MOM'S CHICKEN SOUP
The flavor of this soup is wonderful on a cold fall or winter day. Whenever I am feeling a little stuffy, I make this soup and I start to feel better.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.
Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 651mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
HOMEY CHICKEN NOODLE SOUP
Chicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.-Cynthia LaFourcade, Salmon, Idaho
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat butter over medium heat. Add onion, celery, carrots and mushrooms; cook and stir 8-10 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Return to a boil; add noodles. Reduce heat; simmer, covered, 15 minutes. Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 381 calories, Fat 13g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1104mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
MOM'S HOMEY CHICKEN SOUP
Who wouldn't welcome a steamy bowl of old-fashioned chicken noodle soup on a cold day? One taste and it will be a family favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat all ingredients except noodles and chicken to boiling in 4-quart Dutch oven.
- Stir in noodles; reduce heat. Simmer uncovered 20 to 25 minutes, adding chicken for last 5 minutes, until vegetables and noodles are tender.
Nutrition Facts : Calories 220, Carbohydrate 21 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 3290 mg
MOM'S HOMEY CHICKEN SOUP
Number Of Ingredients 11
Steps:
- 1. Heat all ingredients except noodles and chicken to boiling in 4-quart Dutch oven. 2. Stir in noodles reduce heat. Simmer uncovered 20 to 25 minutes, adding chicken for last 5 minutes, until vegetables and noodles are tender. wing it!Who wouldn't welcome a steamy bowl of old-fashioned chicken noodle soup on a cold day? One taste and it will be a family favorite.1 SERVING: Calories 160 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 45mg Sodium 1850mg Carbohydrate 11g (Dietary Fiber 2g) Protein 18g * % DAILY VALUE: Vitamin A 80% Vitamin C 4% Calcium 4% Iron 8% * DIET EXCHANGES: 1/2 Starch, 1 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MOM'S HOMEMADE CHICKEN SOUP
Come home to this filling homemade chicken and veggie soup - a delicious slow-cooked dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned.
- Mix all ingredients except peas and noodles in 3 1/2- to 4-quart Crock-Pot slow cooker.
- Cover and cook on low heat setting 6 1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center.
- Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or until noodles are tender.
Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 80 mg, Fiber 4 g, Protein 37 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 2680 mg
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