- 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.
- 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.
Ingredients
- 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.
Know-how
- 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.
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.
- 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.
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 30 minutes
Ingredients:
- 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.)
Ingredients
- 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.
