Homemade Chicken Noodle Soup

Request: Homemade Chicken Noodle Soup Post by Laurel_admin (468) | (08/10/2008) Contact Does anyone have A recipe for homemade CHICKEN NOODLE SOUP. I would love to make A big batch to can for cold weather! Thanks and God Bless! Debra from Hampton, TN Answers: RE: Homemade Chicken Noodle Soup 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) By lindaokc RE: Homemade Chicken Noodle Soup Homemade Chicken soup 4- 14.5 ounce cans chicken broth 2 cups baby carrots 1 onion, chopped 1 clove garlic, minced 1/8 tsp. celery salt 2 skinless, boneless chicken breasts halves 1 Tablespoon chopped fresh cilantro or fresh dill(optional) 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. (08/01/2008) By Elaine RE: Homemade Chicken Noodle Soup 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) By Linda RE: Homemade Chicken Noodle Soup 2 cans cream of chicken chop 1/2 of celery bundle chop 1 large onion 2 T. parsley 1 t. pepper 2 T. salt fill the pot 3/4 full with water. Opt. carrots, mushrooms, 1/4 cup finely chopped bell pepper. 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) By RE: Homemade Chicken Noodle Soup 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) By Judy RE: Homemade Chicken Noodle Soup 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. (08/02/2008) By PICO RE: Homemade Chicken Noodle Soup Chicken noodle soup made with homemade noodles. Homemade Noodles: 2 eggs, beaten 3 tbsp. milk 1 c. flour 2 tsp. baking powder Dash of salt 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 RE: Homemade Chicken Noodle Soup 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 RE: Homemade Chicken Noodle Soup 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) By tsiegl Report Spam or Abuse Request: Homemade Chicken Noodle Soup Post by lewis_admin (1320) | (08/01/2008) Profile | Blog! | Contact Does anyone have a really good homemade chicken noodle soup recipe? I have tried so many times to make it, but it never tastes that good even though there is plenty of chicken in it, and spices. Any suggestions would be greatly appreciated. Thanks, P.J. from Delaware Answers: RE: Homemade Chicken Noodle Soup One thing that works for me is to saute the vegs first. The 'flavor' vegs are onions, carrots, celery. Chop them, saute them in a little bit of oil, then add water, chicken, and I add a spoonful of Chicken Base, from Sam's. I think any broth or cube would be similar. It adds flavor. I don't throw the veg's away but some people do. The alternative would be to take out the chicken and then boil down the broth to concentrate the flavor before adding the noodles. That might help if you cooked a lot of chicken in a lot of water. Here's the best chicken soup in the world: Sautee a lot of carrots, onions and potatoes. Add your chicken parts and water just to cover. Add a T of Chicken Base if you have it, but I've even made this totally without meat. Boil long enough to cook the chicken and soften the veg's. Remove chicken and pull from bones. Keep aside. Now puree the veg's (a hand blender is easiest) till smooth and add an 8 oz block of reduced fat cream cheese, let it melt and puree it too. Add back the chicken, pulled into small bites. This is so good it can be a fondue, just dip bread in. I've never met anyone who didn't love it! (12/22/2005) By Jeneene RE: Homemade Chicken Noodle Soup I put about 4 - 5 large pieces of chicken (like the legs with back attached) or even a whole small chicken in a dutch oven sized pot. Fill with water. Add about 3 tablespoons of salt (sounds like lots, but it's needed.) Add carrots (2 - 3)(I chop some and then I grate some too) and celery- just 1 stalk. Then I put about 1/2 - 1 tsp of pickling spice in a tea ball, and put that in the pot. This is a nice flavour that I miss if I forget it! Bring to a boil, and then simmer for 1 1/2 hours or so. Taste the broth after an hour, and you may need to add more salt. Take the chicken out, cut up meat into bite-sized pieces and add back to the soup. I boil tiny little soup noodles in a separate pot, and add them after the soup has cooked completely. This seems to stop the noodles from getting mushy. Then all that's left to do is enjoy! You can use rice instead of noodles if you prefer. Just wash the rice off really well before adding to the soup. Because rice has to cook long, add to the broth to allow it to cook for 3/4 hour or so. (12/23/2005) By carolb RE: Homemade Chicken Noodle Soup Try seasoning your usual soup recipe with "Lowry's Seasonal Salt." Use it for any other recipe that requires salt. It wakes up the flavor of your food. (12/23/2005) By Joanne RE: Homemade Chicken Noodle Soup This is a simple and very good soup. I usually make only half of the recipe: Comforting Chicken Noodle Soup 2 qts water 8 chicken bouillon cubes 6 1/2 cups uncooked egg noodles 2 cans cream of chicken soup 3 cups cubed cooked chicken 1 cup sour cream fresh minced parsley In a large saucepan, bring water and bouillon to a boil. Add noodles; cook uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. Remove from heat and stir in sour cream. Sprinkle with parsley (12/24/2005) By sister RE: Homemade Chicken Noodle Soup A friend suggested using Reames frozen noodles with chicken soup. She said that fresh pasta is also good, but Reames is better. (01/29/2007) By cookwie Report Spam or Abuse