Does anyone have a good, but easy homemade chicken noodle soup recipe?

2 cups cubed cooked chicken


3 (14 1/2-ounce) cans low sodium chicken broth


3 medium (1 1/2 cups) carrots, sliced


2 ribs (1 cup) celery, sliced


1 medium (1/2 cup) onion, chopped


4 ounces (about 2 cups) uncooked dried wide egg noodles


2 tablespoons chopped fresh parsley


Salt


Pepper








Combine all ingredients except egg noodles, parsley, salt and pepper in 4-quart saucepan or Dutch oven. Cook over high heat, stirring occasionally, until mixture just comes to a boil (5 to 8 minutes). Reduce heat to medium. Cook, stirring occasionally, until carrots are tender (10 to 15 minutes).





Meanwhile, cook noodles according to package directions. Rinse with hot water; drain. Stir hot cooked noodles into hot soup mixture. Sprinkle with parsley. Season to taste with salt and pepper.Does anyone have a good, but easy homemade chicken noodle soup recipe?
Boneless skinless chicken breasts


Chicken broth


Celery


Onions


Carrots


Salt and Pepper





Just sautee the onions,then add carrots and cellery, and broth and bring to a boil then add chicken! yummy yummy.


cook untill chicken is fully cooked.Does anyone have a good, but easy homemade chicken noodle soup recipe?
go get some roman noodles and add some chicken in it with some carrots, celery, pepper, soul food seasoning, and bell pepper and ';tony's';





let it simmer for a little while and enjoy
You can cut corners by getting a rottiserie chicken already cooked at the market. Two quarts of low sodium chicken broth, a bag of frozen mixed veggies and noodles.





Heat chicken broth and a seperate pot of water to boil. Shred chicken into the broth, add veggies and cook noodles seperately. Combine the cooked noodles and enjoy.
Homemade Chicken Noodle Soup





4 c Chicken stock


2 c Diced chicken


1/2 c Sliced celery


1/2 c Sliced green onion


1/2 ts Salt


1/2 ts Poultry seasoning


1/4 ts Pepper


2 c Uncooked noodles


2 tb Flour


2 c Milk





Instructions:


Add chicken, celery, onion and seasoning to stock.





Bring to a boil.





Add noodles. Cover and cook until noodles are almost tender (5 to 10


minutes).





Mix flour with small amount of milk until smooth. Add remaining milk. Stir


into soup.





Cook to desired thickness.
Place the back and neck of at least three chickens in a pan containing a gallon of water ... add some celery (use the 'leafy ends' ... they taste better, and you'll be removing them) and some carrots and cook them at a 'simmer' for at least two hours after they start to boil. Turn the pot off and remove the chicken and the celery and carrot and set those aside. Add some 'meat' that is 'left over' and cut off the bones and take andy meat from the 'bones' you cooked ... and put the pot back on to 'simmer' again until the liquid is reduced by half. Add carrots and onions and cook until soft, then add the noodles. If you want, you should also add some garlic when you are starting the 'first simmer' ... I didn't put it into the recipe because many people don't like garlic or are allergic to it. This is a 'very simple' recipe, and after you have tasted it, you'll be able to decide whether you want to add some other vegetables next time ... some people like celery in their noodle soup, but I don't except for 'flavor' when I'm starting the broth ... I LOVE adding turnip and rutabaga, but many people HATE those ... and I occasionally 'cheat' and use canned 'chicken stock' instead of boiling the 'bony parts' but I do that ONLY when we have only 'boneless chicken breasts' ...
2 Chicken thighs, cubed


Noodles (8 oz.)


Chicken Stock (12-16 lq oz)


two carrots, finely chopped


oregano, basil, thyme, and 2 bay leaves (oregano, basil, and thyme, 1 small handful each, and don't leave in the bay leaves when done cooking)


1/2 cup water





Combine all ingredients after cooking the chicken, and let simmer uncovered until noodles are cooked by their directions, usually 8-12 minutes.
This is a killer from Paula Dean, make it all the time





The Lady's Chicken Noodle Soup


Stock:


1 (2 1/2 to 3-pound) fryer chicken, cut up


3 1/2 quarts water


1 onion, peeled and diced


1 1/2 to 2 teaspoons Italian seasoning


1 teaspoon lemon-pepper seasoning


3 cloves garlic, minced


4 bay leaves


3 chicken bouillon cubes


Kosher salt and freshly ground black pepper


Soup:


2 cups sliced carrots


2 cups sliced celery, with leafy green tops


2 1/2 cups uncooked egg noodles


1 cup sliced mushrooms


3 tablespoons chopped fresh parsley leaves


1/3 cup cooking sherry


2 teaspoons chopped fresh rosemary leaves


1 cup grated Parmesan, optional


3/4 cup heavy cream, optional


Seasoning salt


Freshly ground black pepper


Crusty French bread, for serving








For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.


For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.