CHICKEN NOODLE SOUP RECIPE
Literally the BEST chicken noodle soup, this has thick chicken chunks, sliced carrots, and celery, wide noodles. It soaks in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. It's the perfect warm and comforting soup for the winter!
Provided by Alyssa Rivers
Categories Dinner Main Course Side Dish Soup
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
- Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
- Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.
Nutrition Facts : Calories 290 kcal, Carbohydrate 37 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1134 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
OUR FAMILY'S FAVORITE CHICKEN NOODLE SOUP RECIPE {THE FAMILY FLAVOR}
Steps:
- Peel and dice carrots; dice celery and onion.
- In a large pot over high heat, add chicken stock, carrots, celery, onion, thyme, salt, and pepper.
- Bring to a boil and add chicken breasts. Cover pot and boil on high for 20 minutes, or until the chicken's internal temperature reaches 165 degrees F.
- Remove chicken from the soup and set aside to cool.
- Add egg noodles and stir well. Boil for 10 minutes.
- Once the chicken is cool enough to handle, shred into bite sized pieces. Stir shredded chicken back into the soup.
- Stir in chopped parsley and hot sauce.
Nutrition Facts : Calories 292 kcal, Carbohydrate 38 g, Protein 24 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 60 mg, Sodium 402 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
FAMILY FAVORITE CHICKEN NOODLE SOUP
This is a hit in my household, specially when someone has the cold or the flu. It tastes like it takes all day to make it thanks to the store-bought frozen homemade noodles and a pre-cooked herb flavored rotisserie chicken! Try it, I guarantee you'll like it. It is basic, yet so comforting an on the table in 1 hour. P.S. We also top it off with more black pepper and parmesan cheese. And I sometimes throw in some green beans too.
Provided by januarybride
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepot, saute carrots, celery and onion in the butter for 2 minutes over med-high heat.
- Add broth, garlic and bay leaf, give it a stir, put the lid on the pot and crank up the heat to high until it start boiling.
- When boiling, remove lid an drop in the noodles. Give it a good stir and leave the lid off.
- Boil on med-high for 25 minutes.
- In the meanwhile, remove the (pre-cooked) chicken meat from the bones and set aside.
- After 25 minutes, turn down the heat to low.
- Add the peas, seasonings and chicken.
- Stir and let it cook on low for 15 minutes.
Nutrition Facts : Calories 460.6, Fat 14.1, SaturatedFat 4.6, Cholesterol 96.8, Sodium 1632.3, Carbohydrate 48.6, Fiber 3.5, Sugar 4.9, Protein 32.6
THE BEST CHICKEN NOODLE SOUP
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
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.
CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY
Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
- MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
- Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
- Season to taste with salt and pepper, then stir in the parsley.
- Serve topped with Parmesan.
- Enjoy!
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.
THE BEST HOMEMADE CHICKEN NOODLE SOUP
This is real easy with homemade noodles you don't have to dry! And great with cornbread! I used to make this with my grandma and mom. I have altered it a little from their recipe by using soup base instead of bouillon cubes.
Provided by Funandsweet623
Categories Clear Soup
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put water, soup base, onion, carrots, celery, and chicken in pot.
- Bring to boil until chicken is cooked. Turn down heat but keep water boiling.
- While chicken is cooking combine eggs and flour and mix well. Should be the consistency of biscuit dough.
- Roll dough out to about 1/4-inch thick.
- Using a pizza cutter (easier than a knife) cut them into about 1/2 in squares (they will triple in size when you cook them).
- Now drop the noodle pieces in the boiling broth and cook for about 5 minutes.
- To thicken broth sprinkle the left over flour from rolling out dough into the broth.
- Serve into bowls and let cool for at least 5 minutes, it will be very hot!
Nutrition Facts : Calories 325.5, Fat 13.3, SaturatedFat 3.8, Cholesterol 157.5, Sodium 146.2, Carbohydrate 30.1, Fiber 2.2, Sugar 3, Protein 20
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