Re: Subways Chicken Noodle Soup Recipe
Daniel
There is so much satisfaction in creating a pot of soup from scratch. This recipe starts with a homemade chicken stock, where a whole chicken is first cooked in a big pot of water. Carrots, celery, and onions are then tossed in, adding veggie goodness and color. I like when Mom slices whole carrots in thick rounds, but you can chop them smaller if you prefer.
Remove chicken from the pot to cool. When cool enough to handle, remove chicken skin and meat from bones. Discard skin and bones. Shred the chicken into bite-sized pieces and set aside. Strain or scoop out the large chunks of onions and celery from the stock and discard.
Now remove about 1 cup of the chicken broth to a small bowl and whisk in 1 tablespoon of chicken base until smooth. Add mixture back to the stock pot and stir to combine. Taste for flavor, adding up to 3 more tablespoons of chicken base, in the same manner, if needed. I like a very rich chicken flavored soup and find that different chickens have different levels of flavor. Flavor will also depend on the size of pot you used and how much water you used. So just keep tasting and adjusting until you reach a level of chicken flavor that you like. You may also want to add in more salt and pepper. Just trust your taste buds.
We had leftover rotisserie chicken and I was trying to figure out a new recipe for leftovers. This recipe was easy and DELICIOUS! This will be a go-to soup recipe from now on.
I added bell peppers because they were on the edge, and also added chili flakes because my husband likes things a little spicy.
Great recipe. Next time I might add potatoes to carrots and onion and saute them a bit as they were a little under-cooked for my taste. Also added a bit of pancetta to the veg saute and it was quite tasty. Corn would be a nice addition as well.
In Maine we like our chowders and this is a good one. I followed the recipe but added a cup of chopped leeks and a fourth cup of my home made chicken stock. I used less butter and half the cheese and it still came out great.
It took me a long time to prepare this dish. My older sister thought me before how to cook this and I wanted to try this recipe but it seems more complicated I would cook the potatoes with chicken broth and the vegetables first and I would cook in another pot the butter with the flour and the milk that way is so much easier and it would be cooked faster. This recipe seems harder to understand for whose their first language is not English. I hope it turns okay I cut my potatoes with the vegetables and it became darker by the time I wanted to cook it. I hope to do it better the next time.
Loved this!! Perfect use for the rotisserie chicken I had in the fridge. Only change I made was added a little heavy cream and less milk. Added a little hot sauce to my bowl before eating. Delicious!!
I used milk and cream of chicken added cornstarch instead of flour, and cooked the chicken with parsley thyme salt and pepper onion and garlic and put all of it in a crockpot for 2 hours, added a can of corn and carrots towards the end. Was absolutely perfect will be making this again for sure!!!!
Looks to be a lovely recipe which I will soon try. I think some of the thickening issues are related to using lower fat milk and when using flour, the amount may vary due to the moisture content of the flour. This happens often in baking which is why bakers use a range of amount for flour in baked goods like rolls and breads. Damper flour requires more to get the right dough. Drier climates will use less than wetter or more humid climes as well as on a rainy day! Hope this helps!
Have made this recipe now . . THREE times! Because of a dairy allergy, I use Avocado Oil instead of butter to sautee the vegetables before adding the broth. I sautee everything, including the potatoes; and I leave out the celery until the very last thing.
My biggest secret is to use dried potato flakes to thicken the chowder just before the last heating prior to serving. Grain allergies prevent using flour. So this recipe ends up being a grain-free paleo recipe!
Thanks for a great recipe. I added some of our favorite seasonings (rosemary, garlic), a bit more of the ones you listed (S,P, thyme), and everyone agrees this one is a keeper. That is rare when I try random soups from surfing. Thanks again.
this was amazing ! we are in the middle of an ice storm and my little guy will not stay inside. We needed something to warm us up!!!! I added a bit of ginger to the soup and two sage leaves. Came out great and we are all warmed up! Thank you for sharing your recipe !
