SPICY CHICKEN NOODLE SOUP
A simple and quick one-pot soup that tastes amazing! Cut carrots into matchsticks if you are in a fancy mood.
Provided by Islandartist
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute.
- Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 32.7 g, Cholesterol 15.2 mg, Fat 1.4 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 0.2 g, Sodium 425.3 mg, Sugar 4.3 g
CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY
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
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!
SENSATIONAL CHICKEN NOODLE SOUP
Sometimes you just want a good, old-fashioned chicken noodle soup...no fancy ingredients...just great flavor. Give this version a try...all you need is 6 ingredients and 35 minutes to make a home-style soup that you'll really enjoy.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the broth, 1 generous dash ground black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
- Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.
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.
SPICY CHICKEN NOODLE
Make and share this Spicy Chicken Noodle recipe from Food.com.
Provided by cuteandbublee
Categories < 60 Mins
Time 37m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Bring broth, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 12 to 15 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.
- 2. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and poblano (or Anaheim) chile and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.
- 3. Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids). Pour the mixture back into the broth in the pan. Stir in rice. Bring to a boil, reduce to a simmer and cook until the rice is tender, about 10 minutes.
- 4. Shred the chicken and divide among 4 bowls. Ladle the broth over the chicken and top with equal portions of avocado and cilantro. Serve with a wedge of lime.
Nutrition Facts : Calories 353.6, Fat 12.4, SaturatedFat 2, Cholesterol 32.9, Sodium 157, Carbohydrate 39.5, Fiber 5.6, Sugar 2.4, Protein 24.9
SPICY CHICKEN NOODLE SOUP - MAEUN DAK GUKSU
Make and share this Spicy Chicken Noodle Soup - MaeUn Dak GukSu recipe from Food.com.
Provided by PanNan
Categories Korean
Time 1h
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Chop 1 cup of onions, 1 cup of cabbage, 1 cup of zucchini, ½ cup of carrot, and 2 green onions.
- To make the broth, start with 6 cups of water in a pot and add 4 cloves of garlic, 1 green onion, ½ tsp of peppercorns, and ⅛ of an onion. Add the chicken breast and boil on medium-high for 25 minutes.
- When it has finished boiling, remove the chicken and set aside. Strain the boiled vegetables and peppercorns from the broth and toss them, reserving the broth. Shred the cooked chicken breast in small pieces.
- Cook the noodles per directions on the package.
- Meanwhile, return the broth to a boil. Add all of the ingredients for the seasoning: 1½ Tbsp of red pepper powder, 1 Tbsp of hot pepper oil, 2 Tbsp of soup soy sauce, 1 tsp of sesame oil, 1 Tbsp of minced garlic, and ⅛ tsp of salt. Add the chicken and the rest of the vegetables except for the green onion. The broth will cool because of the additions, so when the soup starts to boil again, cook it for 5 more minutes on high.
- Rinse the noodles in cold water once and drain them. This helps give the noodles good texture. Add the rinsed noodles to the broth mixture. Add the green onions and cook for 2 more minutes. Serve hot.
Nutrition Facts : Calories 665.2, Fat 11.1, SaturatedFat 2.6, Cholesterol 46.4, Sodium 3358.9, Carbohydrate 108.3, Fiber 11, Sugar 9.2, Protein 34
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