Chicken Noodle Soup With Rutabaga Recipes

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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.

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!

RUTABAGA NOODLES WITH SAGE BUTTER



Rutabaga Noodles with Sage Butter image

These rutabaga noodles are much lower in carbs than traditional pasta and have a nice nutty flavor with a hint of sweetness. They even look like real pasta!

Provided by France C

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 35m

Yield 2

Number Of Ingredients 8

1 pound rutabaga, peeled
1 tablespoon olive oil
⅓ cup water
3 tablespoons butter
1 clove garlic, minced
5 leaves fresh sage, chopped
1 pinch salt and freshly cracked black pepper to taste
1 pinch crushed red pepper

Steps:

  • Cut rutabaga into thin noodles using a spiralizer.
  • Heat olive oil in a large skillet over medium-high heat. Saute rutabaga noodles, stirring constantly, until the noodles start turning a bright yellow color, 4 to 5 minutes. Add water and cover with a lid. Lower heat to medium and steam noodles until they soften to an al dente texture, 7 to 8 minutes. Remove lid and toss noodles until water has evaporated. Transfer noodles to a bowl and keep warm.
  • Wipe out skillet and melt butter over medium heat. Swirl butter until brown specks begin to appear in the bottom of the skillet, 2 to 3 minutes. Add garlic to skillet and stir for 2 to 3 minutes, taking care not to burn. Add sage and stir to coat. Return rutabaga noodles to the pan and toss to combine. Season with salt and freshly cracked pepper. Garnish with crushed red pepper and serve immediately.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 19.2 g, Cholesterol 45.8 mg, Fat 24.6 g, Fiber 5.7 g, Protein 3.1 g, SaturatedFat 11.9 g, Sodium 247.3 mg, Sugar 12.8 g

CHICKEN NOODLE SOUP WITH RUTABAGA



Chicken Noodle Soup with Rutabaga image

Our Test Kitchen simmered up a winner with this warm and welcoming, full-flavored soup. It's colorful, packed with wintry root vegetables and goes together in a flash!

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

3 medium carrots, chopped
1 medium onion, chopped
1 celery rib, chopped
2 teaspoons butter
4 cups reduced-sodium chicken broth
1 medium rutabaga (about 1-1/2 pounds), peeled and cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/8 teaspoon pepper
2 cups uncooked yolk-free noodles
2 cups cubed cooked chicken breast
1/3 cup minced fresh parsley

Steps:

  • In a large saucepan or Dutch oven, saute the carrots, onion and celery in butter until tender. Add the broth, rutabaga, salt, thyme, marjoram and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Add noodles; cover and simmer 20 minutes longer or until noodles are tender. Stir in the chicken and parsley; heat through.

Nutrition Facts : Calories 211 calories, Fat 3g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 702mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges

CHICKEN "SHIRATAKI TOFU NOODLE" SOUP WITH RUTABAGA



Chicken

Nutritional Information: 135 calories, 1g fat, 15g carbohydrate, 17g protein. I used a soup recipe from a "Taste of Home" publication, and adapted it to use the tofu noodles. Don't be afraid of the tofu noodle...you won't notice the difference! They are made by House Foods America Corporation. Check out their website on where to get this awesome, versatile, low carb product. (www.house-foods.com) I like to eat this with a grilled cheese sandwich for a warm and comforting lunch. Just a note- DO NOT FREEZE this soup. The noodles do not freeze well.

Provided by yogiclarebear

Categories     Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, diced into 1/2 inch pieces
2 (8 ounce) packages shiritaki noodles (either spaghetti or fettuccini shape works)
1 medium rutabaga, diced into 1/2 inch pieces
1 medium onion, chopped (5 oz)
9 ounces carrots, chopped (about 2 cups)
4 ounces celery, chopped fine (about 1/2 cup)
9 cups fat-free low-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon salt (or more)
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/3 cup minced fresh parsley or 1 tablespoon dried parsley

Steps:

  • Parboil tofu noodles according to package directions. Drain and set aside to cool.
  • Spray a large stockpot with non-stick cooking spray. Add celery, carrots, and onion, and sauté until onions are tender, about 8-10 minutes.
  • Add the broth, rutabaga, salt, thyme, marjoram, and pepper. Bring to a boil, reduce heat, and cover. Let simmer for 25-30 minutes.
  • Meanwhile, spray a large skillet with non-stick cooking spray. Add chicken and cook until no longer pink. Set aside.
  • Spread tofu noodles over a cutting board and cut them into "manageable" soup pieces. I like to go about 1" long. Set aside.
  • When the vegetables in the pot are starting to tender, add the noodles and chicken. Cover and simmer another 10 minutes.
  • Finally, stir in parsley, and heat through.

Nutrition Facts : Calories 147.5, Fat 3.3, SaturatedFat 0.8, Cholesterol 36.3, Sodium 337.2, Carbohydrate 12.2, Fiber 2.7, Sugar 5.4, Protein 18.7

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