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.
TARRAGON CHICKEN AND RICE SOUP
When I make this soup, I always get rave reviews. The tarragon gives it a special taste. Tastes great the next day for leftovers! To be honest I don't measure the ingredients when I make this recipe, so this is my best guess at how much of each I use. This makes a very thick soup, with a bite of something in every spoonful. If too thick, add more water or chicken broth.
Provided by RUBYJEWEL
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth.
- Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 20.9 g, Cholesterol 24.7 mg, Fat 1.4 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 0.4 g, Sodium 284.5 mg, Sugar 2.8 g
STEVE'S CHICKEN NOODLE SOUP
Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.
Provided by Steve Grooms
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
- Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 29.9 g, Cholesterol 65 mg, Fat 6.6 g, Fiber 3.9 g, Protein 23.2 g, SaturatedFat 1.3 g, Sodium 593 mg, Sugar 2.7 g
CHICKEN AND GREEN BEAN SOUP WITH TARRAGON
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Defrost the beans in the microwave and drain.
- Heat the olive oil in a soup pot over medium-high heat. Add the garlic, potatoes and onions, and season with salt and pepper. Partially cover the pot and cook to soften, 8 to 10 minutes. Add the green beans, stock, chicken and tomatoes, and bring to a simmer. Taste and adjust the seasoning.
- Cool and store for a make-ahead meal. Reheat over medium heat. To serve, add the lemon zest, lemon juice and tarragon. Serve the soup with warm bread.
- Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.
CHICKEN NOODLE SOUP WITH FRESH TARRAGON
Make and share this Chicken Noodle Soup With Fresh Tarragon recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- Place the stock, salt, and pepper in a large stockpot; bring to a simmer.
- Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.
Nutrition Facts : Calories 491.6, Fat 13.4, SaturatedFat 3.6, Cholesterol 93.2, Sodium 1494.4, Carbohydrate 45.8, Fiber 1.3, Sugar 8.2, Protein 43.5
CHICKEN NOODLE SOUP
Provided by Alton Brown
Time 37m
Yield 4 cups soup
Number Of Ingredients 8
Steps:
- Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.
Nutrition Facts : Calories 167 calorie, Fat 3.5 grams, SaturatedFat 1 grams, Cholesterol 19 milligrams, Sodium 366 milligrams, Carbohydrate 25 grams, Fiber 2 grams, Protein 9 grams, Sugar 6 grams
CHICKEN NOODLE SOUP WITH FRESH HERBS
What could be more comforting than a big pot of homemade soup simmering on the stove top? Nothing in my opinion! Serve this wonderful soup with chunks of homemade bread and you have heaven in a bowl.
Provided by SueVM
Categories Poultry
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook onions in oil until translucent.
- Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
- Transfer vegetable mixture to a large pot and pour in chicken broth.
- Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 564.5, Fat 16.6, SaturatedFat 3.8, Cholesterol 97.5, Sodium 3269, Carbohydrate 54.5, Fiber 4.7, Sugar 7.5, Protein 47.8
More about "chicken noodle soup with fresh tarragon recipes"
CHICKEN TARRAGON SOUP – GOOD DINNER MOM
From gooddinnermom.com
4.9/5 (13)Total Time 35 minsCategory Soups And StewsCalories 562 per serving
- Peel and finely chop the onion and garlic. Slice the leek and carefully rinse any dirt from the leek. Slice the celery.
- Add the olive oil to a large soup pot and add the onion, garlic, and leek. Cook until the onion is softened, about 4 minutes. Add the celery, chicken pieces, wine, tarragon and broth. Bring to a boil. Lower the heat to medium and add the heavy cream, and lemon juice. Simmer over medium heat, stirring occasionally, turning the chicken once or twice. Cook until the chicken is thoroughly cooked, about 30 minutes.
- Remove the chicken from the pot and pick the meat off the bone. Return the meat to the soup, add the salt and pepper. Taste and add more salt to taste, if needed.
LITERALLY THE BEST CHICKEN NOODLE SOUP RECIPE
From therecipecritic.com
4.9/5 (16)Calories 290 per servingCategory Dinner, Main Course, Side Dish, Soup
- 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, and 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 additionally to taste.
COMFORTING CHICKEN NOODLE SOUP RECIPES | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 3 mins
CHICKEN NOODLE SOUP WITH FRESH TARRAGON RECIPE
From myrecipes.com
4/5 (1)Calories 373 per servingServings 4
CLASSIC CHICKEN NOODLE SOUP RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN NOODLE SOUP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
40 CLASSIC HOMEMADE SOUP RECIPES | TASTE OF HOME
From tasteofhome.com
THAI CHICKEN NOODLE SOUP - GIMME SOME OVEN
From gimmesomeoven.com
TARRAGON CHICKEN NOODLE SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
30 TARRAGON RECIPES FOR A DELICIOUS DINNER - INSANELY GOOD
From insanelygoodrecipes.com
THE BEST HOMEMADE CHICKEN NOODLE SOUP | FOODIECRUSH.COM
From foodiecrush.com
CHICKEN NOODLE SOUP RECIPE FOR THE INSTANT POT - SUNDAY DINNER
From tfrecipes.net
LOW-CARB CHINESE CHICKEN NOODLE SOUP | KETODIET BLOG
From ketodietapp.com
CHICKEN NOODLE SOUP | PERDUE®
From perdue.com
CHICKEN NOODLE SOUP | SEARCH RESULTS | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
EASY CHICKEN NOODLE SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN POT PIE SOUP - SUGAR SPUN RUN
From sugarspunrun.com
TARRAGON CHICKEN NOODLE SOUP - CAMPBELLS FOOD SERVICE
From campbellsfoodservice.com
CHEESY CHICKEN BROCCOLI RICE CASSEROLE RECIPE (NO SOUP)
From sixsistersstuff.com
CHICKEN NOODLE SOUP - ALTON BROWN
From altonbrown.com
You'll also love