Best Cold Day Chicken Noodle Soup Recipes

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.

MOMMA'S RAINY DAY CHICKEN NOODLE SOUP

Steps:

• put everything into a big pot and simmer 30 minutes.
• remove bay leaf before serving.

SOOTHE YOUR COLD CHICKEN NOODLE SOUP

Steps:

• Place chicken in a 6-8 quart pan; add onion, celery, carrots, garlic, parsley, bay, thyme, coriander, peppercorns, allspice, and water.
• Cover, and bring to boiling over high heat; reduce heat and simmer gently until chicken is no longer pink at bone in thigh (cut to test), about 1 hour total.
• Remove pan from heat; lift out chicken and set on a plate and discard parsley.
• If making ahead, let broth cool uncovered, then cover and chill until cold or up to 1 day.
• Skim or lift chilled fat from broth and discard.
• When chicken is cool, pull meat from bones.
• Discard bones and any skin; tear meat into bite-size pieces.
• If making ahead, cover and chill meat up to 1 day.
• Cover soup, and bring to a boil on high heat.
• Add noodles; cook until tender to bite, 6 to 8 minutes.
• Stir in peas and chicken and heat through, 3 or 4 minutes.
• Ladle into bowls, add salt and pepper to taste.

COLD-BLASTING CHICKEN NOODLE SOUP

Steps:

• Heat the chicken broth with the bay leaf until broth boils.
• Add pasta; return broth to boil.
• Add chicken and lemon pepper; return broth to boil.
• Let mixture cook until pasta is done, about 10 minutes (if you're using uncooked chicken, test the chicken for doneness-- but it should be cooked by the time the pasta is done).
• Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
• Stir in cilantro and chili; cook one more minute, then serve.

MOM'S HOMEY CHICKEN SOUP

Steps:

• Heat all ingredients except noodles and chicken to boiling in 4-quart Dutch oven.
• Stir in noodles; reduce heat. Simmer uncovered 20 to 25 minutes, adding chicken for last 5 minutes, until vegetables and noodles are tender.

CURE-A-COLD SPRING CHICKEN SOUP (FROM RACHAEL RAY)

Steps:

• In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15-20 minutes.
• While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.
• Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.