Chunky Chicken Noodles And Vegetable Soup Food

CHUNKY CHICKEN NOODLE SOUP

Chunky Chicken Noodle Soup image

Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. -Coleen Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Steps:

Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1370mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

THE ULTIMATE CHICKEN NOODLE SOUP

The Ultimate Chicken Noodle Soup image

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

Categories Dinner Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

Ingredients

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

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.

CHUNKY CHICKEN VEGETABLE SOUP

Chunky Chicken Vegetable Soup image

This smart Chunky Chicken Vegetable soup is cozy as a pair of fuzzy slippers: A steaming bowl of chicken, rice and veggies that would make Grandma proud.

Provided by My Food and Family

Categories Cooked Chicken Recipes

Time 25m

Yield 5 servings, 1 cup each

Number Of Ingredients 8

Ingredients

1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. oil
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/2 cups water
2 cups mixed fresh vegetables (broccoli florets, chopped red peppers, sliced carrots)
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/2 cup instant white rice, uncooked
2 Tbsp. chopped fresh parsley

Steps:

Cook and stir chicken in hot oil in large saucepan on medium-high heat 5 min. or until done.
Add broth, water, vegetables and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min.
Stir in rice and parsley. Remove from heat. Let stand, covered, 5 min.

Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g

CHUNKY CHICKEN NOODLE SOUP

Chunky Chicken Noodle Soup image

A nice hearty recipe. Freezes well. Sometimes I add a little minced garlic. It tastes good and is a nice soup for colds and flu and easy to prepare. I usually use chicken already prepared from the freezer and you can substitute dried carrots, onions and celery for fresh veg.

Provided by granny3 in illinois

Categories Very Low Carbs

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup diced carrot
1/4 cup diced celery
1/4 cup chopped onion
1 teaspoon butter
6 cups chicken broth, chicken -I use Swanson's low sodium, low fat
1 1/2 cups diced cooked chicken
1 teaspoon salt, optional-personally, i think the broth has enough salt (optional)
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/8 teaspoon black pepper
1 1/4 cups uncooked small egg noodles

Steps:

In a large saucepan, sauté fresh carrots, celery, and onions in butter until tender.
Add broth and chicken. Bring to a boil and then reduce heat and add noodles. Cook for 10 minutes and then add seasonings. Cook for 5 minutes longer. Makes 6 servings.

Nutrition Facts : Calories 140.6, Fat 4.7, SaturatedFat 1.5, Cholesterol 34.6, Sodium 805.7, Carbohydrate 8.4, Fiber 0.8, Sugar 1.6, Protein 14.9