HERB-LOADED CHICKEN NOODLE SOUP
Kick your classic homemade chicken noodle soup up a delicious notch by loading it up with loads of fresh Italian herbs. (Suggestions included below for dried herbs, too, in case fresh herbs are not available!)
Provided by Ali
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally. Add garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally. Add chicken stock, rosemary, thyme and sage, and gently stir until combined. Continue cooking until the soup reaches a simmer.
- Reduce heat to medium-low, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if needed.)
- Remove and discard the rosemary, thyme, and sage sprigs (no worries if some of the leaves have dropped off). Taste the soup, and season with salt and pepper to taste.
- Serve warm, garnished with extra black pepper, fresh parsley and fresh basil.
MEGHAN AND JENN'S VEGGIE, CHICKEN AND HERB SOUP
This soup is full of veggies and chicken which is a delightful way to end the day. Try substituting a can of creamed corn or whole kernel corn for the frozen corn, too.
Provided by HYSOCIETY
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 8.8 g, Cholesterol 17.4 mg, Fat 0.9 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 0.2 g, Sodium 615 mg, Sugar 2.1 g
HERBED CHICKEN SOUP
I love cooking from scratch and turning a recipe into my own personal "creation". This soup is one I developed gradually over the years...after some experimenting.
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 16 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.
Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 181mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
HERB CHICKEN SOUP WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
- When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
- Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.
HERB CHICKEN SOUP WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Time 43m
Number Of Ingredients 13
Steps:
- 1. Tie parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and place in a large saucepan with onion, carrots, celery, lemon zest, and chicken breasts. Pour in broth and bring to a boil over high heat. Immediately reduce heat to low and skim surface. Cover and cook until chicken is firm to touch, about 20 minutes. Remove from heat and transfer chicken to a platter. When chicken is cool enough to handle, pull meat in large strips from bones; discard bones.
- 2. Add asparagus, peas, and mushrooms to broth. Cook until vegetables are tender, about 3 to 5 minutes. Remove herb bundle, return chicken to broth and cook until heated through, 2 to 3 more minutes. Pour soup into 4 large bowls and garnish with chopped parsley and tarragon.
Nutrition Facts : Calories 221 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 254 milligrams, Carbohydrate 13 grams, Fiber 3.5 grams, Protein 33 grams, Sugar 5 grams
HERBY CHICKEN & BUTTER BEAN SOUP
This rustic, chunky soup uses up leftover roast chicken and is packed with flavour from fresh rosemary, sage and thyme
Provided by Cassie Best
Categories Lunch, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- If using a leftover chicken carcass, place in a large saucepan and cover with 2 litres of water. Bring to the boil, then cover with a lid and gently simmer for 20 mins. Meanwhile, heat the oil in another large saucepan. If using chicken thighs, add these and brown on all sides, then remove and set aside.
- Add the onions to the oil and cook for 10 mins until starting to caramelise. Add the carrots, herbs, spices and flour, and stir for 1-2 mins to toast the spices. If using a chicken carcass, strain the cooking liquid into the pan with the vegetables, otherwise add the browned chicken thighs and stock. Stir well, cover and simmer for 30 mins.
- If using chicken thighs, remove them from the pan, shred the meat and discard the bones. Add the meat (or the meat from the carcass) back into the soup, along with the butter beans, season and heat through for 1-2 mins.
- Use a hand-held blender to blitz the soup until smooth, or leave it chunky. Or blend about half, so it's creamy but still has chunks of chicken, carrot and butter bean. Serve with extra pepper, and good crusty bread.
Nutrition Facts : Calories 363 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
HEARTY HERB CHICKEN SOUP
My husband and I love this soup. I used potatoes instead of beans. This was also found on kraftfoods.com
Provided by Jens Kitchen
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- HEAT oil in large saucepan on medium-high heat. Add chicken and onion; cook and stir 8 minute or until chicken is cooked through.
- STIR in flour. Add beans, broth and salad dressing mix; mix well. Bring to boil.
- REDUCE heat to low; cover. Simmer 20 min., stirring occasionally.
Nutrition Facts : Calories 291.4, Fat 3.5, SaturatedFat 0.7, Cholesterol 32.9, Sodium 391.2, Carbohydrate 36.3, Fiber 8.7, Sugar 1.4, Protein 28.6
CHICKEN NOODLE SOUP WITH FRESH HERBS
What could be more comforting than a big pot of homemade soup simmering on the stove top? Nothing in my opinion! Serve this wonderful soup with chunks of homemade bread and you have heaven in a bowl.
Provided by SueVM
Categories Poultry
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook onions in oil until translucent.
- Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
- Transfer vegetable mixture to a large pot and pour in chicken broth.
- Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 564.5, Fat 16.6, SaturatedFat 3.8, Cholesterol 97.5, Sodium 3269, Carbohydrate 54.5, Fiber 4.7, Sugar 7.5, Protein 47.8
OVEN BAKED HERB CHICKEN
This recipe was served at a teacher's luncheon at our school and was a big hit!
Provided by Cathy Grubbs
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 4.5 g, Cholesterol 88.8 mg, Fat 9.2 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 5.3 g, Sodium 998.2 mg, Sugar 2.4 g
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