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
ROTISSERIE CHICKEN SOUP
Beyond-flavorful rotisserie chicken soup that is perfect for the wintertime! My boyfriend gobbles it up, and it freezes great!
Provided by GreyhoundMom
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 14
Steps:
- Place rotisserie chickens, with juices, in a very large stockpot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove chickens and let cool until safe to handle. Remove meat from bones and cut into small pieces.
- Strain stock, if needed, into another container; set aside.
- Combine onions and butter in the stockpot over medium heat. Cook and stir onions until translucent, 5 to 7 minutes. Add garlic and cook for 5 minutes. Stir in carrots and celery. Cook, stirring occasionally, until nearly tender, about 15 minutes. Stir in corn, parsley, and pepper.
- Pour chicken stock back into the pot and bring to a boil. Cook until carrots are tender, 6 to 7 minutes. Add noodles and cook until starting to soften yet still firm to the bite, 5 to 6 minutes.
- Mix water and cornstarch together in the meantime. Reduce heat to medium. Stir cornstarch slurry into the soup, a little at time, to reach desired thickness. Add chicken to the soup and heat through, about 5 minutes.
Nutrition Facts : Calories 570.6 calories, Carbohydrate 53.6 g, Cholesterol 116.4 mg, Fat 23.2 g, Fiber 7.6 g, Protein 41.1 g, SaturatedFat 7.9 g, Sodium 587.1 mg, Sugar 8.7 g
ROTISSERIE CHICKEN NOODLE SOUP
With the increasing popularity of rotisserie chicken at the grocery store I thought I would try to use this fowl in soup. Easy chicken noodle soup originally made in 12 quart roaster oven. Can be easily made in smaller quantities.
Provided by SAM the Nuke -
Categories Stocks
Time 1h40m
Yield 25 bowls, 30 serving(s)
Number Of Ingredients 11
Steps:
- Skin and de-bone chicken(s), reserve skins and wings. Pull apart and/or cut up chicken into large pieces and place in pot with skin and wings.
- Add Water, chopped onion, carrots, celery, Bay leaves and thyme. Bring to boil.
- Add chicken base and bouillon.
- Salt and pepper to taste.
- Add noodles about 30 minutes before serving.
- Remove chicken skins, wings and Bay leaves. If desired thicken with corn starch.
- Serve with crackers, bread, etc.
Nutrition Facts : Calories 216.8, Fat 5.1, SaturatedFat 1.4, Cholesterol 52.8, Sodium 91.2, Carbohydrate 30.1, Fiber 2.4, Sugar 2.5, Protein 12.2
ROTISSERIE CHICKEN NOODLE SOUP
A hearty chicken noodle soup perfect for a cold day or a sick little one.
Provided by Michelle Molina
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
- Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 36.9 g, Cholesterol 99.5 mg, Fat 10.3 g, Fiber 4 g, Protein 28.5 g, SaturatedFat 2.4 g, Sodium 1018.9 mg, Sugar 5.8 g
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ROTISSERIE CHICKEN NOODLE SOUP · EASY FAMILY RECIPES
From easyfamilyrecipes.com
5/5 (4)Total Time 40 minsCategory SoupCalories 492 per serving
- Heat olive oil in a large stock pot over medium -medium high heat. Once it becomes bubbly and fragrant, add the celery, carrots, onion and poultry seasoning. Sauté until the vegetables are tender, about 5-10 minutes.
- Remove any string or bands from the rotisserie chicken. Place the entire rotisserie chicken on top of the vegetable mixture. Then pour the broth over the top of the chicken. Bring the pot to a boil, then reduce heat to low and allow soup to simmer for 30 minutes.
- While the soup simmers, mix the cornstarch and water until the cornstarch is completely dissolved.
- At the end of the 30 minute simmer, very carefully remove the chicken from the soup and pour the cornstarch mixture into the broth slowly while stirring continuously. Once it is all combined, stir in the noodles and let them cook 6-8 minutes or until just tender. (see notes)
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