QUICK AND EASY CHICKEN NOODLE SOUP
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
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
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.
BRIDGET'S CHICKEN NOODLE SOUP
Back about 1985, Bridget brought this to my house when we brought Mother home with us to Sandy Court after she broke her ankle. Bridget told me I sounded like I needed some love and she brought this with cornbread and cookies. I think of her every time I make this recipe or make cornbread.
Provided by Meg Doster @marymegdoster
Categories Chicken Soups
Number Of Ingredients 12
Steps:
- In large dutch oven, cook celery and onion in butter until tender; add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat; simmer covered 30 minutes. Remove bay leaf; add noodles and parsley. Cook 10 minutes longer or until noodles are tender, stirring occasionally. Makes about 4 quarts.
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TRULY HOMEMADE CHICKEN NOODLE SOUP
From tastesbetterfromscratch.com
5/5 (441)Calories 256 per servingCategory Main Course, Soup
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken broth and season the broth with salt rosemary, sage and crushed red pepper, salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken paste or chicken bouillon powder as needed, to taste.
- Bring broth to a boil. Add noodles (either the uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
- If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
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