Best Simple Chicken Noodle Soup Recipes

SIMPLE CHICKEN NOODLE SOUP

Steps:

• In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired.

SIMPLE CROCK POT CHICKEN NOODLE SOUP

Steps:

• Cut up onion, carrots and celery and place in bottom of crock pot.
• Put cut-up chicken on top.
• Pour white wine and chicken broth over all.
• Sprinkle with salt, pepper, garlic and basil.
• Cook 8 hours on low.
• Remove chicken and cool.
• Debone chicken and cut up into bite size pieces.
• Cook rotini according to package directions.
• Add chicken and noodles to crock pot.
• Stir.

AMAZINGLY SIMPLE CHICKEN NOODLE SOUP

Steps:

• Cook carrots in melted butter 4 min.
• Stir in onion, broth and bay leaf.
• Season with salt and pepper to taste.
• Bring to a boil, then simmer 5 min until carrots are almost tender.
• Return to a boil.
• Add noodles, chicken, peas and simmer until noodles are tender.
• Enjoy.

SIMPLE CHICKEN NOODLE SOUP

Steps:

• Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.
• Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.
• Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat. Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.

SIMPLE CHICKEN NOODLE SOUP

Steps:

• Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.
• Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.
• Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat.
• Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.