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.
SPAETZLE AND CHICKEN SOUP
This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.
Provided by CARLY819
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
- When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
- In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
- Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 45.3 g, Cholesterol 222.7 mg, Fat 25.2 g, Fiber 4.3 g, Protein 36.3 g, SaturatedFat 7.2 g, Sodium 648 mg, Sugar 5.3 g
EASIEST CHICKEN NOODLE SOUP
The majority of shortcut chicken soup recipes use rotisserie chicken. It's a convenient hack, but cooked chicken doesn't absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they'll each absorb a different amount of liquid.
Provided by Alexa Weibel
Categories lunch, weekday, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
- Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
- Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.
GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES
This is my beloved Grandmother's recipe. I have made noodles from scratch mixing, rolling, and cutting by hand. Today I use a dough mixer and pasta cutter to save time.
Provided by Kelly Nagy Cramer
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
- Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
- Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
- Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 50.8 g, Cholesterol 179.4 mg, Fat 12.5 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 3.6 g, Sodium 2021.5 mg, Sugar 1.8 g
EGG DROP SOUP WITH CHICKEN AND NOODLES
Make and share this Egg Drop Soup With Chicken and Noodles recipe from Food.com.
Provided by yogiclarebear
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the broth, 1-1/2 cups water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
- Remove the garlic cloves with a slotted spoon and add noodles to pot; cook for 4 minutes or until tender.
- Meanwhile, stir together the cornstarch and 2 tablespoons water in a small bowl; whisk into broth and cook for 1 minute or until thickened.
- Stir the soup so it is moving in a circular direction. Pour in the beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately.
Nutrition Facts : Calories 140, Fat 2.8, SaturatedFat 0.8, Cholesterol 70.5, Sodium 407.5, Carbohydrate 22.4, Fiber 0.7, Sugar 0.7, Protein 6.7
CHICKEN SOUP AND HOMEMADE NOODLES
This is a wonderful homemade chicken soup with a light delicate flavor. My kids LOVE the chewy homemade noodles but you can use egg noodles to save time. This recipe takes time to prepare, but it's worth the effort!
Provided by Skmarrama
Categories Clear Soup
Time 2h
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- In a 5 qt Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
- Now is a good time to mix the noodles.
- Basic Noodles: Lightly spoon flour into a measuring cup and level off. In a small bowl, combine flour and salt; blend well. Make a well in the center. Add water, oil, and egg. Gradually work the flour into the liquid to form a dough. On a floured surface, knead the dough 2-3 minutes. Wrap the dough in a plastic bag and let rest at room temperature for 1 hour.
- Once the chicken has simmered 15 minutes, skim off any scum that has risen to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper, and bay leaf. Simmer an additional 35 to 45 minutes or until the chicken is tender.
- Remove chicken from the broth to remove the meat from the bones; cut the chicken into bite-size pieces. Skim the fat from the broth. Return chicken to the pot. Stir in celery, carrots, and 1/4 cup onion. Simmer 15 minutes or until the carrots are tender crisp.
- If you are making your own noodles:.
- While the vegetables are cooking; on a floured surface, roll out the noodle dough as thin as possible keeping the dough in a rectangular shape. Slice the dough into 1/4 inch slices into the length that you want. Hint: fold the rolled dough into thirds and slice through the thickness to save time.
- Once the carrots are tender crisp, remove the bay leaf. Bring the soup back to a boil. Drop noodles into boiling soup. Cook uncovered 5 - 10 minutes or until noodles are tender, stirring occasionally.
- Enjoy!
Nutrition Facts : Calories 446.8, Fat 25.8, SaturatedFat 7.3, Cholesterol 148.3, Sodium 1013.3, Carbohydrate 17.8, Fiber 1.6, Sugar 2.1, Protein 33.6
FAMILY FAVORITE CHICKEN NOODLE SOUP
This is a hit in my household, specially when someone has the cold or the flu. It tastes like it takes all day to make it thanks to the store-bought frozen homemade noodles and a pre-cooked herb flavored rotisserie chicken! Try it, I guarantee you'll like it. It is basic, yet so comforting an on the table in 1 hour. P.S. We also top it off with more black pepper and parmesan cheese. And I sometimes throw in some green beans too.
Provided by januarybride
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepot, saute carrots, celery and onion in the butter for 2 minutes over med-high heat.
