Quick Chicken Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

QUICK CHICKEN SOUP



Quick Chicken Soup image

This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.

Provided by MSPHOTO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 7

2 (14.5 ounce) cans chicken broth
2 cups baby carrots
1 onion, chopped
1 clove garlic, minced
⅛ teaspoon celery salt
2 skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro

Steps:

  • Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
  • Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
  • Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 4 g, Fiber 4.9 g, Protein 37 g, SaturatedFat 1.1 g, Sodium 1568.1 mg, Sugar 9.9 g

SIMPLE CHICKEN SOUP



Simple Chicken Soup image

This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.

Provided by Food Network Kitchen

Time 55m

Yield 8 cups (4 servings)

Number Of Ingredients 9

Carcass and bones from one 4- to 5-pound roast chicken (or a mild-flavored rotisserie chicken)
4 cups low-sodium chicken broth
2 medium carrots, sliced into 1/4-inch-thick rounds
2 celery stalks, sliced into 1/4-inch-thick slices
1 medium onion, chopped
1 bay leaf
1/2 cup white rice
2 tablespoons chopped parsley
Kosher salt

Steps:

  • Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
  • Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
  • Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
  • When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.

Nutrition Facts : Calories 157, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 24 milligrams, Sodium 272 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams

QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

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

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

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

QUICK CHICKEN SOUP



Quick Chicken Soup image

This homemade classic-loaded with chicken, pasta and vegetables-is so easy!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Number Of Ingredients 12

3/4 pound cooked chicken, cut into 1/2-inch pieces (2 cups)
1 cup frozen green peas
2 medium celery stalks, sliced (1 cup)
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
7 cups Progresso™ reduced-sodium chicken broth (from two 32-ounce cartons)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1 cup uncooked gemelli or rotini pasta (4 ounces)

Steps:

  • Heat all ingredients except pasta in 4-quart Dutch oven. Stir in pasta. Heat to boiling, stirring occasionally; reduce heat.
  • Simmer uncovered 10 to 15 minutes, stirring occasionally, until pasta and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg

QUICK CHICK AND NOODLE SOUP



Quick Chick and Noodle Soup image

Provided by Rachael Ray : Food Network

Time 30m

Yield 2 quarts of soup, 4 big bowls

Number Of Ingredients 12

2 tablespoons (2 turns around the pan) extra-virgin olive oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
6 cups good quality chicken stock
1 pound (the average weight of 1 package) chicken breast tenders, diced
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped

Steps:

  • Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
  • Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
  • Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

BASIC CHICKEN SOUP



Basic Chicken Soup image

Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick

Steps:

  • Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
  • Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
  • Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
  • Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g

SIMPLE CHICKEN SOUP



Simple Chicken Soup image

I revised a recipe that my family loved so it would be lighter and easier to make. It's a hearty and healthy meal served with a green salad and fresh bread. - Sue West, Alvord, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 5

2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 tablespoon dried minced onion
1 package (16 ounces) frozen mixed vegetables
2 cups cubed cooked chicken breast
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

Steps:

  • In a large saucepan, bring broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in chicken and soup; heat through.

Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 820mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

EASIEST CHICKEN NOODLE SOUP



Easiest Chicken Noodle Soup image

The majority of shortcut chicken soup recipes use rotisserie chicken. It's a convenient hack, but cooked chicken doesn't absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they'll each absorb a different amount of liquid.

Provided by Alexa Weibel

Categories     lunch, weekday, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil
1 pound ground chicken
Kosher salt and freshly ground black pepper
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground coriander
1/2 teaspoon celery seeds (optional)
1 large carrot, peeled and cut into 1/2-inch cubes
2 celery stalks, halved lengthwise, then sliced 1/2-inch thick
1 large shallot, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
7 to 8 cups chicken stock, plus more as needed
8 ounces dried egg noodles, cavatelli or other small shaped pasta
Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish

Steps:

  • In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
  • Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
  • Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

