Chicken Noodle Soup For Kids Recipes

CHICKEN NOODLE SOUP FOR KIDS

Chicken Noodle Soup for Kids image

A Kid Friendly Chicken Noodle Soup Recipe that doesn't have any ingredients that will offend your picky eaters. No onion, no celery, no garlic, and no green things!! A kid friendly dinner that still has all the delicious flavor that you want in a chicken noodle soup.

Provided by Susie Weinrich

Time 30m

Number Of Ingredients 8

Ingredients

2 tsp olive oil
1 cup baby carrots, diced ((can also use whole peeled carrots))
1/4 tsp each: garlic powder, onion powder
1/8 tsp salt, celery salt, turmeric powder
1 tsp chicken base
32 oz chicken broth
1 cup cooked chicken, diced small
1 cup Kluski Noodles (up to 1 1/2 cups) (Can use other types of noodles, just adjust the cooking time for your noodle type)

Steps:

In a large pot, over medium/medium-low heat, saute the carrots in the oil for 3-4 minutes. Stir in the garlic powder, onion powder, salt, celery salt, and turmeric powder. Pour in the chicken broth and add the chicken base, stir to combine.
Turn the heat up to medium/medium-high, and bring the pot to a simmer. Add the noodles and chicken, cook for 12-15 minutes, until the noodles are cooked thru.Taste for additional seasoning.

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

Ingredients

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

SUPER EASY CHICKEN NOODLE SOUP

Super Easy Chicken Noodle Soup image

This chicken noodle soup is an easy dinner that will take you from the stove to the table quickly. Precooked chicken such as rotisserie chicken makes this meal come together even faster. Chicken noodle soup is also a great learning food for picky eaters with simple, classic ingredients.

Provided by Kristy Richardson

Categories Soup

Time 30m

Number Of Ingredients 14

Ingredients

2 Tablespoons Olive Oil
2 Large Carrots (Sliced thinly)
3 Stalks Celery (Sliced thinly)
1 Cup Diced Sweet Onion (Roughly one medium or half of an extra large onion)
1 Teaspoon Thyme
1 Teaspoon Garlic
4 Tablespoons Water
1 Teaspoon fresh ginger
8 Ounces Egg Noodles (This is usually about half of the packs I find at the grocery)
4 Cups Low Sodium Chicken Broth (This is one carton of chicken broth, 32 ounces.)
2 Cups Cooked Chicken (Save time and use rotisserie chicken, cube or shred.)
4 Cups Water
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Steps:

Add olive oil to pan and let it heat warm up. Then add carrots, celery, and onion to the pan and let soften for a minute or two. then add spices and water. Let everything cook for 3-4 minutes.
Fill a separate pot with water and a and pinch of salt. Bring to a boil. Add egg noodles and cook according to the package, usually about 8-10 minutes. Drain noodles to add to soup.
Add broth, cooked chicken, and water to the soup pot. Bring the entire pot to a boil.
Add cooked noodles to pot. Salt and pepper to taste, and serve!

Nutrition Facts : Calories 212 kcal, ServingSize 1 serving

CHICKEN NOODLE SOUP

Chicken Noodle Soup image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Olive oil, for frying
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 carrots, peeled, halved and sliced crosswise
2 stalks celery, thinly sliced
1 medium onion, finely diced
1 clove garlic, grated
3/4 teaspoon ground thyme
2 cups low-sodium chicken broth
2 chicken bouillon cubes
4 cups cooked egg noodles
2 to 3 tablespoons finely minced fresh parsley

Steps:

Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
Serve piping hot with a sprinkling of parsley over each bowl.

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