- Add broth, garlic and bay leaf, give it a stir, put the lid on the pot and crank up the heat to high until it start boiling.
- When boiling, remove lid an drop in the noodles. Give it a good stir and leave the lid off.
- Boil on med-high for 25 minutes.
- In the meanwhile, remove the (pre-cooked) chicken meat from the bones and set aside.
- After 25 minutes, turn down the heat to low.
- Add the peas, seasonings and chicken.
- Stir and let it cook on low for 15 minutes.
Nutrition Facts : Calories 460.6, Fat 14.1, SaturatedFat 4.6, Cholesterol 96.8, Sodium 1632.3, Carbohydrate 48.6, Fiber 3.5, Sugar 4.9, Protein 32.6
CHICKEN SOUP WITH DROP-IN NOODLES
Make and share this Chicken Soup With Drop-In Noodles recipe from Food.com.
Provided by hungrykitten
Categories Chicken Breast
Time 6h45m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken breasts in a large slow cooker and cover with cold water, 3/4 of the way full. Add vegetable flakes, bay leaf, parsley, tarragon, celery salt and onion. Cook on high at least 6 hours or on low for 8 hours. 1 hour prior to serving add carrots, chicken bouillon, chicken broth and start making drop-in noodles.
- In a large stock pot bring 4 to 6 quarts of salted water to a boil. In a mixing bowl combine flour and cheese. In the center of flour mixture make a well and drop in eggs and milk. Mix with a fork until dough crumbles and looks like peas (if too dry add milk; if too moist add flour). Drop pea size dough pieces into boiling water and cook for 20 minutes. Drain and rinse the noodles with cold water.
- Once noodles are finished and vegetables in soup are tender, ladle soup into serving bowls, drop in noodles and serve.
Nutrition Facts : Calories 309.5, Fat 4.3, SaturatedFat 1.2, Cholesterol 112.5, Sodium 771.8, Carbohydrate 42.6, Fiber 2, Sugar 2.4, Protein 22.7
SIMPLE CHICKEN SOUP WITH NOODLES OR RICE
I keep noodles and rice separate from my soup unless I am serving the whole pot at a single meal, to avoid the noodle or rice from bloating and becoming overcooked and mushy in texture. Chicken-vegetable soup? Skip both and simply add diced tomatoes and chopped zucchini or drained cannellini/white beans and spinach to your vegetable preparation.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a soup pot over medium to medium-high heat, add olive oil, 2 turns of the pan. Add carrots, celery, onion, leeks-chop these items, then drop into the soup pot as you work, chopping as close as possible to the pot itself. (Use a bench scraper to move and scoop the vegetables form the cutting board to pot.) Add salt and pepper and partially cover the pot, reduce heat to medium and cook 10 minutes to soften, stirring every 2 minutes or so. Add garlic, stir, then add chicken and stock and heat to low boil. Simmer until ready to serve or while you prepare noodles or rice.
- Prepare either noodles or rice to package directions and cook separately from the soup. Add a drizzle of neutral oil to noodles once cooked to keep them from sticking if stored.
- Finish soup with juice of 1 small lemon, halved and squeezed cut-side up to keep seeds with lemon. Stir in dill and parsley or herbs of choice.
- Place about 1/2 cup rice or 3/4 cup noodles in a bowl and top with ladles of soup.
CHICKEN NOODLE HOLD THE SOUP
With a name like this, it has to be from Rachael Ray. I saw this recently on her television show and thought it looked good. I hope to try it soon.
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water over high heat for the egg noodles.
- While the water is coming up to a boil, place a large skillet over medium-high heat with the olive oil.
- Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes.
- Toss the zucchini and peas into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.
- While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions.
- Reserve a cup of the starchy cooking water, drain the noodles and return them to the pot they were cooked inches.
- Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.
- Add the shredded chicken and a splash of the starchy pasta water to the pan with the veggies and cook until the chicken is heated through.
- Turn the noodles out into a serving dish and top them with the chicken and veggie mixture and serve.
Nutrition Facts : Calories 946.7, Fat 32.2, SaturatedFat 9.4, Cholesterol 234.9, Sodium 310.4, Carbohydrate 100.3, Fiber 9.5, Sugar 10.3, Protein 62.4
More about "chicken soup with drop in noodles food"
POLISH EGG DROP NOODLES CHICKEN SOUP (LANE KLUSKI)
From everydayhealthyrecipes.com
5/5 (5)Total Time 1 hr 8 minsCategory Lunch, SoupCalories 143 per serving
- If you make Polish chicken soup, once ready, take the chicken and vegetables out of the pot using a slotted spoon and place on a large plate before making the egg drop noodles. You can chop these up and add into the soup later if you like.
