Cajun Chicken Noodle Soup Recipes

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CAJUN CHICKEN NOODLE SOUP



Cajun Chicken Noodle Soup image

Make and share this Cajun Chicken Noodle Soup recipe from Food.com.

Provided by DLGKate

Categories     Lunch/Snacks

Time 1h

Yield 10 cups, 10 serving(s)

Number Of Ingredients 18

5 cups water
4 cups reduced-sodium chicken broth
3 cups cooked chicken, and chopped
1/2 lb andouille sausage, cooked & sliced
3 stalks celery, chopped
1/2 medium yellow onion, chopped
1 medium orange bell pepper, chopped
1 medium yellow pepper, chopped
1 teaspoon garlic, minced
4 inches lemongrass, minced (food processor works best)
1 (8 ounce) package tofu shirataki noodles, cut up (fettuccine style)
2 teaspoons chicken bouillon granules
1 teaspoon cajun spices
1/2 teaspoon ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon ground cumin
1 bay leaf

Steps:

  • In a large soup pot, combine water and chicken stock. Add chicken, sausage, celery, onion, peppers, garlic, and lemongrass. Bring to boil. Reduce heat, cover, and simmer for 30 minutes. Next, add noodles, bouillon, spices, and bay leaf. Simmer an additional 10 minutes. Remove from heat and serve.

Nutrition Facts : Calories 178.7, Fat 9.8, SaturatedFat 3.2, Cholesterol 44.5, Sodium 444.3, Carbohydrate 5.2, Fiber 0.8, Sugar 1.4, Protein 17.3

THE BEST CHICKEN NOODLE SOUP



The Best Chicken Noodle Soup image

We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

5 medium carrots, peeled
5 large stalks celery, trimmed
1 large yellow onion, peeled and halved
3 pounds chicken leg quarters (about 4 legs)
10 whole black peppercorns
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
4 sprigs flat-leaf parsley
Kosher salt and freshly ground black pepper
4 ounces wide egg noodles (about 4 cups)

Steps:

  • Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
  • Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
  • Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
  • While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
  • When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

CAJUN CHICKEN & RICE SOUP



Cajun Chicken & Rice Soup image

We enjoy this comforting, spicy soup frequently in our household. It's really good served with hot corn bread. -Lisa Hammond, Higginsville, Missouri

Provided by Taste of Home

Categories     Lunch

Time 2h20m

Yield 8 servings (3 quarts).

Number Of Ingredients 19

1 stewing chicken (about 6 pounds)
2 bay leaves
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon pepper
1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon butter
12 garlic cloves, minced
1 can (10 ounces) diced tomatoes and green chilies, drained
3/4 cup orange juice
2 tablespoons minced fresh cilantro
2 teaspoons Cajun seasoning
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 cups cooked rice
1 can (15 ounces) pinto beans, rinsed and drained

Steps:

  • Place chicken in a large stockpot; cover with water. Add the bay leaves, salt, poultry seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken from broth; set aside to cool. Strain broth, discarding seasonings. Set aside 6 cups broth for the soup; save remaining broth for another use. Skim fat from soup broth. When cool enough to handle, remove chicken from bones; discard bones. Shred and set aside 3 cups chicken (save remaining chicken for another use). , In a large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the rice, beans and reserved chicken; heat through.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

CAJUN CHICKEN SOUP



Cajun Chicken Soup image

I adapted this recipe from "Spicy Hearty Chicken Soup" found on here. I changed it quite a bit so I renamed it something of my own. I hope you enjoy it!

Provided by Jademoon

Categories     Stew

Time 45m

Yield 20 cups, 10 serving(s)

Number Of Ingredients 15

4 skinless chicken breasts, chopped
1 onion, chopped
1 -2 jalapeno, chopped (remove the seeds, unless you like it really hot!!)
16 ounces mushrooms, sliced thickly
2 green peppers, chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can rotel
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 (16 ounce) box pasta (any kind)
nonstick cooking spray
cayenne pepper
garlic powder
salt and pepper

Steps:

  • 1. Cook chicken in large skillet with non-stick spray. Season with cayenne pepper, garlic powder, salt, and pepper to taste. While chicken is cooking, in a separate pot, cook pasta. (reserve cooking liquid).
  • 2. Once chicken is halfway cooked, add onion, green peppers, jalepenos, and mushrooms. Let cook about 3-5 minute
  • 3. Add corn, beans, rotel, tomato sauce, tomato paste. Heat through.
  • 4. At this point I transferred this to a good sized pot because I didn't have enough room left in my skillet. Then add pasta and 4 cups of the cooking liquid. Stir it all together and let simmer 15-20 minute This let's the flavors "marry" The longer you simmer the more the flavors incorporate into the pasta.
  • Serves 10 Serving is 2 cups.

Nutrition Facts : Calories 402.1, Fat 2.9, SaturatedFat 0.6, Cholesterol 54.8, Sodium 699, Carbohydrate 61, Fiber 7.5, Sugar 7.7, Protein 34.9

CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP



Chef John's Homemade Chicken Noodle Soup image

This soul-warming soup is deliciously simple -- just chicken and noodles. What makes it so good is the homemade roasted chicken stock.

Provided by Chef John

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

Time 40m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
½ cup diced carrot
½ cup diced onion
½ cup diced celery
1 pinch salt
¼ teaspoon fresh thyme leaves
2 tablespoons melted chicken fat
2 quarts roasted chicken broth (see footnote for recipe link)
4 ounces uncooked wide egg noodles
2 cooked boneless chicken breast halves, cubed
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
  • Stir in roasted chicken broth and bring to a boil.
  • Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
  • Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

Nutrition Facts : Calories 149 calories, Carbohydrate 11.8 g, Cholesterol 40 mg, Fat 6.7 g, Fiber 0.9 g, Protein 9.5 g, SaturatedFat 2.2 g, Sodium 1000.1 mg, Sugar 2.1 g

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!

SLOW COOKER CHICKEN NOODLE SOUP



Slow Cooker Chicken Noodle Soup image

A slow cooker chicken noodle soup with chicken, green onions, carrots, celery, and noodles.

Provided by Megan S

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

Time 6h

Yield 8

Number Of Ingredients 13

2 pounds skinless, boneless chicken breast halves
8 cups water
2 stalks celery, chopped
1 carrot, chopped
1 green onion, chopped
4 cubes chicken bouillon
4 teaspoons dried parsley
1 bay leaf
1 teaspoon seasoned salt
1 teaspoon salt, or to taste
½ teaspoon dried basil
¼ teaspoon ground black pepper
6 ounces egg noodles

Steps:

  • Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
  • Remove and discard bay leaf. Remove chicken, shred using 2 forks, and return to the pot. Stir in egg noodles.
  • Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 17.1 g, Cholesterol 76.5 mg, Fat 3.4 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 1055.4 mg, Sugar 1 g

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