kfeusse Posted February 29, 2012 Share Posted February 29, 2012 I have a chicken carcus boiling in water right now in my oven. It's been there since early this morning. I want to make chicken noodle soup...will you please share your best recipe with me? thanks. Quote Link to comment Share on other sites More sharing options...
Lara in Colo Posted February 29, 2012 Share Posted February 29, 2012 While the carcas is boiling, add some carrots, celery, garlic, onion and salt and pepper. This will all be thrown away way you can use the "trash" pieces (like the celery leaves, the onion ends, carrot ends). I let is boil for about an hour. Afterwards drain and de grease the chicken stock. Add carrots, celery, and onion (good parts this time, cut to the size you ant to eat) add chicken and boil til veggies are tender. Add noodles (homemade are best, but time consuming) Quote Link to comment Share on other sites More sharing options...
Kipling Posted February 29, 2012 Share Posted February 29, 2012 I've used this recipe, and everyone in my family enjoyed it. I'm sure you can adjust it to work with the chicken carcass you have on the stove. http://allrecipes.com/recipe/chicken-noodle-soup-2/detail.aspx?event8=1&prop24=SR_Title&e11=chicken%20noodle%20soup&e8=Quick%20Search&event10=1&e7=Home%20Page Quote Link to comment Share on other sites More sharing options...
meggie Posted February 29, 2012 Share Posted February 29, 2012 What I do: (I'm not a recipe follower, so I have no exact measurements) ~Cut up a LOT of carrots, onions, and celery. When I say a lot, I mean my pan is about half full with these things. ~Cook with oil on medium high until the carrots start getting soft. ~Add chicken stock. If you need more liquid add some more water and chicken base. I have the water come about two inches over the vegetables. ~Bring to a boil and add the egg noodles and chicken (parsley and pepper are optional). Try and stir them in so they're under the liquid. Cover and cook until noodles are done. ~This is so not healthy, but I've been adding cream to mine lately. It's so delicious and I'm so addicted (but again, not healthy :lol:) Quote Link to comment Share on other sites More sharing options...
lionfamily1999 Posted February 29, 2012 Share Posted February 29, 2012 What they said, except, I also add one small can of condensed milk, a tsp of cornstarch (to thicken it just a little), and I only add my noodles 10 minutes before I serve (so they don't end up mushy. I used spaghetti noodles and just break with a knife till the pieces are about two inches long. Also, you can add a packet of instant chicken soup (super cheap stuff) and that will cover all the spices :lol: Btdt. Quote Link to comment Share on other sites More sharing options...
lionfamily1999 Posted February 29, 2012 Share Posted February 29, 2012 OH! To get rid of the fat (from the broth you're making) drop in ice cubes. The fat floats right to it and globs up so it's easy to scoop out. :D Quote Link to comment Share on other sites More sharing options...
HollyDay Posted February 29, 2012 Share Posted February 29, 2012 Once the stock is made, lightly stir fry onions and carrots in a bit of butter or oil. Then add your stock and, if needed, enough water to make 12 cups. Season with salt/pepper/garlic/ginger to taste and bring to boil. Add 1 package egg noodles and cook until noodles are done. Then add cooked chicken and adjust seasonings. I do not add celery because my dc do not like it in soup, but it would be a good addition. Quote Link to comment Share on other sites More sharing options...
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