How do I make a basic chicken noodle soup?

Question

I bought the whole chicken, but I don't know how to cook it...like for how long and what not. I bought the chicken boulion cubes, carrots, and egg noodles. Can anybody tell me how to cook all that right. Lol.

Answer 1

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226 ways

Answer 2

Clean the chicken first, rinse it out!  Don't forget the little bags of stuff packed inside the chicken.  

I usually bake the chicken first, let it cool and then use "carefully selected" bits and pieces of chicken meat - minus any bones - for the source chicken.  Chop the carrots up and throw them in the pot with the chicken chunks and bouillon cubes.  Add salt and pepper and required spices (I like a pinch or two of sage/Bell Seasoning) and boil for a while.  Carrots take a little longer to cook than noodles or white potatoes.    It doesn't have to be perfect the first time and everyone has their own preferred ingredients.  Sometimes I throw some rice in and celery slices in.

If you have a regular old store bought chicken it probably has a pop up thermometer on it.  Put the rinsed off chicken in the oven, wipe it down with some vegetable oil first, you can sprinkle some salt and pepper on it.  I always start with the chicken breast side up and every now and then baste it (scoop up some of the juice and pour it over the chicken.)  Pop-up thermometer says when it is done.  Some plastic wrappings for store chickens have a formula for how long in the oven for such and such a weight.  Read the plastic wrapper.  

Put the oven on 325 degrees first.  A 3 pound chicken will take around 2.5 hours.  In the old days, before pop-up devices, my old sainted grandmother would poke a fork in the chicken and if the juice coming out did not have any red/pink look to it it was done.  You can also grab a drumstick and see how loose it is.  Modern cooking practices have you poking a thermometer into the chicken and reading the internal temperature.  

Trial and error works, experiment with different vegetables and stuff.  Remember it doesn't have to be perfect the first time.

Answer 3

Well, I usually roast the chicken, eat what I need and then make soup.  Just throw the carcass into a pot, cover with water, add salt, celery, 1/2 an onion and a carrot.  Simmer all afternoon.  Drain to get the stock.  Saute onions and celery (in the same pot), add the broth and 3-4 cubes, sliced carrots.  When the carrots are cooked add diced cooked chicken and the egg noodles.  Season to taste.  Sprinle with parsely.

Answer 4

don't use boulion cubes they contain too much salt.  saute onion carrots garlic and celery in a little oil.  when soften add washed chicken salt and pepper to taste. cook at a simmer until chicken is tender (reading 165 with a meat themonator) take chicken out of pot and skim off the soup. it you have time, cool soup in refrig and take off fat from the top. fat will be hard. disgard veggies. put new veggies in soup cook until carrots are done, cut up chicken and add to the soup.  good luck

Answer 5

Chicken Noodle Soup

Ingredients -



4 pounds Chicken

3 quarts cold Water

1 small Onion

1 Bay Leaf

1 tablespoon minced Parsley

1/2 teaspoon Salt

1/4 teaspoon Fresh Ground Black Pepper

Noodles:

2 Eggs

3/4 cup Flour

1/4 teaspoon Salt

2 tablespoons cold Water

Preparation:



In a large soup pot, add water, water and cover.

Simmer for an hour or until tender.

Make noodles: Beat the eggs, sift in the flour and salt. Add the water to make paste. Roll out dough paper-thin on a floured board and dry about an hour - spread on a cloth. Shape into a long, narrow roll, slicking across with a sharp knife to make noodles as thin as possible.

Add Onions and bay leaf. Remove chicken and de-bone. Cut into 1/2-inch pieces and return to soup pot. Add parsley, salt and pepper. Continue to simmer for a 1/2-hour.

Unroll as noodles are dropped into the soup. Simmer until they are thoroughly cooked for about 15 minutes.



You can substitute store bought noodles for the home made one's.

Answer 6

Most of the time I just use left over chicken (baked, fried, roasted, etc.) from the night before to add to my Chicken Noodle Soup. It's easier.

If the chicken isn't already prepared....

I boil the chicken in water with a little salt OR bake it in lots of butter.

Pull the chicken out and rest it on a plate to cool.

While the chicken is cooling, I start a pot of water to boil. Add a little salt, pepper, and the chicken boulion. Depending on how much water you use will determine how much boulion to use. I always add a lot. It's easy to add a little more water if you've added too much boulion! Add the vegetables (carrots, celery, or whatever other vegetables you like!) to the pot right away too. (I add corn sometimes too, just for a little extra texture.) Once the stock is boiling I add the noodles.

After the chicken has cooled, I pull all the meat off into a bowl or on a plate. Then I dice it up if there are some bigger chunks.

Add the chicken to the stock.

Viola! Fast, easy Chicken Noodle soup!  

Answer 7

I cook the whole chicken plus about 6 cups of water in the crockpot until done.  Take the chicken out, cool, discard skin, take the meat off the bones and add meat back into the broth.  Add 5 stalks chopped celery, 1 cup chopped onions, 1/2 cup chopped carrots, 1/3 cup of dried parsley, 1 T. onion powder, 1 T. garlic powder, 1 tsp salt, 1 tsp pepper, add noodles and simmer until done.

Answer 8

    * 4 cups chopped, cooked chicken meat

    * 1 cup chopped celery

    * 1/4 cup chopped carrots

    * 1/4 cup chopped onion

    * 1/4 cup butter

    * 8 ounces egg noodles

    * 12 cups water

    * 9 cubes chicken bouillon

    * 1/2 teaspoon dried marjoram

    * 1/2 teaspoon ground black pepper

    * 1 bay leaf

    * 1 tablespoon dried parsley

In a large stock pot, saute celery and onion in butter or margarine.

Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.

Add noodles, and simmer for 10 more minutes.

Good Luck!

Answer 9

Grandma's Chicken Noodle Soup

2 1/2 cups wide egg noodles

1 teaspoon vegetable oil

12 cups chicken broth

1 1/2 tablespoons salt

1 teaspoon poultry seasoning

1 cup chopped celery

1 cup chopped onion

1/3 cup cornstarch

1/4 cup water

3 cups diced, cooked chicken meat





DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.

In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.

In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.



12 servings