Suped Up Traditional Chicken Noodle Soup Recipes

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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!

OLD-FASHIONED CHICKEN NOODLE SOUP



Old-Fashioned Chicken Noodle Soup image

On a cold winter day, this hearty soup is practically a meal in itself.

Categories     Soup/Stew     Chicken     Mushroom     Pasta     Vegetable     Kid-Friendly     Back to School     Lunch     Winter     Tailgating     Healthy     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 12 servings

Number Of Ingredients 10

16 cups canned low-salt chicken broth
1 3 1/2-pound chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped tender herbs such as dill or parsley

Steps:

  • Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
  • Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, herbs, and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

CLASSIC CHICKEN NOODLE SOUP



Classic Chicken Noodle Soup image

Chicken noodle soup might be one of the simplest meals to make, but the satisfaction it brings can hardly be matched. This simplified scratch version creates depth of flavor by browning the chicken first, then softening the aromatic vegetables, and adding the broth and egg noodles. It's a chicken soup that's everything you want it to be: easy, comforting and completely classic.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 package (20 oz) boneless skinless chicken breasts, cut in 3/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 carton (32 oz) Progresso™ chicken broth
1 1/2 cups uncooked medium egg noodles (3 oz)
Chopped fresh parsley, if desired
Garlic-flavored croutons, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and pepper. Cook chicken in oil 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
  • Add onion, carrot and celery to oil and drippings in Dutch oven; cook over medium-high heat 2 to 3 minutes, stirring frequently, until softened.
  • Stir in chicken broth; heat to boiling. Stir in egg noodles and the browned chicken; return to boiling. Reduce heat; simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles are tender.
  • Serve soup topped with parsley and croutons.

Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g, TransFat 0 g

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.

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.

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

In this recipe, I troubleshoot every step of the journey toward the best chicken noodle soup you can make at home. No tricks, no gimmicks (ok, maybe some tricks), just full-flavored liquid gold.

Provided by TheOtherJuliaGulia

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

2 large carrots
3 ribs celery
1 leek
1 bay leaf
6 sprigs thyme
5 cloves garlic
1 (4 pound) whole chicken - trimmed, giblets removed, and patted dry
8 cups chicken broth
2 teaspoons finely chopped fresh thyme
1 (8 ounce) package egg noodles
1 teaspoon kosher salt
ground black pepper to taste
1 tablespoon fresh lemon juice, or more to taste
3 tablespoons chopped fresh parsley

Steps:

  • Peel carrots and add peels to a Dutch oven or other large pot. Trim off ends and leafy tops from celery; add to the pot. Trim dark green stalks from leek; rinse. Cut into 2-inch pieces and place into the pot; add bay leaf and thyme sprigs. Smash and peel 2 garlic cloves and add to the pot.
  • Finely chop the light green and white parts of the leek; rinse and set aside in a medium bowl. Slice carrots into small pieces and add to the bowl. Slice celery on the bias and combine with the carrots and leeks. Mince remaining garlic; set aside separately.
  • Cut away the skin from the chicken breast; set aside. Place chicken in the pot with the vegetable trimmings and pour in broth to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C), 30 to 40 minutes.
  • Remove chicken; discard skin. Wrap chicken to prevent it from drying out. Strain broth and discard vegetable trimmings.
  • Heat a Dutch oven over medium heat; cook chicken skin until lightly crisp and fat has rendered out, about 8 minutes. Remove skin and increase heat to medium-high. Add reserved chopped vegetables; cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add minced garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute.
  • Pour in strained broth; bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.
  • In the meantime, bring a pot of salted water to a boil over high heat. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • Season broth with salt and pepper. Stir in lemon juice; taste and adjust as needed. Stir in shredded chicken and cook until warmed through, about 2 minutes.
  • Scoop egg noodles into serving bowls and pour soup on top; garnish with parsley. Serve hot.

Nutrition Facts : Calories 298 calories, Carbohydrate 17.6 g, Cholesterol 110.8 mg, Fat 12.6 g, Fiber 1.4 g, Protein 26.7 g, SaturatedFat 3.4 g, Sodium 1030.3 mg, Sugar 2.3 g

AUTHENTIC CHICKEN NOODLE SOUP



Authentic Chicken Noodle Soup image

This is a fantastic way of using up a bit of leftover roast chicken and is just the thing for a light lunch or late night supper after a big Sunday Roast!

Provided by Ozzy5223

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces fine egg noodles
1 tablespoon sunflower oil
1 teaspoon sesame oil
1 garlic clove, finely chopped
1/2 teaspoon gingerroot, freshly grated
1/2 teaspoon red chile, finely chopped
3 spring onions, thinly sliced (green onions)
1 1/4 liters chicken stock
2 tablespoons soy sauce
1 teaspoon clear honey
3 ounces sugar snap peas
3 ounces small broccoli florets
6 ounces cooked chicken, shredded
1/2 cup baby spinach leaves, a handful
1 tablespoon chopped fresh coriander

Steps:

  • Place noodles into a pan of salted boiling water for 4 minutes until tender, refresh under cold water and drain.
  • Heat the sunflower and sesame oils in a large pan, add the garlic, ginger, chili and spring onion (green onion) and cook for 3 minutes, stirring constantly.
  • Pour the chicken stock into the pan, add the soy sauce, honey, sugar snap peas, and broccoli.
  • Bring to the boil then reduce the heat and simmer for 3 minutes until the vegetables are just tender.
  • Tip the cooked noodles into the chicken broth, add the chicken with the spinach and coriander then heat gently for another 2 minutes to warm through.
  • Spoon into warmed bowls and serve.

Nutrition Facts : Calories 475.2, Fat 13.9, SaturatedFat 3.1, Cholesterol 89.4, Sodium 1011.6, Carbohydrate 58, Fiber 3, Sugar 8.3, Protein 29.1

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