VEGETABLE NOODLE SOUP
This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings, about 4 cups
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
- Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
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.
HERBAL KLUSKI ZUCCHINI SOUP
This is a combination of beef/chicken broth zucchini soup with kluski noodles and small beef chunks. It has the herbal touch of thyme, rosemary, and basil. Garnish soup with dill.
Provided by Lois Mountz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Heat butter in a skillet over medium heat; cook and stir onion until lightly browned, about 10 minutes.
- Combine onion, zucchini, chicken broth, beef broth, beef, basil, thyme, rosemary, and white pepper in a stockpot; simmer until beef is cooked through and zucchini is tender, about 30 minutes. Add more chicken broth if mixture becomes too thick.
- Bring soup to a boil, add noodles, and cook until noodles are tender, yet firm to the bite, 15 to 20 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 21.3 g, Cholesterol 41.6 mg, Fat 6.8 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 2.8 g, Sodium 389 mg, Sugar 3.1 g
VEGETABLE NOODLE CASSEROLE
If you're looking for a filling side dish, this recipe fits the bill. It combines nutritious vegetables and hearty noodles in a delectable cream sauce. Whenever I serve this dish, it gets passed around until the pan is scraped clean. -Jeanette Hios, Brooklyn, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake until heated through, 45-50 minutes.
Nutrition Facts : Calories 234 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 481mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
BUTTER GARLIC CABBAGE AND KLUSKI NOODLES
Buttery, garlicky cabbage and noodles! I have found this to work with other vegetables as well. Instead of cabbage, use spinach, collards, or any other leafy vegetable that wilts well. What doesn't taste good with garlic and butter?
Provided by jillerinbott
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well. Return to pot and stir in 3 tablespoons butter until butter has melted and coated the noodles. Set noodles aside.
- Melt 2 tablespoons butter in a large pot over medium heat; cook and stir sweet onion in butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
- Thoroughly mix in crushed red pepper flakes and Italian seasoning. Stir cabbage and water into onion mixture until well combined. Cover and cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. There should be a small amount of liquid left in pot.
- Gently stir the buttered kluski noodles into the cabbage mixture until well combined. For a more buttery flavor, stir in 3 more tablespoons butter if desired; season to taste with salt, black pepper, and garlic powder.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 55.1 g, Cholesterol 87.7 mg, Fat 18.1 g, Fiber 7.6 g, Protein 11.2 g, SaturatedFat 10.5 g, Sodium 159.9 mg, Sugar 8.9 g
VEGETABLE SOUP WTIH KLUSKI NOODLES
A recipe from Creamettes. I sometimes add diced white chicken meat or substitute cannellini beans for the corn. I've only used kluski-style egg noodles for this recipe, so I don't know how regular egg noodles would hold up.
Provided by Lisa1
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In 5-quart saucepan stir together all the ingredients; heat to boiling.
- Reduce heat; cover.
- Simmer 30 minutes or until vegetables are tender; discard bay leaf.
Nutrition Facts : Calories 231.3, Fat 2.8, SaturatedFat 0.6, Cholesterol 14.1, Sodium 1111.7, Carbohydrate 45.5, Fiber 5.3, Sugar 11.9, Protein 8.7
CHICKEN SOUP W/KLUSKI NOODLES
Hope anyone who tries this likes it, I do not add any additional salt so you may have to add it to your liking. You can add whatever vegetables you like had a friend omit the celery and add green beans. If you want you can make the stock the night before cool it down and next day before adding chicken and vegetables skim off fat first then add the chicken & veggies and put on low to simmer for a few hours until veggies soften.
Provided by Pam Praner @jibber52
Categories Chicken Soups
Number Of Ingredients 12
Steps:
- Put chicken in the pot generously cover chicken with water but not to the top. Bring chicken to a boil then let simmer while you prepare vegetables as stated in recipe. Once you are done preparing vegetables bring chicken up to a boil for about 5 minutes take chicken out of pot and then add vegetables bring to a boil then down to a simmer while you debone chicken and cut into smaller pieces including skin. Taste stock to see if it is chickeny enough for you if not add some chicken crystals to your liking now add the cut up chicken and simmer until dinner time. Mine usually simmers from 2-4 hours if not longer. Boil Kluski noodles in own pot just before serving so everyone can add their own.
- Serve with a salad for a complete meal.
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