Tag: noodle

CLASSIC CHICKEN NOODLE SOUP – Butter with a Side of Bread by Gordon Ramsay

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you


Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you’re sick!

Our family absolutely loves homemade chicken noodle soup, so I make it often. I’ve made it a variety of ways, but I keep coming back to this classic recipe. It’s very traditional; made with all the basic ingredients like homestyle egg noodles, diced chicken, sliced carrots, celery and chicken broth. It’s simple, warm and truly comforting. I recently served it when our entire family came down with the flu. Now, you haven’t truly experienced a cold & flu season until you pass the flu from one person to the next in a family of 7. Ahhh… I’m so glad that’s over. Chicken soup for the win!

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!How do you cook chicken noodle soup?

You can cook chicken noodle soup on the stovetop, in a crock pot or in the instant pot! The method you choose to cook your soup really just depends on how much time you have and what appliances are your favorite. If you cook chicken noodle soup on the stovetop, it takes about an hour. That factors in about 10 minutes prep time and 50 minutes of cooking time.

If you cook it in the crockpot, it’s obviously a much slower cooking method, so it can take all day. BUT it’s very hands-off cooking, and you can literally come home and within an hour, be serving yourself a hot bowl of homemade chicken noodle soup!

The instant pot method is the fastest method, factoring in 10 minutes of prep time and just over 40 minutes of cook time/ pressure increasing and releasing time. The good news for instant pot lovers too is that most of that is hands off time as well!

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!What noodles to use in chicken noodle soup

You can use a variety of different noodles in a chicken noodle soup recipe. My favorite type is a homestyle egg noodle that I purchase from Walmart. They come in a bag and they’re so delicious! But, I’ve also used bowtie pasta, small shells pasta and even regular egg noddles. The homestyle egg noodles I love take 25 minutes to cook. More traditional box/ bagged pasta takes about 20 minutes to cook. I’ve even used a variety of homestyle egg noodles that are frozen.

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!

How do you make chicken noodle soup?

To make chicken noodle soup on the stovetop, you first melt butter in a large saucepan. Add in onion, garlic, and seasonings. Saute over medium-high heat for around 7-8 minutes, so the onions begin to soften. Add in carrots and celery and cook another 5 minutes. 

Add in 3 cups of chicken broth and bring to a boil. Reduce heat to medium and cook 10 minutes.

Add remaining 5 cups of broth and return to a boil. Add in the noodles and chicken. Cover & cook soup until the noodles are soft, about 20-25 minutes. {This will vary depending on what type of egg noodle you use. If the box says to cook for 10 minutes, then only allow 15 minutes. Homestyle egg noodles generally need longer to cook, around 20-25 minutes.}

Simmer on the stove for at least 10 minutes, but up to an hour, until you’re ready to serve.

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!How do you make Chicken Noodle Soup more flavorful?

If there’s one critique I have about most chicken noodle soup recipes, it’s that they don’t have enough flavor! I remedy this by adding additional bouillon to my soup recipe, but even still I love additional flavor. Here are several ideas I have that are fantastic. You can even do ALL of them for a show-stopping chicken noodle soup!

–Add in 1 can (12 oz) evaporated milk and another 2 teaspoons chicken bouillon just before serving. Don’t boil the soup after you add in the milk, but rather just simmer for another 5 minutes, then serve. This adds a rich flavor that is just amazing!

— Slightly thicken the soup while simultaneously adding more flavor by adding in 3 TBSP mashed potato flakes before the final 10 minutes of cooking time.

–Top your bowl of chicken noodle soup with cheddar cheese! SO GOOD!

–Add in 1-2 cups of cooked, crumbled sausage to the recipe. More flavor plus extra protein!

ingredients for chicken noodle soup recipeClassic Chicken Noodle Soup Recipe ingredients

Here are the ingredients you’ll need to make this chicken noodle soup recipe:

–2 TBSP butter

–2 tsp minced garlic

–1 cup diced onion

–1 tsp rubbed sage

–1 tsp season salt

–1/2 tsp black pepper

–2 carrots, peeled and sliced

–2-3 ribs of celery, sliced

–1 TBSP chicken bouillon, rounded

–8 cups chicken broth

–2 1/2 cups uncooked egg noodles

–3 cups cooked chicken, diced

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!

