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Chicken Noodle Soup Recipe
Find a Homemade Chicken Noodle Soup RecipeHere are some variations of the Homemade Chicken Noodle Soup Recipe. Most are simple to cook and they are all delicious. If you like spicy soup, try the Oriental versian or choose 'Quick and Easy' if you are in a hurry (you don't even have to scroll far).
Bring the stock to the boil in a larg pot. Add the chicken strips and simmer for 5 minutes. Add the noodles, parsley, thyme and chives. Simmer over a low heat for 20 minutes or until the noodles are cooked. Season and serve the chicken noodle soup immediately with warm, crusty bread before the noodles go soggy.
Join My "Cooked Up" NewsletterYou might love to receive our personal newsletter called Cooked Up. It's packed with great recipes, cooking tips and other interesting news. I invite you to safely subscribe in the form below..... Oh and of course it's free! Chicken Noodle Soup Recipe 1.5 kg (3 lb) chicken wings 2 diced celery sticks 2 diced carrots 1 onion halved 1 Bay leaf 3 sprigs parsley 60 g thin egg noodles 300 g chopped chicken breast To make the basic broth, place the chicken wings,carrots, onion, and herbs in a large pot.Cover with about 2 litres of water and add salt totaste. Bring to the boil and simmer slowly for about 1 hour. Skim excess fat and froth from the surface. Once cooled, remove the chicken and vegetables. Skim off surface fat as the stock cools in the refrigerator. Return cooled stock to the heat and slowly bring to the boil, add the chicken breast and noodles and allow to simmer until the noodles are tender. Season to taste.
Oriental Chicken Noodle Soup RecipeI love serving this as a starter dish because the intense flavours realy kickstart the digestive juices. 1 litre chicken stock
4 small chillies, finely chopped (remove seeds) 50 ml finely sliced ginger 3 sliced cloves of garlic 1 teaspoon sugar 2 teaspoons sesame oil 2 teaspoons sweet soy sauce 250ml (half cup) coconut milk 2 tablespoons soy sauce 3 chicken breast fillets, thinly sliced 1 onion sliced 1 can bamboo shoots 4 Bok choy (pak choy) halved and rinsed 350g egg noodles
Combine the first 7 ingredients in a large pot and bring to the boil. Reduce to a simmer for another 5 minutes and set this stock aside. Heat the coconut milk in a pan and add the chicken and soy sauce then simmer for 5 minutes until chicken is just cooked. Remove from the heat and stir this into the stock. Add the remaining ingredients and bring to the boil, simmer
until the noodles are tender. Garnish with fresh coriander.
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