CHICKENLESS-CHICKEN NOODLE SOUP
Number Of Ingredients 11
Steps:
- In a stock pot add the ghee, onions, carrots, celery, and potatoes.
- Cook the veggies over medium heat until the onions become translucent, about 5-6 minutes.
- Add the garlic and cook another minute.
- Add the chickenless stock and bring to a boil, once you have reached a boil, reduce heat to a simmer and let simmer for about 20 minutes.
- Add the noodles and bring back to a boil. How long you boil again depends on the type of noodle using. Whatever the package says for cooking time.
- Add the fake chicken and parsley and simmer until the soup is evenly warmed.
- Add salt and pepper to taste.
- Serve warm.
CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY
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
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!
QUICK AND EASY CHICKEN NOODLE SOUP
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
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
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
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
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.
NO YOLKS® CHICKEN NOODLE SOUP
Flavorful herbs, fresh vegetables and NO YOLKS® Noodles make this homemade chicken noodle soup an all-time favorite.
Provided by NO YOLKS(R)
Categories Trusted Brands: Recipes and Tips NO YOLKS®
Time 24m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add garlic and onions and saute 2 minutes.
- Add carrots, celery, bay leaves, thyme, chicken and broth. Bring to a boil. Add noodles. Reduce heat to medium and simmer 10 minutes. Remove bay leaves and thyme sprigs. Season with salt and pepper to taste.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 21.4 g, Cholesterol 60.2 mg, Fat 9.2 g, Fiber 2.1 g, Protein 18.1 g, SaturatedFat 2 g, Sodium 2013.7 mg, Sugar 3.7 g
CHICKENLESS CHICKEN NOODLE SOUP
I dont like chicken too much, so this is the recipe I came up with that doesnt use actual chicken. I love it.
Provided by CrystalA
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the water almost to a boil and add the cubes.
- Dissolve cubes.
- Once it has reached a boil pour in egg noodles.
- Cook for 5 minutes and then add vegall, cream of soup, dill weed, bay leaf, salt, pepper, and celery salt.
- Continue cooking for 5 minutes.
- Serve with a nice grilled cheese sandwich.
- PS Will thicken upon standing.
CHICKENLESS NOODLE SOUP
My husband had a cold recently, and craved that old-timey chicken noodle soup--however, we recently decided we're not chicken-eaters anymore. So I experimented, and came up with this, which borrows from my Grandfather's Best Ever Chicken Noodle Soup, but with a vegetarian spin. My DH and DD now request it all the time. It is definitely time-consuming to make pasta from scratch, but the dill noodles are SO delicious. (I would love to do a vegan version of this, but still haven't found a good recipe for vegan noodles. If you have one you would recommend, I would love to hear from you!) Cooking time does not include time to soak beans.
Provided by Serah B.
Categories Beans
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To make noodles: Mix flour, salt and dill in medium bowl. Make a well in the center of the flour mixture.
- In small bowl, mix egg, water and oil. Pour into well in flour mixture, and mix thoroughly. If dough is too dry/crumbly, add a few drops of water. If dough is too sticky, add a bit of flour.
- Gather dough into ball. Knead on lightly floured surface about 5 minuted until smooth and elastic.
- Divide dough in half. Keeping remaining dough covered, roll one half at a time into a paper-thin rectangle on a generously floured surface. Loosely fold rectangle into thirds. Cut into 1/4 inch pasta strips with a sharp knife. Unfold strips and lay out to dry (I usually hang mine over the backs of my kitchen chairs). Let stand 30 minutes until dry. (If you roll the pasta thick, it will take longer to dry).
- While pasta dries, begin soup. In a large pot, add vegetable broth, poultry seasoning, bay leaf, beans, onion, carrots, and celery.
- Bring to a boil. Reduce heat and simmer until beans and veggies are tender and flavors are well-blended, about 30-40 minutes.
- Add dill pasta. Simmer 5-10 minutes until pasta is tender.
- Enjoy!
- Can be frozen; reheats well.
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