Can anyone help with a recipe for homemade chicken noodle soup made from scratch???

thanks for your replyCan anyone help with a recipe for homemade chicken noodle soup made from scratch???
1 cup chopped celery


1 cup chopped onion


1/4 cup butter/margarine


12 cups water


1 cup diced carrots


3 chicken bouillon cubes


1/2 tsp. pepper


1/2 tsp dried marjoram(optional)


1 bay leaf


4 cups cut up cooked chicken


half 12 oz. pkg. medium egg noodles


1 tbl. chopped parsley





cook onion and celery in butter until tender. Add water, carrots, bouillon, marjaram, pepper and bay leaf. Bring to boil, reduce heat , cover, and simmer 30 minutes.Stir in chicken, noodles and parsley, Cook until noodles are tender, around 10 minutes.





Instead of cooked chicken use a whole chicken in step 2 by cooking it 45-60 minutes, deboning and returning to broth.





If you want homemade noodles;\2 cups flour


2 egg yolks, beaten


1 egg, beaten


1/3 cup water


1 tsp. oil or olive oil





In a large bowl stir togetherr 1-3/4 cups flour and 1/2 tsp. salt. Make a well in middle of flour mixture. In small bowl beat togethe egg yolks and 1 whole egg. Add water and oil. Add to flour mixture;mix well. Turn dough out on to a floured surface. Knead untril smooth and elastic (8-10 min.) Cover and let rise 10 minutes.Roll dough out to 1/4 '; thickness. Let stand 20 minutes. cut noodle strips. Add to boiling broth and cook until noodles are done.





Enjoy!Can anyone help with a recipe for homemade chicken noodle soup made from scratch???
Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys





Chunky Chicken Noodle Soup





1/2 cup diced carrots


1/4 cup diced celery


1/4 cup chopped onion


1 teaspoon butter or margarine


6 cups chicken broth


1 1/2 cups diced cooked chicken


1 teaspoon salt


1/2 teaspoon dried marjoram


1/2 teaspoon dried thyme


1/8 teaspoon pepper


1 1/4 cups uncooked medium egg noodles


1 tablespoon minced fresh parsley





In a large saucepan or Dutch oven, saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Add parsley.
INGREDIENTS


1 (2 to 3 pound) chicken


2 1/2 quarts water


3 teaspoons salt


2 teaspoons chicken bouillon granules


1/2 medium onion, chopped


1/8 teaspoon pepper


1/4 teaspoon dried marjoram


1/4 teaspoon dried thyme


1 bay leaf


1 cup diced carrots


1 cup diced celery


1 1/2 cups uncooked fine noodles








DIRECTIONS


In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving.
I like cooking a whole chicken with stuffing, and coat the chicken with: olive oil oregano, parsley, fresh garlic, celery salt, onion powder and black pepper. Mix these together and rub over the chicken. Cook and enjoy the first of three meals.





After picking off the extra chicken meat and setting aside in the refrigerator: put chicken bones - all of them - back into a stock pot and cover with cold water. Add more herbs, same ones from above, and chopped carrots, onions and celery. Cook till meat falls off bones.





Cool and strain chicken and bones. Pick chicken out and refrigerate. Put broth (keep in stock pot) in refrigerator. Next day, remove excess fat from top of chilled broth.





Return stock pot to stove, heat slowly, add natural chicken broth (I prefer box style with no msg or preservatives). Add rest of chicken stored in refrigerator. Bring to almost a boil, add noodles, cook to desired tenderness. Add salt and pepper to taste.





It sounds like a lot of work, yet I get three meals out of this. There is usually plenty of chicken for two meals, and plenty for the soup. Sometimes I add the gravy to the soup if there is any leftover.





Cook once a week and get three meals - worth the effort. Enjoy and experiment with herbs, fresh and dried!
Get a large pot and fill it 85% of the way with hot water. Put it on the stove on medium heat. Add 1/2 stick of butter and 1 whole chicken (if you don't have a whole chicken, 3-4 chicken leg quarters will work just as well--you need the skin for flavor). Add diced celery, garlic, and season salt (to your own preferences). Bring to a boil. Let it simmer for about 2 hours or until chicken is cooked thouroughly. Make sure that you keep the pot full of water--you may have to add water a couple of times due to evaporation. After the chicken is done cooking, set the chicken on a platter to cool and pour the broth into a bowl through a strainer to remove celery and pieces of chicken that may have fallen off. Put the broth back in the pot and put the pot on the stove. Add your noodles to the broth after it comes to a boil. I use the frozen egg noodles (same aisle as frozen rolls), but you can use the dry egg noodles. While the noodles are cooking, de-bone the chicken and remove all of the skin and unedible parts (bones, veins, joints, etc. Break the chicken up into bite size pieces and return to the pot. Make a thickening agent out of 3 heaping tablespoons of flour (not the self rising) and 1 cup of hot water. Mix it well. Add to soup by pouring through a strainer (so that there are no lumps) and stir very well. Let it simmer for about 10 minutes. If it is to the desired thickness, then it is ready; if you want it thicker--do the previous step again. Add salt to taste (very easy to over or under salt-if you oversalt, wash a potato, cut it in half and put in the soup to absorb some of the salt). I serve my chicken soup with mashed potatoes and corn (on the side or mixed all together--either way it is delicous!). Good luck! I hope I helped. If you have questions about this recipe, feel free to contact me!
Here is an easy one.


