Easy Chicken Broth Noodle Soup Tastes Like Campbells Recipes
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
GLUTEN FREE " LIKE CAMPBELLS " TOMATO SOUP
This recipe is as easy as opening a can of commercial tomato soup! The flavour is the about the same and everyone loves it! It can be used just as soup or in casseroles calling for tomato soup.
Provided by All about pies in W
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan on stove, stir ingredients together.
- Heat until at the boiling point.
- If you like a "thinner" soup add a little water or more milk.
- Serve.
Nutrition Facts : Calories 304.5, Fat 13.8, SaturatedFat 8.4, Cholesterol 51.2, Sodium 2019.2, Carbohydrate 33.2, Fiber 3.5, Sugar 10.4, Protein 15.7
THE ULTIMATE CHICKEN NOODLE SOUP
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
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
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.
BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP
Because food prices are going through the roof I decided to post. Use day old or older bread. Use the crusts also. This is a German recipe from my relatives.You don't have to use cream, evaporated milk, half and half will do. I use "I Can't Believe it is Butter" spread instead of butter or margarine. It is my posted recipe and it works well. The idea is taste, not cost. Cook the last five minutes in chicken noodle soup or vegetable soup. Note: You can use Egg Beaters instead of the eggs. Add a dash of cornstarch to the Eggbeaters.
Provided by Montana Heart Song
Categories Breads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Toast the bread slices in a 400°F oven until brown on one side.
- Flip over and toast on the other side. Cool.
- Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
- Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
- Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
- Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
- Do not be shy in squeezing to form the balls.
- Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
- Note: You can prepare ahead and freeze for use later. Do not keep over a month.
Nutrition Facts : Calories 444.9, Fat 25.1, SaturatedFat 6.7, Cholesterol 154.2, Sodium 847.9, Carbohydrate 43.4, Fiber 2, Sugar 3.9, Protein 11.3
INCREDIBLY EASY CHICKEN AND NOODLES
My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.
Provided by Tammy Christie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
Nutrition Facts : Calories 504 calories, Carbohydrate 54.8 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 2355.6 mg, Sugar 5.1 g
EASY CHICKEN BROTH NOODLE SOUP (TASTES LIKE CAMPBELLS)
Very good for those cold days, but also good for the dieter. Apparently eating 2 servings of broth based soups a day will help in weight loss. Healthy, easy and fast.
Provided by Spindle To Sashes
Categories Stocks
Time 17m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 2 quart pot, heat water, bouillon, garlic sale and basil to boiling.
- Meanwhile grate carrot.
- Once boiling put carrot and noodles in pot.
- Simmer until noodles are soft.
- VOILA! Serve in 1 cup servings.
Nutrition Facts : Calories 64.1, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.4, Sodium 572.1, Carbohydrate 12.1, Fiber 0.9, Sugar 1.6, Protein 2.4
QUICK AND EASY CHICKEN BROTH
I was just experimenting and this turned out really good... It tasted and smelled wonderful... and it was so easy to make... you will like it, I'm sure!..
Provided by reema_malik
Categories Stocks
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Just add everything in a large pot and bring it to a boil -- you can add more water if you like and let it cook for an hour or as much as you like -- you will smell it all over the house -- It smells so good -- and just take out all the solid pieces you put in and you can then shred the chicken and use it in a soup -- or just do whatever you want with the broth -- .
Nutrition Facts : Calories 441.6, Fat 30.2, SaturatedFat 8.6, Cholesterol 150.1, Sodium 150.6, Carbohydrate 2.6, Fiber 0.3, Sugar 0.8, Protein 37.5
COPYCAT CHICKEN NOODLE-O SOUP
I grew up on Campbell's® chicken soups but my favorite was the NoodleO's®. Mainly due to the manageable size noodle for the spoon but also because the texture of the noodle was firmer and not mushy like the others. As an adult, I set out to make a copycat version and it took several attempts before getting it right. My previous attempts lacked the tang that you get with a can and the secret ingredient ended up being lemon juice. Who would have thought? Serve with crackers if desired.
Provided by Soup Loving Nicole
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
- Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 18.3 g, Cholesterol 19.4 mg, Fat 2.3 g, Fiber 1 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 1336.5 mg, Sugar 2.5 g
EASY CHICKEN AND NOODLES
In Lancaster, Ohio, Shirley Heston can prepare this stovetop supper in mere minutes. Canned soup makes the sauce a snap to throw together while the noodles boil. It's comforting and inexpensive, too, at $1.22 per serving.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.
Nutrition Facts : Calories 368 calories, Fat 14g fat (5g saturated fat), Cholesterol 107mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
DRUNKEN MUSHROOM SOUP
Mushrooms and vermouth - who knew they'd taste so good together? Very good, broth-based soup where the mushroom flavor really shines, since there's no cream or milk. It's also vegetarian but could be made vegan (substitute olive oil for butter and vegetable broth for chicken broth). We usually have this all year round, but like it especially to start a Thanksgiving or Christmas dinner. Especially nice since you can make it in advance! Adapted from "Colorado Cache".
Provided by Lizzie-Babette
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes.
- Add mushrooms and saute for about 5 minutes.
- Stir in flour and stir until smooth.
- Cook for about 2 minutes, stirring constantly.
- Add water and stir until it's smooth and well blended.
- Add the rest of the ingredients and heat until the soup comes to a boil.
- Reduce heat and simmer uncovered for 10- 15 minutes.
- NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.
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