Made it tonight and LOVED it. It was all we could do not to eat the whole pot. I was just looking for a way to use up a rotisserie chicken and some Yukon gold potatoes, and boy did this ever deliver! It will definitely go into our regular rotation. Thank you!!
I made this for dinner tonight and though I tweaked a couple things it was good. I did double it with no problems thickening. I feel it is missing something, a seasoning like old bays maybe? IMy husband loved it and ate a huge bowl topped with cheese and scallions. I will definitely make again and maybe try adding bacon
Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.
You can certainly try substituting rice flour but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please make the appropriate substitutions at your discretion to fit your dietary restrictions.
I just made this soup for dinner tonight! It was sooooooo delicious. I doubled the recipe and since I used fat free milk I had to add extra flour to thicken the soup. I also put some bacon on top as garnish!! I will most definitely be making this again. Super easy and delicious! Thank you so much. Looking forward to more of your recipes!
Amy, please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.
Today the weather was cool so I made this dish this evening for my family. I made it exactly as the recipe indicated and it was just wonderful. It is definitely on the keeper list. Thank you for the recipe.
Having this soup for dinner tonight in the middle of this 2014 Polar Vortex for my family of five. It is soooo good. Followed it to a T. Used 3/4 of a large onion and lots of salt. ( to me at least since I do t cook w it very much) the big Yummo occured when I adddd the shsrp cheddar. I would recommend the sharp vs regular cheddar so you get the big wow! Would taste heavnly w a mix maybe Havarti or other nutty cheese!
Looove your recipes!
Megan
Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.
Happy Saturday all! It's been a rough week back as I'm sure everyone else can attest to. While I love long breaks and vacations, it's so hard to get back in a routine and actually have to set a alarm and be an adult. But! I am pretty proud of myself for eating fairly healthy all week, working out consistently, and making sure to get enough sleep at night. Hopefully I can keep this up!
In other news, tomorrow is NYC's annual no-pants subway ride. Basically, it's when a bunch of brave souls meet up, take off their pants (but continue wearing other winter regalia such as coat, scarves, beanie, boots, etc.), and keep a straight face while riding the subway. Is this city crazy or just awesome or what? I have a few questions about this no pants thing. How do you decide what underwear to wear? When do you take your pants off? Is it before you get on the subway or during the ride? What if you see someone you know, like your boss with her kids carrying grocery bags from Trader Joe's? Or, what if she is also participating in the no pants ride...?
Now, onto this Filipino dumpling soup. Pancit Molo is basically a version of won ton soup but it usually has extra noodles added throughout. Instead of extra noodles, I added a few of my favorite veggies (bok choy, mushrooms, carrots, and scallions). The key (and don't skimp out on this!) is to make your own broth. It totally changes the taste of the soup than if you just used pre-made broth, and it doesn't require that much effort!
I went through a very dark period in my life where I was indifferent to Asian food. I didn't crave it, I didn't think about it, I didn't want it. I didn't need it. It was so lame!
A few miraculous things happened to change me from my dark ways. 1) I went to the Philippines with my Lola and cousin Ann my junior year in high school. Here I had access to legitimate Filipino foods, such as Lechon, pan de sal, ube, halo halo, and pancit. It was a life changing experience, (and not just from the food!). I was also able to meet distant relatives and really understand where I come from and the culture of my moms side.
2) And then my freshman year in college, I went to Guangzhou, China. I used up the rest of my savings that I had made from working fast food in high school to pay for it, but it was on this trip that I had real Chinese food for the first time. It's completely different from American Chinese! Mostly in ways that it was lighter, healthier, with none of the cornstarch that makes it thick like most Chinese restaurants. It was amazing! It was here I became addicted to scallion pancakes ?
3) And the most obvious reason, is living in NYC! Are we all tired of me talking about my experiences and observations of living here? Because I'm not tired of writing about it. Most specifically, besides everything in Chinatown, Koreatown, and the like, were the noodles at The Handpulled Noodle, the Pho at Pho Grand, the steamed buns from Fay Da Bakery, Ramen from Jin Ramen and the dumplings from Pure.