Cold Fighting Chicken Noodle Soup Recipes
COLD-DAY CHICKEN NOODLE SOUP
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
Time 40m
Yield 8 servings (3 quarts).
Number Of Ingredients 10
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
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
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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- Heat the olive oil in a large dutch oven or stockpot over medium-high heat. Add onions and saute for 3 minutes or until they soften. Add the carrots and celery and continue to cook and stir for another 3-4 minutes. Add the garlic and let cook for 30 seconds before seasoning with the bay leaves, turmeric, adobo seasoning, Mrs. Dash's, and dried thyme. Pour in the chicken broth and let the soup reach a simmer.
- When the soup is simmering, lower the heat to medium and add in the egg noodles. Cook the noodles for 2 minutes less than the package directions. You want them to be al-dente. Stir in the chicken and let it heat all the way through. You can add a little more broth or water at this time if you prefer your soup soupier.
- Turn the heat off, discard the bay leaves. Stir in the lemon zest, lemon juice, and parsley. Taste the soup and adjust salt and pepper to taste. Serve warm.
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