Best Grammies Noodle Soup Recipes

CHICKEN NOODLE SOUP RECIPE

Chicken Noodle Soup Recipe image

Literally the BEST chicken noodle soup, this has thick chicken chunks, sliced carrots, and celery, wide noodles. It soaks in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. It's the perfect warm and comforting soup for the winter!

Provided by Alyssa Rivers

Categories Dinner Main Course Side Dish Soup

Time 25m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
4 large carrots (sliced)
4 celery stalks (sliced)
1 small onion (diced)
3 garlic cloves (minced)
2 Tablespoons fresh thyme (stems removed)
salt and pepper
10 cups chicken broth
12 ounce wide egg noodles
2 cups shredded chicken
2 Tablespoons fresh parsley

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.

Nutrition Facts : Calories 290 kcal, Carbohydrate 37 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1134 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

GRAMMIE'S NOODLE SOUP RECIPE - (4.5/5)

Grammie's Noodle Soup Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 27

Ingredients

Ham Stock:
2-1/2 lbs smoked ham hocks
6 qt water
1 large onion, chopped
2 carrots, cut into 1/2" pieces
3 celery stalks, cut into 1/2" pieces
4 large garlic cloves, crushed
1 tsp salt
1 tsp ground black pepper
2 dried bay leaves
2 Tbsp dried parsley
1 tsp dried thyme
3 whole cloves
Noodles:
1-1/2 cups flour
2 large eggs
2 tsp salt
6 -8 tsp water
Flour, for rolling
Soup:
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
Salt, to taste
Ground black pepper, to taste
2 Tbsp dried parsley
8 oz cooked ham, cut into 1/4" cubes

Steps:

Ham Stock: Place the ham hocks and the water in a large stockpot and bring to a boil. Skim any foam that rises to the top of the water. Add all of the remaining ingredients to the pot. Reduce the heat to medium-low and simmer, until the ham hocks are tender, about 2 hours. While your ham stock is cooking, begin preparing the noodles (see directions below). Pour the ham stock through a fine-mesh colander into a large bowl. Reserve the hocks and discard the remaining cooked ingredients. Pour the stock back into the stockpot. Remove the skin from the ham hocks and discard. Next, pull the cooked meat from the bones and cut into 1/4" cubes and set aside. Noodles: Combine the four, egg, and salt in a medium-size bowl and mix well, with clean hands, until crumbly. Add the water by the teaspoon until you're able to mold the dough into a ball. (Add more flour if the dough becomes too wet.) Spread a generous amount of the flour on a flat surface and place the dough on top. Coat a rolling pin with more flour and roll out the dough, flipping it often to prevent sticking, until it's about 1/8" thick. Loosely fold the dough in half and use a knife to cut it into 1" strips. Carefully unfold the noodles and then cut the strips into 1" squares. Place the squares onto a large cutting board and let them dry, about 2 hours, or until brittle. To make the soup, bring the ham stock to a boil, and then reduce the heat to medium. Add the chopped onions, celery, carrots, dried parsley, reserved ham hock meat, and the pre-cooked ham cubes and cook for 15 minutes. Gently add in the noodles. Reduce the heat to medium-low and cook for about 20 minutes, or until the noodles are soft, but not mushy. Season the soup with salt and black pepper, to taste.