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The Kitchen Table

Good chicken noodle soup recipe???

15 years ago

I know I can find one on the internet, but I'm looking for one that has been tried and liked. My 10 yo said he wants to make homemade so I'm looking for something good, but fairly simple. He likes to try different spices so it doesn't have to be flavorless.

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Comments (4)

iowagirl2006
15 years ago
I think the key to a good chicken soup is the chicken itself!

Buy a good chicken. Put it in a stock pot almost covered with water. Bring to a gentle boil, skimming off the foam.

Add onion, carrots, salt and pepper.

Cover and simmer for about an hour - or until the chicken is very tender and comes off the bone easily.

Remove the chicken. Remove the bones and add them back to the chicken stock. Simmer for about another hour..add more water if needed.

Strain the stock (you can chill and remove most of the fat if desired -but leave some)

Heat stock to a boil, add HOMEMADE noodles and cook until tender - you can add fresh carrots to this also. Add the chicken back in at the end. It doesn't get all stringy if you just put it back in right before you serve.

I think it is best reheated the next day!

I love to make soup!!!!
wanda_va
15 years ago
Put chicken (or chicken pieces) in a stock pot, covered with water. Add chopped onions, carrots, celery, salt and pepper, a little chicken bouillon (optional), parsley flakes, a smidge of onion powder and garlic powder. Bring to a boil; then simmer for about 1-1/2 hours, until the chicken is tender. Remove the chicken from the bones--discard the bones--and return the chicken to the pot.

In a separate kettle, prepare noodles (homemade or store-bought). Drain. Put the noodles in the individual soup bowls and add the soup to it. Cooking the noodles in a separate kettle reduces the amount of starch in the soup.

Leftover stock freezes quite well, and is great to have in the freezer if you get a cold--my doctor calls this "Jewish Penicillin".
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craftyshe
15 years ago
This is great & easy :-)

SheilaÃ¢ÂÂs Chicken soup

4 skinless boneless chicken breast
6 bouillon cubes ( chicken)
8 c.water
4 stalks celery cut-up
4 carrots cut-up
1 onion cut-up
4 cloves garlic,mashed
1 bay leaf
3/4tsp.black pepper
1/2lemon ,squeezed into soup

Cover and cook in big heavy pot slowly for 2 hours.
Stir and taste once in awhile. It may need more water after 2 hours, dump in 1/2c. raw rice or two handfuls of egg noodles. Cover and cook another 30 min.
User
Original Author
15 years ago
Thanks! I'll show these to ds and we'll pick one.

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