Rosemary Chicken Noodle Soup Recipes

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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

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 RACHELMONSON

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

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

Categories     Chicken     Thyme     Carrot     Soup/Stew     Pasta     Rosemary

Number Of Ingredients 10

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

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.

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Top Asked Questions

How long to cook Rosemary Chicken Noodle Soup?
This Rosemary Chicken Noodle Soup recipe is kicked up a notch with the addition of lots of fresh aromatic rosemary, and it’s ready to go in about 30 minutes! Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, stirring occasionally.
How do you cook with Rosemary in soup?
Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor. (You can add in more rosemary if needed.)
What makes a good chicken noodle soup?
Chicken noodle soup is always a win! Carrots, celery, onion and garlic – these fresh veggies build up the background flavor of the soup. Low sodium-chicken broth – if you have homemade chicken broth it will make the soup even better. I like to keep a couple bottles stocked in the freezer. Store bought does work great too though.
How to make the best chicken parmesan soup?
Add the onion, carrots, celery, and leek. Cook the vegetables until softened, 4-5 minutes. Add garlic and cook for another minute. Return the chicken pieces to the pot. Add the thyme, rosemary, bay leaves, salt, and pepper. Add the broth. Again, this is optional but we highly recommend it for the BEST flavor.

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