CHICKEN NOODLE SOUP
One of everyone's favourite comfort foods. As long as you've got a decent chicken, you can't really go wrong. Try adding seasonal veg and enhancing the stock with slightly more luxurious ingredients, such as saffron or sweet ginger vinegar.
Provided by Andy Harris
Categories One-pan recipes Jamie Magazine Chicken Mains Winter warmers
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Roughly chop the celery heart, peel and trim the carrots and trim the leeks. Peel the garlic, onions and ginger, keeping them whole.
- Place into a very large saucepan with the chicken, bay leaves and parsley stalks. Season well with sea salt and black pepper and add enough water to just cover the chicken (about 3 litres).
- Bring to the boil, then turn the heat down and simmer for 1 hour.
- Remove everything from the pan, leaving only the stock. Throw away the herbs and ginger and once it's cool enough to touch, shred the chicken.
- Bring the stock back to the boil and add a good splash of sherry, the saffron and a splash of ginger vinegar (if using).
- Add the pasta and continue to boil until the pasta is al dente.
- Return the chicken and vegetables to the pan and simmer over low heat until they are warmed through.
Nutrition Facts : Calories 323 calories, Fat 4.9 g fat, SaturatedFat 1.1 g saturated fat, Protein 44.1 g protein, Carbohydrate 23.8 g carbohydrate, Sugar 3.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
THE BEST CHICKEN NOODLE SOUP
We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
- Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
- Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
- While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
- When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.
CHICKEN NOODLE SOUP
Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.
Provided by Mary Cadogan
Categories Lunch, Snack, Soup, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
- Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
- Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
Nutrition Facts : Calories 217 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
CHICKEN NOODLE SOUP
Make and share this Chicken Noodle Soup recipe from Food.com.
Provided by MizzNezz
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large pot.
- Sauté the celery, carrot and onion for 5 to 10 minutes.
- Add thyme, poultry seasoning, chicken broth and bouilion.
- Bring to a boil.
- Add noodles and chicken and cook on low for 20 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 304.8, Fat 8, SaturatedFat 2.6, Cholesterol 70.3, Sodium 1085.2, Carbohydrate 32.3, Fiber 2.4, Sugar 3.6, Protein 24.1
CHICKEN NOODLE SOUP
Provided by Tyler Florence
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
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
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
CHICKEN NOODLE SOUP
Learn how to make homemade chicken noodle soup from a whole chicken. This from scratch chicken soup is easier than you think!
Provided by Julie Clark
Categories Main Dish
Time 2h10m
Number Of Ingredients 12
Steps:
- Place the chicken in a large dutch oven.
- Pour the water overtop.
- Add the onion, salt, pepper and bay leaf.
- Bring to a boil then reduce the heat.
- Simmer, covered, until the chicken is tender. Ours took about 90 minutes.
- Remove the chicken from the broth and allow it to cool.
- Measure the broth to make sure you have at least 6 cups of liquid. If you don't, add additional chicken broth to make 6 cups.
- Add the carrots, celery and onion to the broth. Bring it to a boil.
- Once the broth is boiling, add the noodles and cook about 8 minutes until the noodles are tender.
- While the noodles are cooking, remove the meat from the bones. You should have about 4 cups of meat. Discard the bones and skin. Shred the chicken into bite size pieces.
- After the noodles are cooked, stir in the chicken and fresh parsley.
- Heat through.
- Makes about 9 cups of soup.
Nutrition Facts : Calories 258 kcal, Carbohydrate 10 g, Protein 19 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 79 mg, Sodium 617 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN NOODLE SOUP WITH RUTABAGA
Our Test Kitchen simmered up a winner with this warm and welcoming, full-flavored soup. It's colorful, packed with wintry root vegetables and goes together in a flash!
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan or Dutch oven, saute the carrots, onion and celery in butter until tender. Add the broth, rutabaga, salt, thyme, marjoram and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Add noodles; cover and simmer 20 minutes longer or until noodles are tender. Stir in the chicken and parsley; heat through.
Nutrition Facts : Calories 211 calories, Fat 3g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 702mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges
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