Chicken Noodle Soup

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Chicken Noodle Soup

image credit: mommyrogers11915


  • 2 C flour (noodles)
  • 3 egg yolks (noodles)
  • I egg (noodles)
  • 1 tsp salt (noodles)
  • 1/2 c water (noodles)
  • 8-10 c chicken broth
  • 3 C shredded chicken
  • 2 C peeled/chopped carrots
  • 2 C chopped celery
  • 1 large onion, chopped
  • 2 tbsp minced garlic
  • to taste salt and pepper
  • Steps

  • For Noodles: combine flour and salt in a medium bowl then form a well in the middle. Add egg yolks and whole egg and mix well. Add water a few tablespoons at a time until a ball is formed. Should not be too sticky. Roll out dough on a floured board to 1/8-1/4 inch thick and cut into 1/2 inch wide strips of desired length. Thicker/wider noodles will require additional cooking time.
  • Add vegetables, seasoning, and broth to a large pot. You will need enough liquid to cover vegetables plus an extra inch of liquid. Bring to a boil.
  • Add chicken and noodles to pot. Reduce heat to medium and allow to simmer for about 30-45 minutes. Vegetables will be soft and noodles cooked through.
  • Serve and enjoy!! Leftovers can be stored in freezer bags for 6-8 months of desired. I freeze in individual servings for a quick lunch or dinner.
  • Chicken noodle soup

    image credit: Autumn Farmer


  • 1/2 onion, choppped
  • 4 carrots, sliced
  • 4 stalks celery, sliced
  • 16 oz corn
  • 2 boneless skinless chicken breasts
  • 2 (1 quart) boxes chicken stock
  • 3 bay leaves
  • To taste salt & pepper
  • 1 tbsp chopped garlic
  • 1/2 tsp poultry seasoning
  • 1 tbsp fresh (or dry) parsley, chopped
  • 1 (12 oz) package egg noodles
  • Steps

  • Add carrots, onion, celery, chicken breast, chicken stock, bay leaves, and all the spices to crock pot. Turn crock pot on low setting for 8 hours.
  • Check chicken at 4 and 6 hours. When cooked through, pull out and shred. Cover with foil and set aside.
  • Add egg noodles to crock pot and turn heat to high. Heat until noodles are cooked through.
  • Return shredded chicken to crock pot and add corn. Let cook until everything is heated through. Taste and add more salt & pepper if needed.
  • All done!
  • Chicken Noodle Soup : For a rainy day

    image credit: JessicaBankz


  • 2 packs noodles from Lidil
  • 1 Tea spoon of ground pepper
  • Pinch salt to taste
  • 1/2 of knorr cubes (Maggie)
  • 5-6 Diced chicken
  • Steps

  • Put the chicken in a pot and cook until it well cooked Change
  • Pour out the water from chicken and rinse chicken Change
  • Add 5 cups of boiling water into a clean pot, add the chicken Change
  • Add the 2 packet of noodles Change
  • Add the seasoning that came with the noodles Change
  • Add 1/2 of knorr cube
  • Add pinch of salt to taste
  • Add 1 tea spoon of ground pepper (optional) Change
  • Cook together for 10 minutes Change
  • And it done !
  • Enjoy with cold drink Change
  • Chicken noodle soup

    image credit: Wolfcatskitchen


  • 4 lbs chicken breast
  • 2 pd egg noodles
  • 1/2 stick salted butter
  • 2 onion
  • 4 stalks celery with leafy ends
  • 4 large carrots
  • 3 zucchini
  • 4 cloves garlic
  • 3 tbs chicken bouillon base
  • to taste Salt and pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp dill weed
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • Steps

  • Add chicken breast to pot, cover with water. Add 1 tbsp of your chicken bouillon, 1 tsp of the onion and garlic powder. Bring to boil and then simmer for about 20 minutes. Do not over cook chicken at this point or it will not be tender in the finished product. You just want to boil until all the blood is cooked out of your meat and breast is white throughout. Remove breast and set aside, covered. Reserve water and return pot to burner.
  • Add butter to pot on medium high heat and stir until butter is browned. Add onions, zucchini, carrots, celery and garlic. You do not need to brown your vegetables, just cook until onions are translucent and flavors are brought out.
  • Pour reserved broth into pot with vegetables and add water until it reaches about 9 quarts. Add remaining seasonings and bring to rolling boil, lower heat to medium and cook for 30 minutes (or until vegetables are tender) with lid on your pot.
  • Shred and add reserved chicken breast along with egg noodles to pot and cook for 8 minutes or until noodles are cooked through.
  • I serve mine with freshly baked olive oil bread.
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