Chicken Soup For The Cold Food

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COLD-DAY CHICKEN NOODLE SOUP



Cold-Day Chicken Noodle Soup image

When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. -Anthony Graham, Ottawa, lllinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 10

1 tablespoon canola oil
2 celery ribs, chopped
2 medium carrots, chopped
1 medium onion, chopped
8 cups reduced-sodium chicken broth
1/2 teaspoon dried basil
1/4 teaspoon pepper
3 cups uncooked whole wheat egg noodles (about 4 ounces)
3 cups coarsely chopped rotisserie chicken
1 tablespoon minced fresh parsley

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender., Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.

Nutrition Facts : Calories 195 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 639mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic exchanges

CHICKEN SOUP FOR A COLD



Chicken Soup for a Cold image

My mom always made this soup for me when I was sick. Now I make it for my family. The garlic and the lime are both really good for colds. As little salt as possible should be used.

Provided by One Little Deer

Categories     High Protein

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 (4 lb) skinless chicken, rinsed
1 teaspoon dried thyme
1 dried bay leaf
2 garlic cloves, minced
1 chicken bouillon cube
salt and pepper
1 cup sliced celery
1 cup chopped carrot
1 cup potato, diced
4 ounces egg noodles
1/4 cup freshly chopped fresh parsley leaves, stems removed
2 limes, juice of

Steps:

  • In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
  • Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.
  • Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.

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