Best Oodles Of Noodles Soup Recipes

Oodles of Noodles Chicken Soup image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

2 skin-on, bone-in chicken breast halves (1 full breast)
4 large cloves garlic, crushed
2 bay leaves
2 carrots, roughly chopped
Small handful fresh flat-leaf parsley leaves
2 sprigs fresh rosemary
A few sprigs fresh thyme
A few black peppercorns
1 lemon, sliced
1 onion, quartered
2 tablespoons EVOO
2 carrots, cut into matchsticks
2 leeks, sliced
1 head escarole, chopped
Salt and freshly ground pepper
Freshly grated nutmeg
8 ounces egg tagliatelle or vermicelli

Steps:

For the stock: Place the chicken in a pot and add the garlic, bay leaves, carrots, parsley, rosemary, thyme, peppercorns, lemon and onion. Cover with 12 cups water and bring to a boil. Reduce the heat and simmer at a low rolling boil for 40 minutes. Remove the chicken and let cool. Strain the stock, then return it to the pot and simmer until reduced to about 8 cups. Discard the skin and bones of the chicken and shred or dice the meat.
For the soup: Heat the EVOO in a soup pot over medium-high heat. Add the carrots and cook for a few minutes, then add the leeks and cook until softened, a few more minutes. Add the escarole and cook until wilted. Season with salt, pepper and a little nutmeg. Add the chicken and stock, and heat through.
Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente.
Divide the pasta among 4 bowls, nesting a bundle of noodles in each dish. Ladle the soup over the pasta and serve.

Oodles of Noodles Chicken Soup image

Provided by Kim D.

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 10

1 whole chicken
water
1 onion, peeled and quartered
2 garlic cloves, peeled
2 bay leaves
1 teaspoon chicken bouillon granule
1/2 teaspoon black pepper
2 carrots, sliced
1 stalk celery, finely chopped
2 (3 ounce) packages chicken-flavored ramen noodles

Steps:

Place whole chicken in a large stock pot and add enough water to cover chicken.
Add onion, garlic, chicken bouillon, bay leaves and pepper.
Bring to a boil, then reduce heat and simmer for about an hour, until chicken is tender and done.
Remove chicken, reserving stock.
Allow chicken to cool before de-boning the meat.
Meanwhile, strain onion, garlic and bay leaves from stock.
To broth, add carrots and celery.
Bring to a boil, reduce heat, cover and simmer for about 15 minutes until carrots are tender.
Stir in chicken.
Break up noodles and add noodles and seasoning packets to the soup.
Stir well.
Cover and simmer about 5 minutes until noodles are done.