CHICKEN NOODLE SOUP

 

NOTICE ABOUT FREEZING NOODLES

There are tons of recipes out there on the web, but I do want to add one thing, and it has already been mentioned. If you plan on freezing a big batch, I would not add any noodles to the batch you plan on freezing.
In my experience, the freezing process causes the noodles to break up and turn to mush when they are thawed and reheated.
Freeze everything but the noodles and then add them later when you thaw and reheat.

CHICKEN NOODLE SOUP

I just boil down a whole chicken in a large can of chicken broth and enough water to keep it covered. I add a carrot, stalk of celery and small onion, thinly sliced up, for color. S&P to taste.
Once fully cooked and tender, I take it out to cool some then debone.
Here is where I differ and what sets this apart. I use handmade egg noodles called Spaetzle in German. I mix them in a bowl and cut them from the bowl edge with a case knife into the boiling broth. They just take a few minutes to cook. I put all the shredded chicken back to heat up to serve.
Ingredients for the spaetzle
1 cup all-purpose flour
1/4 cup water
2 eggs
1 pinch freshly ground white pepper
1/2 teaspoon salt
SEE ABOVE
¼ cup water?????????
This is too much water. You just need to add enough water to make the dough easily workable and easy to cut off the bowl rim. Also, if you have time, you can strain out the noodles and sauté them in butter until they dry out some and start getting brown and slightly crispy before you put them back in the broth or save them for the leftover soup.

CHICKEN NOODLE SOUP

Ingredients:
Better than bouillion chicken 1 heaping tbs
2 packs of chicken breasts
One of those $9 blue Walmart trail ride bean pots
1 stalk of celery chopped
1 bunch flat leaf parsley (1/2 cup chopped)
A few carrots
1 Vidalia onyawn finely chopped)
2 packs of egg noodles (we like chunky soup)
1tbs Black pepper and cavenders Greek (the secret) to taste
If you don't have cavenders, use table salt
Throw the chicken breasts (6) in the pot with 1 whole bunch of celery and onion and black pepper, 1/2 pot of water. Simmer the water, chickens and celery for 1 hr or until chicken is shreddable. Remove chicken chop or shred or both. Add carrots, egg noodles, chicken, better than bouillion, Simmer 30 more min or until until noodles are soft. Season with cavenders till its salty enough. Nothing special but cheap and damn tasty Water may need to be added once all ingredients are in the pot for sufficient broth.

CHICKEN NOODLE SOUP

By Bluesman
Nothing takes away the chill better than a hot bowl of fresh chicken soup. This recipe is completely self-induced and should be altered by you to enhance and or build upon.
Ingredients:
Stock:
2# Chicken thighs with drum sticks
Sea salt and cracked pepper to taste
3-4 Quarts of water
½ stalk of celery chopped about 2” pieces with leaves
1 medium to large onion quartered and leafed
8 carrot stalks cleaned and cut into 2” pieces
3-4 Bay leaves
1 Tsp. or so of garlic powder or a couple of cloves
Bake seasoned chicken at 350* for 1 hour
Fill stock pot with water and add chicken, whole, veggies and seasoning
Bring to a boil, cover and simmer for 4 hours.
Soup:
5-6# whole cutup chicken
½ stalk of cleaned celery cut about ¼’ thick slices
8 carrot stalks cleaned and sliced in ¼” pieces
1 large onion chopped
Smoke chicken until finished no need to season much
Chop veggies and put in the frig for later
1# Amish Egg Noodles of the noodle of your choice
When the chicken is done, let it cool down. Then strip skin and remove meat from the bone. Tear into long thin strips were possible. Put stripped chicken into fridge. Take the bones and add to the stock. Throw the skin away.
Final Fun:
When the stock is starting to take on a nice rich golden color remove from heat and let cool. Then strain the stock through a fine strainer and discard all the veggies and chicken. Seems like a waste but trust me the flavor is all gone. Now add the fresh veggies to the stock and simmer until tender. Next add the Amish egg noodles and cook until tender. Last add the chicken and cook until hot.
Now get a bowl, some crusty bread sit down and enjoy the comfort you have created.
Note: the stock can be raised back to a boil in the last hour. Reduce by about one-third. This will be the richest stock you’ve ever tasted. Don’t be afraid to make way more stock than you need, even two pots. The reduced stock makes not only an out of this world broth but can be frozen. Yup, freeze it in some ice cube trays. Then the next time you want a wonderful reduction sauce for your steak dinner grab a few cubes of this goodness. Reduction sauce to be covered in another class.