CHICKEN SOUP FROM SCRATCH



Chicken Soup From Scratch image

Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

1 chicken, 3 to 3 1/2 pounds, with skin, cut up
3 stalks celery, with leaves, cut into chunks
2 large carrots, cut into chunks
2 yellow onions, peeled and halved
1 parsnip or parsley root (optional)
About 1 dozen large sprigs parsley
About 1 dozen black peppercorns
2 bay leaves
2 teaspoons kosher salt, more to taste
3 tablespoons reserved chicken fat, more if needed
3 leeks, trimmed, halved lengthwise, rinsed and sliced crosswise into thin half-moons
3 large carrots, peeled and cut into small dice
Kosher salt and ground black or white pepper
Egg noodles (fresh or dried), such as packaged wide noodles, spaetzle, fettuccine or pappardelle cut into short lengths (see note)
Finely chopped herbs, such as parsley, scallions, dill or a combination

Steps:

  • Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
  • Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
  • When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
  • Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
  • When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
  • Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
  • Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
  • Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
  • Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

MILLION DOLLAR CHICKEN CASSEROLE



Million Dollar Chicken Casserole image

Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.

Provided by Amanda Stanfield

Categories     Chicken Casserole

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (10.5 ounce) can cream of chicken soup
1 cup cottage cheese
½ cup sour cream
4 ounces cream cheese, at room temperature
1 ½ teaspoons Creole seasoning
½ teaspoon onion powder
1 teaspoon garlic powder, divided
5 cups shredded rotisserie chicken
1 cup finely chopped yellow onion
1 tablespoon chopped fresh parsley
30 buttery round crackers (such as Ritz®), crushed
4 tablespoons unsalted butter, melted
1 cup shredded mozzarella cheese
1 teaspoon sliced scallions, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
  • Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
  • Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
  • Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg

More about "quick chicken soup recipes"

6 EASY CHICKEN SOUP RECIPES | REAL SIMPLE
6-easy-chicken-soup-recipes-real-simple image
2016-06-27 Slow-Cooker Chicken Soup Recipe with Pasta. Credit: Romulo Yanes. A steaming bowl of chicken soup is a welcome meal on a cold day, but it brings more to the table than just flavor. The hot liquid will help soothe a sore …
From realsimple.com


EASY AND QUICK CHICKEN AND RICE SOUP | THE RECIPE CRITIC
easy-and-quick-chicken-and-rice-soup-the-recipe-critic image
2017-09-29 Instructions. Heat butter and olive oil in a dutch oven over medium-high heat. Once the butter is melted, add the chopped pepper, diced onion, diced carrot, diced celery, and thyme. Stir occasionally, …
From therecipecritic.com


HOMESTYLE CHICKEN NOODLE SOUP - DAMN DELICIOUS
homestyle-chicken-noodle-soup-damn-delicious image
2020-01-25 Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
From damndelicious.net


EASY CHICKEN SOUP RECIPE WITH LEFTOVER CHICKEN
easy-chicken-soup-recipe-with-leftover-chicken image
Yield: serves 1. Prep Time: 5 minutes. Cook Time: 10 minutes. Total Time: 15 minutes. This Easy Chicken Soup recipe is as simple as it gets, and makes for a perfect lunchbox idea for back-to-school. I typically make a roast chicken on …
From entertainingwithbeth.com


29 HEARTY CHICKEN SOUP RECIPES - THE SPRUCE EATS
29-hearty-chicken-soup-recipes-the-spruce-eats image
2020-09-17 In this popular Mexican-inspired recipe, lightly-seasoned chicken broth is studded with chunks of avocado, chopped tomato, fresh cilantro, and onion, along with shredded chicken meat. Serve with lime wedges for …
From thespruceeats.com


HOMEMADE CHICKEN NOODLE SOUP (FROM SCRATCH!)
homemade-chicken-noodle-soup-from-scratch image
2019-01-14 Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth). Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it’s …
From recipetineats.com


THE BEST CHICKEN SOUP YOU'LL EVER EAT - AMBITIOUS …
the-best-chicken-soup-youll-ever-eat-ambitious image
2020-01-06 Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in …
From ambitiouskitchen.com


