Chicken noodle soup recipes?

hey guys, just wondering if anyone knows a good chicken noodle recipe? 'm hoping to make a big pot full cuz i have six people in my family and i want it to last a couple days. If anyone has a good recipe or knows a website i could go to please lemme know. ThanksChicken noodle soup recipes?
CHICKEN NOODLE SOUP





1 chicken (about 4 pounds), cut up


4 quarts water


2 cans (14-1/2 ounces each) chicken broth


5 celery ribs, coarsely chopped, divided


4 medium carrots, coarsely chopped, divided


2 medium onions, coarsely chopped, divided


2/3 cup coarsley chopped green pepper, divided


1/2 teaspoon pepper, divided


1 bay leaf


2 teaspoons salt


16 ounces uncooked medium noodles





In a large kettle, combine the chicken, water, broth, half the celery, carrots, onions, and green peppers, 1/4 teaspoon pepper and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer for 2-1/2 hours or until chicken falls off the bone.


Remove chicken from the broth. When cool enough to handle, remove the meat from the bones and discard the bones and the skin.





Cut chicken into bite-sized pieces and set aside. Strain the broth and skim the fat off.





Return the broth to the kettle. Add the remaining salt, onion, celery, carrots, green pepper, and pepper.





Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until vegetables are tender.





Add noodles and chicken. Cover and simmer for 12 to 15 minutes or until noodles are tender.





Makes about 16 servings.Chicken noodle soup recipes?
4 cup Swanson庐 Chicken Broth (Regular, Natural Goodness鈩?or Certified Organic)


Generous dash ground black pepper


1 medium carrot, sliced (about 1/2 cup)


1 stalk celery, sliced (about 1/2 cup)


1/2 cup uncooked extra wide egg noodles


1 cup shredded cooked chicken or turkey





Directions:





Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.





Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.





Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.





Mexican Soup: Add 1/2 cup Pace庐 Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.





Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.





Nutrition Information





using Swanson庐 Chicken Broth Calories 103, Total Fat 3g, Saturated Fat 1g, Cholesterol 40mg, Sodium 1010mg, Total Carbohydrate 6g, Dietary Fiber 1g, Protein 12g, Vitamin A 53%DV, Vitamin C 1%DV, Calcium 2%DV, Iron 4%DV using Swanson庐 Natural GoodnessTM Chicken Broth Calories 108, Total Fat 3g, Saturated Fat 1g, Cholesterol 35mg, Sodium 620mg, Total Carbohydrate 6g, Dietary Fiber 1g, Protein 14g, Vitamin A 53%DV, Vitamin C 1%DV, Calcium 2%DV, Iron 4%DV using Swanson庐 Certified Organic Chicken Broth Calories 103, Total Fat 3g, Saturated Fat 1g, Cholesterol 35mg, Sodium 600mg, Total Carbohydrate 6g, Dietary Fiber 1g, Protein 12g, Vitamin A 53%DV, Vitamin C 1%DV, Calcium 2%DV, Iron 4%DV


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INGREDIENTS (Nutrition)





* 2 1/2 cups wide egg noodles


* 1 teaspoon vegetable oil


* 12 cups chicken broth


* 1 1/2 tablespoons salt


* 1 teaspoon poultry seasoning


* 1 cup chopped celery


* 1 cup chopped onion


* 1/3 cup cornstarch


* 1/4 cup water


* 3 cups diced, cooked chicken meat





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DIRECTIONS





1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.


2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.


3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.


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1 whole chicken


4 cubes chicken bouillon


Enough water to cover chicken


1 batch homemade noodles


1 onion


1 c. potatoes


1 c. celery


1 c. carrots





Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.





NOODLES:





2 eggs


1 tsp. salt


Water


Flour





Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt. Then add flour gradually until dough is stiff. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4'; to 1/2'; strips. Separate and let dry at least 2 hours then add to soup.


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INGREDIENTS (Nutrition)





* 1 tablespoon butter


* 1/2 cup chopped onion


* 1/2 cup chopped celery


* 4 (14.5 ounce) cans chicken broth


* 1 (14.5 ounce) can vegetable broth


* 1/2 pound chopped cooked chicken breast


* 1 1/2 cups egg noodles


* 1 cup sliced carrots


* 1/2 teaspoon dried basil


* 1/2 teaspoon dried oregano


* salt and pepper to taste





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What to Drink?


Wine Chardonnay


DIRECTIONS





1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broth
Break up a chicken carcass and put it in a large pan with 3 pints of water, an organic stock cube and some salt. Boil for 1 hour.





Remove the carcass and throw in some chopped onion, garlic, celery and chilli.





Simmer for 30 minutes





Strain the broth.





Pick over the chicken carcass and remove any decent pieces of meat. Pick over the vegetables and return the best of them to the soup with the chicken.





Bring the soup back to the boil and add some noodles. Simmer for 4 minutes, stirring so that the noodles disperse through the soup. Check the seasoning and serve.
This is from The Pioneer Woman website. She always includes tons of step-by-step pictures. Her recipe is for chicken %26amp; rice soup, but you could simply change it to noodles. I'd do egg noodles.


http://thepioneerwoman.com/cooking/2008/鈥?/a>
1 fresh no.13 chicken, 2 diced onions, 1 clove garlic ( crushed ), boil foe 45mins. cool then put in the fridge overnight ( chicken removed ), next day scim fat off, break up chicken and add into the stock with 2 pkts. 2 minute noodles or thin spaghetti, cook for another 10mins. if using spaghetti or the obvious 2 mins. if using noodles.
Here is my homemade chicken soup recipe: http://www.eat-well-save-money-recipes.c鈥?/a> It makes about 2 gallons.





Hope you and your family enjoy it.


Anne
http://www.cooks.com/rec/search/0,1-0,chicken_noodles,FF.html