Homemade chicken noodle soup

Rachel - posted on 07/29/2010 ( 5 moms have responded )

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I'm looking for a recipe for homemade chicken noodle soup. I am pregnant and been craving it but dont want to buy the store kind because it has tons of salt. I've always heard homemade is way better anyway. If you can help I would greatly appreciate it! Also, can it be made in a crock pot? Thanks!!!!

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I made up my own recipie... I've never used a crockpot, but I probably could. It takes about 2 hours or so on the stove anyway...

Combine 12 cups water with 12 tablespoons chicken stock powder (Or use 12 cups of ckicken broth, but I like th epowder better because it's cheaper). Set that on high heat and add as many spices and such as you wish (I use onion flakes, italian seasoning, parsley flakes, mint leaves [from my garden], garlic salt and lemon pepper - I just kind of dump them in to taste, I don't ever use real measurements). Stir it all together and bring to a boil.

While the broth is on it's way to boiling, place 3-4 chicken quarters (I use the ones with bones in them because that's what my hubby buys and he does the grocery shopping) in a baking pan. Add a little water (enough to cover the bottom of the pan) and bake the chicken at 400 degrees F for an hour.

After the broth starts boiling, turn the heat to very low. Add the noodles (either homemade or store bought, whatever you prefer) OR you can skip on the noodles and make dumplings at the end. Also, add any chopped veggies you want (I use celery, carrots and corn - once again, no measurements, I just add until it looks good) at this time.

When the chicken is done, debone it and chop it into bite sized pieces. Add the chicken to the broth and simmer for an additional 30-40 minutes. If you are making dumplings, you add them in during the last 20 minutes (I use the Bisquick mix biscut recipie and just add in little drops of dough to the soup).

Serve and enjoy :)

Gina - posted on 07/31/2010

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i learned to make it from the polish lady that lives above me!
you wanna fill a pot with water boil it, then add chicken 4-5 drumsticks add leek, celery, full carrots, garlic clove chicken stock to taste....let simmer for an hour or so after that take out the celery and leek and cook egg noodles on the side ... add noodles to dish then add stock keep noodles in a seperate container so they dont get all soggy....yummy

Heather - posted on 07/30/2010

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so this is super easy and yummy. so i use boneless thighs because it adds a little more flavor. so you throw one pkg, usually 1lb or so in a kettle and cook it for like 45 minutes or so and it makes its own stock. take out the chicken and cut it up or shred it and return it to the stock. after that i add as many carrots as you want. let that cook about a half hour then in a seperate frying pan saute onion, mushroom and celery in a little bit of butter. cook your noodles seperately and add those. at the end i add more stock, maybe some peas, and usually just a small can of broth then add a bouillan cube for even more flavor. one can of cream of mushroom and you have super awesome chicken noodle soup. usually the flavors are about right with a small amount of salt and pepper. i get some extra yummy rolls from the bakery to go with it and my whole family loves it. my baby has celiac disease (no gluten, wheat, dairy or processed) and cant have noodles so instead of noodles i keep the rest normal but add rice if you want a change once in awhile. this is awesome when youre pregnant. extra yummy and filled with vitamins!!! good luck with the baby, have a good day

Mae - posted on 07/29/2010

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A crockpot is the perfect way to make it. It's what I use for all my soups and stews.

Chicken Soup
3 cups chicken stock (either home made or store bought)
3 to 4 med. boneless skinless chicken breast shredded or cubed
1 cup carrots (I use frozen but fresh works too)
1/2 cup peas ( I use canned so if you do too ad them last after everything else has cooked through)
1 cup green beans (just because my husband loves them again frozen)
1 to 2 cups egg noodles
1/4 tsp salt or a pinch
1 1/2 tspn minced garlic
1 tspn rosemary
1 1/2 tspn Onion powder
if you are using a crock pot then it's pretty easy just combine everything in the crock pot and let cook. It is nicer if the chicken is baked prior to putting it in with the rest of the ingredents but if you do always use a little bit of stock or water to disolve the drippings and add them to the soup (it makes it extra chickeny if that's a word). I usually serve it with toast or those little oyster crackers.

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