10 BEST LEFTOVER CHICKEN SOUP RECIPES | YUMMLY
10-best-leftover-chicken-soup-recipes-yummly image
2022-07-17 lipton soup secrets noodle soup mix with real chicken broth, lime juice and 4 more Ginger Chicken Soup AlexT79299 minced ginger, lime juice, onion, daikon radish, soy sauce, olive oil and 6 more
From yummly.com


GARLIC CHICKEN SOUP (QUICK & EASY RECIPE)
2022-06-21 Step 2. Add ginger, chopped garlic, pepper and turmeric (these two always go hand in hand as pepper enhances turmeric’s curcumin absorption in the body). Stir through and cook for 1 minute. Step 3. Add shredded rotisserie chicken and stock cubes, followed by …
From irenamacri.com
Cuisine Healthy
Total Time 30 mins
Category Soup
Calories 537 per serving


CHICKEN AND MUSHROOM SOUP - SPEND WITH PENNIES
2022-04-19 Heat butter in a large soup pot over medium-high heat. Add onion, carrots, celery, and mushrooms. Cook and stir until onion begins to soften, about 5 minutes. Add garlic and seasonings and cook just until fragrant. Add broth, uncooked chicken breasts, and rice. Stir and bring to a boil over medium-high heat.
From spendwithpennies.com


QUICK CHICKEN SOUP RECIPE - CUISINART.COM
Reserve chicken and discard vegetables. Add carrot slices and egg noodles to the soup inside the pressure cooker. Secure the lid and select High pressure once more. Set a timer for 5 minutes. While carrots and noodles cook, shred the chicken. When time expires, remove pressure cooker from heat and allow pressure to release naturally. Once the ...
From cuisinart.com


GREAT TASTING QUICK CHICKEN SOUP RECIPE. VERY EASY FOR KIDS TO …
The chicken bones get so soft from cooking so long you can eat every bit! For more wisdom tradition practices see the Harmony Earth 30 Day Energy Diet. Take the 30 Day challenge and increase your light and vibration. Share the Wisdom Light Chicken Soup Recipe with a friend below. Quick Chicken Soup is Sponsored by Great Mind Power Books
From quickchickensoup.com


QUICK AND EASY CHICKEN AND RICE SOUP (IN 30 MINUTES)
2021-11-24 In a large soup pot (heavy-based pot/ Dutch oven), bring the chicken broth to a boil. Then add the rice, carrot, celery, and shredded chicken and stir well. For extra depth of flavor: Before adding the stock (or in a separate pan), lightly sauté the vegetables (and optionally chicken) until starting to brown.
From alphafoodie.com


QUICK AND EASY CHICKEN NOODLE SOUP RECIPE | KITCHEN BASICS
Add carrots, celery, onion, garlic, oregano, thyme and bay leaf; cook and stir 5 minutes or until vegetables soften. 2 Stir in stock. Bring to boil. Stir in noodles. Reduce heat to low; simmer 5 minutes or until tender. Add chicken; simmer 5 to 10 minutes longer or until chicken is heated through. Remove bay leaf before serving.
From mccormick.com


QUICK AND EASY CHICKEN SOUP RECIPE | I HEART RECIPES
2015-09-18 Ingredients. 2 lbs of cooked chicken. 2 large ears of corn washed and cut into small sections. 5 stalks of celery. 8 cups of chicken broth. 2 cups frozen carrots. 1/4 cup of chopped Italian parsley. 8 baby red potatoes sliced in halves. salt & pepper to taste.
From iheartrecipes.com


30 EASY SOUP RECIPES READY IN 30 MINUTES - THE SPRUCE EATS
2021-08-04 This quick and easy soup brings together the quintessential comfort of chicken soup with the classic tastes of Chinese cuisine, and tastes a mere 15 minutes to make. You won't believe that only 6 ingredients are needed to deliver so much flavor.
From thespruceeats.com


