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Started By
Message
Anyone have a really good chicken noodle soup recipe?
Posted on 11/26/19 at 11:13 am
Posted on 11/26/19 at 11:13 am
Feeling a little under the weather and about to call it a day at work and go home and make a pot. Looking for ideas to make mine better. Thanks.
4
Posted on 11/26/19 at 11:24 am to mouton
Simply Recipes
I don't know how you make yours, but I made this last week and it was very good. Better the next day obviously.
I don't know how you make yours, but I made this last week and it was very good. Better the next day obviously.
Posted on 11/26/19 at 11:26 am to mouton
If you're feeling under the weather, you might not want to do a bunch of work .. But for me, I've never been a chicken soup fan because I find it bland.
So if I were to make it on my own, two things I'd probably do are
1. Make a rich stock from roasted bones
2. Roast some of the vegetables and puree them with a little stock, then pour that mixture into the brothy soup. Just adds a richer layer of flavor and can thicken it up a little. I'd probably do carrot, sweet potato, onion, celery, garlic, etc.
I did #2 with a vegetable soup recently and it really changed the dish a ton. I also threw in a parmesan rind I had in the freezer, which I doubt you randomly have, but it gave a nice flavor as well.
So if I were to make it on my own, two things I'd probably do are
1. Make a rich stock from roasted bones
2. Roast some of the vegetables and puree them with a little stock, then pour that mixture into the brothy soup. Just adds a richer layer of flavor and can thicken it up a little. I'd probably do carrot, sweet potato, onion, celery, garlic, etc.
I did #2 with a vegetable soup recently and it really changed the dish a ton. I also threw in a parmesan rind I had in the freezer, which I doubt you randomly have, but it gave a nice flavor as well.
Posted on 11/26/19 at 11:27 am to LouisianaLady
You seem to like more hearty flavors in your soup, not the delicately flavored thin broths. 
Posted on 11/26/19 at 11:28 am to KosmoCramer
I do
Its why I don't love super herbal soups like pho. Even the supposed good ones (Dangs, etc.) don't reach the level of richness I like.
Its why I don't love super herbal soups like pho. Even the supposed good ones (Dangs, etc.) don't reach the level of richness I like.
Posted on 11/26/19 at 11:50 am to LouisianaLady
Jibbajabbas Creamy Chicken Noodle Soup
This recipe is very creamy and is borderline pasta. It is, however, very comforting and downright delicious if you are feeling under the weather. Also, very easy to make.
I actually enjoy making it with no chicken.
This recipe is very creamy and is borderline pasta. It is, however, very comforting and downright delicious if you are feeling under the weather. Also, very easy to make.
I actually enjoy making it with no chicken.
This post was edited on 11/26/19 at 11:52 am
Posted on 11/26/19 at 12:34 pm to mouton
Whole chicken
2 onions
Bag of carrots
Bag of celery
2 cloves of garlic
2 bell peppers
Box of ziti
Cover whole chicken plus a few inches in stockpot w cold water, bring to boil . Preheat over to 375. Remove chicken after 30 minutes, save the water. Pick the meat of the chicken and set aside. Roast chicken bones, skin, half the carrots, half the celery, one onion, one pepper and one garlic for one hour. As that’s in the oven, add the other onion, pepper, garlic and celery to the pot of water and get it boiling. Then Remove pan from oven and scrape pan into pot of water, boil a few minutes, then simmer, longer the better. After the simmer, strain everything out. Chop the remainder of the carrots and add along with the pulled chicken. Simmer until the carrots are soft. Add ziti and simmer until desired texture and you’re ready to go
That’s the basic one I use. Have also added squash, zucchini, peppers, broccoli, potatoes, green beans etc
2 onions
Bag of carrots
Bag of celery
2 cloves of garlic
2 bell peppers
Box of ziti
Cover whole chicken plus a few inches in stockpot w cold water, bring to boil . Preheat over to 375. Remove chicken after 30 minutes, save the water. Pick the meat of the chicken and set aside. Roast chicken bones, skin, half the carrots, half the celery, one onion, one pepper and one garlic for one hour. As that’s in the oven, add the other onion, pepper, garlic and celery to the pot of water and get it boiling. Then Remove pan from oven and scrape pan into pot of water, boil a few minutes, then simmer, longer the better. After the simmer, strain everything out. Chop the remainder of the carrots and add along with the pulled chicken. Simmer until the carrots are soft. Add ziti and simmer until desired texture and you’re ready to go
That’s the basic one I use. Have also added squash, zucchini, peppers, broccoli, potatoes, green beans etc
Posted on 11/26/19 at 4:14 pm to mouton
I put some onions, bell pepper, celery, jalapeno and cook them a little bit. Then add garlic and carrots and cook a little more.
Add the broth and bring to a boil. Add a tablespoon of Tonys.
Add some chicken and simmer for a bit.
Shred the chicken or cut it up.
Add the noodles and do whatever is on the package. 10 minutes or so.
I dont have the recipe so I dont have all the times, but its really hard to screw up.
Add the broth and bring to a boil. Add a tablespoon of Tonys.
Add some chicken and simmer for a bit.
Shred the chicken or cut it up.
Add the noodles and do whatever is on the package. 10 minutes or so.
I dont have the recipe so I dont have all the times, but its really hard to screw up.
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