Soothe Your Cold Chicken Noodle Soup Recipes

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COLD-DAY CHICKEN NOODLE SOUP



Cold-Day Chicken Noodle Soup image

When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. -Anthony Graham, Ottawa, lllinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 10

1 tablespoon canola oil
2 celery ribs, chopped
2 medium carrots, chopped
1 medium onion, chopped
8 cups reduced-sodium chicken broth
1/2 teaspoon dried basil
1/4 teaspoon pepper
3 cups uncooked whole wheat egg noodles (about 4 ounces)
3 cups coarsely chopped rotisserie chicken
1 tablespoon minced fresh parsley

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender., Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.

Nutrition Facts : Calories 195 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 639mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic exchanges

COLD FIGHTING CHICKEN NOODLE SOUP



Cold Fighting Chicken Noodle Soup image

The most soothing, comforting, cozy soup for the flu season! Quick/easy to make, you'll be feeling better in no time!

Provided by Chungah Rhee

Categories     entree

Yield 4-6 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, diced
3 carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon minced lemongrass
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary
5 cups chicken stock
2 bay leaves
1 pound boneless, skinless chicken thighs
3/4 cup uncooked ditalini pasta
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives

Steps:

  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, ginger, lemongrass, thyme and rosemary until fragrant, about 1-2 minutes. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Add chicken; reduce heat and simmer. Cook, covered, until the chicken is cooked through, about 10-12 minutes. Remove chicken and shred, using two forks; set aside. Stir in pasta and cook until tender, about 8-10 minutes. Stir in chicken and lemon juice; season with salt and pepper, to taste. Serve immediately, garnished with chives, if desired.

COLD-BLASTING CHICKEN NOODLE SOUP



Cold-blasting Chicken Noodle Soup image

This is the favorite soup at our house whenever anyone has a cold. We invented it over time, adding more spices as we went! The combination of the garlic, onion, ginger, chili pepper and cilantro really seems to give the immune system a boost. (But if you don't like one of these ingredients -- or don't have it on hand -- just leave it out; the soup will still taste good!) I prefer using leftover roast chicken for this recipe, but you can also use uncooked chicken -- just let it simmer in the broth until it cooks. And note: if you don't have lemon pepper, just use plain black pepper.

Provided by Spicy Gal

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 bay leaf
32 ounces chicken broth
1 cup dry pasta
1 cup chicken (cubed or shredded)
1 teaspoon lemon pepper (store-bought blend)
1/8 teaspoon fresh ginger, minced
1 tablespoon garlic, minced
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
red chili paste or minced fresh serrano chili pepper, to taste

Steps:

  • Heat the chicken broth with the bay leaf until broth boils.
  • Add pasta; return broth to boil.
  • Add chicken and lemon pepper; return broth to boil.
  • Let mixture cook until pasta is done, about 10 minutes (if you're using uncooked chicken, test the chicken for doneness-- but it should be cooked by the time the pasta is done).
  • Add ginger, garlic and onion; cook a few more minutes until onion pieces start to turn translucent.
  • Stir in cilantro and chili; cook one more minute, then serve.

SOOTHE YOUR COLD CHICKEN NOODLE SOUP



Soothe Your Cold Chicken Noodle Soup image

Grandma knows best! According to a Current Health publication, there is evidence that chicken soup contains anti-inflammatory properties that may help prevent some of a cold's symptoms. Based on a recipe found in a 1995 Sunset Magazine. When Kat and her DH were sick and I went searching for soup to cure their ills.

Provided by Kats Mom

Categories     Whole Chicken

Time 1h50m

Yield 14 cups

Number Of Ingredients 16

3 -4 lbs skinless chicken thighs, rinsed
1 large onion, thinly sliced (about 1/2 lb)
3 stalks celery, sliced (about 1/4 lb)
3 medium carrots, sliced (about 1/2 lb)
3 garlic cloves, minced
4 sprigs parsley (about 5 in.)
2 dried bay leaves
2 teaspoons dried thyme leaves
1 teaspoon coriander seed
1/2 teaspoon black peppercorns
1/2 teaspoon whole allspice
2 quarts water
1 teaspoon fresh ginger, minced (optional)
1/4 lb wide egg noodles
10 ounces frozen baby peas
salt and pepper

Steps:

  • Place chicken in a 6-8 quart pan; add onion, celery, carrots, garlic, parsley, bay, thyme, coriander, peppercorns, allspice, and water.
  • Cover, and bring to boiling over high heat; reduce heat and simmer gently until chicken is no longer pink at bone in thigh (cut to test), about 1 hour total.
  • Remove pan from heat; lift out chicken and set on a plate and discard parsley.
  • If making ahead, let broth cool uncovered, then cover and chill until cold or up to 1 day.
  • Skim or lift chilled fat from broth and discard.
  • When chicken is cool, pull meat from bones.
  • Discard bones and any skin; tear meat into bite-size pieces.
  • If making ahead, cover and chill meat up to 1 day.
  • Cover soup, and bring to a boil on high heat.
  • Add noodles; cook until tender to bite, 6 to 8 minutes.
  • Stir in peas and chicken and heat through, 3 or 4 minutes.
  • Ladle into bowls, add salt and pepper to taste.

Nutrition Facts : Calories 222.2, Fat 5.5, SaturatedFat 1.4, Cholesterol 87.6, Sodium 109, Carbohydrate 22.6, Fiber 5.9, Sugar 2.6, Protein 22.9

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