cloves garlic.
  • 1 Tablespoon fresh thyme.
  • 2 Tablespoons olive oil.
  • Salt and pepper.
  • 10 ounces egg noodles.
  • I use my same pot that I made the broth in for the next part. Just pour your broth into a separate bowl. It will come back to the party soon.
  • Now cook the veggies for a few minutes in olive oil until they start to turn translucent. It’s okay if they still have some bite though.
  • Next add back ALL your broth and bring it all to a simmer. You don’t have to measure the broth. However, much you made before is the perfect amount. Nature is odd like that. One chicken makes exactly enough broth for one pot of chicken noodle soup.
  • When the soup is at a boil, throw in your egg noodles. At this point, you will be extremely hungry.
  • After a few minutes your noodles will be tender and you can add your chicken back to the party.
  • Add a pinch or two of salt and some ground pepper and you are on your way to wellness. A big bowl with some crackers and a big glass of orange juice will treat you better than any canned soup on the market. 
B.) Easy chicken noodle soup 

  • 1kg organic or free range chicken wings
  • 2 carrots
  • 2 celery sticks
  • 1 onion , peeled and halved
  • ½ a bunch of thyme
  • 2 nests of vermicelli pasta, broken into pieces
  • 150g frozen peas
  • Put the chicken wings into a large pan with the carrots, celery, onion and thyme, and cover with cold water. Bring to the boil, turn down to a simmer and cook for 1½ hours, skimming any impurities from the surface. Strain the broth through a colander, keeping the chicken wings but discarding the veg and herbs. Sieve the broth into a clean pan.
  • Remove the meat from the wings when they've cooled a bit (discard the skin and bone), add back to the broth and re-heat. Cook the pasta in the broth, then add the peas and cook until tender. Season and serve.

  • You can get organic or free range chicken wings from most supermarkets or butchers. They're very cheap and they make a good soup base. You could substitute organic chicken stock, but it's really no effort to make your own. Something about the slurpiness of noodles appeals to everyone. 
C.) Chicken and dumplings  

Chicken & Dumplings 
  • 1 lb chicken breasts
  • 10 bouillon cubes
  • 2 quarts water
  • 2 cups bisquick
  • 2/3 cups milk
  • 2 tbsp butter
  • 4 eggs
  • 2 stalks celery
  • Place chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done.
  • Meanwhile, boil the eggs. Then mix together the bisquick and milk until soft dough forms. When chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 mins, then uncovered for 10 mins.
  • Meanwhile, dice 2-4 stalks of celery until you have approximately 1/2 – 1 cup of diced celery. Cut or shred chicken into bit sized pieces. Saute celery in 2 tbsp of butter for a couple of mins. Add in chicken & season well with salt and pepper. Stir to combine. Add the chicken and celery to the soup. Remove yolk from boiled eggs and chop whites and add to soup. Stir all to combine. Serves 4.
D.) Chicken noodle soup recipe

  • Classic chicken noodle soup is a comfort food suitable for any time of the year, but especially during cold winter months and when you are ill. There is a reason why it is called Jewish penicillin! This version is made from scratch, so allow time to cook the chicken. Feel free to use this recipe as a guideline, using canned broth and pre-cooked chicken to save time. The soup may be made ahead and refrigerated or frozen.
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 30 minutes

  • 2 Tablespoons vegetable oil
  • 2 medium onions, chopped
  • 3 medium carrots, cut into 1/4-inch rounds
  • 3 celery ribs, cut into 1/4-inch thick slices
  • 1 (6- to 7-pound) chicken
  • 2 quarts chicken broth or canned low-sodium broth
  • 1 quart cold water, or as needed
  • 4 sprigs of fresh parsley
  • 3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 cups egg noodles
  • Chopped fresh parsley, for garnish
  • Heat the oil in a brothpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.
  • Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf.
  • Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
  • Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls.
  • Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.) 
E.) Homemade chicken noodle soup

  • 1  (3 1/2-pound) whole chicken
  • 3 quart(s) low-sodium chicken broth
  • 6  carrots, peeled
  • 4 stalk(s) celery, ends trimmed
  • 3 medium onions, peeled
  • 5  black peppercorns
  • 1 clove(s) garlic, crushed
  • 10 sprig(s) parsley
  • 2 sprig(s) thyme
  • 1  bay leaf
  • 2 tablespoon(s) unsalted butter
  • 4  leeks, tops and root ends removed
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) fresh-ground pepper
  • 3 cup(s) (5 ounces) medium egg noodles
  • Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
  • Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.