Light Chicken Noodle Soup With Spring Vegetables Recipes

CHICKEN AND VEGETABLE NOODLE SOUP

Steps:

• Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.

QUICK AND EASY CHICKEN NOODLE SOUP

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.

HERB CHICKEN SOUP WITH SPRING VEGETABLES

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.

CHICKEN NOODLE SOUP WITH VEGETABLES

Steps:

• Simmer all ingredients except noodles until chicken is done, about 45 minutes.
• If chicken is bone-in, remove, cut into pieces and return to broth.
• Either cook noodles separately and then add or stir them directly into soup along with additional water (1 - 2 cups) and simmer until noodles are done.

CINDY'S COOKING LIGHT CHICKEN NOODLE SOUP

Steps:

• Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
• Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven.
• Cook noodles according to package directions, omitting salt and fat; drain and set aside.
• Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.

LIGHT CHICKEN NOODLE SOUP WITH SPRING VEGETABLES

Steps:

• In large saucepan, combine chicken broth, carrots and 2 cups water. Bring to a boil.
• Add peas, asparagus, chicken, and tarragon. Reduce heat and simmer 5 minutes.
• Add egg noodles and cook until vegetables and noodles are tender and chicken is cooked, about 6 minutes. Season with pepper.