Best Real Chicken Noodle Soup Recipes

REAL CHICKEN NOODLE SOUP

Steps:

• Discard chicken parts on interior of chicken and thoroughly rinse chicken. Place in large stockpot or Dutch oven.
• Add carrots, onion, water, salt and pepper.
• Cover and cook over high heat until boiling.
• Once boiling, lower heat to low to maintain a simmer, and cook for 45 minutes or until chicken is fork tender.
• Remove chicken, and place on cutting board to cool enough to handle.
• Add celery and noodles to pot. Simmer for 10 - 20 minutes, or until noodles are tender.
• During this time, begin cutting up your chicken meat (we use only the breast meat) into chunks or shreds -- however you like it.
• Add the meat to the soup before serving.

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.

EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.