Feel Better Chicken Noodle Soup Recipes
FEEL BETTER CHICKEN NOODLE SOUP
I whipped this up last week when I was under the weather with a sinus infection/upper respiratory/fever thing. I had no appetite, but needed something warm and comforting, and this did the trick. (Oh, and my family didn't leave me any leftovers, either! Thanks a lot, guys!) I used frozen home-made chicken stock with chicken harvested from a small fryer, but in a pinch, canned broth and chicken might work, too. Any short pasta would be fine.
Provided by Gatorbek
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place broth, chicken, carrots, zucchini, and celery in a pot and bring to a boil over medium heat. Simmer for about 5 minutes, until the veggies begin to soften.
- Add noodles and cook for an additional 10 minutes. Ladle into a large mug (that you can hold and sip in bed!) and serve with saltine crackers.
- Feel better!
Nutrition Facts : Calories 501, Fat 11.9, SaturatedFat 3.2, Cholesterol 101.7, Sodium 771.4, Carbohydrate 62.4, Fiber 3.4, Sugar 11.1, Protein 34.2
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.
MAMA'S "FEEL BETTER" CHICKEN SOUP
Who doesn't LOVE chicken soup! It really does nourish the heart & soul. This recipe requires one special ingredient.. Love! It's taken me years to perfect this recipe, but well worth it! My kids request this soup every time they get sick, hence the name "Feel Better Soup." It's a perfect comfort food. This is also one of the...
Provided by Megan Todd
Categories Chicken Soups
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. In a large crock pot, add chicken broth. I like to use leftover broth from the Blue Moon Crock Pot Roasted Chicken, it's nice and rich in color and already seasoned. Warm chicken broth over medium heat.
- 2. When broth has warmed, add water, vegetables, cubed chicken, seasonings, and chicken base if needed. Bring to a gentle boil for 5 minutes, reduce heat and simmer for 25 minutes.
- 3. Add 12 ounces egg noodles, stir in. Continue to simmer for 10 minutes, noodles will be just about done. Remove from heat & allow to sit for 5 minutes. This allows the noodles to complete cooking. Be careful not to over cook, as noodles continue to soak in the juices & can get mushy. Serve with crackers, or fresh bread. This soup freezes well for later use.
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21 DAY FIX 4-INGREDIENT FEEL BETTER SOUP {INSTANT POT
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- In a medium pot, bring the chicken broth to a boil. Add the couscous (and the pinch of salt if using) and cook until very, very soft.
- Once the couscous is fully cooked, turn the burner off and stir in the egg/cheese mixture one forkful at a time until all of the mixture has been added. Add in some snipped chives if ya like and enjoy!
- Add the broth and couscous to the Instant Pot. Lock lid and set on manual for zero minutes (yes, zero!). Quick release when finished.
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- Heat olive oil in a large dutch oven of heavy pot with lid over medium to medium-high heat until hot and shimmering.
- Add carrots, celery and onion and sautee on medium heat for around 10 minutes until veggies are softened.
- Add in garlic, tumeric, thyme, rosemary, lemon zest, salt, pepper and pinch of cayenne (if using). Sautee over medium heat for about 1-2 minutes until garlic is fragrant.
- Stream in chicken or bone broth and add in 1 bay leaf and juice of 1/2 lemon. Stir to combine and bring to a boil over medium-high heat.
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