CLASSIC CHICKEN NOODLE SOUP
"After working all day, my husband, Todd, and I enjoy this hearty soup along with crusty rolls and a salad," says Nila Grahl of Gurnee, Illinois. "It's real 'comfort' food."
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender., Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.
Nutrition Facts :
CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY
Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
- MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
- Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
- Season to taste with salt and pepper, then stir in the parsley.
- Serve topped with Parmesan.
- Enjoy!
OLD-FASHIONED CHICKEN NOODLE SOUP
Make and share this Old-Fashioned Chicken Noodle Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Dry chicken thighs with paper towels and season with salt and pepper.
- Heat oil in 12-inch skillet over med-high heat until just smoking.
- Brown chicken thighs well on both sides, 6-8 minutes.
- Transfer to plate, let cool slightly, and discard skin.
- Pour off all but 1 tablespoon fat left in pan.
- Add in carrots, celery, and onions; cook over medium heat until vegetables are softened, 7-10 minutes.
- Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
- Stir remaining 7 cups broth and bay leaves into slow cooker.
- Nestle browned chicken with any accumulated juice into slow cooker.
- Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup.
- Cover and cook until chicken is tender, 4-6 hours on LOW.
- Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board.
- Transfer chicken thighs to cutting board.
- Let all chicken cool slightly, then shred into bite-size pieces, discarding skin and bones.
- Let soup settle for 5 minutes, then remove fat from surface using large spoon.
- Discard bay leaves.
- Cook egg noodles in boiling salted water until tender, then drain.
- Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes.
- Stir in parsley, season with salt and pepper to taste, and serve.
Nutrition Facts : Calories 352.9, Fat 20.5, SaturatedFat 5.5, Cholesterol 103.6, Sodium 212.1, Carbohydrate 12.1, Fiber 1.6, Sugar 2.8, Protein 30.3
HOMESTYLE CHICKEN NOODLE SOUP
This is a variation of a recipe I found on here. So yummy. True Comfort food. I have also made this using homemade noodles and it turns out fantastic. Also, if you have left overs, refrigerate them and the next day the broth thickens to a sort of gravy making it even better imo.
Provided by KayKayPuff
Categories Kid Friendly
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- To cook the chicken breast, wrap each breast tightly in foil and bake on cookie sheet until no longer pink. No water or seasonings needed, the foil keeps the chicken's natural juices "trapped" so it cooks moist and tender. Chop into pieces of whatever size you desire.
- In large stockpot, add broth and start cooking on high heat. Chop veggies to whatever size of pieces you desire. I keep mine on the larger size. Add to broth.
- Add all seasonings to broth, including bay leaf, cover and bring to a rolling boil.
- When boiling, add noodles and chicken to broth, lower heat to med and bring back to a boil, uncovered.
- Boil for approx 25 min or until noodles are al dente.
- Lower heat to get a good simmer. Simmer 15-20 min uncovered. Give a good stir, remove bay leaf and serve.
- Optional Additions:.
- 1/4 tsp celery seed.
- omit onion powder and instead add 1/4c chopped onion.
- Note: If you don't have fresh parsley you can use 1T dried parsley instead.
- Prep time is an estimate and does not include cooking time for the chicken breasts.
CLASSIC CHICKEN NOODLE SOUP
Chicken noodle soup might be one of the simplest meals to make, but the satisfaction it brings can hardly be matched. This simplified scratch version creates depth of flavor by browning the chicken first, then softening the aromatic vegetables, and adding the broth and egg noodles. It's a chicken soup that's everything you want it to be: easy, comforting and completely classic.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and pepper. Cook chicken in oil 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
- Add onion, carrot and celery to oil and drippings in Dutch oven; cook over medium-high heat 2 to 3 minutes, stirring frequently, until softened.
- Stir in chicken broth; heat to boiling. Stir in egg noodles and the browned chicken; return to boiling. Reduce heat; simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles are tender.
- Serve soup topped with parsley and croutons.
Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g, TransFat 0 g
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.
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