How to cook Chicken Noodle Soup on the Stovetop:

  1. Melt butter in a large saucepan. Add in onion, garlic, and seasonings. Saute over medium-high heat for around 7-8 minutes, so the onions begin to soften. Add in carrots and celery and cook another 5 minutes.
    Add in 3 cups of broth and bring to a boil. Reduce heat to medium and cook 10 minutes.
  2. Add remaining 5 cups of broth and return to a boil. Add in the noodles and chicken. Cover & cook soup until the noodles are soft, about 20-25 minutes. {This will vary depending on what type of egg noodle you use. If the box says to cook for 10 minutes, then only allow 15 minutes. Homestyle egg noodles generally need longer to cook, around 20-25 minutes.}
  3. Simmer on the stove for at least 10 minutes, but up to an hour, until you’re ready to serve. Enjoy!

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!How to cook Chicken Noodle Soup in a Crock Pot:

  1. Add all ingredients to crock pot except for noodles. Cook on low 6-7 hours or high 4-5 hours.
  2. Add noodles to crock pot. Replace lid and cook an additional 1 hour on high.

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful broth made in the INSTANT POT! How to cook Chicken Noodle Soup in a 6 or 8 qt. Instant Pot:

  1. Turn IP on Saute mode. Melt butter in pot. Add in onion, garlic, and seasonings. Saute for 5 minutes. Add in all remaining ingredients, including uncooked noodles.
  2. Switch IP to high pressure mode and set for 2 minutes. IP will take about 15 minutes to come to pressure. Once time is up, let pot release pressure naturally for 10 minutes*, then quick release remaining pressure.
  3. Test noodles for doneness. If they’re not quite done, replace lid on pot and let it just sit for another 5-10 minutes.
  4. *Time required for NPR (natural pressure release) depends on the type of noodles you use in the soup. If the box says to cook for 10 minutes, then only allow 5 minutes NPR. Homestyle egg noodles generally need longer to cook, around 20-25 minutes, so they’ll need the full 10 minutes NPR.
Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!
Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!

Classic Chicken Noodle Soup Recipe

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you’re sick! 

Course: chicken, Main Course, Main Dish, Soup

Cuisine: American

Keyword: chicken noodle soup

Servings: 8

Calories: 187 kcal

Ingredients

  • 2 TBSP butter
  • 2 tsp minced garlic
  • 1 cup diced onion
  • 1 tsp rubbed sage
  • 1 tsp season salt
  • 1/2 tsp black pepper
  • 2 carrots peeled and sliced
  • 2-3 ribs of celery sliced
  • 1 TBSP chicken bouillon rounded
  • 8 cups chicken broth
  • 2 1/2 cups uncooked egg noodles
  • 3 cups cooked chicken diced

Instructions

Stovetop Cooking Instructions:

  1. Melt butter in a large saucepan. Add in onion, garlic, and seasonings. Saute over medium-high heat for around 7-8 minutes, so the onions begin to soften. Add in carrots and celery and cook another 5 minutes.

  2. Add in 3 cups of broth and bring to a boil. Reduce heat to medium and cook 10 minutes.

  3. Add remaining 5 cups of broth and return to a boil. Add in the noodles and chicken. Cover & cook soup until the noodles are soft, about 20-25 minutes. {This will vary depending on what type of egg noodle you use. If the box says to cook for 10 minutes, then only allow 15 minutes. Homestyle egg noodles generally need longer to cook, around 20-25 minutes.}

  4. Simmer on the stove for at least 10 minutes, but up to an hour, until you’re ready to serve. Enjoy!

Crock Pot Cooking instructions:

  1. Add all ingredients to crock pot except for noodles. Cook on low 6-7 hours or high 4-5 hours.

  2. Add noodles to crock pot. Replace lid and cook an additional 1 hour on high.

Instant Pot instructions:

  1. Turn IP on Saute mode. Melt butter in pot. Add in onion, garlic, and seasonings. Saute for 5 minutes. Add in all remaining ingredients, including uncooked noodles.

  2. Switch IP to high pressure mode and set for 2 minutes. IP will take about 15 minutes to come to pressure. Once time is up, let pot release pressure naturally for 10 minutes*, then quick release remaining pressure.

