How do you make Chicken Noodle Soup?

Question

I'm going to attempt to make chicken noodle soup for my Mom since she's got the flu. I've only cooked a few times and am ready to learn a new recipe! I've been looking up some online, but I'm confused...when making the soup am I using raw chicken or cooked chicken? Do I cook the chicken separately? I'm unsure! Help please? I want to make it yummy for my Mom :)

Answer 1

Soup:- Chicken Noodle.

1/2 chicken, cut up

1 can Campbell's cream of chicken soup

1 pkg. noodles, wide

1/2 onion

2 tsp. salt

1/2 tsp. black pepper

Wash chicken well. Boil for about 30 minutes. Add onion, salt, pepper and cook for about 30 minutes more. After chicken is tender, add the cream of chicken soup and mix until smooth, then add package of noodles. Cook slow about 15-20 minutes.

Answer 2

you need to use chicken that is already cooked or you can cook it.  to cook it put it in gently boiling water with butter and seasoning of your choice.  that will make your broth.  go to allrecipes.com.  they are the best.  just make sure to use cooked chicken in your end project.

Answer 3

Use a whole chicken, and put it in with enough water to cover.  Bring to a boil, and then turn down to a simmer, skimming off foam as it accumulates.

Cook for about an hour, then remove the chicken (meat should be falling off the bone.)  Clean the carcass carefully, reserving the meat.  Then take a large knife and break up the chicken bones, slicing the leg bones in half, etc.  Return the bones and skin to the water, add onions, carrots and celery and simmer for another hour.  

Strain the broth and discard the bones, skin and vegetables.  You should have a beautiful golden broth.  Add noodles and fresh or frozen vegetables to the broth and cook until the vegetables and noodles are done. Add the chicken just before serving.

Answer 4

Here you go, I have got a real easy way to make it for you.

Cook chicken seperate. Once cooked, and cubed or shredded (1/2 lb)

In seperate boiler - Add two/three cans CHICKEN BROTH

Also add 2/3 cans of VEG-ALL. Salt and Pepper to taste.

Let simmer for about 20/45 mins and Enjoy.  

Answer 5

CAMBELLS! it good, it works and it easy

Answer 6

I cook the chicken by boiling it.  I then use the liquid that I boiled the chicken in as part of my broth.  I just add more broth to what I've already got to fill my pot about 3/4 full.  I then add whatever frozen veggies i have in the house.  I cut the chicken and add it back in, bring it to a boil and add noodles (I eyeball it, I don't use measurments)  When the noodles are done, so is the soup.  It's super easy to make and good too!

Answer 7

Get a can of soup

Answer 8

it's easy it's all in the foot and the hips.watch the video and you will get it,it's easy.,Google chicken noodle soup.  

Answer 9

1 get a large pot

2 fill half with water

3 add 1 whole chicken ( or 3 chicken breast with skin on )

4/boil chicken for 30 minutes on medium

5 remove chicken and cut up chicken from bones in separate bowl

6 add cut up carrots celery onion  bite size 1/2 cup each to the pot

7put the cooked chicken meat back into the pot ( toss bones)

8 add chicken stock / bouillon cubes  3-4 tablespoons or cubes

9 simmer for 1 hr with lid on  medium

10 - add fresh mint leaves  last 10 minutes  1 sprig with stem - you can eat the leaves toss the stem later

11 Boil noodles separately - any kind 1-cup/ drain/rinse add to soup  lat 5 minutes of cooking time or soup

this will cure anything

you can also add  cut up zucchini last 15 minutes  or mushrooms    

Answer 10

The soup recipe I live by:

Cambells : D

Answer 11

Well, if I were making it, I would open a can of Campbell's or Progresso.

But if you are making it from scratch, you will either have to boil a raw chicken (that's how you get the broth or stock for the soup), or use prepared chicken broth (or buillon) and canned chicken.

Answer 12

Ingredients

3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

Generous dash ground black pepper

1 medium carrot , sliced

1 stalk celery , sliced

1/2 cup uncooked extra wide egg noodles

1 cup shredded cooked cooked chicken

Cooking Instructions

1. Heat broth, pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.

2. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 min. or until noodles are tender.

TIP: Asian Soup: Add 2 green onions cut into 1/2" pieces, 1 clove garlic, minced, 1 tsp. ground ginger and 2 tsp. soy sauce. Substitute uncooked curly Asian noodles for egg noodles.

Italian Tortellini Soup: Add 1 can (14 1/2 oz.) diced tomatoes, drained, 1 clove garlic, minced, 1 tsp. dried Italian seasoning and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.

