Curlynoodlesoupwithchicken Recipes

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CURLY NOODLE CHICKEN SOUP



Curly Noodle Chicken Soup image

I created this recipe to serve at a dinner I hosted for a group of friends. The main course was Italian, and I needed a good soup, so I converted a favorite tortilla soup recipe by substituting pasta and adding different seasonings. -Maxine Pierson, San Ramon, California

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 large onion, chopped
4 celery ribs, sliced
2 medium carrots, sliced
4 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
1 can (14-1/2 ounces) diced tomatoes, undrained
6 ounces uncooked tricolor spiral pasta
1/4 cup all-purpose flour

Steps:

  • In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended. , Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes., Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 537mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

CURLY NOODLE SOUP WITH CHICKEN



Curly Noodle Soup With Chicken image

A similar recipe was in Light and Tasty a few years ago. I tweaked the recipe and came up with my version of this comforting soup.

Provided by PaulaG

Categories     Low Cholesterol

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 14

1 boneless skinless chicken breast, diced
1/2 medium onion, finely chopped
2 stalks celery, sliced thin
1 medium carrot, sliced thin
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup water
1 cup tri-color spiral pasta
salt and pepper

Steps:

  • In medium saucepan, saute the chicken, onion, celery, and garlic in oil until chicken is no longer pink.
  • Stir in the flour and mixing well.
  • Gradually add broth, tomatoes, carrot slices, seasonings and 1 cup of water.
  • Bring to a boil, reduce heat, cover and simmer for 35 to 40 minutes or until carrot is crisp tender.
  • Add pasta, return to boil and cook an additional 8 to 10 minutes.
  • Adjust salt and pepper to personal taste, serve hot.

CURLY NOODLE CHICKEN SOUP



Curly Noodle Chicken Soup image

Make and share this Curly Noodle Chicken Soup recipe from Food.com.

Provided by hungrykitten

Categories     Chicken

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
1 large onion, chopped
4 celery ribs, sliced
2 medium carrots, sliced
4 garlic cloves, minced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil
1/4 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
6 ounces uncooked tri-color spiral pasta

Steps:

  • In a large saucepan or Dutch oven, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes.
  • Stir in the flour, basil, oregano and pepper until blended.
  • Gradually add broth and tomatoes.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 1 hour.
  • Return to a boil; stir in the pasta.
  • Reduce heat; simmer, uncovered for 12-15 minutes or until pasta is tender.

Nutrition Facts : Calories 240.3, Fat 7.5, SaturatedFat 2.5, Cholesterol 36, Sodium 636.6, Carbohydrate 24.3, Fiber 2.3, Sugar 4.1, Protein 18.3

CHICKEN-LENTIL CURRY SOUP



Chicken-Lentil Curry Soup image

A food processor makes quick work of chopping ingredients for this red lentil soup that takes inspiration from the Anglo-Indian classic Mulligatawny. Apples add a touch of sweetness, chicken makes it extra-hearty, and coconut milk brings it all together.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 bunch scallions (white and light green parts only), chopped
1 jalapeno pepper, seeded and roughly chopped
2 1/4-inch-thick slices peeled ginger
1/2 cup cilantro, plus more for garnish
4 cloves garlic
3 cooking apples (such as McIntosh or Fuji), peeled, cored and roughly chopped
2 teaspoons curry powder
1 13.5-ounce can light coconut milk
Kosher salt
4 cups low-sodium chicken broth
1 cup red lentils, picked over and rinsed
1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
Freshly ground pepper

Steps:

  • Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
  • Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
  • Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.

THE BEST CHICKEN NOODLE SOUP



The Best Chicken Noodle Soup image

We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

5 medium carrots, peeled
5 large stalks celery, trimmed
1 large yellow onion, peeled and halved
3 pounds chicken leg quarters (about 4 legs)
10 whole black peppercorns
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
4 sprigs flat-leaf parsley
Kosher salt and freshly ground black pepper
4 ounces wide egg noodles (about 4 cups)

Steps:

  • Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
  • Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
  • Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
  • While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
  • When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

GROUND BEEF CURLY NOODLE



Ground Beef Curly Noodle image

An easy, quick and economical recipe that kids really like. Ground beef, noodles, corn and tomatoes make a complete meal in one skillet. My sister who ran a daycare used to make this and everybody enjoyed it.

Provided by windedmama

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 20m

Yield 4

Number Of Ingredients 4

1 pound ground beef
1 (3 ounce) package Oriental flavored ramen noodles
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can whole kernel corn

Steps:

  • Heat a large skillet over medium-high heat. Crumble in the ground beef, and cook until no longer pink, stirring frequently. Drain off grease.
  • Stir in the flavor packet from the noodles, tomatoes, and corn (with their juices). Break up the noodles slightly, and add them to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until noodles are tender. Stir occasionally to break up any clumps of noodles.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 30.2 g, Cholesterol 69 mg, Fat 17.1 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 7.4 g, Sodium 842.9 mg, Sugar 5.7 g

CEYLON CHICKEN CURRY NOODLE SOUP



Ceylon Chicken Curry Noodle Soup image

This comforting chicken curry noodle soup is a take on a soup I ate during childhood. It is loaded with ingredients to boost your immune system and can easily be made vegan or vegetarian. -Sarita Gelner, Chesterfield, Missouri

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 21

6 ounces uncooked wide rice noodles
2 tablespoons ghee or olive oil, divided
1 pound boneless chicken breasts, thinly sliced and cut into 1/2-inch pieces
1 medium onion, chopped
2/3 cup sliced fresh carrots
3 bay leaves
2 tablespoons minced fresh gingerroot
1 lemongrass stalk
1 whole star anise
1 tablespoon curry powder
2 teaspoons ground turmeric
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 anchovy fillets, minced, optional
2 tablespoons white wine vinegar
1 carton (32 ounces) chicken broth
1 can (13.66 ounces) coconut milk
2 tablespoons jaggery or dark brown sugar
1-1/2 cups chopped fresh kale
1/2 cup cherry tomatoes, halved

Steps:

  • Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer., Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.

Nutrition Facts : Calories 316 calories, Fat 16g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 758mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.

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