15 Minute Chicken Noodle Wonton Soup Recipe By Tasty

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15-MINUTE CHICKEN NOODLE WONTON SOUP RECIPE BY TASTY



15-Minute Chicken Noodle Wonton Soup Recipe by Tasty image

Nothing says comfort food like a bowl of chicken noodle soup. We put a super easy spin on the classic recipe using only a few frozen food items and pantry staples. Plus, it comes together in just 15 minutes!

Provided by Andrew Pollock

Categories     Dinner

Time 15m

Yield 6 servings

Number Of Ingredients 6

4 cups chicken stock
1 cup frozen mixed vegetable, such as peas and carrots
20 frozen chicken and vegetable wontons
½ teaspoon kosher salt
¼ teaspoon ground black pepper
dried thyme, optional

Steps:

  • In a large pot, bring the chicken stock to a boil over high heat.
  • Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8-10 minutes.
  • Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.
  • Enjoy!

Nutrition Facts : Calories 524 calories, Carbohydrate 42 grams, Fat 37 grams, Fiber 0 grams, Protein 0 grams, Sugar 7 grams

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY



Classic Chicken Noodle Soup Recipe by Tasty image

Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

¼ cup olive oil
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
kosher salt, to taste
black pepper, to taste
3 cloves garlic, chopped
8 cups chicken broth
8 oz egg noodles
4 cups shredded chicken breast
½ cup fresh parsley, chopped
parmesan cheese, shredded, to taste

Steps:

  • Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
  • Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
  • MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
  • Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
  • Season to taste with salt and pepper, then stir in the parsley.
  • Serve topped with Parmesan.
  • Enjoy!

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  • Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme.
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