chicken noodle soup recipe

Chicken Noodle Soup Recipe

Find a Homemade Chicken Noodle Soup Recipe

Here are some variations of the Homemade Chicken Noodle Soup Recipe. Homemade soup is much better than soup warmed from a can. It's also a lot healthier with less additives, hidden salt and artificial flavourants.

Homemade Chicken Noodle Soup - Comfort Food Suitable For Any Time Of Year

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).

Get fabulous variations of Noodle Soup Recipes in this Real and Healthy Chinese Cook Book

Quick 'n Easy Homemade Chicken Noodle Soup Recipe

2.25 litres chicken stock
1 cup of thin egg noodles
1 1/2 cups of cooked chicken
1/2 cup of fresh parsley (chopped)
1 Teaspoon fresh thyme (chopped)
Chopped Chives to taste

Chicken Noodle Soup Method

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. Simmerover 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.

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Chicken Noodle Soup Recipe

1 1/2 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

Cooking Homemade Chicken Noodle Soup

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 fatas 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 simmeruntil the noodles are tender. Season to taste.

Oriental Chicken Noodle Soup Recipe

I 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

Cooking the Chicken Noodle Soup

Combine the first 7 ingredients in a large potand 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 saucethen 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, simmeruntil the noodles are tender. Garnish with fresh coriander.

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