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Old 09-14-2004, 09:29 AM   #1
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Chicken Noodle Soup

Any one with a easy recipe?


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Old 09-19-2004, 08:54 AM   #2
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Hi Liela..I dont make this soup from a recipe...so quantity is by feel..but keep in mind...its easy.
1 lg chicken cut in 8 pieces
1 lg onion
1 turnip
dill, parsley
salt and pepper
Add all to lg pot and cover w/cold water...cook partially covered for about 1 1/2 hrs.
Strain soup..cut up chicken and put bk in. If you want vege in your soup add frsh cut up carrots etc..near end of cooking..so they are not overcooked.
The basic idea is to cook the chicken and flavor the broth.
therefore the vege and herbs you use are really up to you!
For instance I put dill on the list...because its a classic chicken soup herb..but I dont use..I add a sweet Potato as I have found it adds sweetness.
I make an asian style...leave out dill...add ginger and garlic
I then set up big soup bowls filled w/Asian noodles...snow peas,bean sprouts, pieces of broccoli....pour soup over and serve..its a meal in a bowl.
My new favorite chicken soup!!
Hope this helps.

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Old 09-27-2004, 07:19 AM   #3
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Chicken noodle soup:

1 soup chicken
2 cup sliced carrots
1 cup sliced celery
1 lg carrot grated finely
1 lg onion, chopped
3 pkts low salt chicken flavor instant broth
1/2 to 3/4 pkg egg noodles
salt and pepper to taste

In large soup pan place chicken in water enough to cover chicken. Cook on medium until chicken is cooked. Remove chicken and let it cool. Add to the broth in the pan carrots, celery, grated carrot, onion and chicken flavor packets. Cook about 10 minutes. Pick chicken meat off bones and add to pot (no skin). In a separate pan cook egg noodles until almost done. Drain and add to soup. Continue to cook until vegetables are tender. Salt and pepper to taste.

NOTE: if soup needs more water, add by the cup and for each cup add 1 packet of chicken flavoring.
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Old 10-11-2004, 03:17 AM   #4
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Chez suz, your soup sounds really great. I put it in my file for my next soup to try.
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Old 10-11-2004, 09:23 AM   #5
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This is actually a basic soup that I make, and either switch out the rice, noodles (frozen egg noodles), or dumplings. Although I've indicated quantities, I usually make this one "by feel" and "to taste".

Chicken Rice Soup
Yields: about 1 gal

For this dish, I usually buy a cold, Roast Chicken from Tyson at my local grocery stores. These are fairly cheap, and I get the scraps to save to make stock with. Please note that you can also use leftover roast chicken or roast turkey for this one. I like to serve this with a good garlic bread on those cold nights, especially if I’m not feeling good.

One chicken, cooked, picked, and roughly chopped, saving any chicken fat (optional)
2 T vegetable oil
1 large onion, chopped
4 stalks of celery, chopped
1 t sage
1 t thyme
2 t minced garlic
2 bay leaves
½ t paprika
2 c uncooked rice
2 qt chicken stock
Salt and pepper to taste

Using a large, heavy-bottomed soup pot, heat the oil over medium heat. If you saved any of the chicken fat, use that as well, as this adds some richness to the soup. Add the onions, celery, sage, thyme, garlic, bay leaves, a little black pepper, and paprika. Sauté until the onions start to turn translucent.
Add the rice and mix well to thoroughly coat the rice with fat. Sauté over medium-high heat just briefly, until the rice begins to toast a bit. Add the chicken and the chicken stock. Bring this to a boil, cover, and reduce to a simmer and cook for 30 minutes, stirring occasionally. When this is done, taste to check for seasoning. Add enough salt to make it taste like chicken, but not be overly salty. Add any black pepper, if needed.
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Old 10-17-2004, 12:26 PM   #6
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Either I have not been cooking long enough or I have not been reading recipes. Either way pardon my stupidity, but what in the world an abbreviation “lg” means?
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Old 10-17-2004, 12:31 PM   #7
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Originally Posted by CharlieD
Either I have not been cooking long enough or I have not been reading recipes. Either way pardon my stupidity, but what in the world an abbreviation “lg” means?
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Old 10-25-2004, 09:53 AM   #8
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I didn't know where to stick this recipe, but it's a good soup and should be put under the soup topic somewhere. If you don't want to use the rice, make a batch of small noodles in a separate pan and then drain. When ready to serve, ladle the soup over cooked noodles.

Chicken soup with leeks:

4 cans (13 3/4 oz) chicken broth
1 cup water
2 leeks, cut into 1-inch pieces
1 bunch scallions, cut into 1/2-inch pieces
2 carrots, cut into 1-inch pieces
salt and pepper to taste
1/2 cup chopped onion
2 cloves garlic, crushed
1 cup instant rice
1 cup thin strips cooked chicken
2 tbsp minced parsley
olive oil

In the bottom of a large saucepan or dutch oven, sautee onion and garlic in a little oil until onion is translucent. Add broth, water, leeks, scallions, carrots salt and pepper to the pan. Bring to a boil, reduce heat; simmer 30 min until vegies are tender. Add rice and chicken.. cover and remove from heat. Let stand 5 minutes. Sprinkle with parsley. makes 8 servings.
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Old 10-25-2004, 02:13 PM   #9
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This line has been fun to watch, given that I make soup stock just about every month, and never use a recipe. what is there is what goes in. Iknow I've succeeded by the gelatanous feel of the stock when it is refrigerated. For what it is worth, if you'd like a really great sweet/sour asian feel to your chicken soup, order a ton of hot wings the next time you go out. Chicken wings have a wonderful quality in stocks. The hot wings will add a marvelous spiciness to your soup. When you boil the wings, toss in a bit of ginger, a bit of garlic. But not necessary, the wings are spice enough. Drain, refrigerate, skim. Then just add a little sliced green onion, or if you're feeling adventurous, a bit of egg drop. Yummmyummm.
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Old 10-25-2004, 02:54 PM   #10
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If you don't even want to cook your chicken buy a rotisserie chicken and go from there - that's what I did one night.

I sauteed some carrots, onions, and celery together, I heated the broth with the carcus, these veggies and after almost done I removed the carcuss and went from there. While I was opening cans is when I let it heat up together.

Then I added frozen Brussels sprouts, frozen broccoli, frozen cauliflower and let those cook, then I added a can of corn and green beans. Sometimes I will also add parsnips or turnips. I also like to add at the end a small amount of tubetti or tubettini.

It was pretty good!


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