Answer 13

Ok, it's not that difficult, and there are lots of good ways to make good chicken noodle soup.  But yes, the chicken is cooked separately!  always!  Here's an easy way to make homemade (or, close to homemade) chicken noodle soup, from going to the grocery store to your mom's:  

Go to the store and buy some chicken stock, which comes in either cans or waxed cardboard cartons. It's in the aisle near the soups. Get the kind with the least salt, and get as much as you want to have soup -- for example, a quart of stock if you want a quart of soup.  You can thin it with water, but don't skimp, so get more rather than less.  Also for your shopping list, get a package of dry noodles, which come in several different widths.  If your mom has cholesterol issues, get the package that says "No Yolks" on the front. Noodles are in clear cellophane bags near the pasta.  Finally, get a chicken.  If your store sells pre-cooked chickens, get a roasted chicken.  Get the chicken that is plain or "herbed", not barbequed.  If not, get a raw chicken you will cook.  You might be tempted to get canned chicken, but don't --- it's not good in soup!  And don't get fried chicken, either!  

How to make the soup:  If your chicken is already cooked, all you need to do with that is take some of the meat off the bones, take the skin off, and cut it into smallish chunks.  Breast meat would be excellent in soup!   Put the rest of the chicken into the refrigerator to deal with later. If the chicken is raw, you need to roast it, so turn the oven on to 375, rinse the chicken with plain water, and remove  the little bag in the inside (neck, heart, gizzard, liver). If you like those parts, roast them with the chicken.  If not, toss them or give them to a neighbor with a cat.  Put about a teaspoon or so of regular table salt inside the chicken, and put the chicken into the oven in a pan like a big pie pan or big cake pan or roasting pan.  If you have a wire rack that would be nice under the bird.  No matter what pan you use, it MUST have sides since the bird will get very juicy and make a huge mess if those juices aren't caught.   Let it cook for a half hour per pound, so if you got a 3 pound chicken (look at the label), that would be an hour and a half.  Check the bird after an hour, and if you happen to have a meat thermometer, check the temperature.  Do that by taking the pan with the bird out of the oven, sticking the thermometer into the breast meat and NOT touching a bone.  When the thermometer shows 190 degrees the chicken is cooked. If your first check shows less than 190, put the bird back in the oven and check in another 20 to 30 minutes.  If you don't have a meat thermometer, watch for the color.  The chicken should be a fairly deep golden brown on top, and when you stick the chicken with a fork the juices will be clear and not reddish.  When the chicken is finished, let it cool a while and cut off one or both b*****s.  Remove bones and skin and cut the meat into small chunks.  You will deal with the rest of the chicken later, so put it into the refrigerator.  

Now heat up the stock in a pan and let it sit there simmering while you cook the noodles in another pan -- a dutch oven would be nice, or any other large pan will do. Cook the noodles according to the directions on the package.  If the package says you can cook the noodles in stock, do it that way.  Just be sure that whatever pan you cook the noodles in is plenty big.  

You are ready to put the soup together!  Put the cut up chicken meat into the stock, and add as many noodles as you like.  Taste it, and add a little salt if it's needed, although it probably doesn't need any more salt.  

About your leftovers -- the chicken will be a delicious dinner, and can be re-heated easily later on or enjoyed cold.  (Boned, skinned, cooked chicken makes wonderful chicken salad or plain sandwiches, and can be frozen for another day.)  However, the chicken should wait in the refrigerator!  Any extra noodles can be drained, put into a bowl with a pat of butter and/or wee bit of olive oil, covered with plastic wrap, and reheated later.  Store them in the refrigerator, too.  You probably won't have any stock left over, and that's fine.  

Keep a cup or two of the soup for yourself, and take the rest to your mother!  Mason jars, plastic containers, pitchers, and pans with lids are all good ways to transport soup -- just be sure you don't spill it in your car!  

As to how long this will take, once you get back from the store, figure 2 to 3 hours start to finish.  

Answer 14

When I make chicken soup, I always use the meat from a roasted chicken because it's tastier and more tender.  You could probably buy a ready-made rotisserie chicken in your local grocery store.  

Here's my recipe (not exact, but excellent!):

Chop up some carrot and celery and onion.  Heat a little oil in a big pot.  Add the veggies and saute until tender, about 5 - 8 minutes.  Then add 2 cartons of chicken broth and two or three cubes of chicken buillion (or more for more chicken flavor) and some salt and pepper; bring to a boil, then simmer.  Meanwhile, cook some noodles in water according to package directions.  Add the cooked chicken to the pot with broth, then add the cooked noodles and heat through.  Yum!