Best 4 Real Chicken Noodle Soup Recipes

CHICKEN NOODLE SOUP RECIPE

Steps:

• In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
• Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
• Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
• Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
• MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
• Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
• Season to taste with salt and pepper, then stir in the parsley.
• Serve topped with Parmesan.
• Enjoy!

REAL CHICKEN NOODLE SOUP

Steps:

• Discard chicken parts on interior of chicken and thoroughly rinse chicken. Place in large stockpot or Dutch oven.
• Add carrots, onion, water, salt and pepper.
• Cover and cook over high heat until boiling.
• Once boiling, lower heat to low to maintain a simmer, and cook for 45 minutes or until chicken is fork tender.
• Remove chicken, and place on cutting board to cool enough to handle.
• Add celery and noodles to pot. Simmer for 10 - 20 minutes, or until noodles are tender.
• During this time, begin cutting up your chicken meat (we use only the breast meat) into chunks or shreds -- however you like it.
• Add the meat to the soup before serving.