Chicken Noodle Soup

There are many varieties of noodle soup. It is mainly eaten in the Eastern and Southeastern Asia. In North China, it is usually served for breakfast or brunch. Chicken soup has been rumored to cure illnesses. Scientists in University of Nebraska medical Center have observed the action of chicken soup in vitro and have concluded it to have anti-inflammatory effects. It basically soothes the body of any person ailing from an illness.

Recipe 1:

This is a crockpot chicken noodle soup with onion, carrots and celery.

Ingredients

• 2 ½ to 3 ½ pound chicken pieces
• 4 cups of water
• 4 cups of chicken broth (recipe follows later)
• 1 tsp seasoning salt
• 1 tsp salt to taste
• ¼ tsp of pepper
• 1 small chopped onion
• 1 chopped carrot
• 2 stalks of celery, chopped
• ¼ cup of parsley
• ½ tsp of dried basil
• 1 bay leaf
• 6 ounces of noodles

Directions

1. Place all ingredients in a crockpot.(except noodles)
2. Cover the pot and cook on low flame for 5 to 6 hours.
3. Remove chicken and bay leaf from pot.
4. Separate the meat from bones, dice and put them back in the crock-pot along with noodles.
5. Cook for an hour on a medium flame or for ½ hour on high flame. (You may even cook the noodles separately and add them before serving)

Recipe 2

Cooking time : 20 minutes

Serves 4

Ingredients

• 2 tablespoons of extra-virgin olive oil
• 1 medium onion chopped
• 3 minced garlic cloves
• 2 medium carrots cut diagonally into ½ inch slices
• 2 celery ribs cut in half lengthwise and cut into ½ inch thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts of chicken stock (recipe given)
• 8 ounces of dried egg noodles
• 1 ½ cup of shredded cooked chicken
• Salt and pepper to taste
• 1 handful of fresh chopped parsley

Preparation

1. Place a soup pot over medium heat and pour the oil into it.
2. Add the onion, thyme, bay leaf and garlic.
3. Cook and stir for at least 5 minutes until the vegetables are softened but not yet brown.
4. Pour the chicken stock in and bring it to boil.
5. Add the noodles and simmer for 5 minutes until tender.
6. Add the chicken and simmer for another 2 to 3 minutes until completely cooked.
7. Season with salt and pepper. Garnish with parsley and serve hot.

Recipe 3: Chicken Stock:

Ingredients

• One 3 ½ pound chicken (cleaned)
• 2 carrots cut in large chunks
• 3 celery stalks cut in large chunks
• 2 large quartered onions
• 1 head of garlic halved
• 1 turnip halved
• ¼ bunch of fresh thyme chopped
• 2 bay leaves
• 1 tsp of whole black peppercorns

Preparation

1. Place vegetables and chicken in a large stock pot over a medium flame.
2. Pour only enough water to cover the stuff. ( Too much water will make it taste weak)
3. Add the thyme, bay leaves and peppercorn and let the broth come to a boil.
4. Reduce the heat to a medium0low and allow the broth to simmer for 1 to 1 ½ hours partially covered.
5. While cooking remove any impurities that may rise to the surface. If necessary, add little more water to keep the chicken covered while cooking.
6. Carefully transfer the chicken to a cutting board. When it has cooled enough, remove the skin, bones, and hand-shred the meat and place it in a storage container.
7. Strain the stock through a fine sieve into another pot. (This removes the vegetable solids).
8. Use the stock immediately. If you are planning to store the stock then place the pot in a sink of ice water and
   stir in order to cool down the stock. Cover and refrigerate for one week or freeze.

Nutritional Information:

1 cup of soup contains:

• Sodium – 72mg
• Protein – 10g
• Fiber – 1g
• Carbohydrate – 12g
• Cholesterol – 18mg
• Saturated Fat – <1g
• Total Fat – 2g
• Calories (fat) – 14%
• Calories – 98

- Karnika Ray

Tags: chicken, chicken noodle soup, chicken soup, noodle, noodle soup, Recipes, soup recipe, soups

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