CHICKEN NOODLE SOUP #1

5-6# whole cutup chicken
½ stalk of cleaned celery cut about ¼’ thick slices
8 carrot stalks cleaned and sliced in ¼” pieces
1 large onion chopped
Smoke chicken until finished no need to season much
Chop veggies and put in the frig for later
1# Amish Egg Noodles of the noodle of your choice
When the chicken is done, let it cool down. Then strip skin and remove meat from the bone. Tear into long thin strips were possible. Put stripped chicken into fridge. Take the bones and add to the stock. Throw the skin away. When the stock is starting to take on a nice rich golden color remove from heat and let cool. Then strain the stock through a fine strainer and discard all the veggies and chicken. Seems like a waste but trust me the flavor is all gone. Now add the fresh veggies to the stock and simmer until tender. Next add the Amish egg noodles and cook until tender. Last add the chicken and cook until hot. Now get a bowl, some crusty bread sit down and enjoy the comfort you have created. Note: the stock can be raised back to a boil in the last hour. Reduce by about one-third. This will be the richest stock you’ve ever tasted. Don’t be afraid to make way more stock than you need, even two pots. The reduced stock makes not only an out of this world broth but can be frozen. Yup, freeze it in some ice cube trays. Then the next time you want a wonderful reduction sauce for your steak dinner grab a few cubes of this goodness. Reduction sauce to be covered in another class.

CHICKEN NOODLE SOUP #2

I make a very good chicken soup on the stove but i have never tried it smoked. Here is the recipe ( perhaps you could smoke the chicken before making the soup with it?)
6 pounds of chicken (cut up and usually raw)
1 pound of cut up carrots ( 1" to 2" long)
1 package of celery (cut into 2" pieces)
2 pounds of parsnips ( peeled and cut into 1" to 2" pieces
1 whole onion (peeled)
2 tablespoons of salt ( can be more if you like salt)
Put all the ingredients in a large pot and fill with water to cover the ingredients. Cook on a medium heat and once boiling reduce to low. Cook for 21/2 to 3 hours ( you can't really overcook it). Your soup is ready, but it actually tastes better if you wait a day and let it sit in your refrigerator, then reheat it until nice and hot.

CHICKEN NOODLE SOUP #3

1 whole organic chicken (4.25 lbs)
4 chicken thighs (we like a meaty chicken soup)
2 large asian carrots (leftover)
6 small organic carrots
1 bundle of organic celery
3 small sweet onions
3 green onions
fresh italian parsley
3 tbs salt
fresh cracked mixed peppercorns
cavanders greek seasoning
black kettle original blend seasoning (this is garlic powder, onion powder, paprika, salt, and a couple other things)
Bring to a boil and then simmer (covered) for 3 hours. sometimes at this point i strain the broth into another pot and then de-bone the chicken and return it to the broth. sometimes i just use a hand held strainer to get the chicken out, de-bone and return to the broth with all the vegetables. today, i'll probably strain it out. Then i simmer it another hour or so.

CHICKEN NOODLE SOUP #4

Here is how we do ours, its simple and delicious!
Ingredients:
Better than bouillion chicken 1 heaping tbs
2 packs of chicken breasts
One of those $9 blue Walmart trail ride bean pots
1 stalk of celery chopped
1 bunch flat leaf parsley (1/2 cup chopped)
A few carrots
1 Vidalia onyawn finely chopped)
2 packs of egg noodles (we like chunky soup)
1tbs Black pepper and cavenders Greek (the secret) to taste
If you don't have cavenders, use table salt
Throw the chicken breasts (6) in the pot with 1 whole bunch of celery and onion and black pepper, 1/2 pot of water. Simmer the water, chickens and celery for 1 hr or until chicken is shreddable. Remove chicken chop or shred or both Add carrots, egg noodles, chicken, better than bouillion, Simmer 30 more min or until until noodles are soft. Season with cavenders till its salty enough. Nothing special but cheap and damn tasty Water may need to be added once all ingredients are in the pot for sufficient broth.

CHICKEN NOODLE SOUP #5

1 cup celery; chopped
1 cup onion; chopped
1/4 cup margarine
12 cups water
1 cup carrot; diced
3 tablespoon chicken bouillon
1/2 teaspoon marjoram leaves
1/4 teaspoon pepper
1 single (0.2 oz) bay leaf
6 oz egg noodles (medium)
4 cup chicken, cooked; diced
1 tablespoon parsley; chopped
In large Dutch oven, cook celery and onion in butter until tender; add remaining ingredients except noodles and parsley. Bring to boil. Reduce heat. Simmer covered for 30 min. Remove bay leaf; add noodles and parsley. Cook 10 min longer or until noodles are tender, stirring occasionally.
About 4 quarts.

CHICKEN NOODLE SOUP #6

1 - 5 lbs. Stewing Chicken (cut up)
8 cups Water
2 Onions (chopped)
2 Carrots (grated)
2 stacks of Celery (cut up)
1/4 cup chopped Parsley
1 jar Chicken Bouillon
1/8 tsp Pepper
1/2 pkg. Egg Noodles
Cook chicken, cut into small pieces. Add chicken and rest of ingredients except noodles and cook for one hour. Add noodles and cook until noodles are done.