SUPER-EASY CHICKEN NOODLE SOUP
What's more comforting than a cup of chicken noodle soup? In this recipe, we make making that warm, hearty soup for the whole family easy-all in just one pot, and in around half an hour. It's great for a take-to-work lunch or your child's lunchbox, too. Pick up some frozen vegetables, a box of pasta, chicken breasts, chicken broth, and a few more bits and pieces, and get started on this easy take on a family favorite.
Categories Lunch,Dinner
Time 32m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large stockpot over medium-low heat. Add the onion and 1/2 teaspoon salt; cook, stirring often, until the onion is soft and translucent, about 10 minutes.
- Add the broth and increase the heat to high; bring to a boil. Stir in the pasta, frozen vegetables, and tomatoes; cook until the pasta is done, about 7 minutes.
- Stir in the chicken, cheese, lemon juice, remaining 1 teaspoon salt, pepper, and chives; cook for 1 more minute to heat through.
- Serving size: about 1 1/2 cups soup
Nutrition Facts : Calories 74 kcal
QUICK CHICKEN NOODLE VEGETABLE SOUP (WEIGHT WATCHERS)
This soup is from an old issue of Weight Watchers Magazine. It's a core recipe or only has 3 points per serving if counting. If the broth gets a little too thick after refrigerating leftovers, add a little water to thin and reheat on stove or microwave. NOTE: Weight Watchers lists the calories per serving for this recipe to be 160 with 2 g fat which makes 3 points per serving. For some reason Zaar has the calories and fat a lot higher. I think that perhaps Zaar doesn't recognize the chicken ingredient to be skinless which would reduce the fat quantity.
Provided by Dreamer in Ontario
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add chopped onion to broth in a large pot or Dutch oven and bring to a boil.
- Add vegetable blend, cover and return to a boil.
- Add spaghettini and chicken, partially cover pot, and bring to a boil.
- Reduce heat and continue cooking at a gentle boil, stirring occasionally, until the chicken, vegetables and pasta are tender (about 5 to 7 minutes).
CHUNKY CHICKEN-VEGETABLE NOODLE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
- To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
- Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
- Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.
CHICKEN AND VEGETABLE NOODLE SOUP
Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. -Stacey Christensen, West Valley City, Utah
Provided by Taste of Home
Categories Lunch
Time 3h30m
Yield 64 servings (1 cup each).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 837mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
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