Light Chicken Noodle Soup With Spring Vegetables Recipes

CHICKEN AND VEGETABLE NOODLE SOUP

Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. -Stacey Christensen, West Valley City, Utah

Provided by Taste of Home

Categories Lunch

Time 3h30m

Yield 64 servings (1 cup each).

Number Of Ingredients 9

Chicken and Vegetable Noodle Soup image

Steps:

Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.

Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 837mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

Ingredients

4 whole broiler/fryer chickens (3 to 4 pounds each)
10 quarts water
3 bunches celery, chopped
2 pounds carrots, sliced
2 large onions, chopped
2 jars (8 ounces each) chicken base
1/4 cup dried parsley flakes
Salt and pepper to taste
2-1/2 pounds uncooked fine egg noodles

CINDY'S COOKING LIGHT CHICKEN NOODLE SOUP

This is a recipe I clipped out of an old cooking light cookbook years ago...It makes the best homemade chicken noodle soup. I usually use amish thick noodles in this soup and I tend to add more than the recipe says.

Provided by CIndytc

Categories Clear Soup

Time 2h

Yield 6-10 serving(s)

Number Of Ingredients 20

Cindy's Cooking Light Chicken Noodle Soup image

Steps:

Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven.
Cook noodles according to package directions, omitting salt and fat; drain and set aside.
Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.

Nutrition Facts : Calories 788.9, Fat 47.3, SaturatedFat 13.5, Cholesterol 243, Sodium 1330.5, Carbohydrate 24.4, Fiber 3.3, Sugar 5.5, Protein 62.8

Ingredients

1 (4 lb) broiler-fryer chickens, halved
2 stalks celery, halved
1 large onion, quartered
1 carrot, scraped and halved
1 turnip, peeled and halved
2 garlic cloves, crushed
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon dried tarragon
1/4 teaspoon oregano
4 cups water
3 cups chicken broth
4 ounces thick egg noodles
1 large onion, chopped
2 stalks celery, sliced
2 carrots, scraped and sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon oregano

CHICKEN NOODLE SOUP WITH VEGETABLES

Make and share this Chicken Noodle Soup With Vegetables recipe from Food.com.

Provided by Mom10

Categories Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Chicken Noodle Soup With Vegetables image

Steps:

Simmer all ingredients except noodles until chicken is done, about 45 minutes.
If chicken is bone-in, remove, cut into pieces and return to broth.
Either cook noodles separately and then add or stir them directly into soup along with additional water (1 - 2 cups) and simmer until noodles are done.

Nutrition Facts : Calories 360.9, Fat 22.1, SaturatedFat 6.3, Cholesterol 114.5, Sodium 1368.2, Carbohydrate 10.6, Fiber 1.4, Sugar 2.5, Protein 28.3

Ingredients

2 1/2 lbs chicken, cut up (or less if boneless)
1 quart water
4 carrots, cut into 1/2 inch slices (2 cups)
4 stalks celery, cut into 1/2 inch slices (2 cups)
1 tablespoon salt
1 teaspoon sugar
1/4 teaspoon pepper
3 chicken bouillon cubes
2 cups egg noodles, uncooked

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

Quick and Easy Chicken Noodle Soup image

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

Ingredients

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste