Chicken Noodle Soup Recipes

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CHICKEN NOODLE SOUP



Chicken Noodle Soup image

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

Provided by MizzNezz

Categories     Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon thyme
1 teaspoon poultry seasoning
2 (32 ounce) containers and 1 can chicken broth (14 ounce)
2 teaspoons chicken bouillon
8 ounces egg noodles
2 cups cooked chicken (3 frozen breasts)
parsley

Steps:

  • Melt butter in large pot.
  • Sauté the celery, carrot and onion for 5 to 10 minutes.
  • Add thyme, poultry seasoning, chicken broth and bouilion.
  • Bring to a boil.
  • Add noodles and chicken and cook on low for 20 minutes.
  • Sprinkle with parsley.

Nutrition Facts : Calories 304.8, Fat 8, SaturatedFat 2.6, Cholesterol 70.3, Sodium 1085.2, Carbohydrate 32.3, Fiber 2.4, Sugar 3.6, Protein 24.1

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

This soup is delicious, and very easy to make. It is a wonderful soup to prepare for friends or neighbors that you would like to cook for.

Provided by Sherry

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

Yield 10

Number Of Ingredients 12

4 cups chopped, cooked chicken meat
1 cup chopped celery
¼ cup chopped carrots
¼ cup chopped onion
¼ cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
½ teaspoon dried marjoram
½ teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley

Steps:

  • In a large stock pot, saute celery and onion in butter or margarine.
  • Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
  • Add noodles, and simmer for 10 more minutes.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 18.2 g, Cholesterol 73.6 mg, Fat 8.1 g, Fiber 1.1 g, Protein 19.2 g, SaturatedFat 3.8 g, Sodium 1123.9 mg, Sugar 0.9 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.

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

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

Provided by Tyler Florence

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
  • Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

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.

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

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.

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

Provided by Food Network

Categories     main-dish

Time 6h45m

Yield 4 to 6 servings

Number Of Ingredients 25

3 liters (about 12 1/2 cups) Chicken Stock, recipe follows
2 chicken breasts (about 450 grams/1 pound)
2 teaspoons olive oil
1/4 red or yellow onion, diced
2 carrots, peeled and cut into 1-centimeter (about 1/2-inch) rounds
1 stalk celery, cut into 1-centimeter (about 1/2-inch) slices
1/4 fennel bulb, diced
Kosher salt
Freshly ground black pepper
1 garlic clove, minced
1/4 teaspoon turmeric
1 1/2 cups broad egg noodles
2 small handfuls Swiss chard or kale, stems removed and roughly chopped
1/2 lemon, juiced
2 tablespoons finely chopped dill, parsley or fennel fronds
1 1/4 to 1 1/2 kilograms whole chicken carcasses (2 3/4 to 3 1/3 pounds)
3 celery stalks
3 medium carrots
1 large yellow onion
1/2 head of garlic
1 handful parsley stalks
5 sprigs thyme
2 bay leaves
1 teaspoon black peppercorns
2 teaspoon kosher salt

Steps:

  • Pour the chicken stock into a large saucepan and add in the chicken breasts. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook, uncovered, for 5 minutes. Remove the pot from the heat, cover and let sit for 15 minutes, or until the chicken is cooked through. Remove the chicken from the stock and set aside to rest.
  • Meanwhile, in another saucepan, heat the oil over medium heat and add in the onion, carrots, celery and fennel. Season with salt and pepper and cook until lightly golden, about 3 to 5 minutes. Stir in the garlic and turmeric and cook for 30 seconds before carefully pouring in the hot chicken stock. Turn the heat up to high, bring to a boil and cook until the vegetables are just tender, about 5 minutes. Add in the egg noodles and cook according to the package directions, or until tender.
  • Just before serving, use two forks to shred the chicken into bite-sized pieces and add to the soup along with the greens, lemon juice and herbs and a final seasoning of salt and pepper.
  • On a sturdy work surface using a sharp knife, break down the chicken by removing the wings and legs at their joints and splitting the legs into thighs and drumsticks. Carefully remove the breast meat from the carcass and wrap and set aside in the fridge or freezer for later use. Place the broken-down chicken bones, wings, thighs and drumsticks into a large stockpot.
  • Roughly chop the celery and carrots into large chunks and add them to the pot. Leave the onion unpeeled, cut it in half, and place in the pot along with the garlic, parsley stalks, thyme, bay, peppercorns and salt. Pour 4 liters of water (about 1 gallon) on top, adding more if the veg and chicken are not fully covered.
  • Place the pot over high heat, bring to a boil, then immediately reduce the heat to low to maintain a low simmer. Simmer the stock for at least 4 hours, occasionally skimming any frothy foam that floats to the surface.
  • When the stock is flavourful and the chicken bones fall apart easily when pressed, scoop out as much of the chicken and veg as possible, then strain the stock through a fine mesh sieve. Allow the stock to cool to room temperature before transferring to resealable containers and storing in the fridge for up to one week or in the freezer for up to 6 months.