5 Cans Chicken Broth


2 tablespoons Butter/Marg


1 tablespoon Olive Oil


2 Ribs Celery Diced


1 whole yellow onion diced


1 carrot pealed and diced


2 cups diced raw chicken


One package Egg Noodles


Salt, Pepper, Garlic, Thyme, Parsley





In large pot or Dutch Oven saute Celery, Onion and Carrot in butter/oil until glossy and not quite soft, add chicken broth, chicken and seasoning. Bring to a boil, lower heat to a very low simmer with lid on for 20 minutes.


Bring to a boil again, add noodles and cook according to package directions.


Serve!
what ever recipe you choose, if you want your chicken to taste like chicken, roast the bird in the oven first. when it cools off, remove the meat, and make your broth/stock from the carcass. i know it is a little extra work, but boiled chicken tastes like rubber, and you will get that nasty protein foam in your broth.
This looks like a good one. Very basic and easy:





http://www.foodnetwork.com/food/recipes/鈥?/a>
Comforting Chicken Noodle Soup





Ingredients:


2 quarts water


8 chicken bouillon cubes


6-1/2 cups uncooked wide egg noodles


2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted


3 cups cubed cooked chicken


1 cup (8 ounces) sour cream


Minced fresh parsley


Directions:


In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.


Remove from the heat; stir in the sour cream. Sprinkle with minced parsley. Yield: 10-12 servings (about 2-1/2 quarts).








Chicken Noodle Soup





Ingredients:


1 stewing chicken (about 4 pounds), cut up


3 quarts water


2 cans (14-1/2 ounces each) chicken broth


5 celery ribs, coarsely chopped, divided


4 medium carrots, coarsely chopped, divided


2 medium onions, quartered, divided


2/3 cup coarsely chopped green pepper, divided


1-1/4 teaspoons pepper, divided


1 bay leaf


2 teaspoons salt


8 ounces uncooked medium egg noodles


Directions:


In a large kettle, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside.


Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside.


Strain broth and skim fat; return broth to kettle. Add salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender. Yield: 16 servings.








Mom's Chicken Noodle Soup





Ingredients:


1 broiler/fryer chicken (2 to 3 pounds), cut up


2 quarts water


1 onion, chopped


2 chicken bouillon cubes


2 celery stalks, diced


2 carrots, diced


2 medium potatoes, peeled and cubed


1-1/2 cups fresh or frozen cut green beans


1 teaspoon salt


1/4 teaspoon pepper


NOODLES:


1 cup all-purpose flour


1 egg, beaten


1/2 teaspoon salt


1 teaspoon butter, softened


1/4 teaspoon baking powder


2 to 3 tablespoons milk


Directions:


In a large kettle, cook chicken in water. Cool broth and skim off fat. Skin and bone chicken and cut into bite-size pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. Meanwhile, for noodles, place flour on a bread board or countertop and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, fold flour into wet ingredients until dough can be rolled into a ball. Knead for 5-6 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in. wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Yield: 4-6 servings (1-1/2 qts.).








Best Chicken Noodle Soup





Ingredients:


1 tablespoon dried rosemary, crushed


2 teaspoons garlic powder


2 teaspoons pepper


2 teaspoons seasoned salt


2 broiler/fryer chickens (3 to 3-1/2 pounds each)


5 cups chicken broth


2-1/4 cups sliced fresh mushrooms


1/2 cup chopped celery


1/2 cup sliced carrots


1/2 cup chopped onion


1/4 teaspoon pepper


NOODLES:


2-1/2 cups all-purpose flour, divided


1 teaspoon salt


2 eggs


1 can (5 ounces) evaporated milk


1 tablespoon olive oil


Directions:


Combine the first four ingredients; rub over chickens. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Cover and bake at 350掳 for 1-1/4 hours or until tender. Drain and reserve drippings. Skim fat. Cool chicken; debone and cut into chunks. Cover and refrigerate chicken.


In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes.


Meanwhile, for noodles, set aside 1/3 cup of flour. Combine salt and remaining flour in a bowl. Beat eggs, milk and oil; stir into dry ingredients. Sprinkle kneading surface with reserved flour; knead dough until smooth. Divide into thirds. Roll out each portion to 1/8-in. thickness; cut to desired width. Freeze two portions to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 minutes or until almost tender. Add chicken; heat through. Yield: 10 servings (2-3/4 quarts).