Comforting Chicken Soup Food

COMFORTING CHICKEN NOODLE SOUP

Comforting Chicken Noodle Soup image

A good friend made us this rich, comforting, creamy chicken noodle soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. -Joanna Sargent, Sandy, Utah

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 12 servings (3 quarts).

Number Of Ingredients 7

Ingredients

2 quarts water
8 teaspoons chicken bouillon granules
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup sour cream
Minced fresh parsley

Steps:

In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. , Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.

Nutrition Facts : Calories 218 calories, Fat 9g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 980mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

BASIC CHICKEN SOUP

Basic Chicken Soup image

Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 7

Ingredients

1 whole chicken (about 4 pounds), cut into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch thick
4 garlic cloves, crushed
6 medium carrots, sliced 1/2 inch thick

Steps:

Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.

Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g

COMFORTING CHICKEN & RICE SOUP

Comforting Chicken & Rice Soup image

I do this one to use up leftover chicken. It's quick, easy, and makes a good hearty meal. We have along with chicken pot pie, which uses similar ingredients and is nearly as quick and easy.

Provided by lynxpilot

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb diced cooked chicken meat
1 cup diced carrot
1 cup sliced celery
1 chicken bouillon cube
1/2 cup long grain rice
2 tablespoons cornstarch or 2 tablespoons flour
salt (to taste)
water (to desired consistency)
ground black pepper (to taste)

Steps:

Heat about 5 or 6 cups of water to a boil and add the carrot, celery, bouillon cube, and salt. Boil for about 5-10 minutes.
Add the chicken meat and rice. Also, if you have leftover chicken skin and fat from remaining meat, this adds a bit of flavor.
Periodically check rice for cooked texture. Once it is done or nearly done, slowly stir in the corn starch (or flour) to obtain a slightly thicker texture.
Add water or rice to desired quantity and texture. Adjust flavor with salt and pepper to desired. You can also add another bouillon cube for more flavor.

Nutrition Facts : Calories 100.6, Fat 0.8, SaturatedFat 0.2, Cholesterol 13.3, Sodium 165.6, Carbohydrate 17.1, Fiber 1, Sugar 1.3, Protein 5.5

COMFORTING CHICKEN NOODLE SOUP

Comforting Chicken Noodle Soup image

I love this soup. Very rich and creamy. I serve it with biscuits and honey. My kids even like the leftovers for breakfast the next morning. I actually like to add the chicken and vegetables first before the noodles and cook for an hour or so, then add the cream mix and noodles and simmer on the back of the stove for a couple of hours. I love having the smell of the soup cooking all day.

Provided by pines506

Categories Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

13 cups chicken broth, divided
4 tablespoons butter
1 cup whipping cream
1 (12 ounce) package egg noodles
2 stalks celery, thinly sliced
3/4 cup baby carrots, sliced
2 cups diced cooked chicken
1 teaspoon poultry seasoning
1 teaspoon parsley
salt, to taste
pepper, to taste

Steps:

Combine 1 cup broth and butter in small saucepan.
Bring to boil over high heat.
Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15-20 minutes.
Stir in cream.
Set aside.
Bring remaining 12 cups broth to a boil in Dutch oven.
Add egg noodles and celery; cook until noodles are tender.
Stir in reserved cream mixture; add chicken.
Season to taste with salt and pepper, add parsley.
Heat just to serving temperature.
Do not boil.

Nutrition Facts : Calories 593, Fat 31, SaturatedFat 16.4, Cholesterol 157.6, Sodium 1793.5, Carbohydrate 45.6, Fiber 2.4, Sugar 3.6, Protein 31.4