Cold Fighting Chicken Noodle Soup Recipes

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COLD-DAY CHICKEN NOODLE SOUP



Cold-Day Chicken Noodle Soup image

When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. -Anthony Graham, Ottawa, lllinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 10

1 tablespoon canola oil
2 celery ribs, chopped
2 medium carrots, chopped
1 medium onion, chopped
8 cups reduced-sodium chicken broth
1/2 teaspoon dried basil
1/4 teaspoon pepper
3 cups uncooked whole wheat egg noodles (about 4 ounces)
3 cups coarsely chopped rotisserie chicken
1 tablespoon minced fresh parsley

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender., Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.

Nutrition Facts : Calories 195 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 639mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic exchanges

COLD-BLASTING CHICKEN NOODLE SOUP



Cold-blasting Chicken Noodle Soup image

This is the favorite soup at our house whenever anyone has a cold. We invented it over time, adding more spices as we went! The combination of the garlic, onion, ginger, chili pepper and cilantro really seems to give the immune system a boost. (But if you don't like one of these ingredients -- or don't have it on hand -- just leave it out; the soup will still taste good!) I prefer using leftover roast chicken for this recipe, but you can also use uncooked chicken -- just let it simmer in the broth until it cooks. And note: if you don't have lemon pepper, just use plain black pepper.

Provided by Spicy Gal

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 bay leaf
32 ounces chicken broth
1 cup dry pasta
1 cup chicken (cubed or shredded)
1 teaspoon lemon pepper (store-bought blend)
1/8 teaspoon fresh ginger, minced
1 tablespoon garlic, minced
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
red chili paste or minced fresh serrano chili pepper, to taste

Steps:

  • Heat the chicken broth with the bay leaf until broth boils.
  • Add pasta; return broth to boil.
  • Add chicken and lemon pepper; return broth to boil.
  • Let mixture cook until pasta is done, about 10 minutes (if you're using uncooked chicken, test the chicken for doneness-- but it should be cooked by the time the pasta is done).
  • Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
  • Stir in cilantro and chili; cook one more minute, then serve.

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