Any tried and true recipes for chicken noodle soup and/or chicken and noodles?

CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS





1 pound skinless boneless chicken breast halves, cut crosswise into thin strips


3 tablespoons soy sauce


2 tablespoons dry Sherry


2 tablespoons oriental sesame oil


3 garlic cloves, minced


3 tablespoons tahini (sesame seed paste)*


2 tablespoons minced peeled fresh ginger


1 tablespoon sugar


1 tablespoon seasoned rice vinegar


1 1/2 teaspoons chili-garlic sauce**





4 cups chopped Napa cabbage (from 1 head)


6 green onions, thinly sliced


8 cups canned low-salt chicken broth





1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles


1/2 cup chopped fresh cilantro





Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.





Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.





Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and saut茅 until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)





Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.





* Sold at Middle Eastern markets, natural foods stores and some supermarkets.


** Available at Asian markets, specialty foods stores and some supermarkets.





Makes 6 servings.





A Cook from Asheville, NC on 01/21/07


Just finished making this. wonderful. I went a little extra on all the flavorings, added baby bok choy and snow peas. Excellent!








runamokdog from Menahga, MN on 01/13/07


This is probably among the top 3 soups I have ever had in my life. Substituted a bunch of stuff due to what I had on hand (green cabbage, Mongolian Fire oil, balsamic vinegar, etc) and it still was a hit!!








A Cook from Binghamton, NY on 06/19/06


Not yo Mama's chicken soup, this is the best chicken noodle soup I have ever eaten! One fourth of the recipe makes two entree size bowls. I used part turkey broth and part chicken broth, both homemade. I substituted red curry paste for the chili garlic sauce and added more ginger, probably a tablespoon or two more. I also cut up about 1/3 c. of cilantro stems I had after I used the tops and put that in the broth. I used about 1. c. broken angel hair for the noodles. The proportion of broth, noodles, chicken and veggies was just right. I can hardly wait to serve this at my hiking group's next soup lunch.Any tried and true recipes for chicken noodle soup and/or chicken and noodles?
Chunky Chicken Rice Soup





Ingredients





(7 servings)





1 c Cooked cubed chicken


1 ts Oil for frying


2 c Chicken broth


1 c Water


10 oz Frozen mixed vegetables


1/2 ts Poultry seasoning


1/4 ts Pepper


1 c Minute Rice


1 tb Dried parsley








Instructions





1). In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2). Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.Any tried and true recipes for chicken noodle soup and/or chicken and noodles?
4 chicken breast


6 cups water


1 chicken bouillon cube


1 can each cream of mushroom, celery and chicken soup


1 cup milk


1/4 tsp onion powder


1 pkg large egg noodles


salt and pepper to taste





bring water to boil in a large pan add bouillon cube,chicken breast, onion powder, salt, pepper boil until chicken is done ( falling off of the bone)


remove chicken from the broth that has formed and add the noodles cook according to pkg directions, while they are cooking de-bone chicken, you can either use the skin or discard it, after noodles are 3 minutes from their estimated cooking time add soups, milk and deboned chicken reduce heat to med.. cover and let simmer 20 minutes stirring often..


enjoy!
INGREDIENTS


1 tablespoon butter


1/2 cup chopped onion


1/2 cup chopped celery


4 (14.5 ounce) cans chicken broth


1 (14.5 ounce) can vegetable broth


1/2 pound chopped cooked chicken breast


1 1/2 cups egg noodles


1 cup sliced carrots


1/2 teaspoon dried basil


1/2 teaspoon dried oregano


salt and pepper to taste


DIRECTIONS


In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
a friend of our loves this 1 large can of cream of chicken 2 cups cooked bows 1 can of cooked chicken heat and serve