Chook Me!

How do I make chicken noodle soup with a 1/2 lb of chicken breast?

So I want this to be quick, so I have about half a lb of chicken breast defrosting right now, and I have all the vegetables. I'm not really planning on making it from scratch but more from chicken broth from cans :) How do I cook this piece of chicken? Fry it? Boil it?

Public Comments

1. I would fry it first but not all the way then boil it in the broth and at the last minute at the vegatbles cuz you dont want them to get all soggy if its frozen vegatables
2. I boil the chicken with a piece of garlic in the water (to be thrown out later) while I'm cooking the noodles
3. I always cut the breast up into chunks and boil it for about 45 minutes. Then I add a bullion cube and some Jewish (Manischewitz or Streitz) soup mix to that water. Then I add the vegetables and the canned broth and let it all cook for an hour or so. Hope that helps.
4. well, see if this one suits you Creamy Chicken Noodle Soup 8 cups chicken broth 2 cups cooked diced chicken 1 cup milk 1 cup thinly sliced carrots 1 cup sliced celery and leaves 1/2 cup chopped green bell pepper 1/2 cup chopped onion 1 clove garlic, minced 1/2 teaspoon dried marjoram Salt and pepper to taste 6 ounces uncooked thick noodles 1/2 cup milk 1/4 cup all-purpose flour 2 tablespoons butter In large kettle combine broth, chicken, milk, carrot, celery, green pepper, onion, garlic, marjoram and salt and pepper. Cook over medium heat until vegetables are crisp-tender. Add noodles and cook until almost done. In a cup, whisk together milk and flour. Stir into soup mixture and boil gently for 3 minutes. Stir in butter, heat through, and serve.
5. I will lightly sautee it in a pan until it is no longer pink. Then transfer it all into a big pot with some broth and the rest of your ingredients and cook till your veggies are tender. If you want add a couple of handfuls of egg noodles to the soup just make sure you use more broth because the noodles will absorb some of your broth. Good luck.