- To make the egg drop mixture in a cup/jar with a spout combine the eggs, flour and salt and using a whisk stir rapidly until smooth.
- Slowly pour the mixture into the pot of gently boiling chicken stock (making swirls over the entire surface of the soup) stirring occasionally as you pour so the noodles don’t stick to one another.
30-MIN CHICKEN SOUP RECIPE W OR W/O NOODLES
From streetsmartkitchen.com
CHICKEN NOODLE SOUP - MAMA LOVES FOOD
From mamalovesfood.com
COLD FIGHTING CHICKEN NOODLE SOUP - DAMN DELICIOUS
From damndelicious.net
CLASSIC CHICKEN NOODLE SOUP - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CHICKEN NOODLE SOUP WITH VIDEO ⋆ REAL HOUSEMOMS
From realhousemoms.com
CHICKEN NOODLE EGG DROP SOUP. - HOW SWEET EATS
From howsweeteats.com
SUMMER CHICKEN NOODLE SOUP - DAMN DELICIOUS
From damndelicious.net
SHORT CUT HOMEMADE CREAMY CHICKEN NOODLE SOUP
From heatherlikesfood.com
GRANDMA'S CHICKEN NOODLE SOUP | NORINE'S NEST
From norinesnest.com
HOMESTYLE CHICKEN NOODLE SOUP RECIPE | KARDEA BROWN
From foodnetwork.com
Author Kardea BrownSteps 2Difficulty Easy
LIPTON CHICKEN NOODLE SOUP WITH EGG RECIPES ALL YOU …
From stevehacks.com
MARY & MAISIE’S CHICKEN SOUP WITH CHEWY DUMPLING NOODLES
From thelunacafe.com
EGG DROP CHICKEN NOODLE SOUP : 8 STEPS (WITH PICTURES)
From instructables.com
CREAMY CHICKEN ENCHILADA SOUP WITH NOODLES - RACHEL COOKS®
From rachelcooks.com
WHAT TO SERVE WITH CHICKEN NOODLE SOUP - EATING ON A DIME
From eatingonadime.com
CHICKEN NOODLE SOUP RECIPES | ALLRECIPES
From allrecipes.com
DELICIOUS CHICKEN SOUP WITH HOMEMADE EGG NOODLES - VIRILY
From virily.com
QUICK ‘N EASY 30-MINUTE GROUND CHICKEN NOODLE SOUP
From zestfulkitchen.com
CHICKEN SOUP NOODLES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOMEMADE CHICKEN NOODLE SOUP - PALATABLE PASTIME
From palatablepastime.com
EASIEST HOMEMADE CHICKEN NOODLE SOUP ON THE PLANET
From totallythebomb.com
VEGETABLE CHICKEN NOODLE SOUP - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
EASY CHICKEN NOODLE SOUP (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
CHICKEN ZOODLE SOUP WITH PASTA - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
ORIGINAL CHICKEN NOODLE SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHICKEN NOODLE SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EASY CHICKEN NOODLE SOUP - THE SEASONED MOM
From theseasonedmom.com
CHICKEN & HOMEMADE NOODLE SOUP » …
From justgetoffyourbuttandbake.com
CLASSIC CHICKEN NOODLE SOUP | CHICKEN.CA
From chicken.ca
CHICKEN AND EGG DROP SOUP RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
CHICKEN NOODLE SOUP WITH HOMEMADE NOODLES - LAUREN'S LATEST
From laurenslatest.com
CHICKEN NOODLE SOUP – SMITTEN KITCHEN
From smittenkitchen.com
CHICKEN SLIPPERY NOODLE SOUP - FRAMED COOKS
From framedcooks.com
HOMEMADE CHICKEN NOODLE SOUP - JESSICA GAVIN
From jessicagavin.com
CHICKEN NOODLE SOUP - BAKE IT WITH LOVE
From bakeitwithlove.com
HOW MANY CALORIES IN EGG DROP SOUP WITH FRIED …
From stevehacks.com
CHICKEN NOODLE SOUP WITH HOMEMADE NOODLES - WORDS OF …
From wordsofdeliciousness.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love