Soupy Chicken Noodle Supper Recipes

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THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

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

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

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.

SUPER EASY CHICKEN NOODLE SOUP



Super Easy Chicken Noodle Soup image

Tasty, and the easiest chicken soup!!! Preparation time only 30 minutes.

Provided by LORI LYNNE

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

Time 40m

Yield 4

Number Of Ingredients 4

1 pound boneless, skinless chicken meat
4 cubes chicken bouillon
8 cups water
2 cups thin egg noodles

Steps:

  • Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.
  • Remove chicken from the broth. Chop into small pieces, and return meat to the pot.
  • Add egg noodles, and cook until tender.

Nutrition Facts : Calories 293.6 calories, Carbohydrate 14.7 g, Cholesterol 92.6 mg, Fat 13.6 g, Fiber 0.6 g, Protein 26.4 g, SaturatedFat 3.9 g, Sodium 1229.8 mg, Sugar 0.4 g

CHICKEN NOODLE SOUP RECIPE



Chicken Noodle Soup Recipe image

Literally the BEST chicken noodle soup, this has thick chicken chunks, sliced carrots, and celery, wide noodles. It soaks in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. It's the perfect warm and comforting soup for the winter!

Provided by Alyssa Rivers

Categories     Dinner     Main Course     Side Dish     Soup

Time 25m

Number Of Ingredients 11

2 tablespoons olive oil
4 large carrots (sliced)
4 celery stalks (sliced)
1 small onion (diced)
3 garlic cloves (minced)
2 Tablespoons fresh thyme (stems removed)
salt and pepper
10 cups chicken broth
12 ounce wide egg noodles
2 cups shredded chicken
2 Tablespoons fresh parsley

Steps:

  • In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
  • Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
  • Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.

Nutrition Facts : Calories 290 kcal, Carbohydrate 37 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1134 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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

SOUPY CHICKEN NOODLE SUPPER



Soupy Chicken Noodle Supper image

At least once a week my six-year-old son, also known as Doctor John, hands me a "prescription" for chicken noodle soup. Needless to say, I'm always happy to fill it. -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon butter
1 medium carrot, sliced
1 celery rib, sliced
1 small onion, chopped
4 cups water
4 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1/4 teaspoon Italian seasoning
1/8 teaspoon celery seed
1/8 teaspoon pepper
3 cups uncooked wide egg noodles
1-1/2 cups cubed rotisserie chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream
Hot cooked stuffing, optional

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add carrot, celery and onion; cook and stir 6-8 minutes or until tender., Stir in water, bouillon and seasonings; bring to a boil. Add noodles; cook, uncovered, 5-7 minutes or until tender. Stir in chicken, soup and sour cream; heat through. If desired, serve with stuffing.

Nutrition Facts : Calories 392 calories, Fat 19g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1497mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

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!

CHICKEN AND NOODLE SUPPER



Chicken and Noodle Supper image

Enjoy this chicken and noodles recipe made using Sliced Mushrooms - dinner ready in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

2 1/2 cups water
2 (3-oz.) pkg. chicken-flavor ramen noodle soup mix
1 1/2 cups cubed cooked chicken
1 cup frozen peas and carrots
2 tablespoons chopped onion or 2 teaspoons instant chopped onion
1 (2.5-oz.) jar sliced mushrooms, drained

Steps:

  • In large saucepan, bring water to a boil. Add ramen noodles, seasoning packets, chicken, peas and carrots and onion; mix well. Cook over medium-high heat for 4 to 6 minutes or until vegetables are tender.
  • Stir in mushrooms; cook until thoroughly heated.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 1/4 Cups, Sodium 800 mg, Sugar 3 g

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