CHICKEN NOODLE SOUP



Chicken noodle soup image

Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.

Provided by Mary Cadogan

Categories     Lunch, Snack, Soup, Supper

Time 40m

Number Of Ingredients 10

900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast (about 175g)
1 tsp chopped fresh ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn, canned or frozen
2-3 mushrooms, thinly sliced
2 spring onions, shredded
2 tsp soy sauce, plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Steps:

  • Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
  • Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
  • Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

Nutrition Facts : Calories 217 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium

30-MINUTE CHICKEN NOODLE SOUP



30-Minute Chicken Noodle Soup image

This quick and easy chicken noodle soup recipe is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better. -Lacy Waadt, Payson, Utah

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

4 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced celery
3/4 cup sliced carrots
1 small onion, chopped
1-1/2 teaspoons dried parsley flakes
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon pepper
3 cups uncooked egg noodles

Steps:

  • In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.

Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 759mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

CLASSIC CHICKEN NOODLE SOUP



Classic Chicken Noodle Soup image

"After working all day, my husband, Todd, and I enjoy this hearty soup along with crusty rolls and a salad," says Nila Grahl of Gurnee, Illinois. "It's real 'comfort' food."

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 4 pounds), cut up
10 cups water
1 large carrot, sliced
1 large onion, sliced
1 celery rib, sliced
1 garlic clove, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
SOUP INGREDIENTS:
2 large carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 cups uncooked fine egg noodles
1 cup frozen peas
1/2 cup frozen cut green beans

Steps:

  • In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender., Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.

Nutrition Facts :

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!

HOMEMADE CHICKEN NOODLE SOUP



Homemade Chicken Noodle Soup image

Sauteed chicken and garlic imparts richness to this homemade soup. Feel free to add additional vegetables and herbs to suit your taste! I like to serve this with a green salad and warm rolls.

Provided by lilacwine808

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

Time 45m

Yield 4

Number Of Ingredients 8

4 chicken breast tenderloins, cut into bite-size pieces
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 stalks celery, finely chopped
2 small carrots, finely chopped
3 cloves garlic, finely chopped
2 (14 ounce) cans chicken broth
2 cups medium egg noodles

Steps:

  • Season chicken with salt and pepper.
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate.
  • Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.
  • Pour chicken broth into the cooked vegetables and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary.
  • Ladle soup into bowls and lay chicken on top.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 18.3 g, Cholesterol 52.1 mg, Fat 9.5 g, Fiber 1.7 g, Protein 15.6 g, SaturatedFat 1.6 g, Sodium 1041.9 mg, Sugar 2.9 g

CLASSIC CHICKEN NOODLE SOUP



Classic Chicken Noodle Soup image

Chicken noodle soup might be one of the simplest meals to make, but the satisfaction it brings can hardly be matched. This simplified scratch version creates depth of flavor by browning the chicken first, then softening the aromatic vegetables, and adding the broth and egg noodles. It's a chicken soup that's everything you want it to be: easy, comforting and completely classic.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 package (20 oz) boneless skinless chicken breasts, cut in 3/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 carton (32 oz) Progresso™ chicken broth
1 1/2 cups uncooked medium egg noodles (3 oz)
Chopped fresh parsley, if desired
Garlic-flavored croutons, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and pepper. Cook chicken in oil 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
  • Add onion, carrot and celery to oil and drippings in Dutch oven; cook over medium-high heat 2 to 3 minutes, stirring frequently, until softened.
  • Stir in chicken broth; heat to boiling. Stir in egg noodles and the browned chicken; return to boiling. Reduce heat; simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles are tender.
  • Serve soup topped with parsley and croutons.

Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g, TransFat 0 g

EASY CHICKEN NOODLE SOUP



Easy Chicken Noodle Soup image

Comfort food shouldn't have to be complicated. Pamper yourself with this homemade chicken noodle soup that comes together in just 25 minutes. Brimming with chicken, vegetables and egg noodles, and seasoned with fresh parsley, pepper, bay leaf and chopped garlic, this chicken noodle soup is comfort food made simple.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 medium green onions, sliced (1/2 cup)
2 medium carrots, chopped (1 cup)
2 cups cubed cooked chicken
2 cups uncooked egg noodles (4 oz)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4 teaspoon pepper
1 dried bay leaf
6 cups Progresso™ chicken broth (from two 32-oz cartons)

Steps:

  • In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 3 g, TransFat 1/2 g

EASY CHICKEN NOODLE SOUP



Easy Chicken Noodle Soup image

This comforting classic is so easy to make, you'll never eat the store-bought version again.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 9

1 tablespoon olive oil
2 stalks celery, diced small
2 medium carrots, diced medium
1 medium yellow onion, diced small
Salt and pepper
4 cups chicken broth
1 1/4 pounds boneless, skinless chicken breasts
6 ounces vermicelli or angel-hair pasta, broken into 1 1/2-inch pieces
1/4 cup chopped fresh dill

Steps:

  • In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.

Nutrition Facts : Calories 204 g, Fat 4 g, Fiber 2 g, Protein 16 g, SaturatedFat 1 g

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

This old-fashioned chicken noodle soup welcomes you home from the cold. One taste and you'll see why it's one of Betty's Best.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 6

Number Of Ingredients 14

1 cut-up whole chicken (3 to 3 1/2 lb)
4 1/2 cups cold water
1 teaspoon salt
1/2 teaspoon pepper
1 medium celery stalk (with leaves), cut-up
1 carrot, cut up
1 small onion, cut up
1 parsley sprig
2 medium carrots, sliced (1 cup)
2 medium celery stalks, sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 tablespoon chicken bouillon granules
1 cup uncooked medium egg noodles (2 oz)
Chopped fresh parsley

Steps:

  • Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
  • Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.
  • Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.

Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1120 mg

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MY FAVORITE CHICKEN NOODLE SOUP RECIPE (INSTANT POT OR STOVE)
2018-12-18  · STOVE: Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat. Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes. Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper. Bring to a boil over high heat, then cover and reduce to a simmer.
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INSTANT POT CHICKEN NOODLE SOUP - HEALTHIESTFOODRECIPES.COM
2022-05-11  · Remove the bone from the breast of the chicken and chop the breast into small pieces. Return the chicken to the pot, then add the noodles, and cook on the saute feature for about 6 minutes. Once the noodles are cooked then add the coriander and then switch off. Serve hot and accompanied by pieces of bread.
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CHICKEN NOODLE SOUP | RICARDO
Preparation. In a large saucepan over medium heat, soften the vegetables in the butter. Season with salt and pepper. Deglaze with the lemon juice and add the broth. Bring to a boil, reduce the heat and simmer gently until the vegetables are al dente, about 10 minutes. Add the noodles and simmer until tender, about 5 minutes.
From ricardocuisine.com
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HOMEMADE CHICKEN NOODLE SOUP (FROM SCRATCH!) | RECIPETIN EATS
2019-01-14  · Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth). Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it’s simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone.
From recipetineats.com
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CHICKEN NOODLE SOUP - CAFE DELITES
2020-10-21  · Instructions. Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes. Add the chicken thighs, broth (stock), crushed bouillon, green beans and corn kernels. Top up with water if …
From cafedelites.com
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CHICKEN NOODLE SOUP | CHICKEN RECIPES | ANDY HARRIS FOR JAMIE …
Roughly chop the celery heart, peel and trim the carrots and trim the leeks. Peel the garlic, onions and ginger, keeping them whole. Place into a very large saucepan with the chicken, bay leaves and parsley stalks. Season well with sea salt and black pepper and add enough water to just cover the chicken (about 3 litres).
From jamieoliver.com
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CHICKEN NOODLE SOUP RECIPES : FOOD NETWORK | FOOD …
2022-05-06  · Slow Cooker Chicken Noodle Soup. Recipe | Courtesy of Food Network Kitchen. Total Time: 8 hours 20 minutes. 67 Reviews.
From foodnetwork.com
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HOMESTYLE CHICKEN NOODLE SOUP. - HALF BAKED HARVEST
2021-10-20  · Cover and cook for 20 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours. 3. Shred the chicken, remove the parmesan rind and bay leaf. Taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft.
From halfbakedharvest.com
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OUR 8 BEST CHICKEN NOODLE SOUP RECIPES OF ALL TIME …
2021-10-01  · Chinese Chicken Soup. This Chinese-inspired take on traditional chicken noodle soup is made with ramen noodles, turmeric, chile paste, ginger, and soy sauce. Some reviewers like to brown the chicken first before adding it to the soup — and for even more flavor, you can cook the chicken in sesame oil and soy sauce.
From allrecipes.com
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LITERALLY THE BEST CHICKEN NOODLE SOUP RECIPE
2022-02-07  · Instructions. In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more. Pour in the chicken broth and egg noodles and bring to a boil on high heat.
From therecipecritic.com
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20 MINUTE HOMEMADE CHICKEN NOODLE SOUP RECIPE (AND VIDEO!)
2022-01-06  · Cook the carrots/celery/onion mixture for 5-8 minutes until beginning to become soft. Add chicken broth, water, and seasonings. Bring to a boil. Allow the vegetables to continue to cook and the chicken to heat threw. Add pasta and cook on medium-high for about 10 minutes. Remove the bay leaves.
From eatingonadime.com
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CHICKEN NOODLE SOUP - TASTES BETTER FROM SCRATCH
2021-09-28  · Add butter, diced celery and carrots to a large stock pot over medium-high heat. Sauté for 3 minutes. Add garlic and cook for another 30 seconds. Add chicken stock or broth. Season the broth with salt (definitely TASTE the broth before adding more salt), pepper, and a tiny pinch of rosemary, sage and crushed red pepper.
From tastesbetterfromscratch.com
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10 BEST CAMPBELL CHICKEN NOODLE SOUP RECIPES | YUMMLY
2022-04-30  · Homemade Chicken Noodle Soup- Recipe and Picture Tutorial Snippets 'N Stuff. celery stalks, pepper, parsley flakes, onion, carrots, sugar and 8 more. Green Chile Chicken Noodle Soup with Roasted Garlic MJ's Kitchen. salt, chicken, roasted garlic, green chile, olive oil, onion and 7 more. Chicken Soup O Meu Tempero. large carrot, large potato, couscous, …
From yummly.com
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HOMEMADE CHICKEN NOODLE SOUP RECIPE - THE STAY AT HOME CHEF
Add ginger and garlic and saute for 2 minutes more. Add chicken breasts back on top of vegetables. Pour in broth and season with thyme, oregano, salt, pepper and bring to a boil. Let simmer 10 minutes. Add in egg noodles and let simmer until noodles are cooked through according to the package directions.
From thestayathomechef.com
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BEST CHICKEN NOODLE SOUP RECIPE - THE SPRUCE EATS
2022-03-03  · Heat a large Dutch oven or other heavy-duty pot over medium-high heat. Season the chicken all over with 1 teaspoon of salt. Once the pot is hot, add the oil and tilt the pot, swirling slightly, so the bottom is evenly coated. Add the chicken thighs in …
