INCREDIBLY EASY CHICKEN AND NOODLES
My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.
Provided by Tammy Christie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
Nutrition Facts : Calories 504 calories, Carbohydrate 54.8 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 2355.6 mg, Sugar 5.1 g
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!
CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL
This is a variation on my family's favorite chicken soup that I have already posted here. Lots of carrots and parsnips give it more of a sweet savor. The parsley actually balances the sweetness, though. To balance this effect, use the optional parsley, which is just slightly bitter. Sometimes I also add a diced turnip if I have one. For the noodles, I like to use tagliolini nests, which you can usually find in the imported pasta section. I prefer a thin noodle for this soup, but you can certainly use whatever is your preference.
Provided by JackieOhNo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.
- While chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
CHICKEN NOODLE SOUP
Provided by Food Network
Number Of Ingredients 13
Steps:
- Place the pot over medium and add extra virgin olive 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 fresh chicken stock and bring the liquid to a boil. Add the pasta and simmer for 1 minute until tender. Fold 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.
CHICKEN NOODLE SOUP
Provided by Food Network
Categories main-dish
Time 6h45m
Yield 4 to 6 servings
Number Of Ingredients 25
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.
CARL'S CHICKEN NOODLE SOUP
Add a crusty loaf of warm bread and this savory soup is an instant meal!-Carl Bates, Pleasanton, California
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10 servings (4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, okra, celery, beans, carrots, corn, parsley, Italian seasoning, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender., Stir in noodles; cook 5-7 minutes longer or until tender. Discard bay leaves. Freeze Option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 174 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1449mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
CHICKEN NOODLE SOUP WITH PARSNIPS AND DILL
Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter - or maybe cilantro
Provided by Lorane Abari
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
- Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
- Variations: *Skip the parsnips and raise the number of carrots to eight. *Add one diced turnip to the mix.
- *Use bone-in chicken breasts and cook them for an additional ten minutes. The extra time in the pot will give the soup even more flavor.
- Recipe reprinted by permission of Food and Wine. All rights reserved.
Nutrition Facts : Calories 331.1, Fat 4.5, SaturatedFat 1.2, Cholesterol 73.8, Sodium 1109.1, Carbohydrate 37.8, Fiber 7.3, Sugar 9.4, Protein 36.8
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