SIMPLE CHICKEN SOUP WITH NOODLES OR RICE
I keep noodles and rice separate from my soup unless I am serving the whole pot at a single meal, to avoid the noodle or rice from bloating and becoming overcooked and mushy in texture. Chicken-vegetable soup? Skip both and simply add diced tomatoes and chopped zucchini or drained cannellini/white beans and spinach to your vegetable preparation.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a soup pot over medium to medium-high heat, add olive oil, 2 turns of the pan. Add carrots, celery, onion, leeks-chop these items, then drop into the soup pot as you work, chopping as close as possible to the pot itself. (Use a bench scraper to move and scoop the vegetables form the cutting board to pot.) Add salt and pepper and partially cover the pot, reduce heat to medium and cook 10 minutes to soften, stirring every 2 minutes or so. Add garlic, stir, then add chicken and stock and heat to low boil. Simmer until ready to serve or while you prepare noodles or rice.
- Prepare either noodles or rice to package directions and cook separately from the soup. Add a drizzle of neutral oil to noodles once cooked to keep them from sticking if stored.
- Finish soup with juice of 1 small lemon, halved and squeezed cut-side up to keep seeds with lemon. Stir in dill and parsley or herbs of choice.
- Place about 1/2 cup rice or 3/4 cup noodles in a bowl and top with ladles of soup.
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
HOMEMADE CHICKEN AND RICE SOUP
This soothing chicken and rice soup hits the spot on chilly days. It's the
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.
Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 543mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
EASIEST CHICKEN NOODLE SOUP
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
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.
MEAL IN A BOWL WITH CHICKEN, RICE NOODLES AND SPINACH
This comforting soup is a simplified version of a Vietnamese phô or a Japanese ramen (using rice sticks instead of somen).
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h30m
Yield Serves 4 to 6 (you'll have some chicken left over)
Number Of Ingredients 11
Steps:
- If possible, do this step a day ahead: Combine the chicken and 3 quarts water in a large, heavy soup pot and bring to a simmer. Skim off foam and add the onion, ginger root, garlic cloves, peppercorns and 1 teaspoon salt. Reduce the heat, cover partially, and simmer 40 minutes. Skim occasionally. Remove the chicken pieces from the broth and allow to cool. Line a strainer with cheesecloth and strain the broth into a bowl. When the chicken is cool enough to handle, shred and refrigerate in a covered container until ready to serve the soup. Refrigerate the broth for at least 3 hours or, preferably, overnight. Lift off the fat from the surface and discard.
- About 30 minutes before you wish to serve the meal, remove the chicken and broth from the refrigerator. Bring the broth to a simmer and add the fish sauce (or soy sauce) and salt to taste. Taste and adjust seasonings. Place the rice noodles in a bowl and cover with hot water. Let sit for 20 minutes, then drain.
- Bring a large pot of water to a boil. Add the noodles and cook just until tender, 30 seconds to a minute. Drain and rinse with cold water. Set aside.
- Just before serving, add the spinach to the simmering soup. To serve the soup, distribute the noodles among 4 to 6 large bowls. Top with shredded chicken and a handful of chopped cilantro. Ladle the simmering broth, with some of the spinach, into each bowl over the chicken and noodles. Serve at once, passing the limes for guests to squeeze on as they wish.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 663 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN & RICE (OR NOODLE) SOUP
I do not remember where I got this recipe but I've been making it for years. Sometimes I use rice and sometimes noodles, depending on the mood I'm in... or what I have in the pantry! :) This recipe makes the ultimate chicken broth... so rich and satisfying. Never had anything but sincere compliments on this soup... which, with a hunk of fresh bread, makes a wonderful supper. Number of servings is a guess-timate.
Provided by Impera_Magna
Categories Chicken
Time 3h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Wash chicken and remove giblets.
- Place chicken in large soup kettle.
- Add water, celery, carrot, leek, parsley, bay leaf, the clove-stuck onion, salt, and peppercorns.
- Bring to a boil; reduce heat, cover, and simmer 2 to 2.5 hours, or until chicken is tender.
- Remove chicken from the kettle.
- Strain broth, removing other ingredients, and return broth to kettle.
- Skin chicken, remove bones, and cut up chicken.
- To make soup:.
- Add diced carrots, chopped celery, chopped onions, and rice to broth in kettle; simmer for 10 minutes.
- Add chicken, peas, salt & pepper to taste; simmer for 10 minutes or until rice is tender.
- NOTE: When using noodles, I add them to the broth however many minutes it takes to cook them before serving.
Nutrition Facts : Calories 436.2, Fat 26.8, SaturatedFat 7.4, Cholesterol 191.1, Sodium 755, Carbohydrate 12.1, Fiber 2.5, Sugar 3.6, Protein 34.6
CHICKEN SOUP WITH RICE OR NOODLES
I adapted this from a WW cookbook for my parents who always get chicken with rice soup. It is best when made totally from scratch and the chicken is cooked in a crock-pot but can be made using a store roasted chicken. I have also used red leaf lettuce and spinach in place of the escarole.
Provided by greksgirl
Categories Whole Chicken
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Remove excess fat and giblets from the chicken and discard.
- In a 5-qt. crock-pot combine the chicken broth, chicken, celery, carrot, saffron, sage, thyme, bay leaf and kosher salt.
- Cook on high for 4-5 hours or until the chicken falls off the bone. Remove the chicken and cool; debone and cut into bite-sized pieces.
- Strain the broth through a sieve lined with 2 paper towels, this removes the sediment and some of the fat. This can be done a day ahead and more fat can be removed from the top of the chilled broth.
- In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots and celery until the onion is transulent.
- Add the strained broth and bring to a boil.
- Add the rice or noodles and simmer covered for 15 minutes.
- Stir in the chicken, cover; simmer until the rice/noodles are tender and the chicken is heated through.
- Remove from heat and add the escarole; cover and set aside until the escarole wilts, about 2 minutes.
- Add salt and pepper to taste.
Nutrition Facts : Calories 698.5, Fat 36.1, SaturatedFat 10, Cholesterol 155.2, Sodium 2246.8, Carbohydrate 40.2, Fiber 7.1, Sugar 5.2, Protein 50.4
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