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Monday, April 25, 2011

Duggar Recipe: Chicken & Noodles

Time for another delicious Duggar recipe! This one is for the Duggar variation of chicken noodle soup. It may be April, but with all the cool weather we've been having, a mouth-watering pot of soup would really hit the spot.


Chicken & Noodles

Ingredients: 
  • 8 cans cream of chicken soup
  • 10 T. Mex. chicken bouillon
  • 17 c. water 
  • 1 onion chopped (or 1 T. onion powder) 
  • 4-5 bags egg noodles
  • Chunks cooked chicken (optional)
  • Pepper to taste
Directions:
  1. Boil Soup, Bouillon, Water, & Onion. Boil 5 min.
  2. Add Noodles & chicken. Pepper either in pot or at table. Yummy!
Variations:
*If you're a whole grain family, try substituting egg noodles with whole wheat noodles. 

For more delicious Duggar recipes, visit our Recipes tab

Have you made this recipe? Do you have your own chicken noodle soup recipe?

15 Comments (Click Here to Add Yours):

Kimberly said...

I haven't ever made chicken noodle soup! WoW!...that's really strange because I make soup all of the time?!...I will try this and let yall know how it turns out! Thanks for following the Duggars so closely! They are fine christian examples to follow!

Happy Easter!!!

Anonymous said...

Is this a normal portion size or duggar sized portion?

Lily and Ellie said...

It's a Duggar-sized portion, or enough to freeze for quick meals later on.

Jen said...

It's been raining nonstop since Thursday and its Monday night.We live close to hard hit St.Louis, Missouri.Its great to have a great duggar recipe to spend my time making when going outside is out of the picture.I'll be trying this recipe really soon.

Anonymous said...

I've only seen regular chicken boullion. Is Mex. chicken boullion located in the same grocery isle as regular boullion, or should I look elsewhere? Thanks

Lily and Ellie said...

Hi Anonymous!

We recommend looking in the specialty section, if your grocery store has one.

Thanks for reading!
Lily and Ellie

Jessica Bishop said...

My mom actually just made this last week! Well, a version of it anyway...SUPER simple and delicious!! If you want a simpler recipe... boil chicken in water and chicken broth mix, cook noodles, mix together, add salt/pepper to taste.

Much Love & God Bless

Anonymous said...

Mexican chicken boullion is just the Chicken boullion with tomato.

Samantha said...

How can I split this up? I do not have a pot big enough to hold that much. I would like to make this and freeze it.

Lily and Ellie said...

@Samantha

Hi Samantha,

Feel free to split the recipe in half. That would be 4 cans cream of chicken soup, 5 T Mex. chicken bouillon, 8.5 cups water, 1/2 onion, and 2-2.5 bags egg noodles (plus chunks of cooked chicken and pepper to taste).

Happy Cooking!
~Lily and Ellie

Kathleen Coyne-Boyles said...

I am living with my family for a year in Austria and needing to stretch our dollars (euros) but I also need to make the homey American foods my kids will love.This one is a big winner! Thanks Duggars!

Anonymous said...

I've made this recipe numerous times. It's amazing. So easy yet so filling especially with some mashed potatoes yum! I always cut in half or even a fourth it's huge but very good!

Cindy said...

In Step 2, are we adding precooked noodles or should they be cooked in the soup base.

Lily and Ellie said...

@Cindy

Hi Cindy,

You can precook the noodles or cook them in the soup base, whichever you prefer. Cooking them in the soup base will make them more flavorful.

~Lily and Ellie :)

Anonymous said...

Ingredients Nutrition Specials
3 teaspoons extra virgin olive oil
1 large brown onion, halved, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 large celery stick, trimmed, coarsely chopped
1 dried bay leaf
1/2 teaspoon ground turmeric
6 whole black peppercorns
1kg chicken frames, skin and fat trimmed
2.5L (10 cups) cold water
5 sprigs fresh thyme
5 sprigs fresh continental parsley
110g (2/3 cup) frozen peas, thawed
1 carrot, extra, peeled, finely chopped
50g (1/2 cup) short-cut angel-hair pasta (Vetta brand)
2 teaspoons fresh thyme leaves
Pinch of salt
2 tablespoons coarsely chopped fresh continental parsley
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Method Notes
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, celery, bay leaf, turmeric and peppercorns. Cook, stirring occasionally, for 10 minutes or until vegetables soften.
Step 2
Add the chicken frames, water, thyme and parsley sprigs, and bring to the boil. Reduce heat to low and simmer, partially covered, for 1 hour. Transfer chicken frames to a heatproof bowl and set aside for 10 minutes to cool.
Step 3
Strain the soup through a fine sieve into a large clean saucepan and discard vegetable mixture. Remove the chicken meat from the bones. Shred the chicken meat.
Step 4
Bring the soup to a simmer over medium-high heat. Reduce heat to low and add the peas, extra carrot and pasta. Cook, uncovered, for 8 minutes or until pasta is al dente and carrot is tender.
Step 5
Add the chicken meat and thyme, and stir to combine. Taste and season with salt. Ladle soup among serving bowls. Sprinkle with parsley and serve immediately.

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