Favorite chicken noodle soup/old-fashioned chicken and dumplings recipe

[Anonymous]

Every fall I have horrible allergies and all I want is chicken and dumplings, chicken noodle soup, or pho and ice cream/cold fruit.

I need to stop picking up CFA soup and make my own at home. Please post your go-to recipes- prefer slow cooker but willing to put in work if you promise its amazing

[Anonymous]

I want to find a good CFA chicken soup recipe!

[Anonymous]

Keep in mind I’m lazy…… I use 2 Ramen packets in 5 cups of water ( instead of 4 cups) I cook celery and carrots in the water before I add the Ramen. Right at the 2 min mark when it’s done I add rotisserie chicken and the seasoning packets. Dinner in less than 10 minutes.

[Anonymous]

Alison Roman chicken and dumplings recipe in NYT. 100% worth every single step. But you can make it in the instant pot too and it’s way easier. 😉

[Anonymous]

I just made this the other day and would do it again. Very tasty and good for colds with the turmeric and ginger.

https://www.ambitiouskitchen.com/the-best-chicken-soup-recipe/

[Anonymous]

I buy a whole chicken cut into pieces and simmer it in pot of water with an onion, couple pieces carry and celery, small bunch of fresh herbs and some peppercorns, a little salt. Once meat is cooked through, remove from pot, cool a bit and pick meat from bones. Set aside in frig. Put the bones back in broth and simmer another couple hours uncovered. Remove bones and solids and put broth through fine strainer covered with cheesecloth.

Cut up whatever vegetables and grains you want for your soup, add to your strained broth and simmer until cooked then add the cooked chicken meat back. Add salt and pepper as needed. Top with fresh chopped parsley

[Anonymous]

barefoot contessa has a pretty easy one

[Anonymous]

Anonymous wrote:I buy a whole chicken cut into pieces and simmer it in pot of water with an onion, couple pieces carry and celery, small bunch of fresh herbs and some peppercorns, a little salt. Once meat is cooked through, remove from pot, cool a bit and pick meat from bones. Set aside in frig. Put the bones back in broth and simmer another couple hours uncovered. Remove bones and solids and put broth through fine strainer covered with cheesecloth.

Cut up whatever vegetables and grains you want for your soup, add to your strained broth and simmer until cooked then add the cooked chicken meat back. Add salt and pepper as needed. Top with fresh chopped parsley

This is what I do except I just use a pack of raw drumsticks for a bit of ease. Probably not as good of a stock as the whole chicken but still delicious.

[Anonymous]

Pioneer Woman's Chicken and Dumplings is amazing!

https://www.thepioneerwoman.com/food-cooking/recipes/a9790/chicken-and-dumplings/

[Anonymous]

Anonymous wrote:barefoot contessa has a pretty easy one

It's really good, especially if you make your own chicken stock. But a good store-bought stock will work fine. https://www.foodnetwork.com/recipes/ina-garten/chicken-noodle-soup-recipe-2048981

[Anonymous]

I got this recipe courtesy of DCUM’s Great Soup Recipe thread:
https://againstallgrain.com/2013/01/30/leftover-roast-chicken-soup-with-roasted-vegetables/. Everyone I have made it for loves it. I love that I get extra vegetables in my family, especially since they normally won’t eat squash or sweet potatoes.

[Anonymous]

The chicken and dumplings recipe from Cooks Illustrated is great:

http://fourcornersfarm.com/blog/2011/07/23/cooks-illustrated-chicken-and-dumplings/