Inspired by bean paste I come out with this idea making chicken stew.

Did my shopping two days ago. Got a pineapple. Cut it today. It was sweet. Also bought a medium chicken. Cut into halves to be used for soup later. That was the plan. But as a wise man said: only fools never change their mind.

My wife always made great soups, but her only published chicken soup is from a leftover carcass. This recipe is for making chicken vegetable soup from a raw whole chicken. As with all soups the great thing is you can substitute different vegetables and when making your stock you can add what ever you find in your pantry or refrigerator.

This is a family recipe from my dear mother. She had her own way of making the soup, just like my grandmother and aunts. She used to say when we were little that chicken noodle soup is essential for children because it includes chicken, vegetables, and kids love it.

A chicken and pea stew is one of my favorites for any time of year. I love making it in different ways—this time, I added mushrooms.

This is the only chicken noodle soup I really enjoy. For years my dad made this without a recipe until I asked him to write it down.

I wasn't expecting company and chicken was the only protein I had defrosted. Double ingredients as necessary. My friends were going crazy over the sauce. Little did they know it took only moments to make

My family loves my chicken and dumplings.. they wanted it constantly so I decided to change it up and created this savory stew

This is a simple way to make a generous amount of homemade chicken noodle soup. Chicken soup is comfort food, a must when sick, and it's an inexpensive meal to feed a large family. CHICKEN:If I'm intentionally buying chicken for the express purpose of making this soup, I prefer skin-on bone-in dark meat, as the fats help add flavor and the meat is juicy (and it's less expensive!). I use whatever I have on hand, though, often making this soup after having a leftover whole chicken in the fridge. So this works fine with chicken breast, boneless chicken, or a whole leftover carcass. You don't need a specific amount. Whatever you have works. BOUILLON, BASE, OR BROTH: Traditional bouillon is too salty; you really need the broth base pictured below or another brand called "Better than Bouillon" (but the kind I use is the less expensive of the two). If using Better than Bouillon, reduce amount by a couple tablespoons, as it's a little stronger. Alternatively, you can use two additional 48oz containers of chicken broth instead of the broth base and water. You still will want to add a little bouillon if using nothing but broth (a couple tablespoons only).  DO I NEED A NINJA FOODI?You don't need this model pressure cooker. Any will work so long as it's big enough to fit all the ingredients. FREEZING FOR LATER:You can make this and freeze it. However, if freezing, don't add the noodles. Simply cook noodles separately and add once thawed and reheated for future meals.

I did it twice for my wife while she was sick. She was back to normal in no time after. She says it was the soup lol.

Making fresh chicken broth is very simple and ideal dor so many recipies. Make a nice chicken soup with it or freez.

I like to change up my seasonings, depending on what flavor I want. Sometimes I'll use Thai or chili seasoning, as well. You can also stuff the cavity with different fruits and veggies. The recipe can be very versatile.