Cindys Cooking Light Chicken Noodle Soup Recipes

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EASIER CHICKEN NOODLE SOUP



Easier Chicken Noodle Soup image

Using cheese-filled tortellini as the noodle here adds more flavor than plain pasta; a hint of miso further enriches the broth. You'll sometimes find miso in your supermarket's produce section, near the tofu; it might be on the Asian foods aisle on the shelf. For the least expensive option, pick up miso at an Asian market. We call for white miso here, which is sweeter and less salty than red miso. Once you have it, it will last for months in the fridge; use it in salad dressings, marinades, or anywhere else you want savory depth. You can make the soup a couple of days ahead-just leave out the pasta, as it will swell once it goes into the liquid. Reheat the soup until it comes to a simmer. Then add the tortellini, and cook 6 minutes.

Provided by Ann Taylor Pittman

Time 35m

Yield Serves 6 (serving size: about 1 1/3 cups)

Number Of Ingredients 12

2 tablespoons olive oil
1 1/2 cups chopped yellow onion
1 1/3 cups thinly sliced carrot
1 cup thinly sliced celery
4 cups unsalted chicken stock (such as Swanson)
1 1/2 cups water
1 tablespoon white miso
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 (9-oz.) pkg. whole-wheat 3-cheese tortellini (such as Buitoni)
8 ounces skinless rotisserie chicken breast, shredded (about 2 cups)
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a Dutch oven over medium-high. Add onion, carrot, and celery; sauté 8 minutes. Add stock, water, miso, pepper, and salt; increase heat to high. Bring to a boil. Cover and reduce heat to medium-low; simmer 5 minutes. Stir in tortellini. Cover and reduce heat to medium; cook 6 minutes. Stir in chicken and parsley.

Nutrition Facts : Calories 281, Carbohydrate 26 g, Cholesterol 59 mg, Fat 10.3 g, Fiber 5 g, Protein 22 g, SaturatedFat 2.4 g, Sodium 637 mg, Sugar 5 g

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

Provided by Anne Burrell

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 18

Extra-virgin olive oil, as needed
1 large onion, cut into 1/2-inch slices
4 ribs celery, cut into 1/2-inch dice
3 carrots, cut into 1/2-inch dice
Kosher salt
2 cloves garlic, smashed
2 teaspoons crushed red pepper flakes
1 bunch thyme
3 pounds bone-in chicken legs and thighs, skin and excess fat removed
Water, as needed
2 bay leaves
1 lemon, halved
1 teaspoon ground cinnamon
2 grates fresh nutmeg
Freshly ground black pepper
2 cups small pasta, preferably small shells such as orecchiette, or orzo
1 (15-ounce) can white beans or chick peas
1 bunch cilantro, leaves coarsely chopped

Steps:

  • Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour.
  • While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.
  • After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.
  • Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY!

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

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!

HEARTY CHICKEN NOODLE SOUP



Hearty Chicken Noodle Soup image

I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor. -Cindy Renfrow, Sussex, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 2h55m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

1 stewing chicken (about 6 pounds), cut up
8 cups water
1 large onion, quartered
1 cup chopped fresh parsley
1 celery rib, sliced
5 teaspoons chicken bouillon granules
5 whole peppercorns
4 whole cloves
1 bay leaf
2 teaspoons salt
1/2 teaspoon pepper
Dash dried thyme
2 medium carrots, thinly sliced
NOODLES:
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk

Steps:

  • In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. , Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough. , Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender.

Nutrition Facts : Calories 316 calories, Fat 15g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 937mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

CINDY'S COOKING LIGHT CHICKEN NOODLE SOUP



Cindy's Cooking Light Chicken Noodle Soup image

This is a recipe I clipped out of an old cooking light cookbook years ago...It makes the best homemade chicken noodle soup. I usually use amish thick noodles in this soup and I tend to add more than the recipe says.

Provided by CIndytc

Categories     Clear Soup

Time 2h

Yield 6-10 serving(s)

Number Of Ingredients 20

1 (4 lb) broiler-fryer chickens, halved
2 stalks celery, halved
1 large onion, quartered
1 carrot, scraped and halved
1 turnip, peeled and halved
2 garlic cloves, crushed
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon dried tarragon
1/4 teaspoon oregano
4 cups water
3 cups chicken broth
4 ounces thick egg noodles
1 large onion, chopped
2 stalks celery, sliced
2 carrots, scraped and sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon oregano

Steps:

  • Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
  • Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven.
  • Cook noodles according to package directions, omitting salt and fat; drain and set aside.
  • Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.

Nutrition Facts : Calories 788.9, Fat 47.3, SaturatedFat 13.5, Cholesterol 243, Sodium 1330.5, Carbohydrate 24.4, Fiber 3.3, Sugar 5.5, Protein 62.8

LIGHT CHICKEN NOODLE SOUP WITH SPRING VEGETABLES



Light Chicken Noodle Soup With Spring Vegetables image

Make and share this Light Chicken Noodle Soup With Spring Vegetables recipe from Food.com.

Provided by dicentra

Categories     Low Cholesterol

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

46 ounces chicken broth
2 medium carrots, diced
3 cups peas
3/4 lb asparagus, cut in 1 inch pieces
1/2 lb chicken, cut in thin strips
1 teaspoon dried tarragon
1 cup thin egg noodles
1/4 teaspoon pepper

Steps:

  • In large saucepan, combine chicken broth, carrots and 2 cups water. Bring to a boil.
  • Add peas, asparagus, chicken, and tarragon. Reduce heat and simmer 5 minutes.
  • Add egg noodles and cook until vegetables and noodles are tender and chicken is cooked, about 6 minutes. Season with pepper.

Nutrition Facts : Calories 232.2, Fat 7.7, SaturatedFat 2.1, Cholesterol 33.7, Sodium 767.9, Carbohydrate 22.4, Fiber 6.4, Sugar 7.2, Protein 18.6

CINDY'S CHICKEN NOODLE SOUP



Cindy's Chicken Noodle Soup image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 6

3 units chicken breasts
4 units chicken bouillon cubes
1 cans carrots
1 units salt and pepper
1 units water
1 pounds egg noodles

Steps:

  • In a large pot boil chicken, bouillon cubes, carrots, (salt and pepper to taste), and water until chicken is done. Remove from heat.
  • Take chicken out of pot and dice to desired size - put back in pot. Check water level, you may need to add more to cook noodles.
  • Place pot back on stove and heat to boiling. Add noodles and cook until noodles are done approx. 20 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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