  3. Test noodles for doneness. If they’re not quite done, replace lid on pot and let it just sit for another 5-10 minutes.

  4. *Time required for NPR (natural pressure release) depends on the type of noodles you use in the soup. If the box says to cook for 10 minutes, then only allow 5 minutes NPR. Homestyle egg noodles generally need longer to cook, around 20-25 minutes, so they’ll need the full 10 minutes NPR.

Recipe Notes

Serves 8

Nutrition Facts

Classic Chicken Noodle Soup Recipe

Amount Per Serving

Calories 187 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 3g 15%

Cholesterol 56mg 19%

Sodium 1237mg 52%

Potassium 420mg 12%

Total Carbohydrates 13g 4%

Dietary Fiber 1g 4%

Sugars 1g

Protein 16g 32%

Vitamin A 53.3%

Vitamin C 23.3%

Calcium 3.8%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick!

Classic Chicken Noodle Soup recipe made with tender chicken, carrots, celery, onion and a flavorful sage broth. Perfect comfort food recipe for cold days or when you're sick! #soup #chicken #chickennoodle #comfortfood #recipe #chickennoodlesoup #broth #recipe from BUTTER WITH A SIDE OF BREAD

 

Incoming search terms:

Spicy Asian Slaw Summer Rolls

In the dead of summer, Vietnamese summer rolls are probably the most appropriate meal anyone could dream up.  I’ve posted three other summer roll recipes, but this one is a little different.  There’s no need to thinly slice the vegetables or make a separate dip because this time I’ve shredded everything first and then tossed it with the dressing, just like a coleslaw.

As far as the vegetables go, I used what I had around the kitchen, but the combination is up to you. I used carrot, radicchio, red and yellow bell pepper, green onions and baby bok choy.   I tried for a nice color mix, but I think this would also be good with a selection of all green veggies, too.   I used the shredding disc of my food processor to make it easy, and also because some of the ingredients, like bok choy, would be kind of hard to grate on a box grater.

For the dressing I threw together my favorite summer roll dip flavors, anchored by coconut milk.   My spicy peanut dip would be good for this, too.

Spicy Asian Slaw Summer Rolls

What You Will Need

  • 1 carrot
  • 3 green onions
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 1/2 very small head of radicchio
  • 1 small baby bok choy
  • 8 – 10 spring roll wrappers
  • watercress leaves or baby spinach for the base of the rolls

    • for the dressing

  • 1/2 cup full fat coconut milk
  • 1/2 tsp grated ginger
  • 1/2 tsp fish sauce (substitute soy sauce for vegan)
  • 1/2 tsp sriracha sauce (use more if you like)
  • juice of 1/2 lime
  • 1 tsp brown sugar
  • 2 dashes sesame oil
  • pinch of salt

Instructions

  1. Shred all the veggies except for the watercress or spinach, using the shredding disk of your food processor. You can use a box grater but it will be more difficult.
  2. Drain the excess moisture from the grated vegetables. You can do this by wrapping them in layers of paper towel, or a clean dish cloth, and gently squeezing.
  3. Mix together the dressing ingredients. Taste and adjust it to your liking. I added a little extra lime and a little extra sriracha sauce.
  4. Toss the vegetables with the dressing.
  5. Fill a wide shallow baking tray or pie plate with water. Immerse a spring roll wrapper in the water for 15 seconds. Remove the wrapper and lay it on a flat surface, I like to use my wooden cutting board.
  6. Place a few watercress leaves across the center of the wrapper, leaving about and inch and a half on each side, and then spoon about 2 or 3 Tbsp of the vegetable slaw on top. Fold the bottom of the wrapper up over the filling, and tuck in the sides. Then continue rolling upwards until you have a secure roll. Cut in half with a sharp knife
  7. Continue with the rest of the rolls, being careful not to rest them against each other as they sit or the rice wrappers may stick to each other.
  8. Serve immediately, or cover with a damp cloth in the refrigerator.

Notes

Don’t make these too far in advance…the delicate rice wrappers can dry out.

2.2

http://theviewfromgreatisland.com/2013/07/spicy-asian-slaw-summer-rolls.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

I set my rolls on a nest of golden pea shoots.   You can also put the rolls in individual dishes for portability.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close