Can someone give me an easy chicken noodle soup recipe?

I feel like crap. I think I am coming down with the flu. I want to make some chicken noodle soup but I need a really easy recipe because I don't want to have to put a lot of effort into it. I have had what seemed like pretty simple chicken noodle soup before that was tasty. If any one has a good recipe I would be so greatful.Can someone give me an easy chicken noodle soup recipe?
get a pound or 2 of chicken strips ,boil them in chicken broth when done boiling pull strips and cut into small pieces add them back to the broth then add extra wide noodles to the broth and continue to boil . taste broth, if not enough chicken flavor add chicken bullion to taste salt and pepper and when noodles are done enjoy.Can someone give me an easy chicken noodle soup recipe?
Hello, have some pieces of chx already cooked if you don't have you can pick one up cooked at local supermarket. Start with sauteing in minimal butter some diced onion, celery and carrot with thyme if possible. and water with chx base cubes or just about 4 cans of canned chx broth. let reduce about 2 hours add diced chx, seasoning and you good!
campbells...mmm good
I'm gonna give you a really good one OK? home made by scratch...





1. chicken- if is only for you then you only need a few pieces or 2 legs or a chicken breast.


2. vegetables that you like -ANY (Ex: potato's, carrots)


1/2 onion


1/2 teaspoon of garlic


salt-w/e u like


black pepper just a LITTLE


1 teaspoon of oil


1 Noodles-as many as you like





OK- put everything together in the big pot and add water just enough to cover the veg and chicken, let it boil for 15 mins.





15 Min's is done- taste it and if you need to add more salt or pepper just do it.
Chicken Noodle Soup


Recipe courtesy Alton Brown








4 cups chicken stock, home made or store bought


3/4 cup diced onion


3/4 cup diced celery


1 tablespoon minced garlic


2 ounces dried egg noodles, cooked to al dente


1/2 teaspoon finely chopped fresh tarragon leaves


2 teaspoons finely chopped fresh parsley leaves


Lemon halves, for serving





Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.
boil 2-3 chicken breasts,coy into small pieces,add2-3 cans Swanson chicken broth 2 carrots cut up, celery stalk cut up,a little parsley, salt %26amp; pepper to taste. Cook until veggies are tender. I cook my noodles in a seperate pot so the soup doesn't get starchy.
Ingredients900ml chicken or vegetable stock (or Miso soup mix)


1 boneless, skinless chicken breast, about 175g/6oz


1 tsp chopped fresh root ginger


1 garlic clove , finely chopped


50g rice or wheat noodles


2 tbsp sweetcorn , canned or frozen


2-3 mushrooms , thinly sliced


2 spring onions , shredded


2 tsp soy sauce , plus extra for serving





Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.


Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.
Campbells.
Buy it readymade!
get yourself some roman nodules Thea helped me get over the flu and there 10 cents a pack and easy to make
The Lady's Chicken Noodle Soup


Recipe #147065 | 1陆 hours | 25 min prep | SERVES 8 -10 (








Ingredients


STOCK


2 1/2-3 lbs broiler-fryer chickens, cut up


3 1/2 quarts water


1 onion, peeled and diced


2 teaspoons italian seasoning


1 teaspoon lemon-pepper seasoning


3 garlic cloves, minced


4 bay leaves


3 chicken bouillon cubes


kosher salt, to taste


fresh ground black pepper


SOUP


2 cups sliced carrots


2 cups sliced celery, leaves as well


2 1/2 cups uncooked egg noodles


1 cup sliced mushrooms


3 tablespoons parsley, chopped


1/3 cup cooking sherry


2 teaspoons chopped fresh rosemary leaves


1 cup grated parmesan cheese (optional)


3/4 cup heavy cream (optional)


seasoning salt, to taste


fresh ground black pepper, to taste


crusty French bread, for serving


Directions


1FOR THE STOCK:.


2Add all ingredients to a soup pot.


3Cook until chicken is tender, about 35-45 minutes.


4Remove chicken from pot and set aside to cool.


5Remove and discard bay leaves and onion.


6You should have approximately 3 quarts of stock.


7When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage.


8Set chicken aside.


9FOR THE SOUP:.


10Bring stock back to a boil.


11Add carrots, and cook for 3 minutes,.


12Add celery and continue to cook for 5-10 minutes.


13Add egg noodles and cook according to package instructions.


14When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary.


15Add Parmesan and cream, if using.


16Cook for another 2 minutes.


17Adjust seasoning, if needed, by adding seasoning salt and pepper.


18Enjoy along with a nice hot crusty loaf of French bread.











Classic Chicken Noodle Soup ';Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.';











INGREDIENTS


1 recipe Fast Chicken Soup Base


3 cups egg noodles


1 cup frozen green peas


1/2 cup chopped fresh parsley


Salt and freshly ground black pepper





DIRECTIONS


Prepare Fast Chicken Soup Base. Bring to a simmer.


Add these, then simmer until tender, 10-20 minutes: 3 cups egg noodles.


Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.


Final touch: Add salt and pepper, to taste.
boil some chicken with chicken boullion, and chopped celery, chopped carrots and and poultry seasoning, salt and pepper. near the end, and the noodles :)
Boil some chicken


Add any veggies you have on hand (leftovers work too, just add them last because they are already cooked). Once the chicken starts to boil, reduce the heat to low and simmer throwing in any veggie you like. Once the chicken is done about 1-2 hours take a handful of spaghetti noodles and break them into three pieces each and throw them in. Cook until the noodles are done. Add salt, garlic power, onion powder. Enjoy and get better.
In a large pan, put 4 cups water and 5 buillion cubes. Bring to a boil and add canned chicken (drained) or other chicken you may have in your fridge or freezer (make sure it's cut into bite sized pieces), veggies (I just toss in a variety of frozen veggies I have and like, and I just guesstimate so it's to my liking for thickness, but you could use canned veggies), and some egg noodles. Boil for about 15-20 minutes more. Enjoy!!





Hope you feel better!
Sautee up 1 carrot, 1 celery, 1 onion with salt and pepper. Then add 2 quarts of chicken stock. I like to add a sprig of thyme and a bay leaf but most stock already has this in it. Let this simmer for about 10 minutes. Then bring it to a boil. Add about 1 handful of egg noodles and cooked chicken. I generally use leftover roasted or bake up a breast. Taste for seasoning. I generally use a little more salt and pepper at this point.
Boil water





Put chicken into boiling water.





Add mixed veggies.





Add chicken stalk.





Boil for like 2 hrs ?





And drink.





But if you are having flu, just take honey and lemon . It works !
NOODLES, CHICKEN BROTH, VEGETABLES?, and CHUNKS OF GRILLED CHICKEN
Well, if you're not feeling well preparing the chicken might be a bit of a chore.





Your best bet is to make a run to the store to get some before you feel too terrible, or ask someone to make the trip for you.





Sorry, that's not exactly a ';recipe';. Just my advice.
';Campbell's. It's got the goods.'; Yum:)
Good homemade chicken soup (then whatever in it you want) takes some time and effort. Boiling the chicken and vegetables, skimming it, and so on. If you're not up to it, get a roasted chicken at the grocery store (hot from the deli) and some chicken stock. Heat the stock, boil your noodles (or even easier throw ramen noodles in the pot with the stock they'll cook quick), and shred some of the chicken meat in there, add s/p to taste, you can throw in a bit of dried parsley too. That's going to be the easiest and heartiest other than buying a can of soup. Feel better.