From thespruceeats.com
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FREEZE-DRIED CHICKEN NOODLE SOUP RECIPE – HIBERNATE EMERGENCY …
2022-05-11  · Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add freeze-dried chicken and bring to a boil; reduce heat and simmer, covered, for 15 minutes. Stir in pasta and cook until tender, about 6-7 minutes. Remove from heat; stir in parsley, dill, and lemon juice; season with salt and pepper, to taste.
From gethibernate.com
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ULTRA-SATISFYING CHICKEN NOODLE SOUP - INSPIRED TASTE
Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used. While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed.
From inspiredtaste.net
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FIXING BLAND CHICKEN SOUP - THERESCIPES.INFO
CHICKEN NOODLE SOUP RECIPE: Homemade Chicken Noodle... 10:13. Chicken Noodle Soup using Sautéed Ingredients. 9:01. Crockpot Chicken With Cream Of Mushroom Soup With Rice... 5:55. Secrets for the Best Chicken Noodle Soup. 12:33. Trending Search. Minecraft full version free android Packaging design rolls Chipotle calories chips and guacamole South park …
From therecipes.info
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CLASSIC CHICKEN NOODLE SOUP RECIPE | BON APPéTIT
2020-01-05  · Combine chicken, cut vegetables, 1 Tbsp. black peppercorns, and 2 dill sprigs in a large pot. Cover with 14 cups cold water and bring to a simmer over medium-high heat. Cook, reducing heat as ...
From bonappetit.com
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SOUPLANTATION RECIPES CHICKEN NOODLE SOUP
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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CHICKEN NOODLE SOUP RECIPES | BBC GOOD FOOD
Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens. A star rating of 4 out of 5. A steaming bowl of ramen noodle soup is a comforting Japanese classic - slowly simmer the bone broth for a rich depth of flavour.
From bbcgoodfood.com
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CHICKEN NOODLE SOUP - SPEND WITH PENNIES
2022-02-28  · Place chicken in a large pot and add vegetables from step 1, fresh herbs, bay leaves, peppercorns, salt, and poultry seasoning. Cover with water. Cover pot and bring to a boil over high heat. Once boiling, turn heat down and simmer partially covered for 1 ½ – 2 hours. Remove chicken, shred meat and discard bones.
From spendwithpennies.com
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HOMESTYLE CHICKEN NOODLE SOUP - DAMN DELICIOUS
2020-01-25  · Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute. Stir in chicken stock and bay leaves; season with salt and pepper, to taste.
From damndelicious.net
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EASY CHICKEN NOODLE SOUP | RECIPETIN EATS
2015-12-14  · Heat 1 tbsp oil in a dutch oven or large pot over medium high heat. Add chicken, skin side down, and cook until brown - 1 1/2 to 2 minutes. Turn and cook the other side for 2 minutes. Transfer to a plate. Turn the heat down to medium low. Discard all …
From recipetineats.com
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EASY 30-MINUTE HOMEMADE CHICKEN NOODLE SOUP - AVERIE COOKS
2022-02-07  · To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm. Add the carrots, celery, onion, and sauté until the vegetables begin to soften. Add the garlic and sauté for another 1 to 2 minutes. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil.
From averiecooks.com
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HOMESTYLE CHICKEN NOODLE SOUP | CANADIAN LIVING
2008-03-03  · In Dutch oven, heat oil over medium-high heat; cook onion, carrots, celery, mushrooms, garlic, salt, pepper, thyme and bay leaf, stirring often, for 10 minutes or until softened. Add broth; bring to boil. Add chicken and return to boil; reduce heat and simmer for 20 minutes or until no longer pink inside. Remove chicken; let cool enough to handle.
From canadianliving.com
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EASY CHICKEN NOODLE SOUP RECIPE - NATASHASKITCHEN.COM
2020-09-14  · Shred Chicken: As the pasta cooks, remove thighs from the pot and shred with forks (discarding bones and fat), then add the chicken back to the pot. Season: In the last 2 minutes of cooking, add Mrs. Dash, dill, and press in 1 garlic clove, and add salt to taste. Simmer another minute then turn off the heat.
From natashaskitchen.com
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ULTIMATE CHICKEN NOODLE SOUP - THE DARING GOURMET
2021-10-27  · In a Dutch oven or stock pot heat the oil over medium high heat and brown the chicken pieces in batches on all sides until dark golden brown. Transfer the chicken to a plate and set aside. Add the onion, carrots, celery, and leek and cook until softened, 4-5 minutes. Add garlic and cook for another minute.
From daringgourmet.com
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HOMEMADE CHICKEN NOODLE SOUP RECIPE : TASTE OF SOUTHERN
2020-10-11  · While the broth is coming to a boil, grab a small bowl and add 1/4th cup of All-Purpose Flour to it. …. Add 1 cup Evaporated Milk to the flour. …. Use a fork to mix the milk and flour together, breaking up any large lumps of flour as you go. …. Add 1/2 teaspoon of Salt. …. Add 1/2 teaspoon of Black Pepper.
From tasteofsouthern.com
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CHICKEN NOODLE SOUP RECIPES | ALLRECIPES
Here are 8 of the world’s greatest chicken noodle soups. Brought to you by grandmas of earth. One-Step Chicken Noodle Soup. Chef John's One-Step Chicken Noodle Soup. Rating: Unrated. 28. This soup takes a few (well, a lot of) short cuts, but it's perfect for when you're either in a hurry or under the weather--or both.
From allrecipes.com
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