Recipe for a homemade chicken noodle soup?

This one is to die for...and really is easy to make at the same time. The packet of seasoning makes the taste out of this world...I promise you won't go wrong with this one!

Chicken Noodle Soup...

*1 bag Boneless Skinless Chicken Breast

*Chicken flavored rice a roni

*2 cans chicken broth

*Butter

*Medium sized egg noodles

*Carrots (any shape you choose) I like the sweet baby carrots

*Celery (chopped)

*Seasoning salt

*Garlic salt/powder

*Salt and Pepper to taste

DIRECTIONS:

*Shred chicken breast that has been boiled

*Strain water and reuse from boiled chicken

*Add 2 cans chicken broth to water

*Add as many carrots as you like

*Add chopped celery

*Put in 1/2 stick butter (up to a whole stick depending on how large your soup pot is)

*Season with seasoning salt (once again, depending on how large your soup pot)....the more seasoning for the bigger pot!

*Add garlic salt/powder

*Add seasoning packet from rice a roni box (This is what makes the soup sooo good!)

* Add 1 medium sized bag of egg noodles to boiling broth

*Add a couple of handfuls of rice a roni to boiling broth

*Add shredded chicken (Or diced if you prefer)...keep boiling until noodles, carrots, and celery is cooked soft

Butter and seasoning really make this soup wonderful. I make a very large pot and freeze the rest, so feel free to be generous with butter and seasonings and use as much carrots, celery, noodles and chicken as you would like! I promise this soup is AMAZING and full of flavor!

Well I could help you with everything but the noodles, are you sure you want to go there?

Brine a whole chicken, roast it, eat what you want and put the carcass in a pot.Add water to barely cover add "better than bouillon " chicken flavor and simmer until the carcass is falling apart. remove the chicken let cool and remove all the meat from the bones. Let the broth cool. The next day add chopped up carrots celery, onion and garlic. Other vegges if you like. after they are soft add back in the meat and adjust the seasoning. Always better to back off the salt until you have you dish ready to serve because you can always add but not take it away. At this point I would add some packaged noodles and cook until done. Serve and enjoy.

This is NOT for a scratch recipe. Actually, people used to(back in the day?) make this and put in the leftovers from the week before.

Mine is quick and delish. Buy a rotisserie chicken cooked at the store. Buy a bag of no yolk noodles and a bag of baby carrots. Saute 1large onion-diced and some celery in butter in soup pot. Add carrots at the last few minutes and stir. Add 2 boxes of chicken broth. Add whole chicken, skin and all. Add 1 dash of everything in your spice cabinet including cinnamon. Add a bit more of parsley,sage, rosemary and thyme.Add 3c water and simmer for 2hrs. Broth should be reduced by half. Remove chicken skin and bones with a slotted spoon. remove remaining meat from bones and back to the pot. Go easy with salt as its in the broth, but salt and pepper to taste. If you want, take a can of refrigerated biscuit dough, roll into balls and drop onto top of finished soup for about 10 min covered and you have dumplings!

CHICKEN NOODLE SOUP

1 lg. stewing hen, cut in pieces

2-3 c. carrots, sliced

2 lg. onions

2 c. celery, cut up

Salt, pepper & garlic salt to taste (about 1/4 tsp.)

1/2 c. Chicken Soup Mix

Simmer chicken in water to cover to which 2 teaspoons salt has been added 3 to 4 hours, until tender. Remove chicken and slip meat off bones. Cool broth and skim off fat.

Put chicken, carrots, onions, celery and seasoning into broth and bring to a boil. Simmer about 20 minutes or until carrots are almost done. Add noodles and simmer another 15 minutes or until noodles are done.

NOODLES:

1 tsp. salt

3 eggs

3 tbsp. cream

Flour

Beat together and add enough flour to make a dough you can roll thin like pie crust. Dry long enough so it isn't sticky. Cut into strips about 1/4" wide and 4" long. Separate and let dry. Boil in salt water for 10 minutes and then drain and add to soup. Leftover noodles (dry stage) can be stored in air tight container in cool place.

Or Drop Noodles: Use noodle recipe adding only enough flour to make a thick batter. Drop by teaspoon into boiling broth. Or use a 10 ounce package of egg noodles.

Roast your chicken in the oven first, to get the best flavor. Season the chicken with kosher salt, pepper, garlic and drizzle with olive oil. When finished, remove from oven and let cool. Substitute organic chicken broth for the water in your soup. Bring to a boil and add a bundle of carrots, celery, onion, and whole garlic. Simmer for 1 hour and drain liquid, reserving broth. Shred meat from bone and add to the broth. Add the following:

Lemon Pepper (1 tsp or more)

Dried Thyme (1 tsp or more)

Poultry Seasoning (1 tsp)

Kosher Salt (1 1/2 T or to taste)

Fresh Ground Pepper (1/2 tsp)

3 carrots, peeled and cut into chunks

3 stalks celery, cut into chunks

Simmer while you make your noodles.

1 1/2 cups flour

2 eggs

1 T salt

1 tsp olive oil

Mix flour with salt and make a well in it. Add eggs, blended and olive oil. Mix together until heavy dough forms. Knead with floured hands and surface until well blended. Let rest for 30 minutes. Cut dough into quarters and roll out on floured board. If you have a dough press, you can use it, otherwise, roll until approximately 1/8th of an inch or less thick. Cut into desired thickness, usually about 1/4 inch wide. Sprinkle strands with flour and set aside. Repeat with remaining dough.

To hot broth, add noodles 1/4 at a time. They will puff up and absorb liquid, so don't add them all at one time. Season to taste and serve when noodles are cooked thru. (fresh pasta cooks in less time than dried!)

noodles:

In a large bowl, mix flour and salt. Make a hole in the center of the flour and add eggs and oil. Pour in water and stir quickly until a stiff dough is formed, working in as much of the flour as possible. The amount of flour used will depend on the size of the eggs. Place dough on a heavily floured surface and knead for 10 minutes until smooth and elastic. Cover and let stand for 1 hour.

Cut dough in half and on a floured surface, roll out each half to about the thickness of your favorite commercial noodles. Cut with a sharp knife into 1/2 inch wide strips. Separate strips and let dry on a floured surface for 1 hour. Repeat with remaining half of dough. Drop noodles into 4 quarts of salted boiling water.

soup:

start off with boiling the water.

then add half an onion and the chicken.

next add carrots, cut them how ever you like.

wait for the chicken to fully cook.

Get a rotisserie chicken at the store take off meat then boil the carcass ,put carrots celery onion garlic boil for 3+hrs then take our carcass and strain liquid,put some of the meat back in add some new carrots celery on in garlic then get it boiling again make noodles with 1cup of flour 1egg and 1/4cup milk roll out cut add to broth boil -EASY

try recipezaar.com or cooks.com

you may have to search the noodles seperately