I need an easy chicken noodle soup recipe. I only have boneless skinless chicken. I also have carrott, celery, onion, and green onion. I would not be opposed to making my own noodles.Easy yummy chicken noodle soup recipe?
Quick and Easy Chicken Noodle Soup --
INGREDIENTS
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
DIRECTIONS
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 broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
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Egg Noodles --
This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.
INGREDIENTS
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
DIRECTIONS
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.Easy yummy chicken noodle soup recipe?
INGREDIENTS
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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DIRECTIONS
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 broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Here is my favorite recipe for this. Adjust this to use the boneless breasts. Cook for a bit shorter, until the chicken is moist and can be easily shredded- about 30 mins
Ingredients:
1 Tbs. canola oil
1 chicken, 3 1/2 to 4 lb., quartered
Salt and freshly ground pepper, to taste
2 large yellow onions, cut into 1/2-inch rounds
4 large carrots, peeled and cut into 1/2-inch
rounds
1 bunch celery, tops and bottoms trimmed, cut
into 1-inch chunks
4 cups low-sodium chicken broth
2 quarts water
1 bay leaf
2 fresh thyme sprigs
1/2 tsp. ground coriander
1/2 lb. dried fettuccine, broken into 2-inch pieces
1 Tbs. finely chopped fresh flat-leaf parsley
Directions:
In a large stockpot over medium-high heat, warm the canola oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.
Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.
Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately. Serves 6.
Note: this is only for those ingredients you listed: Cut chicken into 1 inch pieces. season with salt and pepper brown in olive oil. (for a thicker soup can dredge in flour before you brown the bird). remove pieces, dice and saute onion for a few minutes (season with salt), add chicken back, simmer for about 20 minutes. Finely dice carrots and celery (don't saute to add some cripsy texture to soup), simmer for another ten - 20 minutes (depending how tender you want veggies. Add any fresh herbs you like, tarrogon, parsely herbs provence, etc. Can aslo add a little white wine during first simmer after sauteing onions, or even a splash of sherry. Serve with already cooked noodles. That's a quick recipe.
Chicken Noodle Vegetable Soup
RECIPE INGREDIENTS
6 cups chicken stock
1 yellow onion, finely chopped
2 carrots, peeled, halved lengthwise, and thinly sliced
2 celery stalks, thinly sliced
2 zucchini, thinly sliced
2 tablespoons finely chopped fresh parsley
2 oz dried very thin egg noodles
1/2 cup shredded or cubed, skinless cooked chicken meat
Salt and freshly ground pepper
RECIPE METHOD
In a large saucepan over medium-low heat, bring the chicken stock to a simmer. Add the onion, carrots and celery and continue to simmer until the vegetables are slightly soft, about 10 minutes. Add the zucchini and 1 tablespoon of the parsley and cook until the zucchini is just tender, about 10 minutes longer.
Add the noodles and simmer until they are just tender, 3-4 minutes, or according to the package directions.
Three minutes before the noodles are done, add the chicken and heat through. Season to taste with salt and pepper.
Ladle into warmed soup bowls and sprinkle the tops with the remaining 1 tablespoon parsley. Serve immediately.
everything that you got is good to use but if you dont want to make your own noodles go buys some oh and some chicken broth
first what you need to do is boil the chicken at the same time get a pot and boil your veggies.
2nd when your chicken is done cut it up in little cubs and when veggies are done mix chicken and veggies together with chicken broth
add some seasonings and let is cook for like 10 minutes and there you go
simple!! just toss all that into the crock pot and some packaged egg noodles, cover all ingredients with broth or water and bullion cubes and turn it on.
Do not add salt as this would add too much sodium to the dish and sodium is to be very strictly limited especially the added type.
You said...easy! Open a couple of cans or a box of broth, add cut up chicken, diced onion, celery and carrot, simmer until tender. Add egg noodles, cook, taste for seasoning, serve.
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