CHICKEN NOODLE SOUP WITH MILK RECIPES

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AWESOME CHICKEN NOODLE SOUP RECIPE | ALLRECIPES



Awesome Chicken Noodle Soup Recipe | Allrecipes image

Home style chicken noodle soup that really makes a wonderful side or meal, it cures what ails you. If you like lots of noodles use a whole pound of them. Serve hot with your favorite salad and bread. This freezes or doubles well.

Provided by ALANK

Categories     Noodle Soup

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 12 servings

Number Of Ingredients 12

1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
⅔ bunch celery, leaves reserved
1 pound whole carrots
3 tablespoons chopped lemon grass
¼ cup chicken bouillon powder
1 pound carrots, peeled and sliced
⅓ bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles

Steps:

  • Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
  • Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
  • Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
  • Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
  • Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

Nutrition Facts : Calories 302.9 calories, CarbohydrateContent 22.4 g, CholesterolContent 81.1 mg, FatContent 12.3 g, FiberContent 3.9 g, ProteinContent 25.1 g, SaturatedFatContent 3.3 g, SodiumContent 864.4 mg, SugarContent 4.8 g

ROASTED-CHICKEN NOODLE SOUP RECIPE | MYRECIPES



Roasted-Chicken Noodle Soup Recipe | MyRecipes image

For the sake of convenience, we call for canned low-salt chicken broth.

Provided by MyRecipes

Yield 2 1/2 quarts (serving size: 1 cup)

Number Of Ingredients 16

2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
¼ cup all-purpose flour
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
6 cups low-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups diced leftover roasted chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles
Fresh thyme (optional)

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.

Nutrition Facts : Calories 215 calories, CarbohydrateContent 28.6 g, CholesterolContent 37 mg, FatContent 4.6 g, FiberContent 2.6 g, ProteinContent 14.9 g, SaturatedFatContent 0.9 g, SodiumContent 355 mg

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