CHICKENLESS-CHICKEN NOODLE SOUP
Number Of Ingredients 11
Steps:
- In a stock pot add the ghee, onions, carrots, celery, and potatoes.
- Cook the veggies over medium heat until the onions become translucent, about 5-6 minutes.
- Add the garlic and cook another minute.
- Add the chickenless stock and bring to a boil, once you have reached a boil, reduce heat to a simmer and let simmer for about 20 minutes.
- Add the noodles and bring back to a boil. How long you boil again depends on the type of noodle using. Whatever the package says for cooking time.
- Add the fake chicken and parsley and simmer until the soup is evenly warmed.
- Add salt and pepper to taste.
- Serve warm.
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.
CHICKEN NOODLE SOUP
I made this soup because of the leftover turkey I had from Thanksgiving. It was very tasty, quick and easy to make. It even tastes better the following day.
Provided by clw721
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in saucepan over medium heat.
- Saute' onion, carrots and celery 10 minutes.
- Add broth to pan.
- Bring to boil over high heat.
- Stir in noodles.
- Reduce heat to low.
- Cover and simmer 10 minutes or until noodles are tender.
- Add chicken, simmer 1-2 additional minutes to heat though.
Nutrition Facts : Calories 136.8, Fat 6.5, SaturatedFat 3.9, Cholesterol 27.2, Sodium 87.5, Carbohydrate 17.3, Fiber 2.2, Sugar 3.7, Protein 2.9
CHICKEN NOODLE SOUP - WITHOUT THE SOUP
I got this recipe from Racheal Ray. I cooked it up one evening and my family LOVED it! I even took the leftovers to work with me the next day and couldn't wait to have lunch! This is a quick, easy dinner. Hope you all enjoy it as much as we did! Buy your chicken from a local deli. These are precooked and ready to go!
Provided by quick meal
Categories Clear Soup
Time 45m
Yield 8 bowls, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut up zucchini, carrots, and celery.
- Heat oil in skillet or wok.
- saute zucchini, carrots, and celery in oil.
- Sprinkle with salt and pepper (to taste).
- Cook above veggies until they begin to get tender.
- Shred chicken while veggies cook.
- Removing any bones.
- Bring water to boiling for noodles.
- While water is heating up, cut up onion and garlic cloves.
- Add onion and cloves to veggies in skillet.
- Stir well and continue to saute.
- Cook noodles as directed adding salt in the beginning.
- Add peas and shredded chicken to veggie skillet.
- Return noodles to pot they were boiled in after drained.
- Add butter and parsley to noodles and stir.
- Put some of noodles in each bowl.
- Top with sauted vegetables.
- Enjoy!
Nutrition Facts : Calories 457.5, Fat 14.4, SaturatedFat 4.3, Cholesterol 74, Sodium 121.2, Carbohydrate 69, Fiber 6.6, Sugar 7.9, Protein 14.7
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