CHICKEN SOUP I
A good for you soup. This is great served on top of cooked noodles or rice. Garnish with fresh parsley.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h50m
Yield 9
Number Of Ingredients 10
Steps:
- Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.
- Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones, parsley and dill. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 8.4 g, Cholesterol 55.3 mg, Fat 9.1 g, Fiber 2.2 g, Protein 18.6 g, SaturatedFat 2.5 g, Sodium 82.4 mg, Sugar 3 g
30 MINUTE CHICKEN NOODLE SOUP (FROM FOODTV, RACHAEL RAY)
Make and share this 30 Minute Chicken Noodle Soup (From Foodtv, Rachael Ray) recipe from Food.com.
Provided by Terry Barker
Categories Chicken Breast
Time 30m
Yield 2 quarts, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place a large pot over moderate heat and add extra-virgin olive oil.
- Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
- Add bay leaves and season vegetables with salt and pepper, to taste.
- Add stock to the pot and raise flame to bring liquid to a boil.
- Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
- Cook chicken 2 minutes and add noodles.
- Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
- Stir in parsley and dill, remove bay leaves and serve.
- This is a thick soup.
- Add up to 2 cups of water if you like chicken soup with lots of broth.
CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL
This is a variation on my family's favorite chicken soup that I have already posted here. Lots of carrots and parsnips give it more of a sweet savor. The parsley actually balances the sweetness, though. To balance this effect, use the optional parsley, which is just slightly bitter. Sometimes I also add a diced turnip if I have one. For the noodles, I like to use tagliolini nests, which you can usually find in the imported pasta section. I prefer a thin noodle for this soup, but you can certainly use whatever is your preference.
Provided by JackieOhNo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.
- While chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
CHICKEN SOUP WITH DILL DUMPLINGS
This weekend, I invite you to pull out your favorite stock pot and make this hearty soul-soothing chicken soup!! With the additon of light and fluffy herb dumplings, you have a meal in a bowl. A great soup to have on hand for the busy weekend meals.
Provided by Chef mariajane
Categories Stocks
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- SOUP: Heat oil over medium-high heat in a large 8-quart soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper; bring to a boil.
- Stir and skim off foam from surface as it boils, 5-10 minutes. Reduce heat to simmer; add 1/4 cup chopped dill and parsnip. Cover and cook for 2-3 hours. The longer it cooks, the thicker it will be.
- DUMPLINGS: Once soup is cooked, combine all ingredients in medium-size bowl, and stir until until a soft batter forms. Drop batter by teaspoonfuls into simmering soup broth. Simmer for 5 minutes, turn over and continue for another 5 minutes longer. The dumplings will be puffy. Serve immediately.
- Remove dumplings from leftover soup and store in a separate container in the refrigerator.
SUPED-UP TRADITIONAL CHICKEN NOODLE SOUP
Provided by Rachael Ray : Food Network
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.
- Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.
- Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.
- Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.
VEGETARIAN "CHICKEN" NOODLE SOUP
When you aren't feeling well, what's better than a homemade bowl of chicken noodle soup? Well, no-chicken noodle soup, of course! ;) You can even substitute vegetarian ingredients in your grandma's classic recipe, for a delicious, comforting meal. Or you can just try my simple recipe below.
Provided by hlkljgk
Categories Vegan
Time 45m
Yield 2 quarts, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Heat the oil in a large pot over medium heat.
- 2. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
- 3. Add the bay leaves and season with salt and pepper, to taste.
- 4. Add broth, turn up the heat, bring to a boil.
- 5. Add the veggie chicken chunks, return to a boil, then reduce heat to medium.
- 6. Add noodles and simmer until the noodles are tender, about 8 minutes.
- 7. Remove from heat.
- 8. Add parsley and dill, stir, remove the bay leaves and serve.
- 9. (Add water or more broth to reach desired thickness.).
CHICKEN NOODLE SOUP WITH DILL
Chicken noodle soup is undeniably comfort food for many people (especially when they're not feeling well) and this version gets a healthful update. Whole-wheat egg noodles add fiber and nutrients and reduced-sodium chicken broth cuts the sodium. By all means use homemade chicken broth if you have it.
Provided by Deidre Senior
Categories Healthy Chicken Noodle Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
- Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Nutrition Facts : Calories 191 calories, Carbohydrate 17.8 g, Cholesterol 51.8 mg, Fat 2.6 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 0.9 g, Sodium 997.7 mg, Sugar 2.6 g
CHICKEN NOODLE SOUP WITH PARSNIPS AND DILL RECIPE
This chicken noodle soup has a pleasant level of sweetness, thanks to the carrots and parsnips. Whip up a warm serving in just 30 minutes!
Provided by Constance Crawford
Categories Soup
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer
- Add the chicken breasts to the pot and simmer until just done, about 10 minutes
- Remove the chicken; bring the soup back to a simmer
- When the chicken breasts are cool enough to handle, cut them into bite-size pieces
- Meanwhile, stir the noodles into the soup
- Simmer until the vegetables are tender and the noodles are done, about 5 minutes
- Return the chicken pieces to the pot and then stir in the dill and the parsley
- Wine Recommendation: In just fifteen years, sauvignon blancs from New Zealand have burst upon the scene and risen to the top of the sauvignon-blanc heap
- Sample their ripe citrus and herb flavors and bracing crispness with this soup and you will know why
- Sample their ripe citrus and herb flavors and bracing crispness with this soup and you will know why
Nutrition Facts : Carbohydrate 52.56g, Cholesterol 103.83mg, Fat 22.44g, Fiber 9.25g, Protein 34.17g, SaturatedFat 6.27g, ServingSize 4.00, Sodium 1,527.34mg, Sugar 0.00, UnsaturatedFat 9.47g
CHICKEN NOODLE SOUP WITH PARSNIPS AND DILL
Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter - or maybe cilantro
Provided by Lorane Abari
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
- Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
- Variations: *Skip the parsnips and raise the number of carrots to eight. *Add one diced turnip to the mix.
- *Use bone-in chicken breasts and cook them for an additional ten minutes. The extra time in the pot will give the soup even more flavor.
- Recipe reprinted by permission of Food and Wine. All rights reserved.
Nutrition Facts : Calories 331.1, Fat 4.5, SaturatedFat 1.2, Cholesterol 73.8, Sodium 1109.1, Carbohydrate 37.8, Fiber 7.3, Sugar 9.4, Protein 36.8
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- Turn Instant Pot to the saute setting. Add the olive oil and then the onions, carrots, parsnips, and celery. Saute for about 3 minutes until onion is translucent.
- Add the garlic, fresh parsley, thyme, white pepper, and salt to the Instant Pot and stir. Then add the fresh lemon juice, chicken stock, and water.
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