Best 4 Best Chicken Noodle Soup Recipes

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.