Best 2 Yummy Chicken Noodle Soup Recipes

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Craving a warm and comforting bowl of soup on a chilly evening? Look no further! In this article, we'll take you on a culinary journey to discover the best recipe for "yummy chicken noodle soup". Whether you're a seasoned soup maker or a novice cook, we've got you covered with a simple and easy-to-follow recipe that will leave your taste buds dancing. So gather your ingredients, put on your apron, and let's embark on a delightful cooking adventure!

Here are our top 2 tried and tested recipes!

A YUMMY CHICKEN NOODLE SOUP (8-QT. PRESSURE COOKER)



A Yummy Chicken Noodle Soup (8-Qt. Pressure Cooker) image

This cold chaser has been adapted from a Bon Appetit recipe. This amount of chicken needs an 8-quart or larger pressure cooker (stove top or electric). Check how much chicken your pressure cooker manual says your pot can handle for chicken broth/stock before you start. (Chicken stock lasts 3 days in the refrigerator or 3 months in the freezer.) You can always pressure cook some additional chicken (and carrots) while the big batch of broth is cooling (I like Recipe#369106, which works well in a 2-qt. p.c.) For the Noodle Soup stage, make only as many noodles as you plan to serve at that meal. (Prep time includes time to cool down broth and chill for fat removal.) Yes, this is time-consuming, but making your own broth maximizes the health benefits. These ingredients escort phlegm from the body! And when you have a cold, the only thing that tastes truly good is good chicken soup. When I make this for you, it says I love you and care for you very much.

Provided by KateL

Categories     Whole Chicken

Time 5h15m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 17

1 tablespoon kosher salt
10 whole black peppercorns
4 medium carrots, peeled and halved crosswise
2 stalks celery & leaves, cut into 3 pieces
2 onions, cut into quarters
2 bay leaves
3 sprigs fresh thyme
3 sprigs flat-leaf Italian parsley
1 inch fresh ginger, peeled and smashed
4 garlic cloves, peeled and smashed
1 (4 lb) whole chickens, spatchcocked (split and flattened)
7 cups water
1 cup klutsky egg noodles (thin egg noodles)
3 tablespoons flat-leaf Italian parsley, finely chopped (for garnish)
4 tablespoons unsalted butter
12 -16 ounces button mushrooms, cut in 6 wedges each
1 tablespoon dry sherry (a splash) (optional) or 1 tablespoon dry white wine (a splash) (optional)

Steps:

  • GARLIC GINGER CHICKEN BROTH.
  • Combine salt, peppercorns, carrots, celery, onions, bay leaves, thyme sprigs, parsley sprigs, ginger and garlic in an 8-quart or larger pressure cooker pot.
  • Place spatchcocked chicken on top. Add water, but do not let liquid level rise above 2/3 marker on pot.
  • Secure lid. Bring to HIGH pressure and cook at pressure for 24 minutes. Let pressure release naturally.
  • Remove lid. Transfer chicken to a platter to cool. Strain broth into a large bowl. Remove carrots and reserve for use in Noodle Soup; let them cool. Discard other solids from strainer.
  • I recommend making the broth the night before and allowing time for it to cool before refrigerating. (That gives you plenty of time to pressure cook a second batch of chicken if it didn't all fit in your cooker.) The next day it's easy to remove the layer of chicken fat from the top of the gelatinous broth. (Broth can be stored in a refrigerator for 3 days or frozen for 3 months.).
  • While broth cools, slice reserved carrots into rounds and store in covered container in the refrigerator until making Noodle Soup.
  • Shred chicken meat from the bones. Discard skin, bones, and cartilage. Cover and refrigerate shredded chicken until making Noodle Soup.
  • NOODLE SOUP.
  • Remove fat layer from broth and return to pressure cooker pot. (Actually, tonight you don't have to cook under pressure so Noodle Soup can be prepared in a regular pot or in the pressure cooker pot, your choice. However, if you need fresh carrots, chop 2 medium raw carrots and use the pressure cooker at pressure.).
  • Bring the broth to a boil.
  • Add shredded chicken, pressure-cooked carrot rounds, and dry noodles and cook until noodles are al dente, about 10 minutes, depending on the thickness of the noodles (see package). (If using raw carrots, I would bring all to HIGH pressure and cook at pressure for 10 minutes, even though the noodles would be over-cooked - who wants hard carrots! Follow the p.c. manual's directions for quick release. For my Cooks Essentials p.c., I need to let it release naturally for at least 15 minutes before gingerly pressing the release button.) If omitting mushrooms, go to Step 16.
  • OPTIONAL MUSHROOMS.
  • Meanwhile, on medium heat in a non-stick sauté pan, heat butter and sauté mushroom wedges until soft. If desired, add a splash of dry sherry or dry white wine and raise heat to cook off liquid, stirring mushrooms constantly.
  • Stir mushrooms into soup.
  • Ladle soup into bowls and garnish with chopped parsley.

YUMMY CHICKEN NOODLE SOUP



Yummy Chicken Noodle Soup image

Make and share this Yummy Chicken Noodle Soup recipe from Food.com.

Provided by samantha19f2001

Categories     Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) package egg noodles
4 boneless skinless chicken breasts, cubed
2 (15 ounce) cans chicken broth
1 (12 ounce) can cream of chicken soup
1 cup chopped celery
2 cups chopped carrots
1 teaspoon italian seasoning
3 chicken bouillon cubes
water
salt & pepper

Steps:

  • I usually go ahead and bake the chicken in butter, salt and Italian seasoning first - gives it more taste, but definitely adds fat! You can, of course, just add the chicken in and let it cook with the soup.
  • Bring chicken broth and water (until pot is over half full) to a boil. Add all other ingredients except pre-baked chicken and noodles.
  • Cover and simmer for about an hour.
  • Add chicken, simmer for another half an hour.
  • Add noodles, cook until noodles are done.
  • Depending on how soupy you want it, you may need to add water after you add the noodles.

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your soup will taste. Opt for fresh vegetables, free-range chicken, and a flavorful broth.
  • Don't overcrowd the pot: If you add too much chicken or vegetables to the pot, they won't cook evenly and the soup will be watery. Add ingredients in batches if necessary.
  • Simmer, don't boil: Bring the soup to a boil, then reduce the heat to a simmer and let it cook for at least 30 minutes. This will allow the flavors to develop and the chicken to become tender.
  • Season to taste: Add salt and pepper to taste once the soup is finished cooking. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
  • Serve with your favorite toppings: Chicken noodle soup is delicious on its own, but it's even better with a few toppings. Try adding chopped parsley, grated Parmesan cheese, or a dollop of sour cream.

Conclusion:

Chicken noodle soup is a classic comfort food that's perfect for a cold day or a sick day. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious and nutritious pot of chicken noodle soup that the whole family will enjoy.

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