The best chicken soup starts with a broth that starts with chicken bones. Boil chicken with any veggies, seasonings you prefer. Strip chicken off of bones, throw bones back in broth, add a couple T. apple cider vinegar (w/ the mother) and simmer for 24 hrs, adding water as needed. This will turn your broth into a deep rich mineral broth. You can then add your chicken after dicing, chopping into pieces. Put in fridge to cool if you want to remove the fat. The prior poster was right about the frozen egg noodles from Reames. Better than homemade. (08/01/2008)
Homemade Chicken soup
In a medium saucepan over medium-high heat, bring the chicken broth to a boil. Add the carrots, onion, garlic and celery salt.
Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes, but don't bring to a boil. Here's the reason: If you allow the soup to come to a full boil, the chicken will become tough and dried out.
Carefully remove the chicken breast, cut it into chunks and return to the pot. Sir in the cilantro or fresh dill to taste.
Being Jewish, I ate a lot of chicken soup growing up. Start with a whole chicken, 1 onion whole but peeled, celery tops and all about 3-4 stalks and a couple of carrots. Fill a large pot, at least 6 qts with water and cook for 3-5 hrs, skimming foam as it arises. Strain and refrigerate the broth, and the next day remove all the fat that has risen to the top. (Mom didn't do this, but I do!) Season broth to taste with salt and pepper. I bone the chicken and then add it in, as well as fresh veggies of choice. (The flavor and nutrition is pretty much cooked out of the ones used to make the broth) Usually I add in some sliced or diced or julienned carrots and a little sliced celery, and maybe some parsley. Noodles are cooked separately as they will get mushy if left in the soup. Once the skimming is done, this is easy and just will cook unattended on low-yummy-Jewish penicillin as we say! (08/01/2008)
Noodles can be home made or buy your favorite type I find they all work well. Once noodles and celery is tender it is ready to can or eat.
I make this in a 2 gallon pot on top of the stove and then put into jars. (08/01/2008)
The day before I plan to make the soup, I put a whole chicken in a stock pot, cover with water, and add salt and celery seed. When chicken is cooked, remove chicken from broth. Put broth in a bowl in the refrigerator overnight. The next day, remove the hardened fat. Put broth into pot and heat. In frying pan, saute lots of onion, celery and carrots. Add to broth, along with a few red pepper flakes, chicken bouillon, salt, pepper and garlic. Cut chicken in small pieces and add to soup when vegetables are about done. (This is probably more chicken than you want in the soup, so use some of it in another recipe.) Add noodles; cook until done. (08/01/2008)
This is how I make my chicken soup. Buy a can of Knorr Won Ton Soup Mix. It is a dry mix and you use 1 tsp to 1 cup of water. Add what ever vegetables you like, I use chopped up celery, onion & carrots. Add the chicken, leftovers or fry up a chicken breast and cut into small cubes. Put in large pot on stove bring slowly to a soft boil, then turn to low and let sit till you are ready to eat. Just before you are ready to eat @ 15-20 min throw in some egg noodles. That's it fast, easy and great taste.
Chicken noodle soup made with homemade noodles.
Combine. Roll out real thin and cut into strips. Then lay on towel to dry. Let dry approximately 1 hour. Bring water to boil, boil until tender.
Bake 1 whole chicken, saving the juices. After done, let chicken cool and remove meat from chicken, cutting into bite-size pieces. Add desired amount of water to remaining chicken broth. Add noodles, chicken, celery and carrots. If desired, you may make dumplings and add to soup. (08/02/2008)
By connie w
If you are going to can this don't add the noodles until reheating as the noodles would go to much during the canning. Also please use a pressure canner to can this, as a water bath canner would not work. (08/09/2008)
By donald Weiser
Many of the posters shared recipes that sound very delicious. I hate to be a downer, but I think some of the posters may not have read your question carefully where you specifically said that you wanted to can the soup. Just because a recipe is delicious does not mean that it is suitable for canning. Some of the ingredients in the recipes (such as cream) should not be used in canning. Also, unless you know exactly the pounds of pressure for a specific recipe and a specific length of time, I suggest you stick with recipes suggested by your county extension service which are proven to be safe. Unless you are a chemist and know the specific pH of the recipe, you can't know for sure it is a safe recipe to can. If these recipes sound delicious (and several of them do sound delicious), my recommendation would be to freeze the soup, possibly even in canning jars if you wish. Also, consider adding the noodles when you are heating the soup to serve to your family rather than prior to canning or freezing. (08/09/2008)
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