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.
HEARTY CHICKEN NOODLE SOUP
I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor. -Cindy Renfrow, Sussex, New Jersey
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. , Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough. , Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender.
Nutrition Facts : Calories 316 calories, Fat 15g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 937mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
HOMEY CHICKEN NOODLE SOUP
Chicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.-Cynthia LaFourcade, Salmon, Idaho
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat butter over medium heat. Add onion, celery, carrots and mushrooms; cook and stir 8-10 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Return to a boil; add noodles. Reduce heat; simmer, covered, 15 minutes. Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 381 calories, Fat 13g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1104mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
MOM'S HOMEY CHICKEN SOUP
Who wouldn't welcome a steamy bowl of old-fashioned chicken noodle soup on a cold day? One taste and it will be a family favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat all ingredients except noodles and chicken to boiling in 4-quart Dutch oven.
- Stir in noodles; reduce heat. Simmer uncovered 20 to 25 minutes, adding chicken for last 5 minutes, until vegetables and noodles are tender.
Nutrition Facts : Calories 220, Carbohydrate 21 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 3290 mg
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