Rosemary Chicken Noodle Soup Recipes

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THE BEST CHICKEN NOODLE SOUP



The Best Chicken Noodle Soup image

We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

5 medium carrots, peeled
5 large stalks celery, trimmed
1 large yellow onion, peeled and halved
3 pounds chicken leg quarters (about 4 legs)
10 whole black peppercorns
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
4 sprigs flat-leaf parsley
Kosher salt and freshly ground black pepper
4 ounces wide egg noodles (about 4 cups)

Steps:

  • Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
  • Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
  • Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
  • While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
  • When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY



Classic Chicken Noodle Soup Recipe by Tasty image

Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

¼ cup olive oil
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
kosher salt, to taste
black pepper, to taste
3 cloves garlic, chopped
8 cups chicken broth
8 oz egg noodles
4 cups shredded chicken breast
½ cup fresh parsley, chopped
parmesan cheese, shredded, to taste

Steps:

  • Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
  • Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
  • MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
  • Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
  • Season to taste with salt and pepper, then stir in the parsley.
  • Serve topped with Parmesan.
  • Enjoy!

ROSEMARY CHICKEN NOODLE SOUP



Rosemary Chicken Noodle Soup image

This has to cure the common cold! Spinach and mushrooms with chicken and noodles. From Cooking Light with a few variations of my own.

Provided by KathyP53

Categories     Clear Soup

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

4 cups wide cooked egg noodles, hot (3 1/2 cups uncooked)
1 tablespoon olive oil
2 teaspoons salt, divided
8 cups water
4 cups chicken broth
2 cups chopped onions
1 cup chopped celery
2 tablespoons chopped fresh rosemary leaves
3 lbs boneless skinless chicken breasts
1 (10 ounce) package preshredded carrots
1 (8 ounce) package presliced mushrooms
1/3 cup finely chopped Italian parsley
1 (6 ounce) package fresh Baby Spinach, coarsely chopped
1/4 cup fresh lemon juice
1/2 teaspoon fresh ground pepper

Steps:

  • Combine noodles, oil, and 1/2 tsp salt; toss well to coat.
  • Combine water and next 5 ingredients in a large Dutch oven; add 1/2 tsp salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.
  • Add carrot and mushrooms to pan; bring to boil. Reduce heat and simmer 15 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoons salt. Cook 5 minutes or until spinach is wilted.
  • Stir in noodles, lemon juice and pepper. Cook for an additional minute. Best made 1 day ahead.

Nutrition Facts : Calories 380.3, Fat 6.5, SaturatedFat 1.4, Cholesterol 122, Sodium 1139, Carbohydrate 31.2, Fiber 3.7, Sugar 5, Protein 47.8

ROSEMARY CHICKEN NOODLE SOUP



Rosemary Chicken Noodle Soup image

This recipe is great for anytime of the year.

Provided by Rachel Livingston

Categories     Chicken Noodle Soup

Time 1h30m

Yield 8

Number Of Ingredients 11

8 cups water
2 pounds boneless, skinless chicken meat
2 tablespoons vegetable oil
2 tablespoons dried rosemary
1 tablespoon dried thyme
3 cloves crushed garlic
1 white onion
4 carrots, sliced
1 (16 ounce) package penne pasta
salt to taste
ground black pepper to taste

Steps:

  • In a large kettle, boil water, chicken, spices, onion, and garlic for 1 hour.
  • Add carrots, oil, and noodles; boil for 20 minutes. Salt and pepper to taste.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 46.7 g, Cholesterol 76 mg, Fat 17.6 g, Fiber 3.7 g, Protein 31.1 g, SaturatedFat 4.4 g, Sodium 102.9 mg, Sugar 4.2 g

ROSEMARY CHICKEN NOODLE SOUP



Rosemary Chicken Noodle Soup image

This recipe is great for anytime of the year.

Provided by RACHELMONSON

Categories     Chicken Noodle Soup

Time 1h30m

Yield 8

Number Of Ingredients 11

8 cups water
2 pounds boneless, skinless chicken meat
2 tablespoons vegetable oil
2 tablespoons dried rosemary
1 tablespoon dried thyme
3 cloves crushed garlic
1 white onion
4 carrots, sliced
1 (16 ounce) package penne pasta
salt to taste
ground black pepper to taste

Steps:

  • In a large kettle, boil water, chicken, spices, onion, and garlic for 1 hour.
  • Add carrots, oil, and noodles; boil for 20 minutes. Salt and pepper to taste.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 46.7 g, Cholesterol 76 mg, Fat 17.6 g, Fiber 3.7 g, Protein 31.1 g, SaturatedFat 4.4 g, Sodium 102.9 mg, Sugar 4.2 g

ROSEMARY CHICKEN SOUP



Rosemary Chicken Soup image

Easy and quick, this recipe can be made into a stew by increasing the amount of rice or noodles put in at the end. My family likes it best when I use rotisserie chicken bought at the grocery store, but we've made it using baked chicken, leftover turkey, even a bit of crispy duck! You can throw in whatever bits and bobs you have to hand, or use egg noodles instead of rice.

Provided by Donna Sowerby

Categories     Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 garlic clove, minced (more if it suits your taste)
1 large yellow onion, chopped
2 ounces extra virgin olive oil
32 ounces chicken broth
2/3 cup milk
1/3 cup water
2 teaspoons dried rosemary, crushed (or 3 sprigs fresh, chopped)
2 teaspoons sea salt (regular salt works fine too)
1 teaspoon fresh ground black pepper (regular pepper works fine too)
1 teaspoon ground cumin (adjust to taste, we like about 2 tsp)
1/4 teaspoon dried chipotle powder (adjust to taste, we like about 1/2 tsp)
1 bay leaf
1 lb cooked chicken, chopped
1 cup corn (fresh, canned, frozen, whatever ( drain the liquid)
4 ounces sliced mushrooms, drained
2 ounces diced pimentos (about half a small jar, without the liquid)
1 cup instant rice

Steps:

  • Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
  • Add chicken broth, milk, and water; stir over medium-high heat.
  • When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
  • Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
  • Reduce heat and simer for 15 to 20 minutes to blend the flavors.
  • Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 363.9, Fat 17.1, SaturatedFat 3.7, Cholesterol 60.5, Sodium 1365.8, Carbohydrate 26.2, Fiber 2.1, Sugar 3, Protein 26.3

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