forum: Chicken

#1 Sun 17 Jan 10 3:23am


Member since Sun 17 Jan 10

Chicken Noodle Soup

I have been trying to find a good chicken noodle soup for my family in this cold weather, but all of the recipes are bad. Do you know any good chicken noodle soup recipes that warm the heart?
<3 u guys!

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#2 Sun 17 Jan 10 3:47am


Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Chicken Noodle Soup

We use Kylie Wong's recipe

1/2 bunch bok choy - remove core, cut into 4, wash and drain
450g packet hokkien noodles - rinse under hot water and drain
6 cups rich chicken stock - bring to the boil

Add to the stock:
2 tbsp light soy sauce
1 tsp ginger in fine julienne
2 tbsp oyster sauce
1 tsp white sugar
Stir to combine, reduce heat and add noodles. Simmer 30 seconds

400 g chicken breast cut widthways in 1 cm slices.
Add to the soup with the bok choy and simmer 2 minutes until the chicken is just cooked.

1 tsp sesame oil - stir in, remove pot from the heat and ladle into large bowls for serving.

Serve in separate bowls along side the soup for people to add as they choose
1/2 cup spring onion - julienne
2 chillies finely sliced on the diagonal

We make half this amount, halving every ingredient except the bok choy and chicken. so it is a great meal of a soup! smile

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#3 Sun 17 Jan 10 7:06am


Member since Sun 17 Jan 10

Re: Chicken Noodle Soup


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#4 Sat 23 Jan 10 8:44pm


Occupation Teacher
From Cluj, Romania
Member since Mon 13 Nov 06

Re: Chicken Noodle Soup

We use a very simple traditional Romanian recipe. Here it is:
1 chicken of abut 1,3 kg
3 medium-sized carrots
1/2 celery (root)
1 large onion
2 parsley (roots)
1 parsnip (root)
1 kohlrabi
200 g noodles
1 bunch of parsley leaves
10 peppercorns
3 litres water

First of all, peel off all the vegetables and then put 3 litres of water in a pot and add 1 spoon of salt and bring it to the boil at a slow heat. The chicken has to be washed in cold water and then portioned so that it can fit in the stockpot. Add the peeled onion and the chicken. Slice then all the vegetables and add them to the soup, together with the peppercorns. As it boils, make sure you remove the scum that appears to keep the soup clear. It should boil for about an hour. You know it's enough when the meat can be easily removed from the bones. Take away the chicken and then put the soup through a strainer. Make sure you throw the peppercorns! You can now cut the chicken into tiny pieces into the soup, or you can put them in the oven with some olive oil and chopped parsley and have a second course! And you can choose to re-add the vegetables to the soup or use them as side dish for the chicken.
Boil the noodles for 1 minute in some salted water and strain them. Add them to the soup. Chop the bunch of parsley and add it as well.

It's a nice easy soup for all seasons!

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#5 Sat 23 Jan 10 10:56pm


Forum super champ
Occupation Just being me
Member since Fri 28 Mar 08

Re: Chicken Noodle Soup

Basic Chicken Soup
1 Large Hen, clean the hair follicles by scraping with a knife, rinse in cold water
2 Large Onions, cut in half
1 Bulb Garlic, cut in half
2 Large Carrots
4 Large Stalks Celery, cut in large pieces

Bouquet Garni
Italian Flat-Leaved Parsley Stems
1 or 2 Bay Leaves
Few Peppercorns
Sprig of Fresh Thyme

To Serve
Italian Flat-Leaved Parsley Leaves, finely chopped
Cooked Egg Noodles
Cooked Carrots, cut into large pieces (one carrot per bowl)
Chopped Chicken

Put the hen into a large stock pot.  Add fresh spring water almost to cover the chicken.  Sprinkle the top of the chicken with salt.  Bring to a boil.  Skim impurities and foam from the surface for about ten minutes.  Add the other ingredients and simmer on low for about 2.5 hours.  If desired, pull the chicken out when the meat is soft and diced it, reserve for serving.  Add the carcas back to the stock pot and continue cooking.  Strain the stock through a fine mess sieve or cheese cloth, squeeze the vegetables and herbs to capture all their flavor.  When ready to serve, cook a few large pieces of carrot per serving in the stock.  Pre-cook large flat egg noodles in boiling, salted water, drain, add  to each serving bowl with chopped chicken.  Spoon over the stock and carrots and sprinkle with fresh parsley.

*Options:  Coat the vegetables in olive oil and roast them prior to cooking them in the stock.  You can use leeks, fennel, slow roasted tomato (canned tomatoes work well this way) or other options.

This makes a rich chicken soup stock that is versatile and can then be used many ways, you might add ginger, sesame oil, a variety of vegetables, rice, etc.

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