chicken noodle soup?

sarahs999

Hello,
I know there has been a thread for this recently btu I can't find it - I've got a chicken carcass and while I usually make stock with them I need to know what extra to do to makea chicken noodle soup.
Also, When I roasted the chicken last nigth there was a huge amount of juice that came out, which I've collected in a bowl, that has now set into a nice fatty solid. What should I do with this?

Thanks!
Sarah

organic_wanabe

I usually cover the chicken carcass with water, add the solid juice which came off the chicken, add a roughly chopped onion and carrot, and pop in a couple of bayleaves and leave on auto in the slow cooker overnight. Next day I strain it and refridgerate when cool. When I want to make the soup (usually a day or so later) I skim off any fat which has solidified, boil up the stock with some S+P and soya sauce, add any left over chicken (or chop up a chicken breast fillet - into fairly small chunks - if no cooked chicken left over). I add some spring onions and sometimes finely chopped mushrooms (if we need to get up to our 5 portions) and then some Sharwood's medium noodles, broken into smaller pieces. When its ready (stock has reduced by about one-third) I adjust seasoning and serve (my DS always adds further soya sauce at this point). Tasty and nourishing.

sarahs999

Thanks! I haven't investigated my solid chicken juice yet to see if the fat has risen to the top or if I need to reheat and skim - all just looks solid white at the mo.

Ta for the recipe.
Sarah

npsmama

We're all ill with flu or tummy bugs.

Is there a good recipe for chicken noodle soup someone might be willing to share please?

victory

:grouphug: no! I always buy the packet ones and they never have enough noodles in them so I add my own so it is thick and gluggy but I am sure that someone be along in a min and help you!!
There will be loads if you put into google.
Hope you are all better soon, at least it is now and not for xmas!! xx:D

Browntoa

good old Jewish Lokshen soup (from a USA site)

1 US cups = 8 US fluid ounces

calculator here to convert to UK fluid ounces

http://www.metric-conversions.org/volume/ounces-to-uk-ounces.htm

• • 16 cups canned low-salt chicken broth (or stock cubes )
  • 1 3½ lb. chicken, cut into 8 pieces
  • ½ cup chopped onion
  • 2 carrots, peeled, thinly sliced
  • 2 celery stalks, sliced
  • 2 tbsps. (1/4 stick) margarine
  • 1 cup sliced mushrooms
  • 1 tbsp. fresh lemon juice
  • 8 ozs. Dried wide egg noodles
  • ½ cup finely chopped fresh parsley

Combine chicken broth and chicken in heavy large pot.
Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.
Using tongs, transfer chicken to large bowl.
Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve.
Spoon fat off top of chicken broth.


Return broth to simmer.
Add onion, carrots and celery.
Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)

Melt 2 tablespoons margarine in heavy large skillet over medium-high heat. Add mushrooms and saute until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

Makes 12 servings.

just add noodles of your choice

Uniscots97

Hi there,


you'll need a large saucepan (this makes about 4-6 large bowlfuls)

add 1 litre boiling water and a chicken stock cube

add chicken (pre-cooked and chopped finely. amount depends on what you have I use between 1-2 chicken breasts) and spring onion (again chopped finely)

simmer for about 20 minutes

throw in 1 sheet of egg noodles (broken up) or if you don't have those add spaghetti (about the same amount you'd use for 1 person again broken up small)

simmer again for about 10 minutes, add a pinch of ginger and a twist of black pepper. Give it a good stir and serve. If you want it a little thicker add just a little cornflour after adding the chicken.


enjoy!

EllieA_3

anyone have a good recipe for this?

I have chicken stock made, last night, leftover chicken scraps and rice noodles... to me that says soup but any other idea's welcome??

Norman_Bean

Got this from a magazine

Chick stock
med or dry sherry 4 tbsp
soy sauce 1 tbsp
cooked chicken bits
baby corn cobs 1 x 410g can
fine wok noodles 2 x 150g pack
spring onions 4 sliced

Add ingredients to boiling chicken stock and heat through for 4 minutes.
Ladle into bowls and serve immediately


Norman

CCP

I think I'd go with the chicken noodle soup idea too - I'd probably go for a Thai theme and flavour it with lemon grass, chillis and a splash of fish sauce (or a blob of Thai curry paste from a jar for speed). Mmm! :drool:

kte

I made this one the other day

http://www.bbcgoodfood.com/recipes/1869/chicken-noodle-soup

Was LOVELY....and was one of those recipes where it looked just like the picture.