QUICK PUMPKIN AND CHICKEN SOUP RECIPE | COLES
Add the chorizo and cook, stirring, for 2-3 mins or until browned. Transfer to a bowl. Add the onion to the pan and cook, stirring, for 3 mins. Add the pumpkin and cook, stirring, for 2 mins or until lightly browned. Add the soup and 11/2 cups (375ml) water. Cover and bring to the boil. Reduce heat to low and simmer for 10-12 mins or until the ...
From coles.com.au


QUICK & EASY CHICKEN SOUP RECIPES | EATINGWELL
42. This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients--boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought ...
From eatingwell.com


QUICK CHICKEN SOUP RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Quick Chicken Soup Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes …
From recipeschoice.com


21 CHICKEN SOUP RECIPE WITH CHICKEN BREAST - SELECTED RECIPES
Place the chicken in a large pot, followed by the chicken broth, garlic powder, herbs, salt, and pepper. Cook. Cover the pot, and bring everything to a boil. Then reduce heat to low, and simmer the chicken for 12 to 15 minutes, or until the internal temperature of the chicken registers at …
From selectedrecipe.com


QUICK CHICKEN VEGETABLE SOUP - NERDY MAMMA
2019-08-16 Quick Chicken Vegetable Soup Ingredients. Chicken, 12.5 ounce can (I’m not usually a big proponent of canned chicken, but this is the BEST way to make this soup, as the canned chicken is already cooked and ready to eat.); Mixed vegetables, 15 ounce can; Chicken Broth, 14 ounce can (you could alternatively just dump in 2-3 cups of water and a cube of …
From nerdymamma.com


EASY 30-MINUTE HOMEMADE CHICKEN NOODLE SOUP - AVERIE COOKS
2022-02-07 To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm. Add the carrots, celery, onion, and sauté until the vegetables begin to soften. Add the garlic and sauté for another 1 to 2 minutes. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil.
From averiecooks.com


EASY CHICKEN NOODLE SOUP FOR ONE - BAKING MISCHIEF
2017-03-20 In a medium pot (with a lid), combine vegetables and chicken broth. Cover and bring to a simmer. Cook for 10 minutes. Add noodles, chicken, and spices. Re-cover and cook according to noodle package instructions, until noodles are al dente. If broth level looks low, add 1/4 to 3/4 cup of filtered water. Salt and pepper to taste.
From bakingmischief.com


CHICKEN SOUP RECIPES | TASTE OF HOME
Chicken soup is one of the most-loved soups of all time. Try our chicken soup recipes for chicken noodle soup, chicken vegetable soup, chicken corn chowder, chicken rice soup, slow cooker chicken chili, curry chicken soup and more. View More in: Chicken & Rice Soups. Chicken Dumpling Soups.
From tasteofhome.com


QUICK AND EASY CHICKEN SOUP RECIPE – THE STEP BY STEP CHEF: …
Preheat your large sauce pan over medium heat for a minute. Melt the butter in the pan and add the chicken and vegetables. Cook the chicken and saute the vegetables. When the carrots appear a little soft – after 5-10 minutes – carefully pour in the broth. Turn the heat up high, bring the soup to a slow boil and add the ½ cup of minute rice ...
From stepbystepchef.com


EASY QUICK HEALING CHICKEN SOUP - ALLY'S KITCHEN
Instructions. In a large Dutch oven pot (about 7 quarts), put 7-8 cups of water and the salt. Rinse the chicken. Put in the pot. Water should cover the chicken by about 3 inches. Add the spice mixture (nutritional yeast, Italian seasoning, turmeric, curry, and cumin). Cover and bring to boil for about 20 minutes.
From allyskitchen.com


QUICK AND HEALTHY 15-MINUTE SOUP RECIPES - EAT THIS NOT THAT
2022-05-07 Chicken Tortilla Soup in Just 15 Minutes. The key to getting real tortilla soup flavor in this quick soup is a dried ancho chile and, of course, all the flavorful toppings. If you have the sniffles, this soup will make you feel better in an instant. Get the recipe from I Am a Food Blog.
From eatthis.com


