just wondering if anyone has a simple chicken noodle soup recipe that I can have a go at making at home?
Thanks
Lei
Chicken Noodle Soup
Chicken Noodle Soup
Hey guys
just wondering if anyone has a simple chicken noodle soup recipe that I can have a go at making at home?
Thanks
Lei
just wondering if anyone has a simple chicken noodle soup recipe that I can have a go at making at home?
Thanks
Lei
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Melodionxxx
- Posts: 3727
- Joined: Tue 18 Jan, 2005 1:13 pm
- Location: Location: Location:
http://www.chicken.mb.ca/farmtotable.html is a nice place to start then.Leidana wrote:hehe i'm in the mood to try and make one from start
buch of smart eggs here.
from memory (nice thing about soups is they are not an exact science)
3 or 4 stalks of celery cut into small pieces
3 or 4 carrots cut into small pieces
2 or 3 ears of corn (obviously you cut the corn off the cob) or a can of corn
9 or 10 cups of chicken broth
2 or 3 cups of chicken (allready cooked)
thorugh it all in a stock pot and simmer for about 2 hours. throw in egg noodles (or whatver type of noodle you like, remeber the noodles will absorb broth. i usually only use about 10 ounces of noodles) boil until soft let cool and serve.
some other things people like to add are
salt (use it sparingly as the broth allready has salt in it)
pepper
parsley
rice (1 cup instead of noodles, you will also want to add an extra cup of water)
and no i am too lazy/tired to convert to metric right now
from memory (nice thing about soups is they are not an exact science)
3 or 4 stalks of celery cut into small pieces
3 or 4 carrots cut into small pieces
2 or 3 ears of corn (obviously you cut the corn off the cob) or a can of corn
9 or 10 cups of chicken broth
2 or 3 cups of chicken (allready cooked)
thorugh it all in a stock pot and simmer for about 2 hours. throw in egg noodles (or whatver type of noodle you like, remeber the noodles will absorb broth. i usually only use about 10 ounces of noodles) boil until soft let cool and serve.
some other things people like to add are
salt (use it sparingly as the broth allready has salt in it)
pepper
parsley
rice (1 cup instead of noodles, you will also want to add an extra cup of water)
and no i am too lazy/tired to convert to metric right now
beef soup
1 can of diced tomatoes (or 3 or 4 diced fresh tomatos)
2 or 3 diced celery stalks
2 or 3 diced carrots
4 or 5 cubed potatoes
1 can of french cut green beans (or about 2 cups of fresh green beans)
1/4th a small head of cabbage
1 pound of ground beef
8 - 10 cups of beef broth
cook ground beef in the stock pot (i use venison so i never need to drain any fat, but you might need to if you use ground beef from cows). put broth in and bring to a boil. throw in all the above ingredients and simmer for 2 hours. if you do not use canned stuffs you will need to use more broth. salt and pepper to taste.
some addition/changes i make or others have suggested.
use 4 fresh roma tomatos. skin them. roast 2 small annaheim peppers. skin them. dice them all. then put them and a small amount of season all salt and a half cup water into a small pan and simmer for about 1 hour use this in place of the can of tomatos.
use fresh baby gold russet potatos (this may be very difficult to find as i buy mine from a small roadside stand in Idaho USA.
if using venison or other game meats when you brown the meat use olive oil.
some people replace green beans with corn.
1 can of diced tomatoes (or 3 or 4 diced fresh tomatos)
2 or 3 diced celery stalks
2 or 3 diced carrots
4 or 5 cubed potatoes
1 can of french cut green beans (or about 2 cups of fresh green beans)
1/4th a small head of cabbage
1 pound of ground beef
8 - 10 cups of beef broth
cook ground beef in the stock pot (i use venison so i never need to drain any fat, but you might need to if you use ground beef from cows). put broth in and bring to a boil. throw in all the above ingredients and simmer for 2 hours. if you do not use canned stuffs you will need to use more broth. salt and pepper to taste.
some addition/changes i make or others have suggested.
use 4 fresh roma tomatos. skin them. roast 2 small annaheim peppers. skin them. dice them all. then put them and a small amount of season all salt and a half cup water into a small pan and simmer for about 1 hour use this in place of the can of tomatos.
use fresh baby gold russet potatos (this may be very difficult to find as i buy mine from a small roadside stand in Idaho USA.
if using venison or other game meats when you brown the meat use olive oil.
some people replace green beans with corn.
-
Melodionxxx
- Posts: 3727
- Joined: Tue 18 Jan, 2005 1:13 pm
- Location: Location: Location:
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