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OK, I'm confused. I was fairly certain that I made the best chicken noodle soup, but according to this recipe over at AOL Food (via AllRecipes.com), I don't. It's The Best Chicken Noodle Soup Ever.
There's nothing that warms my heart and other organs in the winter than a nice bowl of chicken noodle soup, with big chunks of chicken and carrots and celery in a seasoned broth. In fact, I'm going to make chicken noodle soup for dinner tonight. Not sure if I'll make this one (don't have the whole chicken or some of the other ingredients), but it sounds like a really good basic recipe to keep in your collection.
Chicken Noodle Soup
1 (2 to 3 pound) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2 (14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle (bow tie) pasta
Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
Meanwhile, place celery, carrots, onion, bouillon, soup mix and chicken broth in pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.
More on Chicken Noodle Soups:Why do we eat chicken noodle soup when we're sick?
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12-13-2007 @8:20PM Joseph Hughes said... Got some good idea's from all you soup Nazi's out there... open a can of Campbells & hope for the best .... or be a Soup-Hero and cook up a pot of the best Jewish-penicillen there can be !!! Oh Vey bubba !
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12-11-2007 @9:24PM Norm said... Stupidest recipe for chicken soup I ever read.
I make chicken dumpling soup, without any boughten broth. This has to be so salty. Ish.
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12-11-2007 @11:22PM Pat said... I had a comment almost all typed and apparently hit the wrong button and lost it. I'm starting over and hope I'm not sending two copies to the site.
I have been making chicken noodle soup for about 50 years, and I think you would like mine much better than this one. Put a 3-4 pound whole chicken(and yes, you can use chicken parts, but use the ones with bones and skin)in a large pot. Add one quart chicken broth(I like the ones in a box, like Imagine or Pacific)and enough water to cover. Add 2-3 ribs of celery, including the leaves, chopped, and one large onion, diced. Add salt and pepper in a moderate amount, and taste as it goes along to see if more is needed. Bring to a boil and turn down to simmer. Cover and cook until meat is starting to fall off the bones. Turn the burner off and let the chicken cool in the broth. When cool enough to handle, remove the chicken and take the meat off the bones. Cut into bite size pieces. Set aside. Add vegetables of your choice..I like sliced carrots, as many as you wish. simmer until tender. Add a couple of handfuls of EGG NOODLES....no Italian pasta in my chicken soup! Bring to boil and lower heat to a rolling boil. Cook about 10 minutes until noodles are tender. Add the chicken and cook just long enough to heat it through. Prepared this way, the chicken will be moist and tasty. Taste, and add more salt and pepper as needed. Also, by adding a small amount of noodles, you will consume them today and can add more fresh ones tomorrow for the leftover soup. Now if you want a REALLY special chicken noodle soup, make your own noodles. It is quick and easy. Just break one whole egg and one egg yolk in a medium bowl. Add a teaspoon of salt. Work in about a cup of flour(just enough to make a very stiff dough). Roll out as thin as possible on a floured board, roll up into a long roll, and slice the roll into about 1/8 inch wide noodles. Spread them out on the board, sprinkle with a little more flour, and let dry while the chicken is cooking. You will never buy noodles again.
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