SENSATIONAL CHICKEN NOODLE SOUP
Steps:
- Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
- Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
- Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.
- Mexican Soup: Add 1/2 cup Pace Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
- Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.
SENSATIONAL CHICKEN NOODLE SOUP
[DRAFT]
Provided by Food Network
Time 35m
Yield 4 Servings
Number Of Ingredients 6
Steps:
- 1. Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
- 2. Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.
CREAM OF CHICKEN NOODLE SOUP
We were at a restaurant, and my husband exclaimed, "You can make better soup than this!" A challenge! We began discussing what we'd add and take out, and soon came up with this comforting soup.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170°. Remove chicken and strain broth; set both aside. , In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender., Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through., Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 207 calories, Fat 6g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 958mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.
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.
SENSATIONAL CHICKEN NOODLE SOUP
This easy and great soup I found on the internet! What a find! I love it - the whole thing will take 20 minutes. Keep all the ingredients on hand for this quick and satisfying chicken noodle soup.
Provided by Manami
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix broth, black pepper, carrot, celery onion & garlic powder in saucepan.
- Heat to a boil.
- Stir in noodles and chicken.
- Cook over medium heat 10 minutes or until noodles are done.
- Sprinkle with dried dill or parsley.
- ORIENTAL VARIATION; add a little fresh grated ginger, crushed garlic clove, a shot of soy sauce and some crushed red pepper. Don't use broad noodles use linguine or spaghetti.
- MEXICAN VARIATION; stir in some salsa and garnish with chopped cilantro.
SWANSON® SENSATIONAL CHICKEN NOODLE SOUP
Make and share this Swanson® Sensational Chicken Noodle Soup recipe from Food.com.
Provided by Alley Barbie
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.
- Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 minute or until noodles are tender, stirring often.
- Serving Suggestion: Serve with your favorite cheese and crackers and a spinach salad. For dessert serve a chocolate parfait: layer chocolate pudding with your favorite crumbled cookies and top with whipped topping.
- Cost per recipe: $4.99.
- Cost per recipe serving: $1.25.
- Total cost of meal (including serving suggestion): $14.19.
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