Dads Chicken Noodle Soup Recipes

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CHICKEN NOODLE SOUP



Chicken Noodle Soup image

This soup is delicious, and very easy to make. It is a wonderful soup to prepare for friends or neighbors that you would like to cook for.

Provided by Sherry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 10

Number Of Ingredients 12

4 cups chopped, cooked chicken meat
1 cup chopped celery
¼ cup chopped carrots
¼ cup chopped onion
¼ cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
½ teaspoon dried marjoram
½ teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley

Steps:

  • In a large stock pot, saute celery and onion in butter or margarine.
  • Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
  • Add noodles, and simmer for 10 more minutes.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 18.2 g, Cholesterol 73.6 mg, Fat 8.1 g, Fiber 1.1 g, Protein 19.2 g, SaturatedFat 3.8 g, Sodium 1123.9 mg, Sugar 0.9 g

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

CHICKEN NOODLE SOUP RECIPE BY TASTY



Chicken Noodle Soup Recipe by Tasty image

Here's what you need: butter, onion, garlic, celery, carrot, cooked chicken, chicken broth, egg noodle, salt, pepper, dried bay leaf

Provided by Claire Nolan

Categories     Lunch

Yield 8 servings

Number Of Ingredients 11

2 tablespoons butter
1 cup onion, diced
2 cloves garlic, minced
1 cup celery, diced
1 cup carrot, diced
½ lb cooked chicken, shredded
4 cans chicken broth
2 cups egg noodle
1 teaspoon salt
1 teaspoon pepper
2 leaves dried bay leaf

Steps:

  • In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
  • Add celery, carrots, and cooked shredded chicken.
  • Add the chicken broth, egg noodles, salt, pepper and bay leaves.
  • Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
  • Remove bay leaves from the soup.
  • Enjoy!

Nutrition Facts : Calories 864 calories, Carbohydrate 75 grams, Fat 55 grams, Fiber 2 grams, Protein 12 grams, Sugar 11 grams

BAPA'S CHICKEN NOODLE SOUP



Bapa's Chicken Noodle Soup image

This was my father's chicken "doodle" soup recipe. (Doodle was a nickname for one of his grands). He's been gone for 21 years, but this recipe is just as good as it was in my childhood.

Provided by KayKay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

¼ cup butter
1 cup chopped onion
1 cup chopped celery
12 cups water
4 cups diced cooked chicken
1 cup diced carrots
3 tablespoons chicken bouillon granules
½ teaspoon dried marjoram leaves
½ teaspoon ground black pepper
1 bay leaf
½ (10 ounce) package egg noodles
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a large Dutch oven over medium heat. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, chicken, carrots, bouillon, marjoram, pepper and bay leaf and bring to a boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Remove bay leaf.
  • Stir in egg noodles and parsley, increase heat, and bring to a boil. Reduce heat and simmer until noodles are tender, about 10 minutes.

Nutrition Facts : Calories 181 calories, Carbohydrate 11.4 g, Cholesterol 55.3 mg, Fat 8.1 g, Fiber 1.1 g, Protein 15.1 g, SaturatedFat 3.6 g, Sodium 363 mg, Sugar 1.7 g

DAD'S CHICKEN SOUP



Dad's Chicken Soup image

This isn't MY dad's chicken soup recipe, it's just what it was called. I think this originally came from Bon Appetit. I have always made it with pasta instead of rice. The thyme in this is what makes it tasty. Prep time does not include cooking the chicken.

Provided by jmelyn

Categories     Clear Soup

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

8 cups canned low sodium chicken broth (or more--I usually use more like 12)
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 cup uncooked long-grain white rice (or pasta)
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme, crumbled
2 cups diced cooked chicken
salt and pepper
chopped fresh parsley

Steps:

  • Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
  • Mix in rice and thyme.
  • Return soup to a boil.
  • Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
  • Add chicken and simmer until heated through, thinning with additional broth if desired.
  • Season with salt and pepper.
  • Transfer soup to large bowl.
  • Garnish with parsley and serve.
  • Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
  • I like corkscrew pasta in this.

