Comforting Chicken Soup Recipes

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COMFORTING CHICKEN NOODLE SOUP



Comforting Chicken Noodle Soup image

A good friend made us this rich, comforting, creamy chicken noodle soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. -Joanna Sargent, Sandy, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 12 servings (3 quarts).

Number Of Ingredients 7

2 quarts water
8 teaspoons chicken bouillon granules
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup sour cream
Minced fresh parsley

Steps:

  • In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. , Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.

Nutrition Facts : Calories 218 calories, Fat 9g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 980mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

COMFORTING CHICKEN SOUP



Comforting Chicken Soup image

Serve with a crusty bread and you have a wonderful fall and winter meal. I do not like cilantro so I sub parsley. The recipe is from Southern Living.

Provided by Lvs2Cook

Categories     Chicken Breast

Time 1h

Yield 12 cups

Number Of Ingredients 15

1 tablespoon butter or 1 tablespoon margarine
4 boneless skinless chicken breast halves, chopped
1 large onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14 ounce) cans low sodium chicken broth
1 tablespoon chicken bouillon granule
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
3 (16 ounce) cans great northern beans, rinsed, drained, and divided
1 (4 1/2 ounce) can chopped green chilies
2 tablespoons all-purpose flour
1/2 cup milk
1/4 cup chopped fresh cilantro
sliced green onions or cooked and crumbled bacon

Steps:

  • Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes.
  • Stir in broth and next 3 ingredients.
  • Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes.
  • Stir in 2 cans of beans and chiles.
  • Mash remaining can of beans in a small bowl.
  • Whisk together flour and milk, and stir into beans.
  • Gradually add bean mixture to soup mixture, stirring constantly.
  • Cook 10 minutes or until thickened.
  • Remove from heat, and stir in cilantro.
  • Serve with desired toppings.

Nutrition Facts : Calories 196.5, Fat 2.8, SaturatedFat 1.2, Cholesterol 26.9, Sodium 163.7, Carbohydrate 25, Fiber 7, Sugar 2, Protein 18.9

COMFORTING CHICKEN SOUP



Comforting Chicken Soup image

Warming, Healthy and Hearty filling Chicken soup

Provided by shemmy

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat olive oil in a saucepan, add onion, garlic, chicken and leeks, and sauté gently for 8 minutes without browning.
  • Add the potatoes, stock, thyme and bay leaves, and simmer for 20 minutes.
  • Add sweetcorn kernels and cook for a further 10 minutes. Remove thyme and bay leaves before serving. Season to taste with freshly ground black pepper.

COMFORTING CHICKEN NOODLE SOUP



Comforting Chicken Noodle Soup image

I love this soup. Very rich and creamy. I serve it with biscuits and honey. My kids even like the leftovers for breakfast the next morning. I actually like to add the chicken and vegetables first before the noodles and cook for an hour or so, then add the cream mix and noodles and simmer on the back of the stove for a couple of hours. I love having the smell of the soup cooking all day.

Provided by pines506

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

13 cups chicken broth, divided
4 tablespoons butter
1 cup whipping cream
1 (12 ounce) package egg noodles
2 stalks celery, thinly sliced
3/4 cup baby carrots, sliced
2 cups diced cooked chicken
1 teaspoon poultry seasoning
1 teaspoon parsley
salt, to taste
pepper, to taste

Steps:

  • Combine 1 cup broth and butter in small saucepan.
  • Bring to boil over high heat.
  • Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15-20 minutes.
  • Stir in cream.
  • Set aside.
  • Bring remaining 12 cups broth to a boil in Dutch oven.
  • Add egg noodles and celery; cook until noodles are tender.
  • Stir in reserved cream mixture; add chicken.
  • Season to taste with salt and pepper, add parsley.
  • Heat just to serving temperature.
  • Do not boil.

Nutrition Facts : Calories 593, Fat 31, SaturatedFat 16.4, Cholesterol 157.6, Sodium 1793.5, Carbohydrate 45.6, Fiber 2.4, Sugar 3.6, Protein 31.4

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