Post Chemo Chicken Noodle Soup Recipes
AFTER-WORK CHICKEN NOODLE SOUP
Progresso® chicken broth provides a simple addition to this delicious chicken noodle soup that's ready in just 30 minutes - a fast dinner packed with veggies!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat all ingredients except noodles to boiling. Stir in noodles. Heat to boiling; reduce heat.
- Simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles and vegetables are tender.
Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 2070 mg, Sugar 3 g, TransFat 0 g
INSTANT POT® CHICKEN NOODLE SOUP
Simple and fast chicken noodle soup made in the Instant Pot®.
Provided by Tim
Categories Chicken Noodle Soup
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
- Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
- Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 34.5 g, Cholesterol 85 mg, Fat 7.8 g, Fiber 3.2 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 2046 mg, Sugar 4.3 g
GRANDMA'S CHICKEN NOODLE SOUP
AHHH comfort food at its best. I've made chicken noodle soup for years and this is the best and so simple to make. Freezes well if you add the noodles later.
Provided by Gloria 15x
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring about 4 cups of water to a boil. Add noodles and oil and boil 8 minutes. Drain. Rinse under cool running water. Drain again.
- In a large saucepan or Dutch oven, bring broth, salt, pepper, and poultry seasoning to a boil. Stir in vegetables. Reduce heat, cover, and simmer 15 minutes.
- In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Add noodles and chicken. Heat through and serve.
Nutrition Facts : Calories 345.2, Fat 10.5, SaturatedFat 2.8, Cholesterol 83.3, Sodium 2205.8, Carbohydrate 23.8, Fiber 1.5, Sugar 3.6, Protein 35.8
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