"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 07-01-2007, 02:03 PM   #1
Assistant Cook
 
Join Date: May 2007
Posts: 16
Chicken Noodle Soup

I didnt notice many chicken noodle soup recipes on here and thought I would share my favorite soup in the world with you. It is best if you can use the exact named pieces I specified in the soup.

INGREDIENTS:

* 1 whole cooked chicken meat (Tysons roasted chicken is the best, I also mince the skin very fine into the soup to)
* 2 cup chopped celery
* 2 cup chopped carrots
* 1 medium chopped onion
* 1/4 cup butter
* 8 ounces noodles (use your own favorite noodles)
* 15 cups Chicken broth (I use foodlion brand chicken broth 2 large cans and 1 box)
* 1 teaspoon dried marjoram
* 1/2 teaspoon ground black pepper
* 2 bay leaf
* 2 tablespoon dried parsley
* 2 teaspoon of poultry seasoning
* 1 teaspoon of oregano
* 2 teaspoons of minced garlic

DIRECTIONS:

1. In a large stock pot, saute celery and onion in butter or margarine.
2. Add chicken, carrots, chicken broth, marjoram, black pepper, bay leaf, oregano, poultry seasoning, garlic, and parsley. Simmer for 2 hours with lid on pot.
3. Add noodles, and simmer for the last 15 minutes.
4. Salt is optional as some people have a low tolerance for salt. I usually add 1 teaspon of salt during the cooking process.

This will make about 6-9 bowls (depending on how hungry you are)

This also freezes VERY well.

Hope you enjoy!!!

__________________

__________________
DoomsDay is offline   Reply With Quote
Old 07-01-2007, 02:38 PM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Thanks for the recipe - and what a great one it is!!!! I have it saved.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 07-01-2007, 02:43 PM   #3
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Sounds yummy, thanks for sharing with us.

__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 07-02-2007, 02:18 PM   #4
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Thanks!!! Sounds like a terrific meal for a cold &/or rainy day.
__________________
BreezyCooking is offline   Reply With Quote
Old 07-02-2007, 04:09 PM   #5
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Sorry, doesn't sound yummy to me. Nothing personal. But starting with minced skin I already had my doubt, you lost me after butter, and when it came to "dried marjoram and oregano" I knew I would hate soup like that period. Doesn't mean it's bad. It is just my taste.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-02-2007, 04:50 PM   #6
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
2 hours seems like a very long time to simmer if the chicken your are starting with is already cooked. If you used fresh herbs instead of dried (add at the very end) then you could probably cut that cooking time from 2 hours down to about 20 minutes.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-02-2007, 09:10 PM   #7
Assistant Cook
 
Join Date: May 2007
Posts: 16
Quote:
Originally Posted by CharlieD
Sorry, doesn't sound yummy to me. Nothing personal. But starting with minced skin I already had my doubt, you lost me after butter, and when it came to "dried marjoram and oregano" I knew I would hate soup like that period. Doesn't mean it's bad. It is just my taste.

No problem. This is by no means a healthy, good for you soup. It is however packed with flavor. Everyones tastebuds are different and some people just wont like it. I have 2 friends at my work that have made their own versions of this soup and I have tried them both. They both tasted ok but was very weak in comparison to mine. Heck even my wife hardly eats it anymore, but thats because I make a batch of it about every 2 weeks lol.


Quote:
Originally Posted by GB
2 hours seems like a very long time to simmer if the chicken your are starting with is already cooked. If you used fresh herbs instead of dried (add at the very end) then you could probably cut that cooking time from 2 hours down to about 20 minutes.
You are right, the 2 hours is for all the flavors to come together. I have not tried it using fresh herbs instead, I may have to try that at some point.
__________________
DoomsDay is offline   Reply With Quote
Old 07-03-2007, 12:26 PM   #8
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
I never said anything about being healthy. I have a sign on my door : No halthy food are served here!
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-03-2007, 01:04 PM   #9
Senior Cook
 
Essiebunny's Avatar
 
Join Date: Oct 2006
Posts: 473
I can't imagine minced skin and butter in chicken soup. The herbs are unusual, to me, as well. I would certainly taste your soup, if given a chance, but I'll stick with my traditional chicken soup. My Hungarian mother taught me well.
__________________
Essiebunny is offline   Reply With Quote
Old 07-03-2007, 01:19 PM   #10
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
OK, so minced skin isn't a thing some of you like - leave it out. The basic recipe is very good. I do a "quickie" chicken soup using rotisserie chicken too - I don't do the 2 hours cooking time though - that would be a bit long IMHO. Throw all these things together and cook until the carrots, celery, onion are done.

Butter in chicken soup? I'm sorry, but that's not uncommon especially when used to saute the veggies. Because this is a quick soup the butter will add a richness right away and the veggies will have a boost and a bit more flavor if slightly caramelized.

How are the herbs unusual? These are herbs/spices that go hand-in-hand with chicken.

The method may be not picture perfect in all eyes but it still would make a great soup in a hurry. Rotisserie chicken does add a nice flavor to this kind of soup and saves a lot of time in a pinch.

I am all for the fresh herbs DoomsDay - you will be amazed! But remember folks, not everyone has access or uses regularly, fresh herbs. It's a RECIPE and everyone is entitled to have their favorites. If you prefer your own it doesn't mean you have to make someone feel bad for posting one of their favorites.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.