Big Batch Chicken Noodle Soup Recipes

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QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

BIG-BATCH CHICKEN SOUP



Big-batch chicken soup image

Use a whole chicken to make a big batch of family-friendly chicken soup. Treat the recipe as a base and add your choice of veg, or bulk it up with grains

Provided by Lulu Grimes

Categories     Dinner, Lunch, Main course, Soup

Time 1h40m

Yield Serves 4 with leftovers

Number Of Ingredients 8

250g sofrito mix (or mixed finely chopped onion, carrot and celery)
1 tbsp rapeseed oil
1 chicken , elastic or string removed
1 bay leaf
2 low-salt chicken stock cube melts or cubes
200g frozen peas
200g frozen sweetcorn (optional)
200g soup pasta or dried noodles snapped into pieces, cooked

Steps:

  • Fry the sofrito mix in the rapeseed oil for about 10 mins until it is really soft and the onion is translucent. Do this over a low heat and don't let it brown. Tip into a casserole.
  • Sit the chicken on top of the sofrito, add the bay leaf and stock melts and enough cold water to come most of the way up the chicken. Bring slowly to a simmer and then put a lid on the casserole. Cook for 1 hr then check whether the chicken is cooked through - the meat should have started to pull away from the ends of the legs if it is. Carefully lift the chicken out of the pan and let it cool a little then ease the breast meat from the carcass. (Cool and chill the breasts if you want to keep them for another day, or chop them if you want to make a generous batch of this soup.) Strip the remaining meat off the bones and chop it into cubes small enough to sit on a soup spoon.
  • Taste the broth the chicken was cooked in and if it tastes weak, then boil it for 15-20 mins to reduce it then taste again. Don't season it until you are happy with the flavour. If you want to chill or freeze some of the soup base do it now and add the rest of the ingredients later when you reheat it. Stir in the peas and sweetcorn (if using) along with the soup pasta and bring back to a simmer. Add back the chicken meat.

Nutrition Facts : Calories 424 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.6 milligram of sodium

CHICKEN AND VEGETABLE NOODLE SOUP



Chicken and Vegetable Noodle Soup image

Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. -Stacey Christensen, West Valley City, Utah

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 64 servings (1 cup each).

Number Of Ingredients 9

4 whole broiler/fryer chickens (3 to 4 pounds each)
10 quarts water
3 bunches celery, chopped
2 pounds carrots, sliced
2 large onions, chopped
2 jars (8 ounces each) chicken base
1/4 cup dried parsley flakes
Salt and pepper to taste
2-1/2 pounds uncooked fine egg noodles

Steps:

  • Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.

Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 837mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

BIG-BATCH CHICKEN NOODLE SOUP



BIG-BATCH CHICKEN NOODLE SOUP image

Categories     Soup/Stew     Chicken

Yield 12-14 Servings

Number Of Ingredients 11

2 tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, cut into ¼-inch-thick slices
One 6-to 7-pound chicken
2 quarts Chicken Broth (see recipe below) or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or ½ teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups egg noodles

Steps:

  • Chop fresh parsley, for garnish Heat the oil in a large stockpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes. Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf. Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours. Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls. Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot. The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.

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Top Asked Questions

How do you make chicken noodle soup taste better?
We love to add poultry seasoning, salt, and pepper to our chicken noodle soup recipe. If you want a little sweeter taste you can add a little parsley and basil. First, sweat the veggies in butter on low heat then add the flour, milk, and seasonings. Next, dissolve bouillon cubes in 1 cup of water.
How to cook chicken noodles with vegetables?
First, sweat the veggies in butter on low heat then add the flour, milk, and seasonings. Next, dissolve bouillon cubes in 1 cup of water. Then, add 9 cups of water and the bouillon water to the veggies. Next, add in the cooked chicken and noodles and let everything simmer together for 20 minutes or until the noodles are tender.
How much does it cost to make chicken noodle soup?
This homemade Chicken Noodle Soup is slightly creamy and seriously crave-worthy! It’s easy to make and will feed 8-10 people! It costs just $6.73 to make and 85¢ per serving. A few years ago when I was home sick with little ones, my sister-in-law, Katie, brought over the best homemade chicken noodle soup.
How to cook chicken noodles in a crock pot?
Add 9 cups of water and the bouillon water to the veggies. Increase the heat to medium-high and cook until the mixture comes to a low boil. Reduce the heat to low, and stir in the noodles and shredded chicken and let everything simmer together for 20 minutes, or until the noodles are tender.

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