EASY CHICKEN NOODLE SOUP (30 MINUTES) - FIFTEEN SPATULAS
2021-09-16 Instructions. Heat a soup pot over medium heat, then add the olive oil, celery, carrots, onion, salt, and black pepper. Cook for 10 minutes until softened. Add the chicken broth and thyme, bring the soup to a boil, then reduce to a simmer over low heat.
From fifteenspatulas.com


CHICKEN SOUP RECIPES | BBC GOOD FOOD
Quick & easy hot-and-sour chicken noodle soup. A star rating of 4.8 out of 5. 31 ratings. Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours . Chunky chicken & ham chowder. A star rating of 4.2 out of 5. 21 ratings. Rich and creamy, yet low in fat - you could also make this warming soup with fish. Teriyaki noodle …
From bbcgoodfood.com


10 BEST SHREDDED CHICKEN SOUP RECIPES | YUMMLY
2022-07-09 chicken stock, carrots, chicken, baby spinach, garlic, summer squash and 9 more Chicken Soup O Meu Tempero large potato, couscous, chicken bouillon cube, …
From yummly.com


QUICK CHICKEN SOUP - ABC EVERYDAY
2019-01-17 1. Heat oil in a large pot over medium heat. 2. Reduce to low and add onion, garlic, ginger and coriander stems. Stir frequently for five minutes, or until softened and fragrant. 3. Add chopped ...
From abc.net.au


QUICK AND EASY CHICKEN NOODLE SOUP | THE MODERN PROPER
Add the chicken, egg noodles, parsley, salt and pepper. Bring to heavy simmer. Place a lid on the pot to keep the liquid from evaporating. Maintain a low boil/heavy simmer until the noodles are tender and the chicken is warmed through, about 10 minutes longer. Cooking Notes: *If you like a soup with a lot of liquid, add an extra 1-2 cups of broth.
From themodernproper.com


QUICK CHICKEN NOODLE SOUP RECIPE | MYRECIPES
Instructions Checklist. Step 1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes. Advertisement. Step 2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender ...
From myrecipes.com


OLD FASHIONED CHICKEN SOUP | CHICKEN.CA
Reduce heat and simmer 30 minutes. Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot. Stir in egg noodles or dry pasta noodle of your choice. Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
From chicken.ca


QUICK & EASY CREAMY CHICKEN SOUP - CAMPBELLS AUSTRALIA
1 tbsp olive oil. 1 leek, (white part only) halved and thinly sliced. 2 sticks celery, finely chopped. 400g chicken thigh fillets, trimmed and finely chopped. 1/4 cup plain flour. 1L (4 cups) Campbell’s Real Stock Chicken. 1/2 cup (125ml) thickened cream. 2 tbsp chopped chives.
From campbellsanz.com


QUICK ‘N EASY 30-MINUTE GROUND CHICKEN NOODLE SOUP
2021-10-28 Instructions. In a large pot or Dutch oven, heat oil over medium-high. Add chicken, garlic, coriander, celery seeds, ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking up with a wooden spoon, until crumbled into large chunks and cooked through, about 5 minutes.
From zestfulkitchen.com


SIMPLE CHICKEN SOUP | FOOD NETWORK - YOUTUBE
This simple chicken soup can be made with common items in the fridge.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/2U0G827Welcome ...
From youtube.com


MY QUICK AND EASY CHICKEN SOUP RECIPE - KATE WATERHOUSE
2021-03-22 What to do: 1. Put all of the above ingredients into a pot. Bring to a boil and lower the temperature and leave to simmer while you prep the noodles. 2. Cook a packet of Hokkien noodles (whatever size you like) in a bowl of boiling water for 2-5 minutes. 3. Chop shallots, coriander and bok choy (you can use however much you like) to add to soup. 4.
From katewaterhouse.com


Related Search