Nutrition Facts : Calories 196.9, Fat 4, SaturatedFat 1.1, Cholesterol 26.2, Sodium 118.7, Carbohydrate 24.9, Fiber 1.2, Sugar 1.8, Protein 15.7

DAD'S CHICKEN NOODLE SOUP



Dad's Chicken Noodle Soup image

This recipe is easy and inexpensive, freezes well, and lasts for days (though in his recipe he says it lasts for 2 days). We keep it in a big pot in the fridge and microwave it all week. My dad posted this at everything2.com back in 2001, but I thought I'd post it here, too! I love it, and it was one of the first things I cooked when I moved away from home, partially because there isn't much skill involved. A college student in a new apartment can definitely handle sticking a chicken in a roasting pan and cutting up some veggies!

Provided by Emily and Her Sweet

Categories     Whole Chicken

Time 2h15m

Yield 1 big pot o' soup, 8-10 serving(s)

Number Of Ingredients 6

1 whole chicken
1 lb baby carrots (I use one small bag)
1 head celery
8 teaspoons chicken bouillon
8 cups water
1 lb egg noodles

Steps:

  • Cook one whole chicken. I use a blue roasting pan with lid, wash the chicken, place in pan, cover, into oven at 350° for an hour. Don't forget to flour the liver and cook it too, it's the best part. No need to add water or anything.
  • When the chicken is done, set aside to cool.
  • Cut up a pound of carrots and boil them for 10 minutes in a saucepan,
  • then add six cut up stalks of celery to the boiling carrots and cook for 10 minutes longer.
  • Drain the vegetables and rinse with cold water. Careful now, make sure the celery is a little crunchy.
  • Start heating 8 cups of water in your large soup pot, when it boils add chicken bouillon in the proper amount and boil for a few minutes. Then set soup pot off heat.
  • Add the cut up chicken meat that has been separated from the bones, and skin and other littly icky chicken parts.
  • The chicken left over stuff then gets boiled for 10 minutes in a small saucepan with about 4 cups of water to leech out the true essence of chicken. That part isn't really necessary, but it tastes better when you do that step.
  • The cooled carrots and celery are now added to the soup pot.
  • Boil a 1 pound package of egg noodles, don't cook too long, al dente is the goal. Rinse in cold water and into the soup pot.
  • By now the chicken parts are boiled, pour through a strainer and when the liquid cools some, the fat will rise to the top. Skim that off, and add that last 2 cups or so of liquid to the soup pot.
  • That's about it. There's enough salt from the bouillon, I guess you could do herbs if you know about that, but I just let it cool a litle while and into the fridge. We microwave it to reheat, it's gone in 2 days. It feels healthy. Bon appetite.

Nutrition Facts : Calories 608.3, Fat 29.2, SaturatedFat 8.3, Cholesterol 169.8, Sodium 253.4, Carbohydrate 47.1, Fiber 3.9, Sugar 4.9, Protein 37.5

DAD'S CHICKEN SOUP



Dad's Chicken Soup image

Provided by John H. Bialas

Categories     Soup/Stew     Chicken     Rice     Kid-Friendly     Quick & Easy     Lunch     Celery     Carrot     Winter     Bon Appétit     Texas     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 8

Number Of Ingredients 9

8 cups (or more) canned low-salt chicken broth
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 large garlic cloves, chopped
1 cup uncooked long-grain white rice
2 tablespoons chopped fresh thyme or 2 teaspoons dried, crumbled
2 cups diced cooked chicken
Fresh chopped parsley

Steps:

  • Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in rice and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.

DAD'S CHICKEN NOODLE SOUP



DAD'S CHICKEN NOODLE SOUP image

Categories     Soup/Stew     Chicken     Quick & Easy     Healthy

Yield 6 people

Number Of Ingredients 11

1 lb chicken boneless and skinless cut into 1/2 in. pieces.
2 pkgs. swanson chicken broth (16 oz)
1 family size can cream of chicken 26 oz
sliced carrots 1 1/2 cups
1/2 cup sliced fresh celery
1 cup rotini
1 cup onion chopped
1/2 tsp each oregano, basil, seasoned salt, and minced garlic
1/2 tsp. pepper to taste
1 pkg. frozen mixed vegetables carrots, peas and green beans
1/2 stick butter

Steps:

  • in large skillet, melt butter. cook chicken, onion, seasonings and pepper until no longer pink. drain and place in 5 qt. slow cooker meanwhile put cooker on low and blend chicken stock and cream of chicken. add carrots, celery and mix. add chicken. salt to taste. cook for 4 hours on low. serve w/butter and crescent rolls. cook rotini and add to soup at the end.

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